In its annual editions, the Salon du Chocolat not only offers an exhibition space, but also becomes a true tribute to the cocoa culture. Over the years, the event has grown in relevance, consolidating itself as the ideal platform to discover trends, innovative products and meet the artisans behind each creation. This edition focuses on promoting a more sustainable cocoa culture and supporting farming communities in the countries of origin, through initiatives such as fair trade.

This year, the Salon du Chocolat de Paris brings together exhibitors and delegations from various countries, including representatives from France, Belgium, Switzerland, Japan, Peru, Mexico, Italy, Brazil, Ivory Coast, Ecuador and the United States, among others. Each of these countries brings its particular approach and tradition in working with cocoa and chocolate, strengthening the global dimension of the event and promoting a space for cultural and professional exchange around the chocolate industry.

One of the main attractions of the Salon du Chocolat is its iconic “Chocolate Fashion Runway”, a fashion show where chocolate becomes the main material for designers and chocolatiers, who collaborate to create unique dresses and costumes. This catwalk represents a symbiosis between culinary art and fashion, surprising the public with outfits that combine haute couture and sweet creativity. This exhibition demonstrates the versatility of chocolate and is a reminder of its ability to inspire in unusual contexts.

For the visitor, the Salon du Chocolat is a multi-sensory experience. Highlights include chocolate tastings and pastry workshops, where attendees can learn techniques from the world's best master chocolatiers. In addition, the event includes live demonstrations by international confectioners and chefs, who share secrets and techniques for working with cocoa in all its forms, from the bean to the chocolate bar.

The Salon du Chocolat is also a platform for exchange and connection for professionals in the sector. Cocoa producers have the opportunity to present their crops and their method of cultivation, allowing chocolatiers to create partnerships that ensure high quality products and an ethical supply chain. This approach reinforces the event's commitment to sustainability and social responsibility in the industry.

With each edition, the Salon du Chocolat reaffirms its status as one of the most important events on the global gastronomic calendar. Whether for its creative atmosphere, its drive for sustainability or the chance to meet the most renowned master chocolatiers, this event continues to attract chocolate enthusiasts from all corners of the world.

Archaeologist Quirino Olivera highlights pre-Columbian cocoa at the Salon du Chocolat in Paris

Renowned Peruvian archaeologist Quirino Olivera has captivated the public at the Salon du Chocolat in Paris, the world's most important event for chocolate and cocoa professionals and lovers.

Olivera's participation, which showcases the millenary link between cocoa and Amazonian cultures, has been one of the great attractions of this year's event. His recent discovery of traces of cocoa in a burial monument more than five thousand years old in the Peruvian Amazon raises new perspectives on cocoa consumption in the pre-Columbian cultures of Latin America, revealing how this fruit had a ceremonial and symbolic role.

One of the highlights of this event is the fusion between cocoa culture and modern trends. The Salon has integrated sections dedicated to the history and ancestral uses of cocoa, offering a vision of the various regions of origin, including the Peruvian Amazon, which has cocoa of great quality and genetic diversity. This section, focused on the origins of cocoa, invites reflection on the cultural legacy and sustainable practices that keep cocoa cultivation alive.

Within this section, the participation of Peruvian archaeologist Quirino Olivera stands out by sharing his recent discovery of cocoa remains more than five thousand years old in the Amazon, reaffirming the historical and ceremonial value of this fruit in ancient cultures.