Crunchy or melted, cocoa can be enjoyed in every way possible at the Salon du Chocolat 2017. From sugary treats tothe origin of cocoa beans and transporting your taste buds to Japan, here are 4 game changing ways to make most out of this 100% chocolate event.
An insight into the production of cacao
‘What if chocolatiers and pâtissiers were the New Adventurers?’ This is the theme of the Salon du Chocolat 2017, which invites everyone on a journey. It’s a tasteful journey which transforms the Cacao Show space into a world tour for the senses. Accompanied by international music, the public is invited to learn more about the countries which produce the precious cocoa bean: from Colombia, to Brazil, Peru, Mexico, Ghana, Venezuela and the Ivory Coast. This is the opportunity to shed light on the ethical work of the planters and local producers, as well the fair and eco-friendly initiatives of the international trade.
What not to miss?
The conference: ‘Aroma, variety and land’: a deeper insight into fairtrade in Peru and chocolate tasting – Monday October 30 at 11am
The conference: ‘To be a chocolate artisan’: from the cocoa farmer to the chocolate bar – Monday October 30 at 4pm
Artistic gourmet event by Christophe Adam from the ”Éclair de génie’ – Sunday October 29 at 3pm
The new chocolate trends decoded
More than just a food pleasure, chocolate is also rich when it comes to history and culture. Around 40 conferences will take place in the heart of the Chocosphère, inviting the public to discover the subtleties behind this common luxury. From healthy and veggie food trends, to gluten-free chocolate and pastries, and the return of breakfast, you can expect a myriad of original and topical themes, and a lot of samples. In line with the ‘culinary photography’ conference, the walls of the salon will display original images by the discipline’s biggest names: the Shoes & Desserts of Desserted in Paris, the black and white chef portraits by Stéphane de Bourgies and the mouthwatering moments captured by Japanese Naoto Ishimaru.
The unmissable conferences?
Japan and chocolate
Head towards the country of the Rising Sun to indulge in surprising chocolate pleasures. Created last year, The Japanese Experience is a space celebrating the bonds between Japan and France. From sake, matcha tea, liqueurs, yuzu, and black sesame seeds, French master pastry chefs have borrowed many ancestral products from their Japanese counterparts to create amazing flavors. Between conferences and workshops, visitors will be able to discover innovating recipes like soya hot chocolate drinks, waffles with Japanese soya cocoa sauce and saké or prunes.
What not to miss?
Conference: the bean to chocolate bar movement in Japan – Monday october 30 at 1pm
Mono-cacao chocolate tasting and Japanese flavors – everyday at 11am
Traditional Japenese chocolate cake demonstration – everyday at 3:30pm
The 100% cocoa workshops
After having attended the numerous masterclasses led by renowned chefs, cocoa aficionados will be able to go even further by getting their hands dirty. Three spaces in total will be dedicated to the culinary workshops: head to the Atelier des Sens, Bean-to-Bar and Chocolats Rares to discover chocolate recipes you can recreate at home. The Salon du Chocolat Junior will also put on activities for young foodies: from madeleine-making, to sablé biscuit decorating and chocolate designing. Every workshop ends in well-deserved samples, for both young and old.
The unmissable workshops:
Recipes with Laurent Duchêne and Fabien Lemoal – Saturday October 28 at 2pm
Cyclope madeleine children’s workshops – everyday from 3pm to 5pm
VG Pâtisserie workshop- Tuesday October 31 at 1pm