Chocolate Days 2025: inspiration, demonstrations and chocolate trends at Ranson

Work smarter, achieve better results

The demonstrations kicked off with Justine Lanoo, founder of Goût Fou in Zele and a prominent name in the Belgian chocolate sector. In collaboration with IRCA Group, she shared how chocolatiers can innovate efficiently without compromising on speed or profitability.
Justine showed how a well-thought-out process – from idea to end product – enables you to work in a targeted and productive manner. Her practical tips help chocolatiers to create maximum impact with a minimum investment of time, both in terms of experience and margins.

From trend to commercial creation

Dries Delanghe, Senior Chef at the Callebaut Chocolate Academy, brought an innovative perspective to translating chocolate trends into feasible and commercial applications. He inspired with modern techniques, surprising flavour combinations and luxurious presentations that perfectly match contemporary consumer expectations.
His message was clear: creativity does not have to come at the expense of profitability. By responding smartly to trends, chocolatiers can renew their range and strengthen their brand.

Premium bonbons with gastronomic depth

Peter Remmelzwaal, renowned pastry chef and chocolatier, teamed up with Véliche to show how to take bonbons to the next level. His demonstration focused on flavour balance, finish and brand experience – essential for premium chocolate products that are both gastronomically and visually appealing.
Peter gave concrete tips on fillings, coatings and presentation techniques that can be applied immediately in any workshop.

Generative AI in the world of chocolate

Technology also took centre stage during Chocolate Days. Stijn Van Schoonlandt – entrepreneur, speaker and AI evangelist – gave an accessible keynote speech on the role of generative AI in chocolate companies. He explained how AI can be used to optimise processes, generate creative content and strengthen customer communication.
His session offered a realistic and practical perspective on digital innovation in an artisanal sector.

Meet the suppliers of chocolate products

Between sessions, visitors were able to engage in dialogue with suppliers of leading chocolate products. These stands were more than just product presentations: they were contact points for in-depth conversations, technical questions and product advice.
According to visitors, the representatives were all experts who were happy to share their knowledge. Even critical or technical questions were answered with professional expertise. This once again underlined the role of Ranson as a connecting partner between makers, brands and customers.

One chocolate event, many insights

Chocolate Days 2025 brought together innovative ideas, practical tools and human connection in one inspiring chocolate event. The combination of demonstrations, innovation and dialogue made it a valuable experience for every chocolate professional.
The location in Ranson Brussels provided the perfect setting: professional, spacious and inviting. The warm atmosphere reinforced the community spirit around craftsmanship and entrepreneurship in chocolate.