A broad array of international companies across the globe have been marking World Chocolate Day, with inventive posts, creative projects and sharing stories of their favourite varieties, reports Neill Barston.

Though the history of the much-loved treat dates back some 5,000 years in its earliest form with the Aztecs, Olmecs and Mayans of South America for ceremonial purposes as a bitter drinking cacao, it would not be until the late 1820s that a Dutch chemist forged the first cocoa press that paved the way for the multi-billion industry it is today.

While Confectionery Production’s own heritage can’t quite match that, we’ve now been around for more than 90 years as a publication placing the sector under the microscope across its varied markets.

Indeed, we have greatly enjoyed extending that experience to creating our World Confectionery Conference some six years ago – so in honour of World Chocolate Day, we are reviving our early bird visitor rates to the event – but for one week only. You can make the most of this special offer, and register directly via the link to our dedicated website.

As for the wider history of our sector, with cocoa arriving on European shores in the mid 16th century, it has become a memorable part of many consumers lives and traditions, though the first World Chocolate Day is in fact a relative newcomer, with the occasion formally beginning in 2009.

Among some of the most eye-catching projects has been witnessed at the Intercontinental – The Red Sea Resort, which has devised a special sculptural installation to mark the occasion.

In addition, as the destination explained, its Echoes of the Red Sea marks a collaboration between Zeina Itani, the acclaimed cake artist behind Zeina’s Cakery, and its Executive Pastry Chef Raamin Samiyi. Its striking form, weighing some 200kg standing over a metre in length, is reportedly draws from the dolphin-shaped coastline of Shura Island.  

Meanwhile, in terms of products, earlier today Marc Donaldson, chief chocolatier with the Ivory Coast inspired Oumé chocolate, which has been backed by former Chelsea footballer Salomon Kalou and his Brazilian-born wife and former model, Karina Ferreira, moved to celebrate the moment.

Marc took to social media to wish all within the industry a happy World Chocolate Day, and revealed that after around a year in advanced development, the premium chocolate brand is set to see the commercial light of day from this month. 

Confectionery Production attended its ambitious launch in London last summer, with much anticipation surrounding the emergence of the brand offering something out of the ordinary for the region.

“Oumé’s e-commerce store will be on 16th July, at which point it will take pre-orders for its two chocolate bars from UK customers only, and from the 30th, there will be a full opening store opening,” noted Marc, who added that anyone interested should head to its site, at https://oume.store, with the business aiming to make key waves within the industry in being a brand hailing from West Africa with true global potential. 

From a major brand perspective, Mondelez International noted that it was using the occasion to celebrate the people, places and passion behind every bar of Cadbury Dairy Milk, uniting under a hashtag banner of  #ProudlyMadeHere 
 
As the business observed, each bar carries a story of skilled hands, dedicated communities and generations of craft in the UK, which was underlined by the fact that the company  Contributed more than £2.3 billion to the UK economy, as well as spending £1.3 billion with UK suppliers.

With the business sourcing a number of ingredients locally, there remains a huge heritage behind the production of Dairy Milk – which has ben hailed around the globe as one of the most recognisable chocolate brand. 

pic: Shutterstock

Independent sector
For its part as an independent player, Planet A Foods, which has made a significant impact in the past couple of years as it develops its cocoa alternative product ranges, which aim to match traditional chocolate offerings, also moved to mark today’s key date in the calendar, as the business prepares to be part of our World Confectionery Conference on 10 September.

Commenting on Linkedin, Dr Sara Marquart, co-founder said: “We make tons of chocolate without a single cocoa bean.  A few years ago I would have laughed at that sentence myself.

“It started in my brother Max’s kitchen. A blender, an oven that had seen better days, and two people stubborn enough to believe you could rebuild the flavor of chocolate from scratch. The first prototypes were… let’s say “educational.

Dr Sara Marquart celebrated the launch of its collaboration with Barry Callebaut.

“Today ChoViva runs on an industrial production line. And honestly, the factory isn’t even my favorite part… so my favorite part is standing in a supermarket, watching a stranger drop our product into their cart, someone who has no idea it started next to a dishwasher.”

In New Zealand, Whittakers Chocolate has been among many to have highlighted the occasion months ahead of the day itself – noting that with such a rich history behind it, there were plenty of reasons to celebrate the occasion today. Among its top tips, the company encouraged consumers to “Bake your version of the best-ever chocolate cake and enjoy it with your friends and family,” as well as host a chocolate-tasting party, or make a point of trying different chocolate from around the world. 

There were plenty of others taking to social media to reflect on the moment including in India, where Dr Anumiiita Pathakk, a healthcare specialist, also took to offer reflections on World Chocolate Day, noting a balance between indulgence and mindfulness. 

“Chocolate is a reminder that healthy eating does not mean eliminating all treats. Nutrition is about balance, enjoyment, and making informed choices. High-quality dark chocolate can provide valuable antioxidants and minerals while satisfying cravings and enhancing mood.

“On this World Chocolate Day, celebrate responsibly by choosing better-quality chocolate, savoring each bite, and appreciating the remarkable journey from cacao bean to cherished indulgence. After all, true wellness includes both nourishment and joy—and chocolate can offer a little of both.”