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.


3 new recipes!


3 new recipes!


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!


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


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


Here is Ramon Morato's take on the chou with Mexique 66%


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."


"When, one year ago, Cacao Barry proposed me to create my own Or Noir™, I didn't spend too long to take my decision."


"These days, mass products are everywhere. If we want to stand out, we need to find unique products."


"I got the greatest satisfaction from my customers' compliments who recognise me in my MEXIKO SUPERIOR, a truly unique chocolate."

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