The community
for chocolate inspiration.

For chefs / By chefs.

To know chocolate, explore new creative concepts and truly unlock its full potential, Chefs are eager to collaborate and exchange their expertise and ideas. More than a platform, CacaoCollective is a community.

By harnessing the power of the collective, CacaoCollective aims to elevate the knowledge, creativity, sense of belonging and success of chefs.


How do the desserts at the two Michelin starred Ocean look and taste like? Fabulous! Marcio Baltazar, one of the best Portuguese pastry chefs, the head pastry chef of the two Michelin starred Ocean in Algarve, is sharing one of his signature recipes.


Located at the ocean shore of Algarve, in a beautiful 5 star resort Vila Vita Parc’s two Michelin starred restaurant Ocean, creates Marcio Baltazar stunning desserts inspired by the sea and the Portughese traditions in contemporary interpretations.


Gabriele Leo from The Ned is sharing with us a recipe for the indulgent exotic chocolate trio - a perfect recipe for all the chocolate lovers.


This week we had a chat with Gabriele Leo, the passionate executive pastry chef of The Ned, the new Soho House hotel in London. Get to know how he became a pastry chef and how he sees the desserts of the future.


Jérôme Landrieu, Head of our Chicago Chocolate Academy, will select the "Savour Patissier of the Year"


At the plantation, one of the crucial procedures to unleash the sensorial richness of cacao takes place after the harvest...


Meet Miquel Guarro, Cacao Barry Chef and teacher at the Chocolate Academy in Barcelona, Spain.


"The Éclair" is pastry royalty! A proof?



Taste is an arduous feeling built upon a range of emotions and creative talents. 


#cacaocollective is about love for talent. Cacao Barry is always looking out for the best pastry chefs and chocolatiers in the world. Today, we'd like to share our love for Melissa Coppel from Las Vegas.



Crunchiness is a delicate art. It helps create deep sensorial experiences if handled properly.


Coffee, bourbon, peaches, popcorn, cinnamon...#UnboxCreativity and explore new aromatic creative pairings with our Lactée Supèrieure 38% chocolate couverture.



The Cacao Collective event organised by Cacao Barry in London.


Maria Guseva moved to UK following her partner who got a job in the North East. The relationship didn’t survive, but she gained two new loves with her move to the new country: the one for pastry and chocolate and of her partner in love and work, chef James Close of the two Michelin starred Raby Hunt in Summerhouse, Darlington.


“2018 will be a very busy year for me  - there are so many projects I am involved in and I am sure it will be an exciting year full of creativity.  I want to wish a great 2018 and all  best for all the friends of Cacao Collective.

At the same time I am sharing with you the recipe of the dessert inspired by the new Rare chocolate Esmeralda from Cacao Barry. For this we have created a silicone mold in the form of stone.”

Ramon Morato

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