Callebaut Chocolatier Day 2025: A Celebration of Taste, Trends and Togetherness
Callebaut’s Chocolatier Day returned this October in a blaze of flavour, insight and inspiration. Set against the grand backdrop of the British Library, the day brought together chocolatiers, bakers, and food industry experts for a sensory-rich exploration of what lies ahead for both chocolate and Callebaut.
With the recent launch of their new brand identity, Masters of Taste, the spotlight was on Callebaut’s new products, packaging and plans for the brand over the coming months. We even got to taste some of the new chocolates and try them in application!
From bold new trends to mood-boosting creations and playful pairings, the message was clear: the future of chocolate is multi-sensory, meaningful, and made to bring people together.
Jef Paps, UK & Ireland Managing Director at Barry Callebaut, set the tone with a warm welcome that underlined the day’s key themes: taste and inspiration. And what better way to inspire than to celebrate Ian Mark, the UK finalist of the upcoming World Chocolate Masters 2026?
From the Future, with Flavour
First up was an enlightening trends talk led by Global Head of Insight at Barry Callebaut, Emmanuelle and Jacqueline from WGSN, the world-leading trend forecasting agency.
They briefly explained how to spot a trend on the horizon, taking the viral Dubai chocolate bar as an example. Considering the rise of modern Arabic cuisine in 2020 and the popularity of sweet treats with global influence, a growing demand for experimental flavours and unexpected texture combinations, and the bumper pistachio crop of 2023, the eagle-eyed industry expert could predict the astronomic rise of the crunchy, creamy (and slightly controversial) Dubai chocolate bar. We’re excited to see if we can anticipate the next huge trend in chocolate and bakery with these tips!
Next, armed with data from 24 countries, 100k+ social posts, and over 600 consumer reports, Jacqueline and Emmanuelle painted a vivid picture of where chocolate is heading:
- Multi-sensory experiences: From crunch to chew to melt-in-the-mouth smoothness, enhanced textures will drive surprise and delight.
- Playful escapism: Think unexpected combinations, bold visuals and boundary-breaking flavours.
- Celebration culture: 85% of UK consumers love marking life’s little wins. Chocolate that celebrates, connects and uplifts is in.
- Cultural curiosity: 80% of Brits want to explore the world through flavour. Say hello to spicy, umami-rich, and cross-cultural fusions.
- Health meets indulgence: Functional ingredients, naturally sweet pairings, and adaptogens like turmeric and lion’s mane are the future of ‘feel-good’ treats.
At last year’s event (you can read all about it in our blog Innovation & Inspiration: Callebaut’s Chocolatier Event 2024, Food Futurologist Dr. Morgaine Gaye predicted the popularity of soft, fluffy textures—like the angel hair chocolate bar trend—as well as small indulgences and mindful moments, and a continued growth of natural ingredients and nostalgic treats. It’s been fun watching as these predictions came true, in lesser and greater ways, and we’re looking forward to seeing this year’s trend predictions develop over the next few years.
Breakout Moments
Chefs Julie Sharp and Mark Tilling introduced Callebaut’s new Signature Collection, a new range of single origin chocolates under Callebaut’s power brand, with an exciting new origin chocolate from the Philippines. Introduced to meet the rising trend for Asian food and culture, this bittersweet and fruity couverture is a 68% dark chocolate with rummy fig notes that is sure to be a hit with artisans and chefs looking for a unique couverture from an emerging cacao grower with huge potential.
Online courses from the Chocolate Academy are also on the way, offering chef-led training at your own pace. Watch this space for early 2026!
During the lunch break, guests dived into three immersive chocolate experiences:
- Glitch: A riot of disruptive, camera-ready flavour combos. Crispy chicken skin and pink salt in white chocolate? Yes, really. Designed for bold personalities and bolder palates.
- Vibe-Bites: Chocolate with a purpose. Collagen drinks, lavender biscuits and pistachio and lion’s mane dragées brought mood, focus and feel-good function to the forefront.
- Flavafyre: Turned up the heat with chilli, yuzu, and smoky paprika. Chocolate meets spice in this global mash-up designed to spark conversation and curiosity.
Each zone tapped into new consumer mindsets – from the Social Snacker to the Identity Builder – and explored chocolate’s growing role as content, connection, and self-expression.
Panel Talk: Pricing, Packaging, and What’s Next
A Q&A panel with Jef Paps, Emmanuelle, Callebaut Chocolate Academy chef Julie Sharp, Sales Director of Gourmet UK&I at Barry Callebaut group Steve Lewis, and Barry Callebaut’s Marketing Director Charlotte Green answered the big questions on everyone’s lips:
- Pricing: Cocoa prices have stabilised slightly but remain far from historic lows. The goal? Fair, stable pricing for all.
- NXT range: The vegan-friendly chocolates may return soon, depending on ingredient availability. Watch this space!
- Cocoa powders: From silky ground chocolate powders to modern noir blends, there’s more to play with than ever.
- Packaging: Sustainability is a huge focus, with dreams of packaging made from cocoa shells not too far-fetched. Callebaut’s new resealable, space-saving packaging minimises the amount of plastic used and reduces the number of lorries on the road!
- Smaller portions: Expect more mini treats with added benefits like protein and adaptogens, in response to trends like GLP-1.
AI Meets Chocolate
Fiona Passantino from Working Humans closed the day with a thought-provoking talk on how AI can support the industry amid rising costs, sugar pressures, and changing customer expectations.
Her advice? Let AI handle the admin and data crunching, freeing up chocolatiers to focus on what they love: creativity, connection, and craftsmanship.
On our return to the office, our Marketing team were inspired to give it a try and each use AI to create a product to meet a different trend that was discussed on the day. We had a lot of fun coming up with chocolate and bakery applications with images, descriptions, videos and even jingles!
What’s the Key Takeaway?
From celebration economy and connected taste to adaptive comforts and playful textures, the chocolate world is expanding in every direction.
And whether you’re crafting a collagen-infused truffle or exploring global heat in your next bar, one thing’s for sure: there’s never been a more exciting time to be a chocolatier.
Feeling inspired? Explore your next bold creation with Callebaut’s range of chocolates, inclusions, powders and more. Let’s make chocolate the most expressive, joyful and delicious medium it can be!