< Salon Du Chocolat Paris 2017 >
■Dates: October 28 (Sat.) – November 1 (Wed.)
*Pre-opening event: October 27 (Fri.), 18:00
■Venue: Porte de Versailles Convention and Exhibition Center
Susumu Koyama, CEO and chef of "Patissier es koyama" in Sanda city, Hyogo Prefecture, western Japan, will announce a new selection of chocolate products titled "SUSUMU KOYAMA'S CHOCOLOGY 2017" at the world's largest chocolate exhibition, Salon du Chocolat 2017, that is scheduled to kick off in Paris on Saturday, October 28.
The theme of this latest selection is “DISCOVERY -- Never-ending trip to pursue cacao.” Top four products, selected from among 50 chocolate products that Koyama has produced through numerous discoveries he has made thanks to his enthusiasm about the pursuit of cacao and other materials, will be presented at the upcoming event. Among them, “HARU -- Rouge et vert (Fraise & Fukinoto) --,” which represents Japan’s spring, will likely draw particular attention from visitors.
This will be the seventh consecutive year that es koyama has displayed its chocolate products at the Salon du Chocolat since 2011. Under the theme, “Chocolat et Cacao: la Grande Aventure!” (“Chocolate & Cacao: Great Adventure”), Koyama will have demonstrations of his shop’s products as well as a seminar. Moreover, 26 types of new products will be on display at es koyama’s booth (C16). SUSUMU KOYAMA’S CHOCOLOGY 2017, a set of four pieces of chocolate, will be on sale at its booth. Furthermore, newly produced chocolate products can be bought separately. Shop officials say they hope that visitors will drop in at its booth.
This year’s theme:DISCOVERY -- Never-ending trip to pursue cacao.
I continually made discoveries regarding cacao and other materials over the past year. As I have gained experience and grown as a chocolatier, I have felt changes in my own viewpoint and feelings about cacao and other materials. Furthermore, the quality of materials has undergone changes through my continuing relationship with suppliers. I can’t help but get excited when I think about my lasting journey to pursue cacao and various encounters with many people. I hope visitors will enjoy my new chocolate products, which represent a culmination of discoveries I made over the past year.
Susumu Koyama
Chocolatier
Live demos by top chefs
The potentials of cacao that can be felt through the chocolate chaud -- When oil-based couverture changes to soluble chocolate
- Time/date: 11:00 to noon, Saturday, Oct. 28
- Details: Visitors can enjoy tablet and ganache chocolate products as well as chocolate-based drinks made from a single chocolate product. Those who try these products will certainly learn that the taste of chocolate products deepens if they are changed from oil-based products into soluble ones, and feel the potentials of cacao.
Conferences
Discovery -- Susumu Koyama’s New Creations 2017 --
- Time/date: 15:00-15:45, Sunday, Oct. 29
- Details: Six types of newly produced bon bon chocolate, including four Koyama submitted for the C.C.C. contest, will be presented. Through this event, Koyama will convey to visitors the ideas and creativity with which he produces new chocolate products as well as his thoughts and feelings behind his creations.
es koyama booth (C16)
Twenty-six types of bon bon chololate, which Koyama produced in 2017, will be on display in a showcase at the es koyama booth, providing visitors with the only opportunity to buy es koyama’s chocolate products outside Japan.
【 Susumu Koyama’s Profile 】
Koyama has won the top prize in the C.C.C. contest, the most prestigious competition in France organized by a group of chocolate lovers, for seven consecutive years since he participated in the event for the first time in 2011. He has also participated in the International Chocolate Awards since 2013. All 39 products he submitted for the contest in 2017 won prizes at the Asia-Pacific elimination round of the competition, and 24 products won prizes (Gold;4 products, Silver; 11 products, Bronze;9products)at the World Final. He has been expanding his activities on a global scale as a world-renowned chocolatier.
