Following the successes of past events, Brussels is once again hosting the Salon du Chocolat from 2 to 4 March 2018 at Tour & Taxis. Spread over 8,000sqm, the event will have over 130 participants: chocolatiers, pastry chefs, confectioners, designers and cocoa experts to show you the nuances of chocolate in the world’s biggest event of chocolate and cocoa! This will be the fifth edition of the Salon in Brussels, and they plan to celebrate.
To mark the fifth year in Brussels, the festival will give attention to two products of Belgian cuisine: beer and chocolate; pairing them together to give off some new dimensions that beer surprisingly brings out in chocolate. They’ll also show “Young Talents”, who are supported by the City of Brussels and will show the promising new chocolate artisans of the city.
This year’s theme – Chocolate & Cocoa: the Great Adventure – as it travels from city to city, aims to show all the newest chocolate trends and the creativity within them. It will have chocolate producers from countries like Peru, which will show the nuances of the cocoa in it’s beginning state as well as showing the many stages of processing cocoa into chocolate; with a Callebaut reconstructed production line present in the Brussels exhibition.
Spread over three days, The Salon du Chocolat will offer a complete program of activities; one such event is a Chocolate Fashion Show! Chocolatiers and fashion designers work together to showcase a 2018 collection of chocolate outfits; previewed during the Gala Evening on Thursday, 1st March and presented to the public every day after at 5:00 pm during the Salon.
There will also be live demonstrations by top chefs, where some of the best pastry chefs and chocolate masters will, every hour, appear on the Pastry Show podium to present their best chocolate recipes and share their tips and tricks with the public. Workshops: where visitors will be treated with brand new hands-on pastry workshops offered by Les secrets du Chef. Talks and tastings: visitors will perfect their knowledge about chocolate and cocoa during conferences held by experts and chocolate lovers; dedicated workshops in the Chocolate area with Institut Emile Gryzon, book signings and much more.