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The past exhibition season has been a thrilling journey for KADZAMA. We’ve packed our bags—and our chocolate equipment—and set out across continents to meet chocolatiers, pastry chefs, and dessert innovators fr om all over the world. Each event brought fresh ideas, exciting conversations, and a renewed passion for the craft of chocolate making.
Here’s a recap of wh ere we’ve been and what made each stop so special.
Our season began in the vibrant city of Riyadh at Foodex Saudi, held at the Riyadh International Convention & Exhibition Center. This exhibition is a key meeting point for the Middle Eastern food and beverage industry.
We were thrilled to see the growing interest in high-quality chocolate production tools and techniques. Local artisans, entrepreneurs, and foodservice professionals visited our booth to discover how KADZAMA equipment could elevate their chocolate creations. The discussions were inspiring and reaffirmed the region’s appetite for premium chocolate craftsmanship.
Fr om Riyadh, we traveled to the chocolate capital of the world—Paris. The Salon du Chocolat is one of the most iconic chocolate events globally, and we were proud to be part of it once again.
In the elegant halls of Paris Porte de Versailles, we showcased our signature equipment like melangers, moulds, and tempering machines. Visitors watched live demonstrations and explored the design and practicality behind every KADZAMA product. Whether it was hobbyists or seasoned professionals, the feedback was unanimous: smart equipment makes great chocolate even better.
To start the new year, we headed to SIGEP in Rimini—a cornerstone event for artisan gelato, pastry, and chocolate sectors. This show brought together old traditions and modern techniques in perfect harmony.
Our booth was buzzing with activity. Professionals from across Europe explored how KADZAMA’s equipment could integrate seamlessly into their production processes. From precise tempering machines to multi-functional accessories, we had meaningful conversations about efficiency, quality, and creativity in chocolate work.
Next, we were off to ProSweets in Cologne, Germany—an event focused on ingredients, technology, and packaging for the sweets and snacks industry.
Here, the spotlight was on smart, compact production solutions. Small-batch makers and larger manufacturers alike appreciated the modularity and practicality of our machines. We discussed scaling production without sacrificing quality—something every chocolate maker strives for.
A surprising discovery for many visitors was encountering high-class professional equipment specifically designed for small chocolate workshops — a niche often overlooked at large industry events like this.
From March 14 to 16, we participated in Lysá čoko Fest in Lysá nad Labem, Czech Republic — a vibrant and welcoming event dedicated to celebrating the art of chocolate. What made this festival special was its focus on chocolate lovers outside the professional sphere. While a few chocolatiers attended, the main goal was to introduce everyday visitors to the fascinating world of chocolate-making. Through live demonstrations, we showed how chocolate is created — from tempering to molding — using real equipment and simple, clear explanations. Sharing this experience with curious, non-professional attendees was incredibly rewarding, and we were reminded how powerful hands-on learning can be in building appreciation for the craft.
We wrapped up our exhibition circuit in Brașov at GastroPan, Romania’s leading trade fair for bakery, confectionery, and HoReCa sectors.
This event stood out for its warm atmosphere and deeply rooted craft traditions. Romania is an incredible gastronomic country that embraces modern culinary trends and adapts them to its own traditions. At the exhibition — rightfully considered the flagship event of Romania’s HoReCa sector — we met passionate entrepreneurs, both aspiring and experienced chocolatiers.
We also connected with many bakers and chocolate makers looking to enhance their product lines with reliable, user-friendly tools. Our equipment demonstrations were met with enthusiasm, and we were happy to see strong interest in professional chocolate work in this growing market.
Exhibiting at these international events is more than just showing machines—it’s about connecting with the chocolate-making community, exchanging ideas, and inspiring each other.
We want to thank everyone who visited our booths, tested our equipment, and shared their stories with us. Your passion is the reason we do what we do.
Stay tuned for wh ere KADZAMA is headed next—in our upcoming blog article, we’ll reveal details about the next exhibition we’re attending. And as always, keep creating!
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