Long before it swept over European languages, the cocoa It was a ritual offering, precious currency, and divine medicine. Cultivated by the Mayans and Aztecs, the Theobroma Cacao, literally "food of the gods", was drunk bitter and spicy, reserved for initiates and sacred ceremonies.
When the conquistadors brought it to Europe in the 16th century, cacao became a colonial treasure, an object of fascination in royal courts… but also a bitter reminder of the history of slavery and conquest. Chocolate then arrived in France via Spain thanks to the marriage of Anne of Austria and Louis XIII. In the 18th century, it became fashionable in aristocratic salons, as evidenced by the painting *The Family of the Duke of Penthièvre in 1768*, also known as *The Cup of Chocolate*, painted by Jean-Baptiste Charpentier the Elder. This work depicts a refined family scene where the chocolate is served in an elegant setting, reflecting the customs and prestige of this drink at the time.
From the Amazon to the Gulf of Guinea, a belt of vegetation stretches around the Equator. It is there that the cacao tree grows, a capricious and demanding tree that yields beans with aromatic profiles as unique as the lands that nurture them. It produces a fruit called a cacao pod, recognizable by its elongated shape and colorful shell. Inside each pod are cacao beans, surrounded by a sweet white pulp. These beans are harvested by hand, then fermented and dried before becoming the raw material for chocolate.
The Industrial Revolution, followed by the innovations of great master chocolatiers, beginning with Antoine-Brutus Menier, inventor of the modern chocolate bar in the 19th century, marked the birth of a new gustatory pleasure: that of gourmet chocolate, a companion to all emotions. Before becoming a melt-in-your-mouth morsel or a crunchy praline, chocolate undergoes a long, rigorous, and almost mystical process. Every gesture counts, and each step reveals the soul of a region. Immerse yourself in the delicate art of chocolate making.
Heir to this fascinating history, the Chocolate lounge For three decades, it has established itself as the most prestigious global event dedicated to the world of cocoa.
Le Chocolate lounge Celebrating its 30th anniversary: a tropical stopover under the sign of Brazil. For its 30th edition, the Salon du Chocolat returns to Paris Expo Porte de Versailles from the 29th
October to November 2, 2025. An anniversary edition placed under the sign of origins, know-how and cocoa elegance, with Brazil as guest of honor.
Born in Paris in 1994, the Salon du Chocolat has gradually expanded to the four corners of the world, from Tokyo to New York, from Milan to Dubai, becoming a true international ambassador for cocoa and chocolate making. By meeting exceptional producers and discovering rare varieties, it explores unique terroirs that enrich the aromatic palette of chocolate while promoting sustainable and responsible practices.
For this special edition, the event features a redesigned layout for visitor comfort, offering an immersive and refined experience. The aisles bring together chocolatiers, pastry chefs, confectioners, and cocoa producers, united by a shared passion for taste and excellence.
For the first time, the Salon du Chocolat opens its doors to savory cuisine with Le Village by Gault & Millau, a dedicated space hosted by renowned chefs who will perform live culinary demonstrations, offering visitors a gourmet and interactive experience. The Salon du Chocolat thus becomes a vibrant stage where fashion meets taste, a symbol of a lifestyle In the French style, both indulgent and inspired.
Cocoa: the brown gold that has captivated for centuries
Cocoa varieties: a palette of terroirs and characters. Each bean tells a story, each origin an emotion. At the heart of the Salon du Chocolat 2025, artisans pay tribute to the infinite diversity of cocoa, a true palette of terroirs and characters.
Forastero, born in the Amazon, embodies raw power. Full-bodied, intense, slightly bitter, it extends from Brazil to Ivory Coast, carrying a generous and solar power.
Trinitario, the result of crossing Forastero and Criollo, expresses a subtle elegance: a rare balance between sweetness and intensity, with floral or spicy notes that artisans know how to reveal with delicacy.
Finally, the Nacional of Ecuador, a rare and almost mythical gem, reveals musky, floral and fruity aromas, prized by the most demanding artisan chocolatiers.
This quest for pure origin is part of the Bean-to-Bar movement. Born from the desire to restore cacao to its former glory, this movement champions transparency, traceability, and respect for the terroir. Each chocolate becomes the expression of a plantation, a fermentation process, a specific technique—a work of art. Brazil, the host country of this edition, embodies this renaissance. From the forests of Bahia to the hills of Espírito Santo, a new generation of cacao farmers is reinventing cacao through sustainable practices and a return to its roots.
Founder of Racine Carrée, Matéo Cosnefroy embodies the exacting standards and modern approach of bean-to-bar chocolate. He masters every step, from selecting the plantations to fermentation and roasting. By seeking out exceptional producers and rare varieties, he celebrates the Peruvian terroir, exploring unique plantations that enrich his aromatic palette. Committed to preserving the environment and promoting biodiversity, he collaborates with farmers practicing agroforestry, fostering sustainable plantations that respect ecosystems. For his ethical and responsible approach, Matéo Cosnefroy was awarded the Commitment and Ethics Prize, recognizing his work in reconciling exceptional taste with respect for the land. Like wine, he selects the finest beans and crafts his chocolates like terroir vintages: each plantation possesses its own genetics, soil, altitude, and climate, all of which influence the unique aromatic profile of each chocolate. This approach transforms each bar into a true expression of the terroir, faithful to the nature of the bean and to artisanal expertise.
unusual association
Far beyond its annual recurrence, the Salon du Chocolat offers a platform for inspiration and creative expression for chefs.
Pépites Chocolatière, founded by Pierre Previdente, a chocolate shop in Rodez, recently received a Chocolate Award for the creation of a box retracing the friendship of the house with the Moussallem family, at the head of the restaurant Le Cèdre, highlighting both its creativity and its heritage dimension.
A precious collaboration with chef Youssef Mabchour, whose experience includes working at the Ritz, results in a foie gras and cocoa dish. The foie gras is presented in a refined interpretation, enhanced by a marbled Madagascar vanilla base and exceptional, noble, and delicately woody cocoa. This daring creation is accompanied by grape must and pickled cabbage, for a sensory experience that blends sweetness, aromatic complexity, and tangy freshness.
Chocolate is much more than a treat: it's a story of land, of craftsmanship, and of passing down traditions. It is born in the shade of cacao trees, matures in the hands of artisans, and flourishes in palates around the world. Through the centuries, it has crossed oceans, cultures, and eras, carrying with it tales of rituals, discoveries, and passions.
The Salon du Chocolat, celebrating its 30th anniversary, pays tribute to this living treasure. It brings together the voices of those who cultivate, transform and elevate cocoa, in a dialogue between tradition and modernity.
And if each bean tells a story, then each chocolate is a shared emotion, a link between people, lands and know-how.
Yasmine MAYLIN
Photos: Salon du Chocolat
