5th Edition of Mons Festival of Chocolate
15 March, 1000 to 1800 hours
Gourmets have an opportunity to discover the city of Mons through one of the most famous Belgian products during the annual Chocolate Fest in the pedestrian zone. Some 30 Belgian chocolate makers will be displaying their products and demonstrating their craft to the public.
“This is a way for private individuals, local businesses and city officials to attract tourists and chocolate lovers to our beautiful city”, said Joanna Leal, initiator and project officer of the event since 2004. “Nine people out of ten will admit they love chocolate, and the tenth is lying”, she smiled.
Leal came up with the idea because she is a gourmet and cannot resist the taste and smell of chocolate. Her job is to organise dynamic events in the centre of town but she also loves to share the local culture and traditions with the public. “Chocolate brings all kinds of ideas and memories back from your childhood; I want people to remember those good times”, she said.
For many, chocolate is a symbol of a convivial family atmosphere. For Belgians, it is also a part of their history. “I want to bring all those pieces together in an event that combines education and pleasure, so that visitors may wander through our streets while enjoying one of our best national products”, Leal said.
Although the Fest itself is a one-day event, Leal has planned a variety of activities through town to expand on the educational opportunities for the public. Displays will cover history, traditions and art related to chocolate. Students from the Saint-Ghislain chef school will demonstrate their skills and teach children some of their techniques.
Leal is trying to bring mainly craftsmen rather than large companies. “Many (of the craftsmen) still make their pralines by hand and take a lot of pride in their work,” Leal explained. “I want people to discover their talent, passion and creativity,” she said. 
Although most of them will keep their recipes secret, there are five main criteria for quality: the beans, the way they are grilled and ground, the quality of ingredients such as sugar, the minimum percentage of cocoa and the skills and passion of the worker.
Some restaurants will take part in the event by offering special menus based on chocolate. Several egg hunts will keep the youngest busy, and businesses will try to set a record by making the largest tiramisu. Proceeds go to local charities.
The one-day Fest occurs on the same weekend as the ‘Ducasse de Messine’, the Mons ‘Spring Fair’ that combines a giant parade through the city on 15 March and a flower marke
t the next day. The weekend activities also include scientific displays in the town centre, as a part of the ‘Science of Spring’ [Printemps des Sciences] programme.
“Last year’s event brought approximately 25,000 visitors from Belgium and Northern France”, Leal said. She is hoping to do better this year, and extends an invitation to include her international neighbours at SHAPE.
“I’m glad Shapians come to Mons on a regular basis but I would like them to discover our culture and traditions”, she concluded.
Programme
Saturday, 15 March:
• In the pedestrian zone, enjoy 30 booths with displays, tasting, original exhibitions of chocolate creations and cuisine, and chocolate sculptures.
• Participate in a progressive gastronomic journey through the restaurants of Mons.
• Join in an Egg Hunt at the Marche aux Herbes.
• Imagix Mons presents a unique and pleasant film, corresponding to the Chocolate Festival, with sweets and animations (1000 hrs).
From 13 to 16 March:
Special display at the Mons Theatre on the Grand Place by Jean Paquay (also known as “Mr Chocolate”), who owns approximately 50,000 pieces on the history of Belgian chocolate, ranging from wrappings to books and utensils.
From 10 to 22 March:
• Enjoy the ‘chocolate passion’ display at the Maison Leon Losseau (a library within an historical building), 37 rue de Nimy.
• View exhibition of paintings made only with chocolate by the artist Stephane Hotelet
For more information, call Joana Leal at 065 /40.10.14