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.


Let's start this year with the delicious taste of a lovely chocolate dessert created by Sarah Frankland, infused with coffee to give us an energy kick much needed for a good start. We are all wishing you a year full of happiness and success.


Fascinating beauty of incredible forms, distinctive flavours and a touch of unpredictability caracterise the creations of Palle Sørensen, the Danish pastry chef and chocolatier who enjoys his freedom and loves to challenge himself.


This time the recipe comes from Denmark, from pastry chef and chocolatier Palle Sørensen and it talks of spring.


The Bake-Off: Creme de la Creme winner Samantha Rain is sharing with us her recipe for delicious macarons made with sunkissed raspberries and indulgent chocolate.


If you think that chocolate isn’t the right ingredient for the summer, you may want to think about it once again … Some of the great British pastry chefs may prove you are wrong by presenting really lovely summer creations … made with chocolate. Yes, summer is not over yet - meterologists are prognosing a terrible heat wave, so be prepared by knowing where to enjoy the most indulging refreshing summer desserts with chocolate.


Largely influenced by the magnificence of the Royal courts of history, pastry making has to be the most noble of all specialties of French cuisine. And if one had to name the most prestigious of all patisseries, it would have to be the one that has long been French people’s favourite dessert … the éclair. Eclairs represent the quintessence of savoir-faire a la francaise: a brilliant blending of dazzling elegance and sobriety in shape; perfect texture of golden, heavenly-scented choux-pastry; sublime art of glossy icing and divine balance of cream. The resultant flavour is a resplendent delight.

Enjoy our recipe!


Chocolate Tuille Yields  1000 g, 100 portions @ 10 g each 405g caster sugar 6 g Pectin NH 8g Extra Brute cocoa powder 225 g unsalted butter 135 g glucose 105 g water…


Have you ever been wondering which nation is the greatest consumer of chocolate? According to data from Euromonitor, the Swiss spend the most per person on chocolate each year. Perhaps unsurprising in a…


Mark Welker has been with Eleven Madison Park since 2009, when he first began working in the restaurant as a line cook. Working beside Daniel Humm he developed a great passion for fine…


Enrico Cerea, the executive chef, is together with his brothers and sisters owner of the three Michelin starred restaurant Da Vittorio and beautiful Relais & Chateaux in Brusaporto (Bergamo). They are one of the most…


Ingredients for 4 persons: For white peaches: 2 white peaches 20 g ginger 1 lemon grass Cut each peach into 12 slices. Mix them with ground ginger and lemon grass to flavour them. Put it into…


Cacao Barry® presents the next generation packaging and design for optimum flavour protection. You are in constant search for inspiration and knowledge, focusing on unique flavours and process transparency. Cacao Barry’s role is to…


We have visited JiSun Shin at the Ampersand hotel in South Kensington for the first time a few months ago for an interview (you can read it here). She has opened the doors…


I’m used to presenting each chef with a few words before publishing their views on chocolate, but with Paul Cunningham, one of the top British chefs who left the country because he fell in love with…


Great news for all the Yauatcha fans: Yauatcha City will be launched on 20th May as part of the Broadgate Circle, the new culinary destination in the City. The menu at Yauatcha City…

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