Introduction: A World of Chocolate in Los Angeles
On May 21st, 2025, the Los Angeles International Chocolate Festival took over the Los Angeles Convention Center, drawing more than 6,000 chocolate lovers, pastry chefs, chocolatiers, and industry professionals to celebrate the deliciously rich and complex world of chocolate. The event, now in its 10th year, was a showcase of innovative chocolate creations, with a focus on sustainability, fair-trade sourcing, and the artistry behind chocolate making. Over the course of the two-day event, attendees had the chance to taste and learn about some of the finest chocolates produced in California and around the world.
The festival celebrated the entire chocolate-making process, from bean to bar, highlighting the craft behind the product and the growing emphasis on sustainability in the chocolate industry. As more consumers look for ethically sourced and environmentally friendly products, the festival provided an opportunity to explore the innovations driving the future of chocolate production.
Key Players and Notable Moments
One of the festival’s most anticipated moments was the appearance of renowned chocolatier Valerie Gordon, known for her exceptional bean-to-bar chocolates. Gordon, the founder of Valerie Confections, shared her insights into the importance of sourcing beans from small, sustainable farms and the impact of fair trade practices on the lives of cacao farmers. She led a live demonstration on how to create the perfect chocolate ganache, a key ingredient in many high-end chocolates. Her session was a hit, with attendees fascinated by her use of single-origin cacao to create complex and nuanced flavors.
Another highlight was the “Sustainability in Chocolate” panel, where industry leaders such as Mary Littleton from Alter Eco and Peter Wong from Guittard Chocolate discussed how the chocolate industry is working to reduce its environmental impact. They spoke about the challenges of cacao farming, including climate change, and how sustainability efforts are ensuring the future of high-quality cacao production. The panel also discussed the role of regenerative farming in cacao cultivation and how this practice can help restore ecosystems and reduce carbon emissions.
The festival also introduced the “Chocolate Innovation Challenge,” where chocolatiers competed to create the most innovative chocolate-based product. The winner, local chocolatier Hugo Ramirez, won with his “Caramelized Cacao Pod Sorbet,” a refreshing and inventive twist on chocolate desserts, made using cacao fruit, which is often discarded in the chocolate-making process. His sorbet was a hit, drawing attention to the possibilities of using cacao fruit as a sustainable ingredient in desserts.
Sustainability and Fair-Trade Practices: A Growing Focus in the Chocolate Industry
Sustainability and ethical sourcing were central themes throughout the 2025 Los Angeles International Chocolate Festival. Many of the chocolatiers at the event showcased their commitment to fair-trade practices, using cacao sourced from farms that support fair wages, safe working conditions, and environmental stewardship. Some chocolatiers also discussed how they are working to ensure that their chocolate is produced with minimal environmental impact, from the farming practices to packaging materials.
One of the festival’s standout features was the “Bean-to-Bar Experience,” which allowed attendees to learn about the entire chocolate-making process, from harvesting cacao beans to crafting artisanal chocolate bars. This hands-on experience helped visitors gain a deeper appreciation for the complexities involved in chocolate production and the importance of sustainable practices at every step of the process.
The festival also emphasized the use of organic cacao and cacao from regenerative farming, with many brands showcasing how they are reducing their environmental footprint through improved farming techniques. Brands like TCHO and Alter Eco led the way in demonstrating how the chocolate industry can be both luxurious and sustainable, making the festival a key event in promoting ethical consumption within the food industry.
Behind the Scenes: Creating a Sustainable Chocolate Experience
The team behind the 2025 Los Angeles International Chocolate Festival worked tirelessly to ensure that the event aligned with its sustainability ethos. From sourcing eco-friendly materials to minimizing waste, every detail was considered to reduce the festival’s environmental impact. The event organizers collaborated with local farms, chocolatiers, and sustainability experts to ensure that every element of the festival reflected the growing importance of sustainability in the chocolate industry.
One of the challenges the team faced was ensuring that the chocolate samples remained at the correct temperature throughout the event, particularly given the warm weather. To combat this, the team used insulated shipping containers and refrigerated display units, making sure that the chocolate remained fresh and that each attendee had the best tasting experience possible.
The Lasting Impact: Shaping the Future of Chocolate Production
The 2025 Los Angeles International Chocolate Festival proved to be a defining moment for the chocolate industry, highlighting how innovation and sustainability are driving the future of chocolate production. As the festival demonstrated, chocolate is no longer just about indulgence—it’s about responsible sourcing, environmental consciousness, and creating a more ethical food system.
With sustainability and fair-trade practices becoming increasingly important to consumers, the festival helped to further elevate the conversation about how the chocolate industry can contribute to a more sustainable and equitable food system.
Conclusion: The Future of Chocolate in Los Angeles
The 2025 Los Angeles International Chocolate Festival reaffirmed Los Angeles’ place as a center for culinary innovation. By celebrating the artistry and sustainability behind chocolate making, the festival helped pave the way for a future where chocolate is produced with a focus on both quality and responsibility. As the demand for ethical, sustainable, and innovative chocolate continues to grow, events like this will be essential in educating consumers and promoting the values of sustainability and fairness within the industry.
