As every year for 25 years, the chocolate show is held at the Parc des Expositions, Porte de Versailles (75015).
On this occasion, a parade concert was organized the evening of the inauguration for the benefit of the association “Children of Africa” in the presence of Valérie Pécresse, president of the region IDF and Babette de Rozières, chef and regional advisor. The ever-bold scenography presented creations made by duos “chocolatiers-créateurs”, worn by models and personalities including the journalist Elisabeth Tchoungui or Miss France 2019 Vaimalama Chaves, styled by Franck Provost and his team since 2012, and makeup by SLA Paris.
Every day, at 17h, the “showcolat” presented on the podium of the Cacao Show a parade of unique dresses on the theme: 25 years old and still sexy.
This edition had famous godmothers and godparents who have contributed to the influence of the show since its creation: Mrs. Dominique Ouattara, First Lady of Côte d’Ivoire; Dona Demetria, Mexican planter and dean of the show; Philippe Conticini, chef and pastry chef and Jean-Paul Hévin, artisan chocolatier and pastry chef.
The Salon du Chocolat is the story of a passion celebrated for 25 years. This world-renowned event was initiated in 1994 by Sylvie Douce, organizer of “La Nuit du Chocolat” in 1987 and François Jeantet, architect and food critic. In spite of the divergent and sometimes dissuasive opinions, these 2 cocoa enthusiasts embark on the adventure by inaugurating the first show in 1995. With some 40 000 visitors, this first opus was a success and allowed the export of the idea to the international (New York, Tokyo, London, Beirut, Shanghai, Moscow, Milan …).
With 197 national and international editions since its creation, the Salon du Chocolat is also the meeting of producers and tradespeople, whether they are artisan chocolatiers, pastry chefs or simple visitors. This festive and convivial moment that brings together 150 artisans from 32 destinations on 4 continents, allows to treat the taste buds of more than 150 000 visitors come to discover new flavors, that is how François Jeantet decided to create in 2009 the “International Cocoa Awards” “.
On this 25th anniversary, pastry was honored on a 2,500 m² space sponsored by Pastry Chef Philippe Conticini. For the first time, a glass laboratory allowed to see live the preparation of the pastry chefs’ creations. Every day, a region presented its specialty that the public could enjoy. On the other hand, the start-up Mokaya, a partner of luxury palaces and pastry chefs, created 3D printing creations.
Passenger pastry chef and MOF, Nicolas Bernardé, made the chocolate white bear to celebrate the 25th anniversary. Monumental achievement designed with nearly 200 kg of white chocolate, it measures 2m50 long, 1m35 high and 80 cm wide. The Promothée Workshop, art moulder and supplier of the National Museums and the Palace of Versailles allowed the implementation of this sculpture inspired by the artist Pompon.
As every year, the essential animations have delighted the public: the Podium Pastry Show with the recipes of great creators where visitors could get their hands dirty; the Chocosphère and its conferences including the culinary photography, the health or the adventurers of the cocoa …; shows from the producing countries and the “International Cocoa Awards” organized by the Club des Croqueurs de Chocolat, awarded to the most emblematic chocolatiers of the year for the quality of their beans.
The “International Pastry French Trophy” awarded on November 3rd, showcases the entire pastry profession and allows professionals and amateurs to defend their achievements with the general public. It is organized jointly with the National Confederation of Pastry Craftsmen, Chocolatiers, Confectioners Glaciers Caterers, chaired by Pierre Mignalet.
The chocolate area, chaired by Jean-Paul Hévin, presented “Elles”, a place reserved for women and their creations. In addition, the area “Young Talents” sponsored by the IDF region has highlighted the future of the profession.
For the fourth consecutive year, Japan was present, illustrating its 18 years of friendship with France and for the first time, 20 producing countries from around the world presented their products.
The Bean-to-Bar Village has made it possible to discover the know-how of all the stages of tablet production, from roasting beans to molding, grinding and conching. New this year, visitors had the opportunity to create their chocolate from selected beans through Févéo.
See you at the end of October 2020 for new chocolate discoveries in Paris!
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