salon du chocolat tokyo

I had been wanting to see this event for myself, since last year and also after seeing Paris Breakfasts' many posts. While the Paris and U.S. events are held at convention center like places, the events in Tokyo and Kyoto are held on one floor of a department store.

There were news stories leading up to the first day, with gobs of housewives lining up here and there for chocolates. I knew I would not be able to "leisurely" look around. I had to go in with a "game plan".

The air carrier that I normally fly with no longer flies to Kansai airport, so for me to use that air carrier, I had to fly out of Narita. Since I would be near Tokyo, I scheduled my trip home to coincide with this event.

The place was quite packed when I got there but I was able to buy the Salon du Chocolat selection box and the Chloe selection box.

The Salon selection box featured 12 of the top chocolatiers. Henri Le Roux, Frederic Cassel, Franck Fresson, Hirsinger, Arnaud Larher, Sebastian Bouillet, Franck Kestener, Lac, Thierry Mulhaupt, Jean Charles Rochoux, Daniel Rebert & Maison Ferber. Most of the individual selections were quite pricey, so I figured that this was the best way to get a taste of most of the participants creations in the show.

The Chloe selection box featured 12 chocolates picked by Chloe Doutre-Roussel and were made by 4 top chocolatiers (Fabrice Gillotte, Patrick Roger, Jean-Paul Hevin & Gerard Coleman).

Each box came with its own "chocolate map" and description of each chocolate.

There was also a "chocolat bar" this was an area set aside for you to taste 3 chocolates while having a beverage like coffee or tea. They bring out a menu for you to choose 3 chocolates.

I tried to choose 3 chocolates that were not featured in any of the two boxes that I purchased. Some of my initial choices were sold out, so I ended up trying Maison Ferber's Mirage--a lavender and black pepper bon bon, the lavender infused chocolate is really addicting! Oberweis' signature called Oberweis--an Alsace wine soaked raisins enveloped in a bitter chocolate truffle and then coated with granule sugar and cocoa powder--also addicting! And Gobino's Maximo and Al Cafe--the maximo is a dark gianduja and the al cafe a milk chocolate with coffee.

While waiting for my order this couple came and sat next to me. They both ordered different items and then the lady took out her pocket knife to cut their chocolates in half to share. They are truly chocolate lovers!

There were also opportunities for you to get autographs from the chocolatiers, this is someone getting the autograph of Henri Le Roux.

There were chocolate art and fashion.

Although the space was quite confined, it was still a great event.

Lunch was at a little cafe run by Alain Ducasse called Be (BoulangEpicerie).

This was a duck confit tartine with salad, creme brulee & petit financiers.

I also found some macarons by Sebastian Bouillet. These were quite interesting flavors, barbe a papa rose (rose flavored, though I didn't care too much for the granule sugar on the outsides) & popcorn. My favorite was the popcorn, salty and sweet together.

The other two were called macalyons and were chocolate coated macarons. The silver flecked one was caramel with fleur de sel and the other was a 70% cacao ganache with nibs on top.

I also found a little florist outside of the department store selling these cute flower "sweets". You can't eat them but these look good enough to.

There was so much to see, but I am convinced that Tokyo is the foodie capital of Japan. I hope to be able to check this event out again next year. It was really worth it. I hope you enjoyed this as much as I did....now it is off to Hawaii!