The Big Chocolate Show is not just a clever name, it actually is a big — like, really big — three-day show dedicated to all things chocolate. And good news, it’s coming back to New York City for the third year in a row next month.
The Big Chocolate Show will take place Friday, Sept. 28 through Sunday, Sept. 30 at The Wyndham New Yorker Hotel. More than 200 chocolatiers, artisans, chefs, authors, purveyors and experts from all across the globe will be in attendance, offering chocolate tastings, demonstrations, book signings, master-tasting classes and more.
“Whether it’s enjoying the health benefits of dark chocolate’s antioxidants, learning to pair whiskey and chocolate, having a front row seat to a private pastry arts class, witnessing a chocolate confection being made on a 3-D printer or satisfying your inner chocoholic, we’re thrilled to offer our guests new chocolate experiences that wow their minds and palettes this year,” show producer Matthew Saravay said. “The Big Chocolate Show continues to grow, not only in size, but in the countless ways the cacao bean transforms itself into a thing of beauty and taste.”
Take a sip of the Big Chocolate Show
On Sept. 29 from 8-10 p.m., The Cocktail Guru will host a two-hour walk-around unlimited tasting of chocolate-friendly liquor brands paired with dishes and desserts made city-based chocolatiers and chefs.
An education at the Big Chocolate Show
The Big Chocolate Show also offers a wide-range of classes and demonstrations, including how to perfect paring wine and whiskey with chocolate, learning about 3-D chocolate printing, and indoor s’mores workshop, cooking with cacao and much more.
As if the Big Chocolate Show is not sweet enough, the family-friendly event will also include an adults-only area for those 21-and-up to “explore the cocktail side of cacao” with unlimited samples of wine, beer and spirits.
There are a variety of ticket packages available, from day and individual session passes to an all-access weekend pass. Visit bigchocolateshow.com for complete info.
