Made for and by chefs.


cacao barry cacao collective community for chefs

For Chefs. By Chefs.

We use the hashtag #CacaoCollective in all communications we post on social media and for every event we organize in an effort to bring together chefs looking for chocolate inspirations and recognition. Made for and by chefs.


Discover our new Cacao Collective mould for Eastern, created by Chef Philippe Bertrand.


3 new recipes!


Discover our new Origami mould : the Penguin created by our chef Julie Sharp


When spices meets chocolate... Find out more here!


On March 26-28, Cacao Barry was honoured to welcome seven Relais Desserts members at our Cacao Barry Lab to explore new paths to healthier pastry indulgence. Find out more here!


Rugoso : Discover this new RaRe chocolate #2 - Limited edition “Millésime” beans from Nicaragua


Join the movement and download your instore posters!


Easter is coming … Take a look at this new mould and Easter assemblies developped by Chef Martin Diez @chefmartindiez!


Discover Naomi Mizuno's testimonial about his Or Noir™ chocolate.


Discover Davide Oldani's testimonial about his Armonia 73% signature dark chocolate couverture.


Discover Guillaume Mabilleau, MOF


At the end of June, Chef Yann Couvreur taught a masterclass at the Chicago Chocolate Academy Center. Students has the opportunity to see him create many of his famous pastries à la minute. He even celebrated his birthday while here in Chicago - we had fox balloons and birthday cake galore! 


La Esmeralda 74% has a bold cocoa taste, combined with a balanced bitterness and sublimed by the freshness and acidity of citrus dazzling notes.


Chef Jason Bangerter and pastry chef Rachel Nicholson also featured their Or Noir Chocolates, Langdon Hall’s own signature chocolates.


"For me it was fascinating to have the chance to taste, identify and select each source and beans to see which one would make the chocolate I wanted."

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