The Parisian chocolate festival, "Salon du Chocolat," will be held at the Shinjuku NS Building from January 21st to 25th. This article introduces the hottest chocolates of 2015 that you won't want to miss at this festival, which recreates the authentic atmosphere of the Parisian event. The 2015 theme of this event, where you can enjoy chocolates from approximately 100 brands from 17 countries, is "Chocolat, Patrimoine Universel" (a "world heritage" of chocolate that we want to pass on to future generations). Among the chocolates featured under this theme are a luxurious selection box containing chocolates from multiple chocolatiers and chocolates from Olivier Vidal, who has been awarded the MOF (Meilleur Ouvrier de France) designation. "Chocolat, Patrimoine Universel" (9,250 yen), which shares the same name as the festival's theme, is a selection box in which 18 chefs have transformed their interpretations of chocolate into homage to chocolate, a tradition that transcends time and space, past, present, and future. The packaging features 18 colorful holes that alternately reveal the "chocolatier's face," "bonbon chocolate inside," and the words "SALON DU CHOCOLAT 2015." Pull the lever on the right of the box to reveal each chocolatier's chocolate, and pull the lever below to reveal their faces as well. "Origine CACAO" (5,000 yen), another selection box not to be missed, is also available. Paying homage to cacao, the origin of chocolate, the box allows visitors to enjoy the cacao terroir, similar to the terroir (land characteristics) of wine. The package illustration was created by François Jeantet, organizer of Salon du Chocolat. The illustration changes from the cacao fruit and beans used in chocolate to a smiling child surrounded by chocolate. A selection box featuring Japanese chefs will also be available. The "World Chocolate Masters Box" (3,000 yen) contains chocolates by Japanese chefs who represented Japan at the World Chocolate Masters, the world championship for chocolatiers, held every two years at the Salon du Chocolat in Paris. The box showcases the talents of six chefs, including Akihiro Kakimoto (4th place in the 2013 championship) and Yoshiaki Uezaki (2nd place in the 2011 championship). Olivier Vidal began training as a chocolatier at the age of 18, obtaining his MOF certification in 2007, and opened his shop in Auxerre in Burgundy in 2012. This will be his first appearance at Salon du Chocolat. As the name suggests, the Escargot (4,500 yen) is filled with a smooth, mousse-like praline, fitting for Burgundy, the city of escargots. The Noisette Noir (2,000 yen), made with caramelized hazelnuts coated in noisy chocolate, is a round chocolate that allows you to easily enjoy Vidal's unique worldview. "I want to teach the young generation the fundamentals of the job of a chocolatier and my passion for my work. The fundamentals are, first and foremost, to select high-quality ingredients. I believe this will remain the case in the future," Vidal says. At the NS Building, where Salon du Chocolat will be held, not only will chocolate be on sale, but there will also be talk shows and lectures by chocolatiers and pastry chefs on the history of chocolate and Japanese and French Western confectionery.