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.



01/17/17

Albert Adria, who started his career as the pastry chef in his brother’s  Ferran Adria’s elBulli, is today an accomplished chef who owns elBarri, a collection of six fascinating restaurants in Barcelona. In 2015 Albert was also named best pastry chef by the jury of the World’s 50 best restaurants.

12/16/16

Get to know Chris Underwood, the chef who was polishing his talent through many different establishments and is now pampering the guests at the newly opened Devonshire club in the City of London.

12/13/16

There were three very lucky pastry chefs who took a flight, pardon - three flights, with Cacao Barry’s Victor Griffiths and landed in Tanzania - the land of cocoa. They had a very intense few days there visiting the cocoa plantations and discovering all the steps from cocoa to chocolate, which for most of us are hidden. But not anymore. They have agreed to share their experiences with us. The chefs have shared their experiences with us in the previous weeks. Now it’s Victor’s turn. Who is really Victor Griffiths, the UK Cacao Barry account manager, and how was his Tanzanian experience?

12/09/16

There were three very lucky pastry chefs who took a flight, pardon - two flights, with Cacao Barry’s Victor Griffiths and landed in Tanzania - the land of cocoa. They had a very intense few days there visiting the cocoa plantations and discovering all the steps from cocoa to chocolate, which for most of us are hidden. But not anymore. They have agreed to share their experiences with us. The third one to enlighten us is Thomas Coly, the executive pastry chef of the Brown’s hotel.

11/29/16

There were three very lucky pastry chefs who took a flight, pardon - two flights, with Cacao Barry’s Victor Griffiths and landed in Tanzania - the land of cocoa. They had a very intense few days there visiting the cocoa plantations and discovering all the steps from cocoa to chocolate, which for most of us are hidden. But not anymore. They have agreed to share their experiences with us. The first one to enlighten us was David Girard, the Executive Pastry Chef of the Dorchester.

10/07/16

And we have the winner!

This year’s National Chef of the Year competition was tough. The competition, organised by the Craft Guild of Chefs and sponsored by Cacao Barry, brought together some of the greatest talents in the world of British cuisine. Each of them deserved to be a winner, but at the end the jury had to select only one of them.
This year’s winner is James Devine, the Sous Chef at Deanes Eipic. His winning menu featured Tees Valley Rib of Beef and a soft centered chocolate & coffee tart. Very close behind him were Adam Thomason of Deloitte, Restaurant Associates (second place) and Charles Smith of Alyn Williams at The Mayfair, who was the third.

09/30/16

Cacao Barry is very happy and proud to support great talents, so it’s a special honour for us to support the Craft Guild of Chefs’ competition for the National Chef of the Year which will happen on Tuesday next week at the Restaurant Show in London.

07/19/16

Does the name Helen Vass sound familiar to you? Well, this talented Scottish pastry chef gained a lot of attention on “Bake Off: Creme de la creme” as part of the winning team. But there is much more about Helen, so get to know her …

07/14/16

Take a group of some of the best and most passionate pastry chefs, add a selection of the finest chocolate or cacao, enrich it with great knowledge, spice it up with some exciting news, a lot of creativity and a deep care for the environment and you will get a wonderful Cacao Collective.

The first English Cacao Collective meeting took place last week around a dinner table at Brunswick house, London, and was the first of a series of events organized by Cacao Barry to facilitate the exchange of knowledge, experiences, passion for chocolate and mutual support bewteen pastry chefs who use Cacao Barry chocolate for their creations.

07/08/16

Today we are taking you to Ireland, to present you with Erik Van Der Veken, the Belgian chef working as Chocolate and Pastry Technical Advisor at Redmond Fine Foods. Erik has extensive experience in the world of pastry and chocolate, having done placements with several chocolate masters including Stéphane Leroux (MOF ‘Meillleur Ouvrier de France/Best Craftsman in France), Stéphane Tréand (MOF) and the USA team at the World Pastry Cup. Before moving to Ireland he worked as a chocolatier at the luxury Hotel Café Royal in London and designed chocolates for the two Michelin-starred ‘The Greenhouse’ in London.

07/05/16

Markus Bohr is the man in charge of the Harrods' sweet production. Not only for the Food Halls but also for the restaurants and bars in the famous department store. Enjoy his indulgent recipe!

07/01/16

Even if you are not a food professional the name of Mark Tilling should be known to you. This excellent pastry chef and chocolatier was the winning star of the first edition of Bake Off Crème de la Crème as well the winner of two editions of UK Chocolate Masters. Quite impressive, isn’t it?

06/24/16

In Leeds, 2008, a young, very passionate pair of chocolate lovers started creating chocolate. Very soon their chocolate won recognition all over the country. Their passion generated a successful business bringing their delicious chocolates to the most prestigious shops around the world and raising them to new heights on British Airways flights. Let me present you Sun and Stephen Trigg.

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