The general session of the chocolate festival "Salon du Chocolat 2020" began on January 27th. A pre-event for the press was held prior to the general session, with approximately 80 chocolatiers and pastry chefs taking part in the first part. They celebrated the opening of the event from a spectacular stage.

Chocolatiers and pastry chefs taking to the stage for the first part.

The polar bear exhibited at the entrance to the venue was made using 200kg of white chocolate.
In addition to venue-exclusive chocolates, this year's menu features a full range of "live" items made on the spot for eat-in and take-out, such as chocolate bread and crepes. One particularly impressive feature was the more extensive drink menu than usual, featuring tea extracted from cocoa beans, tapioca drinks, and chocolat chaud. There are also many unique items available only for eat-in, such as "Chocolat Bibim Noodles," created in collaboration with Amazon Cocoa's Morioka Pyonpyonsha. It's a good idea to come to the venue with plenty of room in your stomach.

Musée du Chocolat Theobroma's "Cotton Candy Tapioca Cacao Milk Tea" (601 yen including tax)

Jean-Paul Hévin's "Pavlova Chocolat Raspberry" (935 yen including tax)


Satomi Ishihara.
Salon du Chocolat 2020 will be open to the public from January 27 to February 2, 2020, with a preview available to MI Card members on the previous day, January 26, 2020. The event will be held from 10:00 AM to 8:00 PM each day. Advance tickets are available to reduce congestion. As with last year, the venue will be the Shinjuku NS Building basement event hall.