PARIS, France – At the crossroads of craftsmanship, gastronomy and innovation, the chocolate market is increasingly appealing to professionals and consumers alike: SIAL Paris, taking place from 17 – 21 October, 2026, dedicates a special place to chocolatiers from all over the world, revealing all the richness and creativity of this promising segment.
SIAL Paris, a true barometer of the global food industry, celebrates chocolate in all its forms. At each edition, the aisles of the exhibition welcome numerous chocolatiers who come to present their expertise, combining mastery of ancestral techniques with the search for gustatory excellence. Chocolate sweets, top-of-the-range bars, pralines, ganaches, truffles and artistic creations: the professionals in the sector exhibit a varied range, reflecting their expertise and passion.
The craze for authenticity and artisanal quality has never been stronger. At the show, visitors discover approaches where the rigorous selection of beans, transparency about origins and ‘bean to bar’ production have become differentiating factors. It is also a space where exchanges between chocolatiers, distributors, chefs and buyers promote ethical and sustainable approaches.
Innovation at the heart of chocolate trends
While tradition occupies a central place in the world of chocolate, innovation is now an essential driver of development. SIAL Paris confirms this by welcoming bold concepts every year: new textures, original formats, unexpected flavours, or recipes adapted to new diets (vegan, sugar-free, enriched with superfoods, etc.).
There are many emerging trends: functional chocolate, which combines pleasure and well-being; eco-responsible packaging, which has become an essential criterion for consumers; and low-carbon manufacturing processes. At the chocolate stands, visitors can explore these innovations in real-life conditions, tasting, comparing and finding inspiration. This showcase is all the more valuable given that the sector is constantly evolving, driven by rising global demand and consumer demand.
SIAL Paris: An international stage for chocolate creation
One of the major assets of SIAL Paris is its international dimension. The chocolate exhibitors come from the four corners of the world: Europe, the Americas, Africa, Asia, etc. Each one brings their vision of chocolate, their traditional recipes, their local raw materials and their cultural approach to taste. This mix is a unique source of inspiration for the buyers, distributors and importers present at the show.
As they wander along the aisles, visitors can sample an intense dark chocolate from Latin America, a refined praline inspired by European traditions, or fusion creations combining Asian flavours and premium cocoa. It is also an opportunity to gain a better understanding of the global issues at stake in the industry: traceability of beans, fair trade, development of local industries, etc. SIAL is thus becoming a true global chocolate hub, revealing talents and innovations.
