Guadalcao was launched in 2024 to commemorate the 500th anniversary of the arrival in Europe of the first cocoa shipment from the Americas through the port of Seville. This historic milestone serves as the foundation for an annual gathering designed to enhance the visibility of cocoa as an essential ingredient in pastry, ice cream, chocolate confectionery, and other culinary fields. In line with this mission, the current edition expands both its professional and public components. The professional section will feature talks and workshops led by renowned chefs, pastry masters, and local and international experts, creating a space for learning and inspiration where techniques, trends, ingredients, and methods are shared—blending innovation with time-honored expertise.
Running alongside is the Cocoa Festival, open to the general public for the first time. Visitors will enjoy tastings, hands-on workshops, and activities for children—an immersive experience designed to engage all five senses and offer families and enthusiasts an unforgettable weekend. Competitions will once again play a key role, open to professionals eager to showcase their creativity in pastry, chocolate making, ice cream, and even savory cuisine. The goal is to reward not only technical skill and originality but also fidelity to the ingredient and respect for artisan craftsmanship.
This year’s Guadalcao will also honor two distinguished figures for their outstanding contributions to the promotion and study of cocoa and chocolate. These recognitions highlight the fact that excellence in chocolate is not only about crafting exceptional products, but also about the individuals who research, innovate, teach, and preserve its legacy. According to the organizers, last year’s debut edition clearly revealed a growing interest among both professionals and the general public. Building on that momentum, the 2025 event aims to offer richer content and new experiences. Mónica Trujillano, director of El Comensal magazine and co-organizer of Guadalcao, underscores the team’s enthusiasm for “raising the bar, introducing fresh ideas, and solidifying the event as a must-attend gathering every October in Seville.”
Renowned Sevillian pastry chef Manu Jara, Barry Callebaut ambassador for southern Spain, stresses another key goal: “Our city and our region still lack the recognition they deserve in the world of chocolate. There is not yet a strong culture of cocoa in terms of consumption, knowledge, or production methods. But Seville has the history, resources, and creativity to change that. The time has come to claim our place not only nationally, but internationally.” This aspiration is reflected throughout the program: workshops to learn, competitions to showcase talent, tastings to delight the senses, and activities designed to raise awareness about the cultural, historical, and gastronomic richness of cocoa.
Espacio Exploraterra will be the vibrant stage for three days filled with the aromas, flavors, textures, and stories of chocolate, blending tradition and innovation. Here, professionals will exchange ideas and techniques while artisans preserve a centuries-old heritage. Guadalcao 2025 seeks not only to delight palates but also to cultivate appreciation, knowledge, and passion for authentic cocoa, encouraging visitors to understand its origins, value, and versatility. Full details on schedules, workshop and competition registration, speakers, and activities can be found on the event’s official website.
