In 2025-26, chocolate reinvents itself between technological innovation and ethical awareness: AI optimizes recipes, the pistachio becomes a star, and creativity puts itself at the service of well-being. At the Salon du Chocolat, tradition, virality and sustainability converge in a new multisensory era, anchored in the values and tastes of the future.

How trends, taste, and tech are shaping chocolate in 2025-26 ?

As we prepare to welcome guests to Salon du Chocolat 2025, it’s clear that the past year has seen chocolate culture pushed in bold new directions. From viral TikTok trends to cutting-edge AI in the kitchen, the confectionery world continues to surprise, delight, and evolve.

Dubai chocolate bar with pistachio

From TikTok to Timeless: rhe rise (and rise) of Dubai chocolate

If you spent any time on social media earlier this year, chances are you encountered the now-iconic Dubai Chocolate: a lavish milk chocolate bar filled with pistachio-tahini cream and crunchy shredded pastry, popularised by influencer Maria Vehera and created by Sarah Hamouda, a British-Egyptian living in Dubai.

While its viral moment may have peaked, Dubai Chocolate has proven to be more than a passing fad. Pistachio, in particular, has emerged as the flavour of 2025—and shows no sign of slowing as we look toward 2026. With brands like Lindt launching pistachio-rich variants, the trend has matured into what experts call “mainstream luxury.”

We expect to see numerous pistachio and Middle Eastern-inspired flavour and texture innovations at Salon du Chocolat this year, particularly in premium segments.

Ruby chocolate bar - pink color.

Ruby, mucilage & multisensory magic

In the Instagram era, aesthetics matter more than ever. Expect a visual feast at this year’s show: ruby chocolate, with its naturally pink hue and berry-like tang, is experiencing a resurgence in eye-catching creations. Pastel tones, marbled effects, and photogenic textures are increasingly engineered for shareability.

And for those looking beyond the bar? Keep an eye on mucilage, the fruity, slightly tangy byproduct of nearly all plants and some microorganisms. Celebrated chefs like Michaël Bartocetti of the Four Seasons George V in Paris are using it to create avant-garde desserts with vibrant flavour profiles—and a story to match.

The AI Revolution in Chocolate

The most unexpected trend of 2025? Artificial Intelligence—and no, it’s not just generating recipes.

Innovative chocolatiers are now deploying AI to:

  • Reduce ingredient waste
  • Optimise flavour and texture
  • Anticipate consumer preferences
  • Enhance sustainability across the production chain

This data-driven approach is helping artisans scale craftsmanship without compromising creativity or ethics. AI is also aiding transparency and traceability—two pillars of modern chocolate storytelling.

The rise of ‘conscious creativity’

According to Johanna Le Pape, Cheffe pâtissière bien-être and Founder, Make Your Révolution, look out for the rise of conscious creativity, which she sees as a key trend in 2026. “This means recipes anchored in the chef’s values, where every product is not just a dessert, but a tool for positive impact — socially, nutritionally, and environmentally. The pastry becomes a medium for personal and collective transformation.”
Portrait Johanna le Pape

In 2025, Johanna says we are seeing chocolate and pastry evolve toward deeper intentionality: not just delicious creations, but meaningful stories in edible form. The movement toward low glycemic index (GI) desserts is growing stronger, driven by the valorisation of natural sugars like yacon syrup and fibre-rich ingredients that nourish as they delight. Syrup made from Yacon is gaining attention as a bold, surprising sweetener.

“There’s a rising use of vegetables in pâtisserie — in flour or purée form — not as decoration, but as functional, nutrient-rich substitutes for traditional ingredients. More chefs are also embracing ingredient sovereignty: crafting their own nut milks, purées, and sweeteners from seeds, fruits, and oleaginous ingredients,” she says.

 

A taste of what’s next

As Salon du Chocolat celebrates over 30 years of chocolate artistry, the message is clear: flavour, form, and future-forward thinking are converging like never before.

Whether you’re a professional chocolatier, a curious foodie, or a business leader seeking inspiration, Salon du Chocolat 2025 offers a front-row seat to the trends shaping the future of chocolate and confectionery.

See you on the show floor—where pistachio dreams, ingredient sovereignty, AI-powered creations, and viral confections await.

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