M O N D I A L D U C H O C O L A T & D U C A C A O

PORTE DE VERSAILLES31 OCT. 04 NOV.S A L O N - D U - C H O C O L A T . C O M

N A T U R E S O F F E R S S O M E T H I N G T O S U I T A L L T A S T E S !

PRESS KIT SEPTEMBER 2018

LESLIE LEVY : 01 45 03 80 46 / LLEVY@EVENTINTERNATIONAL.COM • ROBIN BEAU : 01 45 03 21 26 / RBEAU@EVENTINTERNATIONAL.COM

NATURESOFFERSSOMETHINGTOSUITALLTASTES!

- 31OCTOBER-4NOVEMBER,2018

24thEditionPARIS–PORTEDEVERSAILLES,HALL4

A treat?…

PRESS RELEASE P.2 Findallthehighlightsofthe2018SalonduChocolatA foodie?…

PRESS KIT P.4 Asubject,athematic,aspread,aspecialshowaboutchocolate?DiscovertheSalonduChocolatprogram,speakers,spokespersonandallthetrendsofthechocolateworld1/Natureofferssomethingtosuitalltastes! P.52/SalonduChocolatdeParis:2018Highlights P.7

3/TheMustseeof24thEditionoftheSalonduChocolat P.124/ExhibitorsandParticipants P.165/Infographics P.17TheSalonduChocolatinnumbersandaroundtheworld

6/PracticalInformation P.19Simple…asachocolate!PleasecontactLeslieLevyorRobinBeauat +33145032126 for further information: theywillnourrishyouwithpictures, videos, practical information, insights. If you need tailored interviews (spokesperson of the Salon duChocolat,chocolatiers,artists,designers,celebrities..)theywillbeatyourservice.

Press release

September 2018

SalonduChocolat2018:NATURE OFFERS SOMETHING TO SUIT ALL TASTES !

31 October - 4 November, 2018- Hall 4, VIPARIS Porte de Versailles -

Updatedthemeandprogramme, festiveandeducationalentertainment foroldandyoungalike, indulge thesensesandfeasttheeyes:the2018editionoftheSalonduChocolatoffersyoutheopportunitytoexploretheinfiniteworldofCocoainasinglelocation!The24theditionoftheeventwillonceagainbeheldatthePortedeVersailles,Paris,butthisyearismovingintoHall4 inordertooffervisitorsthebenefitofaneventextendingoverasinglefloorandevenmoreenjoymentjustafewweeksbeforethefestiveseasoncommences.Natureoffers...BecausetheSalondeChocolatinParisrepresentsauniqueopportunityforchocolate loverstofindoutaboutandtasteanincomparablerangeofchocolatesfromthe5continentsoftheworld,thediversityandwealthofchocolateflavourswillbecelebratedinparticularthisyear.TheSalon is acrossroads for new trends: visitorswill thereforebeable todiscover theproductsof230exhibitorsfromacrosstheglobe,rangingfromwell-knowndistributorbrands,theIncontournables,orEssentials,newproductsfrommasterchocolatemakers,starpastry-makerspecialitiesandnewdiscoveriesfromothercountries.Alltheexpertsandtalentedstarsinthetradewillcometogetherfor5daystoeducatethepublicandsharetheirpassionandexperience,theirrecipesandproductionsecretsandinitiatethepublicintotheartofchocolatetasting,enablingthemtomakeinformedchoicesabouttheirpreferences....somethingtosuitalltastes!Todayreconcilingpleasurewithhealthylivingisapriorityforchocolateandpastrymakerstheworldover.Becausecertain foodstuffs areparticularlywell-suited to fulfillingournutritional requirements,wehave chosen to focus oncocoa, a testimony toanunderstandingbetweenmanandNature, and recognised todayasa“superfood”, star of“rawculture”andofhealthyliving.Inaworldinwhichnutritionalqualityisfundamentalandfoodisincreasinglyviewedasavectorofhealthandwell-being, theSalon du Chocolat aims to illustrate that indulging in Cocoa, that incredible nugget of age-old virtuesgiventousbyNature,isevenmorepossibleanddesirablethanever.Betweenpedagogy,folkloreand“Bean-to-Bar”,theoriginsoftheproduct,the lands inwhich it iscreatedanditsvirtueswillallberevealedbynumerousproducers(Africa,SouthAmerica,Asia)andplanterswhowillbepresenttoenablethepublictoexploretheexceptionallandswherethefruitsofthecocoatreearecultivated.The“healthy”trendinall itsformswillbethefocusoftheinnovationscreatedbyourchocolatemakers:chocolateconsumptionisbecomingahealthallyandnaturalnessismakingaseriouscomeback.

Eventsforall...Inadditiontotheexhibitors,the2018showprogramwillleadvisitorstoatastyworldofnewdiscoveriesandevents,allofwhicharefreeentry:ü From31stOctober to 2ndNovember 2018, the SalonduChocolatwill once again host the InternationalWorldChocolateMastersFinal.Thiscompetitionistheworldchampionshipofmasterchocolatemakers-aninitiativeledbyCacaoBarrytopromotetalentandcreativityamongstmasterchocolatemakersandtopushthemintothelimelightoftheglobalstage.TheWorldChocolateMastersconsistsof21finalists,representingasmanycountries,competinginthe international final.The challenge? To take home the prestigious World Chocolate Master 2018 title. Thecompetition theme, “Futropolis”,will challenge finalists to imagine the futureof chocolate gastronomybetweennowand2025.üWomen,whoareincreasinglypresentinsugar-basedprofessions,willbehonouredthisyear,whetheritbethroughthemaster-classesonofferthroughouteachday,orinthenewdedicated“Elles”spacewhichwillbringtogetherthenewfeminineguardofallthatischocolateandpastry-making.ü 2018marks the 160th anniversary of diplomatic relations between Japan and France and will be celebrated byJaponismes2018,aneventthataimstoportraythewealthofJapaneseculturethroughexhibitionsandshowsbothinParisandacrossthewholeofFrance.TheSalonduChocolathasbeenselectedtocelebratetheunbelievablecreativityof talented personalities in Japanese gastronomy,whowill be represented at the salon in a permanentdedicatedtastingspacefordelicaciescombiningchocolatewithotherflavoursandtoshowcasethepresenceofthegreatestJapanesechocolatemakersattheSalon.ü The Salon introduces this year a new entire space dedicated to the art of pastry. This space will welcome aselectionof exhibitors fromvariousuniversesof thepastryworld. Theywillmeet theirpassionateaudiencewithatastingandsalearea(foronedayorthroughoutthe5daysoftheshow)orthroughaone-hourmasterclass.üWednesday31stOctober iswhenthe2018editionof theprestigiousRelaisDessertsCharlesProust competitionwillbeheld.Relaunchedin2006bytheRelaisDessertsassociation,thecompetitionenablesyoungpastrychefsfromacrosstheworldtoexpresstheirartisticqualitiesandtheircreativetalent.üTheSalonduChocolatwillalsowelcometheTrophéedelaPâtisserieFrançaise,organizedbytheConfédérationNationale des Artisans Pâtissiers. This competitionwill highlight thewhole profession and allow professionals andamateurstodefendtheircreationtothegeneralpublicandajuryofexpertsonthethemeofthe“Religieuse”pastry.ü The Junior Salon du Chocolat makes its return in partnership with TiJi, Gulli and CANAL J in a dedicatededucational and funareaallowing children from theageof 3 toexperienceand learnabout chocolate!Beginnertastingandrecipeworkshopsaimedatchildrenandyoungteenagers,danseclasses,digitalstreetart,booksignings,specialevents,...theprogrammewillberichincocoaandgifts!üVisitorsarestillabletotakepartintheSalon’sopeningevening: limitedseriesticketswillbesoldwithproceedsgoing to theAssociationMécénat Chirurgie Cardiaque, enabling generous chocolate lovers to enjoy an exceptionaleveningeventon30thOctober...atthesametimeasdoingagooddeed!Theproceedsfromticketsalesshouldmakeitpossibletoofferanewhearttoasickchild....andforProfessionalsworkingintheworldofchocolateThe dedicatedB2B area of the Salonwillwelcomeprofessionalsworking in chocolate,whowill find a selection ofsuppliers and producers ofmaterials aimed at chocolate and pastrymakers: ingredients, decorations, laboratoryequipment,packaging,storelayoutandequipment,...Aloungewillbeavailableforusebyprofessionalstopromotenetworkingandqualityinteractionbetweenkeyplayersinthechocolate/cocoasector.

AndthetimelessfeaturesoftheSalon:

VisitorswillofcoursestillbeabletoenjoytheSalonduChocolat’sflagshipevents:üThedailyChocolateFashionShow,attendedeverydaybysomeparticularlychocolateycelebritiesüThePastryShowwhencelebritychefsrevealtheircreationsandsamplethemtothepublicü L’Atelier des Papilles by Rosières, which will take the form of a cooking demonstration led by top chefs withremarkableandunexpectedresultsüTheChocosphèrewithpublicconferencesonawiderangeofchocolate-basedthemes.üTheWorkshops,opentoallwiththeAtelierdesSensüShowsfromproducercountriesintheCacaoShowspaceThis2018editionpromisestobeanexplorationofchocolateinallitsflavours!

FindthecompleteSalonduChocolatprogrammeat:

www.salon-du-chocolat.com

Andfollowuson:www.facebook.com/salonduchocolatwww.instagram/salonduchocolat

Twitter:@salonchocolat

Creation,organisationandpress:EVENTINTERNATIONAL-Tel:+33(0)145032126Presscontacts:LeslieLEVY:llevy@eventinternational.com+33(0)145038046/+33(0)609895804RobinBEAU:rbeau@eventinternational.com-+33(0)145032126Visuals,accreditations,completetopicsandinterviewsonrequest

PRESS KIT 1/ NATURE OFFERS SOMETHING TO SUIT ALL TASTES! Thisyear,theSalonduChocolatisgivingfreereintothefruitofthecocoatreeinallitsdifferentformsduringtheevenmoreirresistibleevent,undertheheadingofFlavourandNature.

Newconsumerexpectationsintermsoffoodarebasedonauthentic,naturalproductswhichareuniqueincharacter.Butit’salsoaboutnewexperiencesandarangeofflavoursaswellastheuseofingredientswhichproviderealhealthbenefits(Source:Study“Food360”KantarTNSSofres2016).AtrendthathasbeenconfirmedbyaMintel2017reportwhichplacestrust,“lookingafteroneself”,stress,individualityandsustainabilityasthe5keyconsumertrendsfor2018intermsoffood.However,allofthesepreoccupationsrevolvearoundafundamentalcriterion,whichisthatofFlavour.Thisisthedecidingfactorintheselectionofachocolateproductfor63%ofconsumers,accordingtorecentstudypublishedattheendoflastMarchbyKantarMedia.Facedwiththispuzzle,theSalonduChocolat2018onlyhasoneaim:givingyouapleasurableexperiencebyofferingyoutheopportunitytovisitasinglevenueovera5day-showtodiscoverandtasteanincomparable,representativeselectionofchocolatesfromacrosstheglobe,withtheguaranteeofsomethingtosatisfyallchocolatelovers.TheSalonduChocolathistoricallyshowcasesthemostpreciousofNature’screations:thefruitofCocoa.ItcreatesalinkbetweentheNorthernpopulationswhoconsumechocolateandSouthernpopulationswhoproducecocoa.Thefocusofthisyear’sSalonwillbetohighlightalltheinitiativesundertakenbychocolatemakersandcocoaprofessionalsacrossthewholeworldtopromoteareturntosimplicity,traditionandgreatflavourthatrespectsahealthierwayoflivingandencouragesa“greenerconscience”.ShortBotanicallesson“AtnoothertimehasNatureconcentratedsuchawealthofvaluablenourishmentintosuchasmallspaceasinthecocoabean.”-AlexanderVonHumboldt.

Cocoa(fromnahuatlcacahuatlwhichreferstothebeansofthecocoatree)isthepowderthatisobtainedbygrindingfermentedcocoabeansproducedbythecocoatree.This operation also makes it possible to extract cocoa butter. Cocoa mass or paste is produced using fermented,roastedbeans.Thispasteisusedtomakechocolate.95%ofglobalcocoaproductionisbasedonpeasantagriculturaltechniquesonfamily-ownedfarms.Thereareseveraldifferentvarietiesofcocoatreesandtheirbeansareselectedbychocolatemakesonthebasisoftheir variousqualities in termsof flavour,whicharedependenton species and theproduction location. For a longtime,theoriginofthecocoatreeswasamystery,becausetheywereallsodifferentfromeachotherevenoveraverysmallarea.Itwasonlygeneticresearchthatmadeitpossibletoidentifythedifferentspecies,themainonesbeing:

• The forastero (80-90%of global production) comesoriginally from theAmazon, but is nowpredominantlycultivatedinAfrica,BrazilandEcuadorandisthemostrusticvariety.

• The criollo (1-5 % of global production), originally from Venezuela, cultivated in Latin America (Caribbean,Antilles,Mexico,Venezuela,Colombia),thesmoothest,mostfragrant,delicateandslightlybittervariety.

• The trinitario (10-20%of global production), the result of the crossbreeding of the twoprevious varieties,appeared in the 18th century on the island of Trinidad to compensate for the extensive loss and damagecaused by hurricanes to crops of the criollo variety, which is more fragile. Cultivated in Spanish-speakingAmerica,TrinidadandprimarilyinCameroonfortheAfricancontinentandinAsia,ithasdelicateflavoursthatarelessintensethanthoseofthecriollo.

Major«Nature»Trendsfor2018Scientistsareallinagreementabouttheexceptionalcharacteristicsofcocoa,includingitswealthofantioxidantsandveryhighmagnesiumcontent(inadditiontovitaminsBandE,proteins,iron,potassium,phosphorus,copper,zinc). Considered to be a super-food that is entirely plant-based and natural, raw cocoa beans are a source ofvitality whose consumption has not yet become widespread. Much more than just a sweet treat; cocoa is apowerful,healthyingredient.

Ethics,BeantoBar,traceability•Withthearrivalofplantationsandhighlyreputedvintages,traceability,ablendofsensualpleasureandaquestformeaning,haslongbeenamajorconsiderationinthecocoa-chocolatesector.WiththereturnofGrandCrucocoafromcertainproperties(orplantations)andthearrivalofthe“BeantoBar”movement practised by an increasing number of passionate chocolatiers, artisan chocolate craftspeople arepredominantlyinfavourofamorerespectfulandresponsibleapproachwithinthesector.The“greenconscience”conceptandresponsibleconsumerchoiceshaveradicallychangedthewayinwhichconsumersperceivechocolatebrandsandtheircommunicationsandoffers.

The arrival of Raw Foods • Many people have become involved with the Raw Food trend: non-processedingredients, which are unrefined, natural, simple and healthy. An approach that is increasingly present on theshelvesoflargeandmedium-sizedretailoutletsandwhichisalsoinevidenceinBakingcreations,asreflectedinthebloggerOphélieVéron’spublication“LaPâtisserieCrue”(RawBaking).

Patisserie:theartofsimplicity•Naturalnessandsimplicitymeanthatintermsofbakingwearealsoreturningtothesimplepleasuresofauthentic,traditionaldesserts.Andbecausesweettreatsreawakenthechildthatslumbersineachofus,mythicalbrandsofsweets,flavoursfromby-gonetimesandcakesmadefollowingrecipesusedbyourgrandmothersaredefinitelyinfashionatthemoment.

The“healthy”trend•Thistrendisparticularlyinevidencethisyearinthecreationsofourchocolatiersandpastrymakers: detox chocolate is not intoxication andwe love the low fat, sugar-free and gluten-free recipes whichmean that chocolate consumption is becoming an ally in good health and thatnaturalness ismaking a strongcomeback.Wearealsowitnessingthesuccessfulriseofveganbakingor inotherwords,whenFrance,the landofgastronomicpatisserie,discoversthedelightsofplant-basedcakesanddishes.

2/ Salon du Chocolat de Paris : 2018 Hightlights

1. THE WORLD FINAL OF THE WORLD CHOCOLATE MASTERS From31stOctoberto2ndNovember,theSalonduChocolatwillonceagainbehostingtheWorldFinaloftheWorldChocolateMasters.

This competition is the equivalent of the world championship for artisan chocolate makers - an initiativeintroducedbyCacaoBarrytopromotethetalentsofartisanchocolatemakersacrosstheglobeandtopushthemintotheinternationallimelight.TheWorldChocolateMastersbringstogether20finalists,representingasmanycountries,inaninternationalfinal.Theaim?GoinghomewiththeprestigiousWorldChocolateMaster2018title.The themeof thisyear’s “Futropolis” competitionchallenges finalists toenvisage the futureof chocolate-basedgastronomybetweennowand2025.Moreprecisely,toconsiderhowcitiesofthefuturewillinfluenceourwayofliving and eating, and how chocolate will brighten up our days. The jury will be looking in particular for newsensorycombinations,avant-gardepatisserieconceptsandadesignlanguagethatwilldefinethesalesorientationoftomorrowintermsofpatisserieandchocolatemaking.

Thecompetitionwelcomesparticipationfromtwonewcountriesthisyear:theNorthAfricanregionrepresentedby Morocco and the Middle East represented by the United Arab Emirates. Following the withdrawal of theCanadian candidate for health reasons, 20 candidateswill compete alongside each other,with representativesfromtheotherusualparticipatingcountriessuchasFrance, Italy,Belgium,theUnitedKingdom,Japan,theUSA,LatinAmerica,Russia,Chinaandmanymore.Australiawillalsobetakingpartagainthisyear.

Thejury,madeupofprofessionalchefsrepresentingthe20countries,willbechairedbyFrankHaasnoot(winnerof the2011editionof theWorldChocolateMasters),well-knownpastrychefCédricGrolet,votedworld’sbestpastrychefbyWorld's50BestandNaomiMizuno(winnerofthe2007editionoftheWorldChocolateMasters).

TheWorldChocolateMasters2018finalwillbebasedon3roundswiththefollowingchallenges:31stOCTOBERROUND1-all20finalists

§ "TheFutropolitain"chocolateshowpiece§ ChocolateTravelCake

1stNOVEMBERROUND2-all20finalists

§ OrNoir‘Futurology’:creatingthechocolatebarofthefuture§ ChocolatesnacktoGo§ Chocolatebonbon:thebonbonofthefuture,unlockingnewsensorialdelights

2ndNOVEMBERROUND3-10finalistswiththehighestscoresinrounds1+2

§ FreshPatisserieofFutropolis§ Chocolatedesign‘TheCityofTomorrow’

Onthebasisofthehighestscoresobtainedinround3,thewinneroftheWorldChocolateMasterswillbeannouncedonthe2ndNovemberattheSalon.The event will be broadcast live on: ww.worldchocolatemasters.com, on the Facebook pagefacebook.com/worldchocolatemastersandontheYouTubechannelWorldChocolateMasters.Visitorscanalsoenjoythecompetitionatthesalonfromaspacethathasbeenspeciallydesignedforthem

2. LADIES STIR IT UP !

Theyendorsetherevivalofdesserts...ina light-heartedway!The spotlight ison thewomen takingpart in thesalon,whowillsharetheirbusinesssuccessstorieswithpassion.TheSalonduChocolatfocusesinparticularonthesewomenfromtheworldofgastronomy.Adedicatednewareanamed“Elles”bringstogetherthefemininenewgardeof chocolateandpastry-making, includingHasnaâChocolatsGrandCruand IKAChocolate. TheywillalsobeonthestandsandintheeventspacesattheSalon:LaurenceAlemanno(Chocolatitudes),Anne-FrançoiseBenoît (Benoît Chocolat), Alixe Bornon (Les Belles Envies), Christelle Brua (Le Pré Catelan), Marsha Brunelle,BénédictedeChambure(LeClubCriollo),KyokoDuchêne,VictoireFinaz,MarjorieFourcade&SaoriOdoi(FoucadeParis),SylvieGuillaume,ClaireHeitzler,SaeHasegawa(ChâteaudeCourban),InèsLamouri(winnerofthe“Jeunechefpâtissier”competitionLesÉtoilesdeMougins2018-HôtelPlazaAthénéeParis),JohannalePape(SugarArtsWorldChampion),BéréniceLeconte(VGPâtisserie),KlerviMandon(Delikats),GéraldineMartens,ElodieMartins,CandicePeytour(ChocolatEncuentro),ClaireVerneil,NinaMetayer,NoémieHoniat...

3. JAPANESE EXPERIENCE (#JAPONISMES 2018)

2018marks the160th anniversaryofdiplomatic relationsbetween JapanandFrance,whichwill be celebratedwithJaponismes2018,aneventthataimstopresentthewealthofJapaneseculturethroughexhibitionsandshowsbothinParisandacrossFrance.Thisyear, theSalonduChocolat iswelcomingaround twenty JapaneseexhibitorsandhasbeenselectedtocelebratetheindescribableTalentsofJapanesegastronomy,whosekeyplayerswillallbepresentattheSalon.ThankstothereputationandinfluenceenjoyedbytheSalonduChocolatinJapanoverthelast17years,strongandenrichingrelationshipshavedevelopedbetweenartisansfromthetwocountries,promotingboththeexchangeofskillandexpertise,aswellasthereciprocalunderstandingandknowledgeoffoodproducts.TheresultofthisisevidentinFrench artisans’ particularly successful combinations of chocolatewith sake, liqueurs, shochu,whisky,matcha tea,yuzu, yokan, sesame, pepper etc, which the Salon du Chocolate aims to promote to French professionals andconsumers.The Japan Area of the Salon (or “Japanese Experience”) will be running simultaneous masterclasses in twoamphitheatres.Insmallgroupsof25,thegeneralpublicandmediawilldiscoverthewealthofproductsavailablefromTokyoChocolate,MeijiandYuzusake.Theseworkshops,whichwillbeledbyJapanesechocolateandpastrymakers,willenablevisitorstoexplorepairingsbetweenchocolateandiconicproductsoftheJapanesegastronomy.4. PASSIONATELY PATISSERIE For25years,theSalonduChocolathasbeencelebratingtheartofpatisseriebyshowcasingallthetalentsintheprofession-emblematicchefs,risingstarsandtomorrow’stalents.TheSalonhasalwaysaimed touse its reputation topromote thisprofession,whichat that timewasboundbyconfidentialityandsecrecyandfarremovedfromthemediacoverageitcurrentlyreceives.ThebiggestnamesingastronomyandpastryhavebeensupportingtheSalonfor25years.PierreHermé,PhilippeConticini, Robert Linxe and Jean-PaulHévin forged the path by taking part in the first Parisian edition in 1995,followed bymany otherwell-known chefswho participated in the Salons de Chocolat in France and overseas:Ferran Adrià, Christophe Adam, Frédéric Anton, Frédéric Bau, Akrame Benallal, Christelle Brua, Yann Brys,AmandineChaignot,TrishDeseine,ChristopheFelder,NadiyaHussain,ArnaudLarher,StéphanieLeQuellec,CyrilLignac, ThierryMarx, ChristopheMichalak, AngeloMusa, José Ramon Castillo, Pit Oberweiss, Emmanuel Ryon,PierreSang,BrianTan,KojiTheobroma,Sergio&JavierTorres,BillYosses,AdrianoZumbo,...tonamebutafew.

SoitisanaturalprogressionfortheSalontointroduceanewspaceentirelydedicatedtotheartofpatisseriethisyear.Thisspacewillwelcomearangeofparticipantsrepresentingthedifferentaspectsoftheworldofpatisserie.Theywillbeabletomeetwithadelightedpublicinaspecialtastingandsalesarea(eitherfor1day,oroverthe5daysoftheSalon)orduringaone-hourmasterclass.Alaboratorywillmakeitpossibleforpastrychefstoworkontheircreationsfromdaytoday,undertheattentivegazeofvisitors.

ThisspacewillcelebratethetalentofPhilippeConticini,whowillbepresent,aswellaspayinganhomagetoJean-PaulHévin.Inthisareaoftheexhibition,visitorswillalsoexperienceBûche,ômabûchewhichisdedicatedtothemostbeautiful2018Christmaslog,genuinetemporaryworksofartdreamtupwell-knownpastrychefs. 5. THE SALON DU CHOCOLAT JUNIOR

40,000childrenvisitedwiththeirparentsin2017JuniorSalonduChocolatismakingacomebackfor2018withevenmore events tailor-made for chocolate lovers in training! The event, organised in partnershipwith TiJi,GulliandCANALJ,offerschildrenandtheirfamiliesaninitiationintothemagicalworldofchocolatewithfun,educationalandtastyexperiences.Throughout the day, the smallest chocolate lovers will be able to take part in free delicious and educationalworkshops to learn about the secrets of chocolate and basic patisserie skills. On the programme: ongoingworkshopswithwell-knownchefs,KhrissDanceParty,Gu'live,MoussierTombolashow,danceworkshop,digitalstreet art, dedications, happenings, rest and relaxation area with colouring... all in the presence of children’sfavouriteheroes.TocomplementtheTiJi,GulliandCANALJevents,theJuniorSalonduChocolatwillberunningmanyappetisingfreeaccessactivities:

• TheJuniorPastryShow,thelittlebrotheroftheSalon’sunmissableandhistoricaldedicatedpastryspace,but100%dedicated to children!Chefs from l'Atelier des SensandCapChocolatwillbepresent in thisspace throughout the day andwill be demonstrating how to follow easy recipes and recreate them athomewiththefamily.

• BioC'BonwillbedistributingaBigOrganicEverydaySnacktochildrenandtheirparents.

• Panda Color will be running workshops for children to make chocolate lollies, decorate biscuits withchocolateorcreateachocolatedrawing(from4or6yearsolddependingontheworkshops).

• LePetitOursonGuimauve isshowcasedthisyearontheCÉMOIstandandwillbedeliciouslydecoratedover the course of the 5-day Salon by children, guided by a culinary bloggerwho is an expert in cakedesign

6. RELAIS DESSERTS CHARLES PROUST COMPETITION

31stofOctoberhoststheprestigious2018RelaisDessertsCharlesProustcompetition.Relaunched in 2006 by the Relais Desserts association, the competition allows young pastry chefs from across theworldtoexpresstheirartisticsideandcreativetalents.Candidatesmustpresent:-anartisticpiecebasedon“Cartoons”,createdeitherinsugarpaste,sugarorIsomaltandchocolate,-asmallchestnut-basedcake,thedecoratingofwhichwilltakeplaceinpubliconthedayitself.ThemembersofthejurypresenttosupportChairsClaireHeitzlerandChristelleBrua(LePréCatelan)arecurrently:Thierry Bamas (MOF Pâtissier, Pâtisserie Thierry Bamas), Nicolas Bernardé (MOF Pâtissier, Pâtisserie NicolasBernardé),StéphaneGlacier(MOF,PâtisserieStéphaneIce-creammakerandcreatorofArtisansmagazine),EmmanuelRyon(MOFIce-creammakerandPastryWorldChampion,UneGlaceàParis),BenoitCouvrant(PâtisserieCyrilLignac)etMarcRivière(PastryWorldChampion,MaisonPotel&Chabot).Candidateswill alsobeassessedbyapress juryandapublic jury.Participants in thepublic jurywill be selected inSeptemberviatheSalonduChocolatandRelaisDessertssocialnetworks.

7. TROPHÉE DE LA PÂTISSERIE FRANÇAISE ThisyeartheSalonduChocolatwillalsobehostingtheTrophéede laPâtisserieFrançaise,orFrenchPatisserieTrophyorganisedbyConfédérationNationaledesArtisansPâtissiers.Thecompetitionshowcasesallaspectsofthe patisserie profession and provides an opportunity for professionals and amateurs alike to submit theircreationsbasedonthethemeoftheFrenchpastryknownasReligieusetothegeneralpublicandajuryofexperts.Thecompetitionwillbeopento12amateurpatissiersand12professionals.Amateurcompetitorsmustcreatesixindividual, traditional chocolate religieuse pastries, whilst the professionals will be required to create sixindividual,traditionalchocolatereligieusepastriesandsixrevisitedreligieusepastries(freechoiceofflavour).PrizeswillbeawardedonSunday4thNovemberat4PMonSalon’sCacaoShowPodium.

8. 30TH OF OCTOBER 2018: GRANDOPENINGEVENINGOPENTOTHEPUBLIC Forthethirdyearrunning,theSalonduChocolatwillbeopeningitsdoorstothegeneralpublicforitsfamousopeningeveningeventand is selling3000 limitedseries tickets for thiseventwhich is scheduled forOctober30th.

TheseticketswillbesoldwithprofitsgoingtotheAssociationMécénatChirurgieCardiaque,makingitpossibleforchocolatelovingcontributorstoenjoyanexceptionaleveningwhilstraisingfundsforagoodcause.Thetotalmade from the saleof tickets shouldmake it possible toprovidean ill childwith abrand-newheart.Auniqueopportunity to see your favourite stars dressed in chocolate dresses, to enjoy the exclusive programmeof theSalon's opening evening ordinarily reserved for the media and stars and to get a preview of the salon underexceptionalconditions...

Auniqueshowisprogrammedforthisyear,inadditiontotheopeningfashionshow,thesurprisingstarsofwhichwill be revealed very shortly! The electro-pop duo, Kiz, who have created a massive following of millions onYouTubewiththeirperkytunes,andwhosealbum"DesToursDeluxe"cameoutinthespring,willsetthetonefortheeveningwiththeirboundlessandcontagiousenergy!VisitorswillalsoenjoytherhythmicandvibratorypoetryoftheAnimalTotemshow,anodetoNaturethroughouttheseasonsthatblendsfairytaleanddreamlikenotions.

Ticketsonsalefor€35byadvancesaleonlyonthewww.salon-du-chocolat.comwebsiteandfromtheFNAC(instoreoronwww.fnac.com)

9. COCOA DESTINATIONS Because the Salon du Chocolat aims to showcase the whole chocolate and cocoa sector, the Show is furtherdevelopingitsbean-to-barvillagethisyearandwillhighlightsustainableinitiativesintheworldofchocolate,aswellaslocalstart-upsandthemanycocoa-producingcountriesvisitingtheSalonfromAfrica,LatinAmericaandAsia.

10. BACKSTAGEATTHEFERREROPRODUCTIONSITEExclusive! For the very first time and exclusively at the Salon du Chocolat, Ferrero is opening the doors of itsproductionsiteinVillers-EcallesnearRouen(Normandy),whereonequarteroftheworld'sNutellaisproduced.Atanentertainingandappetisingstand,thepublicwillbeabletoexperiencetheNutellaandKinderBuenoproductionlinesbymeansofvirtualreality.AuniqueopportunitytogetabackstageviewoftheseiconicbrandswhicharemuchlovedbytheFrenchandtofindoutmoreabouttheoriginsandqualityoftheingredientsusedintheircreation.StandC9

11. FOR PROFESSIONALS The Salon du Chocolat is the main annual event for the Profession and gathers the biggest number ofrepresentativeexpertsfromacrosstheglobe.This iswhy fromWednesday31stOctober toFriday2ndNovember theSalon is invitingall sectorprofessionalsintoitsdedicatedBtoBarea.

Inthisarea,theywillfindaboutthirtysuppliersandmanufacturersofmaterialsaimedatchocolatiersandpastrychefs: ingredients,decoration, laboratoryequipment, small appliancesandutensils,packaging, store layoutandequipment,including:ADINE/THERMOFORMBOITESETCOFFRETS-ALIMATTREMBLAY-CDPAPERPRODUCTS-CHOCOLATEWORLD-COCOATOWN-DECOBOX-DOMACHOC-DIAMONDCUSTOMMACHINES-EZTEMPER-FBM-HYDROPROCESS-IDEOTECNICA-LAREKA-LSMLINÉAIRE-MAKAO-PACKINT-SAVYGOISEAU-SELMI-SOCCHEF-SPECTRA-SPSI-TECNO3...

The Salon is offering professionals present at the Salon a dedicated work and relaxation area to encouragenetworking and improve the quality of exchange between key players in the chocolate/cocoa sector.

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3/ The Must-Sees at 2018 Salon du Chocolat üThe Chocolate Fashion Shows Dailyat5pm,PodiumCacaoShowMakespaceforcreativityandindulgence!Thisyear,chocolatemakersandclothesdesignershavejoinedforces to come upwith original creations, contemporary expressions of a natural kind, butwhich oozemodernity. Creations that aredelicate or sculptural, aesthetically pleasing or avant-garde... The 2018collectionsissettobespectacular!20chocolateycreationswillbepresentedtothepublicduringauniquefashionshowhelddailyat5PM,withdifferentsurpriseguestseachtime.

Thecreationswillalsobewornbyparticularly chocolatepersonalitiesat theSalon'sopeningevent,alimitednumberofplacesatwhichisavailabletothegeneralpublic,acelebratoryeveningeventtoraisefunds for the Mécénat Chirurgie Cardiaque association, with exceptional performances of the multi-sensoryAnimalTotemshowandbyelectro-popduo,KIZ.

ChocolateMaker&DesignerTeamsforthe2018FashionShow:LeChocolatdeH&TaeAshida/HasnaâetVincentFerreira&JérémiePujo/StéphaneBonnat&AngéliqueGodey / Bernachon Chocolatier&Nicolas Fafiotte / Jean-Luc Decluzeau& Angel Sewing /Maxence Barbotpourl’HôtelPlazaAthénéeParis&JulienBonnet/GeorgesLarnicol&PascalJaouen/JeffreyCagnespourlaMaison Stöhrer & Jean-Paul Benielli / François Pralus & la Maison Devernois / Carlos Cerqueira and thestudentsof l’ÉcoleFerrandi&DaniloFedrighi /PhilippeBertrandpourBarryCallebaut&FionaFondadouzepourAkène.

Backstage:ThankstoourChocPartners!FranckProvost(Officialhairstylistofthefashionshow–www.franckprovost.com)SLAParis(Officialmake-upartistsforthefashionshow–www.sla-paris.com) HôtelBestWesternPremierTrocadéroLaTour(Fittingpartner-www.trocaderolatour.com)ChampagneMumm(www.ghmumm.com)AndalltheexceptionnaldesignersandchocolatierswhomakethefashionshowarealityüThe Master-Class by leading Chefs Dailyfrom11amto7PMPastryShowSpaceandEspaceRosièresEveryhourintwodistinctareas,morethanahundredchefs,pastrychefs,up-and-comingtalentsandwell-knownchocolatemakerswillbegiving livedemonstrationsof their recipes, revealingall theirtoptipsandinsiderknowledgeoftheprofessiontopastryandchocolateloversalike.TheunmissablePastryShow,apermanentspaceanimatedbyfavouriteFrenchblogger,MERCOTTE,willhostaseriesof40emblematicchefs,including:JimmyMornet(ParkHyattParisVendôme)/PascalHainigue(LeBurgundyParis)/JohannalePape(SugarArtsWorldChampion)/GontranCherrier/ChristelleBrua(LePréCatelan)/NinaMétayer&PatrickPailler(CaféPouchkine)/HironobuTsujiguchi(ChocolatdeH)/MarjorieFourcade&SaoriOdoi(FoucadeParis)/François Josse & Gaël Reigner (2018 French Professional Dessert Champion and 2018 Junior FrenchProfessionalDessertChampion)/ShigeyukiOishi(TokyoChocolate)/BéréniceLeconte(VGPâtisserie)/ChristopheFelder/NicolasPaciello(PrinceofWales)/BenoitCastel&AlanGeaam/PierreSangBoyer/MichaëlBartocetti(Shangri-LaHotel,Paris)/ThierryMarx(LeMandarinOriental,Paris)/MaximeFrédéric(HôtelGeorgeV)/PabloGicquel(HôteldeCrillon)/SimoneZanoni(HôtelGeorgeV)...

Once again this year,appliance brand Rosières is running a recipe demonstration area: “L'Atelier desPapillesparRosières”.AuniquecornerfocusedonflavourthatwillallowRosièrestoexpressthepotentialoftheir innovativeproducts,withthesupportoftalentsfromallfields -Award-winningchefs,Bloggers,PastryChefs-whowillsharetheirfavouriterecipeswiththepublic,andwiththesupportinparticularof:

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Corentin Magnin (Maison Rostang) / Inès Lamouri (winner of the “Jeune chef pâtissier” competition, LesÉtoiles de Mougins 2018 - Hôtel Plaza Athénée Paris) / Bruno Doucet (La Régalade) / Jonathan Vallenari(DomainedeManville)/BryanEsposito(HôtelduCollectionneur)/AurélienRivoire(PavillonLedoyen)/HugoCorreia (Hôtel Lancaster) / Benoît Charvet (Georges Blanc) / Guillaume Igon / Stéphanie Aubriot (Marou,Chocolate makers) / Olivier Stehly / David Wesmaël (La Glacerie) / Noémie Honiat & Quentin Bourdy(L'Univers) / Hugues & Valérie Pommereul (Le Recommandé) / Edwart Chocolatier / Rafael Gomes (ItacoaParis)/LéaNévèsetLucBaudin(LaMutinerie)/SaeHasegawa(ChâteaudeCourban).Technicaltips,emotionandpureindulgencetoexperienceandrelish!üWorkshops Dailyfrom11Amto7PM,L’AtelierdesSensL’AtelierdesSenswillbetakingparteverydaywithitsChefsandwillberunningfreepatisserieandchocolateworkshopsforall.Acookingschoolsince2004,L'AtelierdesSensnowhasthreeParis-basedworkshopsandoneinLyon.Achoc’partnertodelightallthosewholovecooking!

üThe roots of Cocoa… Show ! Dailyfrom11AMto7PM,CacaoShowPodiumFestive,musicalandchocolatey!Everyhourinthe"CacaoShow"space,arealtouroftheworldwillhaveyoutravellinganddancingacrossGhana,Peru,BoliviaandColombia.

TheAwardsduChocolatareorganisedbytheClubdesCroqueursdeChocolatwillalsotakeplaceinthisareaonWednesday31stofOctoberat4PMaswellastheannouncementofthewinnersoftheTrophéedelaPâtisserieFrançaiseonSunday4thNovemberat4PM

üBook signings Dailyfrom11AMto7PM,Librairy&booksignings

Becausethemagicalpowersofchocolatethat lieattheheartofgastronomyarealsoexpressedthroughthewealthofbeautifulcookingbooksfocussingonandaroundchocolate,theSalonduChocolatiscontinuingitspartnershipwiththeLibrairieGourmande,aspecialistinoldandmodernbooksongastronomyandoenology.This temple to culinary expertise offers keen and curious visitors the opportunity to have recent books ongastronomy,chocolateandpastrymakingsignedbytheauthor.üThe Chocosphère, a blend of history and culture Dailyfrom11AMto6PM,EspaceChocosphère

Every hour in the Espace Chocosphère, the Salon du Chocolat will be organising 40 tasting sessions -conferences run by themost eminent specialists, personalities and well-known chocolate lovers, all ofwhomareexpertsofcocoaandthesubtletiesofchocolate.Thisyear'sthemesinclude:

HealthyFood-VeggieTrends-RawChocolate:• Patisserie&Chocolatewithacontrolledglycemicindex(ICC)byAlixeBornon,FounderofLesBelles

Envies• Pastriesthataregoodforyou,Pastrieswithnoaddedsugarandthatarebutter, lactoseand

gluten-freebyMarshaBrunelle,Chefandauthorof thebook"LaPâtisseriequivousveutdubien"("BestDietBookintheworld”awardattheGourmandWorldCookbookAwards-May2018)

• ChocolateandHealth -Presentationof rawchocolate illustratedbyRrrawChocolat (FrédericMarr)byBénédictedeChambure,OsteopathandChocolatespecialist

• Whatarerawchocolateandveganchocolate?byLaurenceAlemanno,Chocolatitudes• Cocoa:AWorldChampionSpice!ItshistporyanditspropertiesbySylvieGuillaume• The health benefits of traditional chocolate and innovations byDrHervé Robert, nutritional

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31StOCTOBER2018/SYNDICATDUCHOCOLATCONFERENCE:FRENCHCHOCOLATEPRODUCERSCOMMITTOVIRTUOUSPRODUCTION

TheSyndicatduChocolat,orFrenchUnionforChocolate,isproudtocontinueitspartnershipwiththeSalonduChocolatagainthisyear.Onthisoccasion,theSyndicatduChocolatwillbeholdingaconferenceWednesday31st October 2018 at 10.30 AM in the presence of company managers on responsible and sustainablechocolate production in France in order to present its new panoramic overview outlining the societal andenvironmentalcommitmentsofvariouscompanies.

Ifchocolate isevocativeofcocoabeansand remoteplantations,before itarrives in frontoftheconsumer, itundergoes several stages of transformation, most of which are carried out within France using ancientprocesseswhich give rise to chocolate in all its forms. Frenchproducers ofchocolate commit to sustainableproductionmethods on a day-to-day basis, and on several levels: energy, protection of resource andwastereductionandalsoforthepreservationandpassingonofskillsandexpertise.Comeandfindoutmoreaboutthe initiatives developed by companies who are inventing the solutions behind the virtuous productionmethodsoftomorrow.

TheconferencewilltakeplaceintheEspaceChocospherefrom10.30AMto12.30PMandisopentoall.

doctor,formerteacherattheFacultyofMedicine,ParisXIII

Bean-to-bar:• First steps towards bean-to-bar: a sensory exploration from the bean to chocolate by Klervi

Mandon,Delikats• ChocolateBean-to-Barandsustainabledevelopment:amodel inVietnambyMarou,Faiseurs

dechocolat

Cocoa-producingLands&Chocolatesoforigin:• CocoaofPeru:aworldofflavoursandaromasbyAldoParodi,DirectorandJornBerger,Cocoa

andChocolateConsultant,PeruvianSalesOfficeinFrance• DevelopmentofcocoabeanswithuniqueflavourprofilesbyLarsMøller,GeneralManagerof

IngemannFineCocoa• Chocolates of origin: the discovery of terroirs and aromatic characteristics by Victoire Finaz,

ChocolateSpecialistandAntoineMaschi&CandicePeytour,FoundersofChocolatEncuentro• CacaoForestProject

Choco-tourism• Choco-tourism in Finland, Ecuador, Alsace and La Réunion- conference organised by the

AllianceFrancophoneInternationaleduTourismeetdesVoyages,ofwhichFelicioRodriguezisPresident

Wine&ChocolateMasterClasses:• PairingNaturalsweetwinesandchocolate:GrenatandRimage,fromthewinesofRoussillon

totheindulgenceofchocolatescreatedbyMaisonBellangerbyXavierHardy,ProductTrainingand Communications Manager for the Interprofessional Council for Roussillon wines andVianneyBellanger,Chocolatier

Japan&Chocolate:• Flavours expressed throughmusic - New Chocology collection for 2018by Susumu Koyama,

PastrychefandCEO-eskoyama• PreviewofshortfilmbyHironobuTsujiguchi,PastryChef–LeChocolatdeH

WithoutforgettingtheroundtableonpatisserietrendsinthepresenceofspecialguestslikeChristopheAdam.

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The24thSalonduChocolatishonouredtobeplacedunderthehighpatronageofMrEmmanuelMacron,PresidentoftheFrenchRepublic.The2018editionissupportedbytheICCO(InternationalCocoaOrganization).The Salon du Chocolat is proud to be continuing its partnership with the Syndicat du Chocolat, a sign of theprofessionalismandqualityofthisevent.ThisyeartheSalonduChocolatisalsosupportingWorldCacaoandChocolateDay,celebratedon1stOctoberforthe7thconsecutiveyearandinitiatedbytheAcadémieFrançaiseduChocolatetdelaConfiserie.The Confédération Nationale des Artisans Pâtissiers, Chocolatiers, Confiseurs, Glaciers, Traiteurs de France, theConfédérationdesChocolatiersConfiseursdeFranceandtheConfédérationNationaledesGlaciersdeFranceareonceagainsupportingtheSalonduChocolatthisyear.

üUpcoming talents from the Ile-de-France regionTheSalonduChocolat is renewing itsdedicatedEspace JeunesTalents, at the initiativeof the Ile-de-FranceRegion,inordertopromotethemostpromisingchocolateandpastrymakersintheregion.üPermanent exbitions OntheSalonwalls

CulinaryphotographywillbeshowcasedattheSalonthisyear:

• After having asked 15 pastry chefs toworkwith “chocolate as amaterial” last year, youngphotographerGéraldine Martens called on 8 talented cooks - including Grégory Garimbay(Brasserie Thoumieux), Anthony Denon (Papillon), Sugio Yamaguchi (Botanique), MickaelPoyault(LeChâteaudeRilly)andLucasFelzine(Uma)-andaskedthemtofocusonaflavourthatshereallylovesiodine...Withatouchofchocolate!

• Naoto Ishimaruwill revealauniqueseriesofportraitsofpastrychefsandchocolatemakerswith their specialities. Nina Métayer, Laurent Le Daniel, Vincent Guerlais, Jean-CharlesRochoux and Kévin Lacote will be part of the “Un-Balance 2ndedition: just like when I waslittle”bytheOsaka-basedphotographer.

üCoffee Truck by l’Or Espresso Evereyday,standB53TheSalon’s coffeepartner invites you toexperience themagical combinationof coffeeand chocolate in itsCoffeeTruckdedicatedtothetastingofL’Orcoffee.üInnovations Tour The Salon du Chocolatwill once again be running its “Launched at the Salon du Chocolat” label,making iteasier for visitors to identify the new products available from the many exhibitors, thanks to a stickerdisplayedontheirstand.Thanstoallchoc‘partners:Aktuel:www.aktuel.fr,tablewarepartnerDemotivateurFood:www.demotivateur.fr/foodÉcoleFerrandi:www.ferrandi-paris.fr,fortheirassistanceandprofessionalexpertiseforourdemonstrationsKitchenaid:www.kitchenaid.fr,ourpartnerforsmallelectricalappliancesL’AtelierdesSens:https://www.atelier-des-sens.comL’Or:www.lor.fr,coffeepartnerOCF:www.ocf.fr,ourpastryrefrigeraddisplaypartnerRhumStJames:www.rhum-saintjames.comRosières:www.rosieres.fr,ourpartnerforelectricalappliances,Wattwiller:www.wattwiller.com,ourwaterpartner

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4/ Our exhibitors and participants 500participantsfrom60countriesareexpectedatthe24theditionoftheSalonduChocolat.BesidemajorandnewFrenchtalents,thevisitorscandiscoverchocolatesandcocoasofEurope(Belgium,Switzerland,Italy,Germany,Hungary,theUnitedKingdom,Sweden,Spain),ofAfrica(Mauricius,Madagascar,SãoTome&Príncipe),ofAmerica(theUnitedStates,Brazil,theDominicanRepublic,CostaRica,Nicaragua,Peru,Venezuela)andofAsia(India,Japan,Vietnam,Taiwan,Thailand),…ExhibitorslistasofJuly,27–newexhibitorsinred

AKESSON’SAGROTRADINGVENEZUELAANTTONCHOCOLATIERPAYSBASQUEATELIERCAUPALAISDESGOURMETSBARÀMOUSSES–CHOCOLATCHAPONBARONCOCOABEES&COBELPHILIPPEMOFCHOCOLATIERBELLO&ANGELI–LESCHOCOLATIERSBELVASBELVIECHOCOLATEVIETNAMBENOITCHOCOLATSBENOITNIHANTCHOCOLATIERBERNACHONBISCUITERIENAVARROBLUEKOKOABOISSIERBOMPARDSERGEDÉLICESAUMIELBONBONCOLLECTIONBONNATCHOCOLATIERBOULESDENEIGELARMUSEAUBRÛLERIECARONBRUNOLEDERFMOFCHOCOLATIERCACAOCACAOBARRYCACAOFORESTCACAOTIERGOKANCACAUDOBRASILCAFFÉPERTÉCALLEBAUTCANELÉSBAILLARDRANCARLINANTESCARRÉCHOCOLAT-P.POCHONSTMALOC’MADACÉDRICTURMELCHAMPAGNEGREMILLETCHEFFUJITAxKAOKACHEFSHIBATACHOCOLATARNAUDLARHERCHOCOLATBEUSSENTLACHELLECHOCOLATCHAPONCHOCOLATENCUENTROCHOCOLATEORIGEMBRASILCHOCOLATERIEA.MORINCHOCOLATERIEDULUXEMBOURGCHOCOLATERIEJOSEPHCHOCOLATERIETAKASUCHOCOLATSBELLANGERCHOCOLATSDESGRANDSMILLÉSIMESCHOCOLATSGUINGUETCHOCOLATSLAURENTDUCHÊNECHOCOLATSMALAKOFFCHOCOMECHOCOPASSION–ITALIECMF-PRODUKTEKELLERCOFFRETMETIERCHOCOLATCOMPTOIRDUCACAO

CONFÉDÉRATIONNATIONALEDESARTISANSPÂTISSIERSCOSTARICACRÉATIONSCHOCOLATDALLOYAUDARIK–REALTASTEOFCACAO-DELAVEAUXCHOCOLATIERCONFISEURDIOGOVAZCHOCOLATEERITHAJCHOCOLATes-KOYAMAFERRANDIPARISFERREROFOIEGRASGROLIÈREETCHOCOLATFOUCADEPARISFRANCKKESTENERMOFCHOCOLATIERFRANZUELAFRIIS-HOLMGINZASEMBIKIYAGUERLAISCHOCOLATIERGUITTARDCHOCOLATECO.GUYLIANHASNAÂCHOCOLATSGRANDSCRUSHSBCHOCOLATILEDERÉCHOCOLATS&CARAMELSIKACHOCOLATEINGEMANNFINECOCOAJACQUESBOCKELCHOCOLATIERCRÉATEURJEAN-CHARLESROCHOUXJEAN-PAULHÉVIN

JEFFDEBRUGESJUGETSUDOBYMARUYAMANORIKAKAOBOLAGET

L’ARTCHOCOLATIER L’ATELIERDESSENS L’ÉCLAIRDEGÉNIE LALIBRAIRIEGOURMANDE LAMUTINERIE LAROUTEDESINDES LASABLÉSIENNE LAVERDURE L’ORMOULU LECARRÉCÉMOI LECHAUDROND’OR LECHOCOLATDEHLECHOCOLATDESFRANÇAIS

LECOMPTOIRDEMATHILDE LEMOUCHOIRDECHOLET® LENOIRMACARONS LEONIDAS LESBELLESENVIES LESCHEVALIERSD’ARGOUGESLESMACARONDISES LESNICETTESLESPETITSCARREAUXDEPARIS

LESSUCETTESARTISANALES MAISONALEPHMAISONALEXANDRESTERNMAISONCHARAIXMAISONGEORGESLARNICOLMANOACHOCOLATE

MARIDÉECRÉATIONSMARIPOSAMAROU,FAISEURSDECHOCOLATMASAMIELMAXHAVELAARMAXIMEGMAZETCONFISEURMC40GALETSD’ARGILEMEIJIMENDOAMIRANILLEMONALISANANAYAMATCHANICOLASBERNARDÉ

NICOLASPAINSD’ÉPICESÀL’ANCIENNE

NOGLUNOUGATERIEDESFUMADESOFFICEDETOURISMEDELARÉPUBLIQUEDOMINICAINEOIALLAPASSIONGIVRÉEPATEATARTINER.FRPÂTISSERIESADAHARUAOKIPENTOGONA@PÉROUPICCOLAPASTICCERIAPINUPSECRETPLAISIRPLANÈTECACAOPRALUSPROCOLOMBIAQUERNONSD’ARDOISERAAKACHOCOLATERAGUSAREALCHOCOLAT

RELAISDESSERTSRODYCHOCOLATERIEROSIÈRESROYCHOCOLATIERRRRAWLEGRANDCRUDECHOCOLATCRUSALONDEROYALCo.SÃOTOMÉEPRÍNCIPESCOOPMEACOOKIESTÉPHANEGLACIERSTOHRERSTONEHILLSUNANDGREENVANILLEMADAGASCARTAVERNEDUCACAOXIQUIPILLITAVORO–ANDEANFLAVORSTHEOBROMATHIERRYMULHAUPTTOKUSHIMAYUZUTOKYOCHOCOLATEUTOPICKCHOCOLATESVINSBANYULSMAURYRIVESALTESWORLDCHOCOLATEMASTERS

YUCHOCOLATIER

TheBtoBexhibitors:ADINE/ALIMATTREMBLAY/CDPAPERPRODUCTS/CHOCOLATEWORLD/COCOATOWN/DECOBOX/DOMACHOC/DIAMONDCUSTOMMACHINES/EZTEMPER/FBM/HYDROPROCESS/ IDEOTECNICA/LAREKA/LSMLINÉAIRE/MAKAO/PACKINT/SAVYGOISEAU/SELMI/SOCCHEF/SPECTRA/SPSI/TECNO3

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5/ The Infography of the Salon du Chocolat Didyouknow?TheSalonduChocolatinParisis:

500 60 99%130 000PARTICIPANTS INCLUDING THE 200 CULINARY STARS

FROM

COUNTRIESVISITORS EXPECTED OF VISITORS SATISFIED

120

4

100

patisserie workshops for children and adults

30live performances by cocoa-producing countries

Prestigious Competitions and Awards Ceremonies:

the World Final of the World Chocolate Masters by

Cacao Barry, Relais Desserts Charles Proust Competition,

the Chocolate Awards of Club des Croqueurs de

Chocolat and the‘Trophée de la Pâtisserie Artisanale’

30book-signing

sessions Chocolate showpieces

demonstrations by leading chefs 40

talks & tastings

20

10

original chocolate

dresses – Fashion Show everyday at

5pm

BtoBThe BtoB Village featuring a selection of suppliers for chocolatiers and pastry chefs (31 Oct. > 02 Nov.)

Salon du Chocolat

junior50 000 parents and children expected

A 5-DAYSHOW

OPEN TO ALL

SALON DU CHOCOLAT THE PROGRAMME FOR PARIS 201831 OCT. > 4 NOV. 2018 / PORTE DE VERSAILLES EXHIBITION CENTER

continents that you won’t find anywhere else

Chocolate from

5

exhibitors230

18

THESALONDUCHOCOLATTHROUGHOUTTHEWORLD:

SALON DU CHOCOLATLE MONDIAL DU CHOCOLAT & DU CACAO

16

FRANCEPARIS CREATED IN 1995 UPCOMING DATES: 31 OCT. > 4 NOV. 2018 LYON CREATED IN 2011 UPCOMING DATES: 9 > 11 NOV. 2018 UNITED KINGDOMLONDONCREATED IN 2013 UPCOMING DATES: 2019

BELGIUMBRUSSELSCREATED IN 2014 UPCOMING DATES: 22 > 24 FEBRUARY 2019 ITALYMILAN CREATED IN 2016 15 > 18 FEBRUARY 2018

RUSSIAMOSCOWCREATED IN 2006 UPCOMING DATES: 18 > 21 OCTOBER 2018

LEBANONBEIRUTCREATED IN 2014 UPCOMING DATES: 15 > 17 NOVEMBER 2018 UAEDUBAI - BOUTIQUE LE CHOCOLAT (PERMANENT SITE)CREATED IN 2016

JAPANTOKYO, SENDAI, SAPPORO, KYOTO, FUKUOKA, NAGOYA, CREATED IN 2003 UPCOMING DATES: JANUARY/FEBRUARY 2019 SOUTH KOREASEOUL CREATED IN 2013 UPCOMING DATES: 10 > 13 JANUARY 2019

HONG KONGCREATED IN 20186 > 8 JULY 2018

EUROPE ASIAMIDDLE EAST

LEBANON

CREATED IN 2014 UPCOMING DATES: 15 > 17 NOVEMBER 2018

DUBAI - BOUTIQUE

(PERMANENT SITE)

JAPAN

ASIAMIDDLE EAST

CREATED IN 20186 > 8 JULY 2018CREATED IN 20186 > 8 JULY 20186 > 8 JULY 20186 > 8 JULY 2018

HONG KONGHONG KONG

CREATED IN 2003 UPCOMING DATES: JANUARY/FEBRUARY 2019

UPCOMING DATES:

BELGIUMBRUSSELSCREATED IN 2014 UPCOMING DATES: 22 > 24 FEBRUARY 2019

ITALYMILANCREATED IN 2016 15 > 18 FEBRUARY 2018

RUSSIAMOSCOWCREATED IN 2006 UPCOMING DATES: UPCOMING DATES:

CREATED IN 20186 > 8 JULY 2018

JANUARY/FEBRUARY 2019

HONG KONGCREATED IN 20186 > 8 JULY 2018

... AND MORE TO COME SOON

THE UPCOMING SALONS DU CHOCOLAT IN 2018/2019

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6/ Practical Information Where? VIPARIS,PortedeVersailles–Hall41PlacedelaPortedeVersailles–75015ParisWhen? Fromthe31thofOctobertothe4thofNovember2018Openinghours:from10amto7pmOpeningGalaEvening:the30thofOctoberat7pmHow? Metro:Line12–station“PortedeVersailles”,Line8–station“Balard”Bus:Line80–stop“PortedeVersailles”,Lines39,42,169–stop“Balard”Tram:T2/T3-stop“PortedeVersailles”Car:Bytheinner"Périphérique"boulevard:takethe“PortedelaPlaine”or“PortedeVersailles”exitBytheouter"Périphérique"boulevard:takethe“PortedelaSèvres”or“PortedeVersailles”exitParking:PortedeVersaillesWho? GeneralpublicAdvanced Ticket before the 30th of October midnight : Adults:14€-Childrenfrom3to12yearsold:7€Freeforchildrenunder3FamilyPack(2adults+2childrenfrom3to12yearsold):38€Professionalticket(accesstotheBtoBVillageandtheentireSalon):20€ Tickets on Salon du Chocolat website from the 31st of October and through our partners Fnac/FranceBillet and Ticketmaster Adults:15€-Childrenfrom3to12yearsold:7€Freeforchildrenunder3FamilyPack(2adults+2childrenfrom3to12yearsold):40€Professionalticket(accesstotheBtoBVillageandtheentireSalon):20€

All information about the Salon du Chocolat available at :

www.salon-du-chocolat.com

And follow us at: www.facebook.com/salonduchocolat

www.instagram/salonduchocolat Twitter: @salonchocolat

Creation,organisationandpress:EVENTINTERNATIONAL–www.eventinternational.com59ruedelaTour–75116Paris-Tel:0145032126–Fax:0145036090CEO–GéraldPALACIOSFounders:SylvieDOUCE,FrançoisJEANTETandStéphanieSANDOZPresscontacts:LeslieLEVY:llevy@eventinternational.com–+33(0)145038046RobinBEAU:rbeau@eventinternational.com–+33(0)145032126Visuals,vídeosandaccreditationsavailableuponrequest