The chocolate industry has multiple key events that will feature the latest innovations from pastry chefs and chocolatiers around the world.

Salon du Chocolat, a leading chocolate festival created to indulge chocolate and cocoa-lovers everywhere, is coming to New York City this fall. The event will take place Nov. 16-17 at the Jacob K. Javits Convention Center.

The experiential event will be a unique and decadent opportunity for chocolate enthusiasts of all ages to enjoy, explore and celebrate chocolate. The show will serve as a platform for more than 100 brands, leading tastemakers, pastry chefs and master chocolate makers to showcase their newest recipes and offerings, educating consumers and industry leaders alike on chocolate and pastry trends from different countries and cultures.

The weekend-long itinerary of unique activities currently includes the following events:

  • The Salon du Chocolat Signature Chocolate Fashion Show: Cocoa Capsule
  • A fantastical fashion time warp and what’s “haute” in chocolate
  • Live chocolate sculptures
  • Chef- and chocolatier-led demonstrations
  • Acclaimed pastry chefs and chocolatiers creating chocolate-forward recipes
  • Interactive workshops with master chocolatiers

“We couldn’t think of a better time to unveil Salon du Chocolat New York to the public; we’re thrilled to celebrate World Chocolate Day by opening ticket registration worldwide,” says Hervé Sedky, president, Reed Exhibitions Americas. “Our exhibitors are gearing up to present an incredible experience that is sure to be one of Salon du Chocolat’s most memorable shows yet.”

For more information on registering for Salon du Chocolat New York, visit its website.

A new event in London

As many as 80% of chocolate consumers globally would like to try non-dairy milk chocolate, while 31% consider a high-protein claim to be important when buying chocolate. Also, 40% admit that they eat sweet chocolate and nut spreads with a spoon – straight from the jar.

These are just a few of the findings gathered by AAK in a recent survey of chocolate consumers in 12 countries. AAK showcased this expertise at the new Chocolate Summit, which took place in London Sept. 5-6.

The event was a highly interactive opportunity for attendees to take part in a “Chocolate Safari” on the streets of London, visiting independent boutiques, larger businesses, department stores, and restaurants. There were creative roundtable discussions and a chance to taste the newest innovations in chocolate, developed to align with the latest emerging trends, including formulations that are high protein, plant-based/vegan, and very low in sugar.

Sessions focused on topics such as brand strategy, overcoming barriers for growth, consumer drivers and online experiential marketing. Several inspiring speakers were lined up, including:

  • Joost Lindeman, global brand director for Barry Callebaut
  • Simon Black, chief strategy officer at Design Bridge
  • Christopher Slim, chairman of N!CK’s
  • Metin Salih, international artist and illustrator
  • Johan Westman, president and CEO of AAK Group

The Chocolate Summit was facilitated by Peter Wennström, president of The Healthy Marketing Team.

“This event will be an excellent opportunity to understand the motivations of today’s chocolate consumers,” Wennström said before the Summit. “How is greater interest in raw material sourcing practices affecting purchasing decisions? In what way is concern about sugar impacting on how people shop the chocolate category? We’ll be taking a deep dive into these issues, and more, with an emphasis on delivering frontline insights to delegates that will give them an edge in a fiercely competitive market.”

Marco Oomen, AAK’s global business director for chocolate and confectionery fats, added that results from AAK’s latest consumer research give the chocolate industry a lot to think about by highlighting the beliefs and behaviors that are re-shaping the industry.

“Our Chocolate Summit in London will bring together marketing and brand experts from across the chocolate supply chain to explore how we can interpret these emerging trends, and others, to create products aligned with the needs and preferences of modern consumers.”