Chocolate is a popular universe filled with culinary delights. It is the small luxury in the everyday life - a bite of happiness that creates a moment of crush and joy all the way to your heart.
FROM BEAN TO BAR
In the same way that many enjoy quality beer, wine, liquorice and coffee and experiment with the different flavours, more and more specialises within the quality of the cocoa bean. The new specialists engage themselves in the entire process from the cocoa bean's country of origin, the growing, production to the final founding of the chocolate. It is within this process the magic begins.
The purest and finest chocolate is a so-called superfood. It apparently improves the health and is therefore popular among those who do fitness, mindfulness and yoga. Cocoa (without sugar) made with hot water is literally a healthy drink. Chocolate is good for your body and soul - a kind of magic happy pill. It contains substances that improves your mood, the feeling of enjoy and it de-stresses.
CHOCOLATE AS SPICE
It is also up-to-date to use chocolate as a spice to add flavour when cooking. There are unexpected possibilities when using chocolate as an ingredient in the sweet and salty kitchen - just use your imagination.
CLOSE TO HAPPINESS
Because of it's sensual texture and unique flavour chocolate will always be popular. It is an ingredient that is processed with care and is known for it's irresistible flavour and creates a moment of happiness. What's not to like?
FOOD & CHOCOLATE FESTIVAL
It is exactly the feeling of happiness that you will become a part of when we celebrate and focus on all aspects of chocolate in Hall F. Meet the passionated, the enthusiasts and the new nerds that conjure and excite on the show stage.
On the show stage you can discover exhibitors and experts for free talks and tastings. Watch the passionate souls who share their knowledge and help educate you in how to sell the products. We will publish the programme for the Show Stage as soon as possible so keep an eye on the website or sign up for our newsletter.
Please note that the talks will be in Danish.