ChoCOA 2026

Chocoa’s developments and the 2026 plans

Last week, we spoke with Jack Steijn, Co-Founder of Chocoa and Amsterdam Cocoa Week. It was an inspiring conversation, in which he talked about the team’s passion for sustainable cocoa, the development of the trade fair and festival in recent years, and the new elements that will be included in the February 2026 edition. We concluded with practical tips for anyone who wants to organise an impactful event. In other words: a must-read for cocoa, chocolate and event enthusiasts.

In February 2026, the 14th edition of Chocoa and Amsterdam Cocoa Week will take place at the Beurs van Berlage. This year, the organisers of this leading trade fair for high-quality, sustainable cocoa and chocolate are once again focusing on four key target groups: exhibitors, sponsors, business visitors and consumers. Sponsors are being actively recruited, and with the shift towards a culinary and experience-oriented festival, the organisers are also seeing new partners joining.

Increasing culinary character
This year, the culinary character will receive extra attention in the Effectenbeurszaal of the Beurs van Berlage. A special “tasting & entertainment square” will be set up here, where chocolate and cocoa will be combined with other delicacies, such as wine, beer, cheese and other surprising flavours. ‘We want visitors to experience that the taste of chocolate is just as diverse and versatile as that of wine,’ says Jack. Music and entertainment will also feature prominently this year. In addition, this square will focus on health and beauty, where cocoa and chocolate can also play an important role.

The fair has a different programme at the weekend and during the week: during the week, it focuses on the hospitality industry, chocolate makers, the cocoa industry, NGOs and other professionals. At the weekend, the chocolate festival takes place, and consumers are welcome. This year, the first floor of the Beurs has been set up for tastings. Every hour, professionals can attend a new workshop showcasing the use of cocoa in new fields, such as mixology, ice cream and (world) cuisine. From Saturday onwards, the programme will focus on consumers, with an emphasis on experience, sustainability and tasting unique types and combinations of chocolate.

Sustainability
A more sustainable cocoa chain is an important objective of the festival. Jack emphasises that ‘virtually all exhibitors work with short, fair chains and high-quality cocoa.’ By consciously selecting quality and origin, Chocoa wants to show how important sustainable production is and how rich the variety of cocoa is in both origin and taste. Visitors discover that chocolate is more than just a sweet snack, and during Chocoa they are exposed to the inspiring stories, production processes and taste experiences of cocoa from different parts of the world.

‘The market for quality chocolate is on the rise,’ says Jack, consumers are increasingly choosing quality over volume, and the festival experience helps with that.’ By offering surprising combinations during tastings, the audience grows in the belief that chocolate is just as layered and versatile as wine. Innovative applications, such as Asian flavour profiles with shiitake mushrooms, for example, and cocoa in various beverages, are gaining ground.

Importance of the location
The collaboration with the Beurs van Berlage makes all this possible. Jack praises the event location as: ‘Accessible, atmospheric, monumental and perfectly suited to the character of Chocoa.’ For the public, the location and the unique atmosphere of the monument are part of the special atmosphere of Chocoa. The flexibility and solution-oriented attitude of the team on location also ensure that unexpected situations are dealt with quickly and professionally. Whether it’s a protest or a last-minute request for materials, the Beurs is there to help.

Social impact and sustainability
Finally, we discuss the motivations of the team behind Chocoa. What keeps them motivated and driven to organise this festival together for so many years? Jack indicates that it is due to passion, passion for chocolate, fair production, and the people working in the cocoa chain. Chocoa has grown into an event where producers are eager to tell their stories and where visitors learn to appreciate the craftsmanship behind the product. It also helps that they continuously see how the brand awareness and impact of the event is growing. Jack explains: ‘We recently visited a cocoa plantation in Colombia that had just become accessible again after an armed conflict. When we wanted to explain what Chocoa was, the cocoa farmers there were very enthusiastic and said they were already familiar with the event.’

What advice does he have for teams who also want to organise an event with social impact? Jack: “Passion for the product and the people who work in the production chain is incredibly important. In addition, it is very important that the pricing is right, making it attractive for all target groups to attend the event. And don’t forget: a professional event location and an enthusiastic team, so that everything runs smoothly. This keeps the event accessible and impactful.”