New York City’s sweetest spectacle, Salon du Chocolat, made its long-awaited return to Manhattan after a five-year hiatus. This delicious three-day event last weekend was a feast for the senses, offering guests the chance to sample exclusive confections, witness live demonstrations, and explore the intersection of chocolate, fashion and art.  

Featuring  an impressive lineup of world-renowned chocolatiers and pastry chefs giving demos and discussions on all things chocolate, this year’s guests included Mr. Chocolate himself and co-host on Netflix’s “Nailed It”, Jacques Torres, as well as “The Pie Queen” Martin Howard, pastry chef and host of Food Network’s “Sweet Genius” Ron Ben-Israel, Netflix’s “School of Chocolate” Daniel Corpuz, founder of D’Lor Cakery, Kayisha Thompson and many more.

Headliner, Jacques Torres gave a standing room only live demo highlighting different chocolate techniques, which culminated into a large under the sea chocolate display. Torres was happy to answer any questions in between sharing anecdotes about his two young children, who inspired many of the design elements for the chocolate showpiece and were both in the audience.

The Chocolate Fashionista Workshop and the Fashion Showcase, replacing the former runway-style chocolate fashion show, provided an interactive and visually stunning array into the world of edible art. 

Moran Ovadia, known for her groundbreaking edible fashion designs, led a hands-on workshop where attendees created their own sweet fashion designs on solid chocolate mannequin lollipops—offering a unique, take-home masterpiece. 

Meanwhile, the Fashion Showcase: Fairytales and Folklore Meet Futuristic Fantasy unveiled a cocoa filled collection of chocolate dresses, sculpted with precision by top chocolatiers and designers. Inspired by mythical tales and futuristic visions, these intricately detailed gowns turned heads throughout the entire three-day event, proving that chocolate can be as stylish as it is delicious.

For those looking to indulge, an impressive lineup of exhibitors brought their finest confections to the event. Festival attendees were able to sample decadent treats from around the world. Siamaya Chocolate bars featured unique sweet and savory flavours from Thailand, such as Coconut Curry, Masala Chai and Durian. Inaru from the Dominican Republic handed out samples of dark chocolate and hot chocolate, while Chocolaterie EKA from Madagascar brought golden berries and lemon and pineapple ginger chocolate bars.  

Canonica, a chocolate brand from Switzerland drew crowds with Swiss chocolate drizzled over fresh strawberries as well as a myriad of chocolate bonbons and other delectable treats.  

The show rounded out with an educational Bean-to-Bar experience, which provided a glimpse into the journey through the chocolate-making process, from cacao pods into chocolate bars, a live chocolate sculpting by Håkan Mårtensson and even a dedicated kids’ section.  

Salon du Chocolat NYC 2025 was a decadent dream come true for chocolate lovers of all ages.

Images by Janine Silver, feature image by Unsplash.