Salon du Chocolat, the internationally-renowned chocolate festival that began in Paris in 1994, made its much-anticipated return to New York from March 21–23, 2025. Hosted at the prestigious Jacob K. Javits Convention Center, the event celebrated all things chocolate — drawing artisans, chefs, families, and foodies from all around the world.
This year’s edition featured a packed lineup: Live demos from acclaimed chefs like Jacques Torres, Martin “Chocolatina Q” Howard, Daniel Corpuz, and Ron Ben-Israel; chocolate couture fashion shows; massive chocolate sculptures; and educational panels on bean-to-bar production and sustainability. A special “Bite-Sized Zone” offered hands-on activities for kids, from truffle-making to cocoa painting.
Thousands attended, enjoying tastings from global brands and discovering bold, innovative flavors. Media and social coverage buzzed with excitement, marking a strong comeback after a five-year hiatus.
Tickets for the 2026 edition went on sale June 3, with the event moving to Center 415 (March 7–8).
What stood out
- For Chocolate Lovers: Unrivaled tastings, cutting-edge creations, and artisan flair.
- For Families: Kid-friendly zones made the event fun for all ages.
- For Industry Pros: Business-to-business networking, sourcing, and workshops.
Spotlight on exhibitors
Siamaya Chocolate (Thailand)
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Known for bold Thai-inspired flavors like tom kha curry and durian, their award-winning bars combine local ingredients with sustainable sourcing.
Luster Chocolate (Ivory Coast)
A tree-to-bar brand celebrating Ivorian cocoa with dark bars, roasted nibs, and chocolate cashews—praised for smooth, bold flavor and ethical farming partnerships.
La Goulue Chocolatier (Argentina)
Famed for wine-filled bonbons made with Malbec and Champagne. Their alfajores and Argentine-infused tablets offer a unique fusion of chocolate and vino.
Daniel Corpuz Chocolatier (US)
Fusing Filipino heritage with French technique, Corpuz’s hand-painted bonbons spotlight ube, calamansi, and pandan in luxurious bite-sized form.
EJ Chocolates (Woodstock, NY)
Chef-driven confections crafted by Per Se alums. Known for creative bonbons (like lychee-rose and PB&J), vegan truffles, and custom chef’s choice boxes.
BOHO Chocolate (Florence, MA)
A bohemian, organic bean-to-bar brand with daring flavors like turmeric swirl and potato chip milk chocolate. Their transparency and sustainable sourcing set them apart.
Fruition Chocolate Works (Shokan, NY)
Award-winning bars with complex flavors, using ethically traded beans from Latin America. Fan favorites include Brown Butter Milk and Wild Bolivia.
Finca Manantiales (Ecuador)
A family-run, tree-to-bar brand from coastal Manabí. Known for small-batch Arriba cacao bars with rich Ecuadorian terroir.
Villakuyaya (USA/Ecuador)
Woman-led, single-origin chocolate using floral and fruity Esmeraldas cacao. Their tea-infused bars (Earl Grey, Tulsi Ginger) offer something truly unique.
Jacques Torres Chocolate (NYC)
“Mr. Chocolate” himself returned to the spotlight with crowd-favorite truffles, hot chocolate, and bean-to-bar excellence.
Valrhona (France)
A cornerstone of haute chocolate. Revered by pastry chefs worldwide for their single-origin couvertures like Guanaja and Dulcey.
Omniya Delicacy (Lebanon/Boston)
Middle Eastern-inspired luxury chocolates—kunafa bars, orange-dark chocolate, and halal-certified elegance made for gifting.
Amore di Mona (NH)
Allergen-free, vegan, and kosher, their clean-label chocolates are crafted for purity without sacrificing indulgence.
Fu Wan Chocolate (Taiwan)
Pioneering Taiwanese bean-to-bar, their award-winning bars feature oolong tea, lychee, and even shrimp-infused chocolate.
Vivilicious Chocolates (MA)
Brazilian-American chocolatier known for lavender truffles and creative barks. Their Eclipse bar and hot chocolate bombs wowed attendees.
Argencove (Nicaragua)
Science meets flavor with volcanic terroir, banana-cinnamon bars, and over 60 global awards since founding.
Bixby Chocolate (Maine)
Woman-owned and ethically driven, they wowed with oat milk crème brûlée bars and coastal-sourced ingredients like Maine sea salt.
Kahkow (Dominican Republic)
Organic, single-origin bars straight from the Rizek family farms—praised for clean ingredients and smooth texture.
Milz Chocolat SRL (Dominican Republic)
Farm-to-bar excellence from Sosúa, with bars ranging from 60 percent dark to seasonal nutty specials, all handcrafted on their cacao estate.
Royce’ (Japan)
Their silky Nama Chocolate, matcha truffles, and chocolate-dipped potato chips remain a cult favorite for fans of premium Japanese confections.
In a nutshell
Salon du Chocolat NYC 2025 was more than a trade show; it was a global chocolate celebration, offering something for every kind of cacao lover. From ethical sourcing and exotic flavors to chocolate couture and kid-friendly fun, it was a sweet success all around.
For more information, including upcoming events, tickets, and other FAQs, please visit the Salon du Chocolat NYC 2025 official site here.
