THE FIRST B2B EVENT DEDICATED TO CHOCOLATE CULTURE

The Chocolate Culture team led by maître chocolatier Davide Comaschi, Irene Colombo, Simona Sansonetti and Roberto Santarella will be present at Host for the first time to promote chocolate culture.

Chocolate is one of the most loved foods in the world but few people really know this product, its characteristics and potential. Not only is it currently the product with the greatest development potential for the entire Italian food and wine sector, but it can also play the role of cultural driver.

Chocolate is creativity.

The art of our chocolate masters has always been part of the cultural heritage of Italian cuisine and is a boast that is increasingly recognised and rewarded internationally. However, creativity in chocolate is not limited to its plasticity, but expands into the many facets of its taste.

Studies on molecular combinations have amply demonstrated how chocolate is and must be an absolute protagonist of culinary creativity. Italy, with its incredible food and wine heritage, offers a very rich range of creative combinations and is therefore one of the countries with the greatest potential for development in this field.

Chocolate is innovation.

Innovation in the world of chocolate is constant and focuses on new varieties, new types and above all new applications in very different areas. The chocolate masters are working to develop new consumer experiences that are as unforgettable in taste as they are careful to minimise food waste and promote sustainability in the kitchen. Today, there are chocolate qualities made from 100 per cent of the cocoa fruit. But also technology today allows for high-performance production lines for the sector. It is necessary to stimulate and help chefs to discover what science, technology and design make available, presenting confectionery as a world of constant innovation and research.

The project involves the creation of a space dedicated to chocolate in which there will be training sessions, master classes and in-depth talks with Italian and international chocolate protagonists.

Host visitors will get into the specifics of processing and learn how to preserve the aromatic notes naturally present in cocoa and how to make their own chocolate to differentiate their offer on the market.

The workshop will run from 9.30 a.m. to 6.30 p.m. with the participation of the best pastry students from the cooking and pastry schools that will be involved. On the masterclass stage, masters of pastry making, gelato making and cooking will take turns with recipes and secrets dedicated to chocolate. Plenty of space will be given to learning about CocoaBelt, the plant and its fruit, and how cocoa processing is changing thanks to programmes dedicated to economic and environmental sustainability to which all countries are currently adapting.