The Salon du Chocolat (Literally, Salon of Chocolate in French, but more loosely translated Paris Chocolate Show) [1] is a yearly trade fair for the international chocolate industry.
Begun in 1994, the event is supported by the French Ministry of Foreign Affairs. [2] It has previously been held in Paris, New York, Tokyo, and Moscow. It was held in Beijing in 2009 and Shanghai in 2010, reflecting the industry's interest in promoting China as a new consumer of chocolate. [2]
Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔkɔla],, also known as chocolatine in the south-west part of France and in Canada, or couque au chocolat in Belgium, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
A bonbon is a small chocolate confection. They are usually filled with liqueur or other sweet alcoholic ingredients, and sold wrapped in coloured foil.
Michel Cluizel is a bean-to-bar chocolate making company that was founded in the French town of Damville in Normandy in 1948 by Marc Cluizel.
The Menier Chocolate company is a French chocolate manufacturing business founded in 1816 as a pharmaceutical manufacturer in Paris, at a time when chocolate was used as a medicinal product and was only one part of the overall business.
Swiss chocolate is chocolate produced in Switzerland. While cacao beans and other ingredients such as sugar cane originate from outside Switzerland, the actual production of the chocolate must take place in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Cailler is a Swiss chocolate brand and production factory based in Broc. It was founded in Vevey by François-Louis Cailler in 1819 and remained independent until the early 20th century, when it associated with other producers. Shortly before, Cailler opened its main factory at Broc in 1898. The company was finally bought by Nestlé in 1929 and became a brand. Cailler is the oldest chocolate brand still in existence in Switzerland.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. Hermé created his own brand in 1998 with Charles Znaty.
Debauve & Gallais is a French chocolate manufacturer founded by Sulpice Debauve in 1800. After his nephew Antoine Gallais joined the company in 1823, the company adopted their current name. In 1819 the company received the royal warrant as purveyors to the French court, and was the official chocolate supplier for Emperor Napoleon and of kings Louis XVIII, Charles X and Louis Philippe.
Pascal Caffet is a World-Champion and Meilleur Ouvrier de France French pastry confectioner and chocolate maker. He has shops in France, Italy, and Japan.
Opera cake is a French cake. It is made with layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee French buttercream, and covered in a chocolate glaze. Its namesake originates from the layers resembling the levels of an opera house.
Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.
La Maison du Chocolat is a French chain of chocolate stores founded in Paris. It is a subsidiary of the French agribusiness group Groupe Savencia Saveurs & Spécialités.
Milkybar, called Galak in Continental Europe and Latin America, is a white chocolate confection produced by Nestlé since 1936 and sold worldwide. According to Nestlé, Milkybar/Galak contains no artificial colours, flavours or preservatives. In Australia and New Zealand, Milkybar does not contain cocoa butter, and is therefore not labelled as chocolate.
The Global Food Marketplace is a trade fair held every two years, which specializes in the food processing industry. This event was first held in 1964 in Paris.
The Musée "Les secrets du chocolat" is a museum in Geispolsheim, France, devoted to the subject of chocolate.
Pierre Marcolini is a Belgian chocolatier born in Charleroi, Belgium, in 1964.
Michèle Kahn is a French writer who later lived in Strasbourg and currently in Paris. She first wrote books for the young, and mainly addressed the adult public from 1997. Her novels, strongly anchored in history and very documented, often inspired by the adventures of the Jewish people, draw readers around the world.
Lombart Chocolate or Chocolaterie Lombart, was a French chocolate manufacturer. It claimed to be the oldest such company in France, and at its peak was the largest. The company was innovative in providing insurance and a profit-sharing plan to its workers. In the late 1930s it went into decline, and in 1957 was absorbed by Menier Chocolate.
The Club de Croqueurs de Chocolat is an association of chocolate specialists. Founded in 1981, it publishes a gastronomic guide dedicated to chocolate every year, and awards prizes at the Salon du Chocolat in Paris.
Chocolat Kohler was a chocolate producer based in Lausanne, founded in 1830 by the Kohler brothers. It is currently a brand owned by Nestlé.
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