2026 Chocolate and Pastry Exhibition Paris, France

The 2026 Salon du Chocolat Paris is the annual highlight of the global chocolate and pastry industry, and one of the most internationally influential and professional exhibitions in this field. Since its first edition in 1995, Salon du Chocolat has developed into a global brand, with its influence extending far beyond France, attracting professionals and chocolate enthusiasts from all over the world each year. Paris, as a culinary capital, provides a unique cultural and commercial environment for this exhibition, making it an important platform for industry trend releases, technical exchanges, and business cooperation. The exhibition is renowned for its unique charm and high level of professionalism. It is not merely a venue for product display but a comprehensive platform integrating culture, art, commerce, and education. During the exhibition, it brings together top chocolate masters, pastry chefs, cocoa growers, manufacturers, suppliers, and professionals from related industries worldwide. Exhibitors cover the entire value chain from cocoa bean origins to finished chocolate and pastry products, including large international brands, boutique chocolate workshops, innovative pastry studios, and suppliers of related equipment and raw materials. Various activities held during the exhibition, such as chocolate fashion shows, the World Chocolate Masters competition, professional seminars, live demonstrations, and tasting sessions, greatly enrich the content of the exhibition, making it an unmissable event in the industry. Salon du Chocolat Paris is not only an ideal place for B2B (business-to-business) exchanges but also attracts significant B2C (business-to-consumer) attention. Professional visitors include buyers, distributors, representatives from the hotel and catering industry, bakers, pastry chefs, media journalists, and investors. General visitors have the opportunity to personally experience the charm of chocolate, taste the latest products, understand industry trends, and interact closely with masters. By building an international exchange platform, the exhibition promotes innovation and development in the global chocolate and pastry industry and enhances France's leading position in this field.

The exhibit range of the 2026 Salon du Chocolat Paris covers all aspects of the chocolate and pastry industry, from raw materials to finished products, from traditional craftsmanship to innovative technologies, providing exhibitors and visitors with a comprehensive window into the industry's ecosystem. **1. Chocolate Products:** * **Dark chocolate, milk chocolate, white chocolate:** Various pure chocolate bars, tablets, and pieces. * **Filled chocolates:** Nut-filled, soft candy-filled, liqueur-filled, fruit-filled, caramel-filled, etc. * **Artisanal/Gourmet chocolates:** Artistic chocolates made by master chocolatiers, limited edition chocolates, custom chocolates. * **Chocolate desserts:** Chocolate mousses, chocolate cakes, chocolate brownies, chocolate macarons, chocolate tarts, etc. * **Cocoa powder and cocoa products:** Pure cocoa powder, baking cocoa powder, cocoa butter, cocoa liquor. * **Chocolate beverages:** Hot chocolate powder, ready-to-drink chocolate beverages. * **Organic chocolate/Fair trade chocolate:** Chocolate products emphasizing sustainability and ethical sourcing. **2. Pastry and Baked Goods:** * **French pastries:** Macarons, choux pastries, éclairs, Opera cakes, Mont Blanc, mille-feuille, etc. * **Various cakes:** Mousse cakes, cheesecakes, pound cakes, birthday cakes, wedding cakes. * **Breads and baked goods:** Baguettes, croissants, Danish pastries, sweet breads, biscuits, cookies. * **Ice cream and frozen desserts:** Italian gelato, French ice cream, sorbets, ice cream cakes. * **Confectionery and sugar products:** Hard candies, soft candies, lollipops, marshmallows, jellies, caramels, nougat. * **Jams, purees, and candied fruits:** Various fruit jams, baking fruit purees, candied fruits. **3. Raw Materials and Ingredients:** * **Cocoa beans and cocoa origin products:** Cocoa beans from different regions, cocoa nibs. * **Sugars:** Sucrose, fructose, glucose, sugar substitutes, natural sweeteners. * **Dairy products:** Cream, butter, milk, cheese, condensed milk. * **Nuts and dried fruits:** Almonds, hazelnuts, walnuts, pistachios, raisins, dried cranberries. * **Spices and flavorings:** Vanilla, cinnamon, cloves, coffee beans, tea leaves, food essences. * **Flours and starches:** Wheat flour, rice flour, corn starch, potato starch. * **Food colorings and decorations:** Natural colorings, edible gold leaf, silver leaf, sugar pearls, chocolate decorations. **4. Equipment and Tools:** * **Chocolate processing equipment:** Chocolate melting machines, tempering machines, enrobing machines, molds, cutting machines. * **Baking equipment:** Ovens, mixers, proofers, egg beaters, dough kneaders, refrigeration equipment. * **Pastry making tools:** Piping bags, piping nozzles, spatulas, molds, measuring cups, measuring spoons. * **Packaging equipment and materials:** Chocolate packaging machines, pastry boxes, wrapping paper, ribbons, gift bags. * **Display and storage equipment:** Refrigerated display cases, constant temperature display cases, shelving. **5. Services and Technologies:** * **Baking and pastry training institutions:** Vocational training, master classes. * **Food safety and quality control services:** Testing, certification, consulting. * **Brand design and marketing services:** Packaging design, market promotion, brand planning. * **Logistics and supply chain services:** Cold chain transportation, warehousing. * **Industry media and publications:** Professional magazines, books, websites.

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