Salon du Chocolat 2013

Delcour Thomas
@delcour-thomas
10/03/13 07:26:48
18 posts

Is anyone already been to the Salon du Chocolat?

I will go this year but I'm not sure which one of those three cities is the most interesting, London, Paris, Lyon?


updated by @delcour-thomas: 04/11/15 08:50:35
Clay Gordon
@clay
10/03/13 12:43:04
1,680 posts

Thomas:

I am going to be at the Salons in London and Paris but not Lyon. In between I will be attending the Origin Chocolate conference in Amsterdam - which has a very different audience.

This is the 1st year for the Salon in London (previously Chocolate Unwrapped). This will be my 3rd visit to the Salon in Paris and my 3rd visit overall to Unwrapped/SdC in London (where I will be giving presentations on Friday and Saturday).

Paris is certainly the largest of the three. You probably get the widest variety of participants (as exhibitors), and this year the Salon du Chocolat Professionnel overlaps the consumer Salon on the 30th.

That said - you'll end up learning mostly about French chocolate. The reason to consider London is that it probably has the most vibrant chocolate scene in Europe at the moment - maybe even the world. It will attract mostly smaller companies doing more interesting work, but you don't get any of the French stars.

A lot of the exhibitors in Paris are large companies from other parts of the country. Their appeal is to people who grew up in those cities who now live in Paris and who want to go buy "childhood favorites." LOTS of varieties of guimauve - shapes, sizes, and flavors.

So it really depends on what you're looking for. In Paris you can meet Stephane Bonnat, Franois Pralus, Jean-Paul Hevin, several of the younger generation of the Cluizels, and more. I don't know who's going to be at Lyon. In London you will meet Paul A Young and a host of others doing lots of really interesting work, but who mostly don't have the same status as some of the French.




--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/
Delcour Thomas
@delcour-thomas
10/04/13 05:53:22
18 posts

Thanks Clay for all those information, I live in London anyway so I think I'll go to the Salon here, and see if I can find what I'm looking for.

I was just wondering if it was worth the trip to Paris, or even Lyon because it is the capital of the gastronomie, in France as you already know. I guess I'll decide after see how it is in London.

Clay Gordon
@clay
10/04/13 17:04:18
1,680 posts

I will be giving presentations on Friday and Saturday, so look me up and introduce yourself.




--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
clay - http://www.thechocolatelife.com/clay/
Lea3
@lea3
10/08/13 08:13:04
3 posts

Hi Thomas

I was in Lyon last year and in Zurich the year before.

Lyon is nice, but not that big. Zurich was great, but like Lyon very focused on the local manufacturers. I guess it depends in which market you are actually interested.

Tags

Member Marketplace


Activity

kapil jain
 
kapil jain
 
kapil jain
 
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details

 

colorchocolate
 
@colorchocolate • 7 years ago

FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN

Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
 
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
 
The 4 Chocolatiers
 
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.