The seeds of the cocoa tree arrived from the Americas in the 16th century as a fruit that, a priori, was not given much importance. The primitive cocoa drink that monks adapted to the palate of Old Europe anticipated what would become one of the most powerful ingredients in confectionery. Far from the cocoa plantations but with the firm commitment to value this product, Seville celebrates the second edition of the Guadalcao festival from October 18 to 20.
This 2025 follows the slogan ‘The values of the artisan’ and will again compile presentations, tastings, competitions and workshops by chefs and confectioners from all over the country.
As announced by the theme of this edition, the week pays tribute to the craft and those companies dedicated to cocoa and chocolate.
Likewise, Guadalcao will bring together renowned chocolate masters, pastry chefs, ice cream makers and entrepreneurs of the sector with the general public. It will take place at Espacio Exploraterra, on Paseo Marqués del Contadero, next to the Torre del Oro.
Program and tickets for Guadalcao 2025
The event kicks off this Saturday, October 18, with an opening ceremony, which will be followed at 11:50 a.m. by the presentation “The Value of the Artisan”, with Manu Jara, Ricard Martínez, Frederic Gerdy and special guest of honor.
3 days in which there will be space for contests (chocolates, roscón de reyes, ice cream, savory cuisine and sweet tapa), presentations, demonstrations and tastings around this product and its latest trends.
Activities for children, still to be confirmed, are also planned for the occasion.
As in its first edition, access will cost 10 € if you buy a one-day ticket (15 € for those who purchase the ticket for the 18th and 19th).
For its part, on October 20 will be a day dedicated to the Schools of Hospitality, with training and contest Tapa Dulce.
Saturday, October 18
- Guadalcao’s opening ceremony will take place at 11:00 am.
- Between 11:50 and 12:30 it will be followed by the round table discussion The Value of the Artisan with Manu Jara, Ricard Martinez, Frederic Gerdy and special guest of honor.
- Demo: Pepe Ysla and Jesús Quirós, from 12:40 to 14:00.
- Ice Cream Competition / Jury Tasting (Espacio Festival del Chocolate) from 13:00 to 14:00.
- Tasting pending confirmation from 14:00 to 14:30 hours.
- Demo: Enric Monzonis – Nougat, from 16:00 to 17:15 hours.
- Bonbon Contest / Jury tasting (Chocolate Festival Space) from 16:00 to 17:00.
- Demo: Carlo Guerreiro and Albert Roca, from 17:25 to 18:40 hours.
- Demo: Jordi Farrés and Pablo Queijo – Creativity, innovation and technique in chocolate making, from 18:45 to 20:00.
- Ice cream and chocolate contests awards, from 8:10 p.m. to 8:40 p.m.
- Music and Chocolate & Coctelería with Chocolate, Royal Bliss, 20:45 – 21:30.
Sunday, October 19
- Demo: Irene Amat and another professional (pending confirmation) – “Roscón de Reyes”, 10:30 – 11:15 am.
- Roscón de Reyes Contest / Jury tasting (Espacio Festival del Chocolate), from 10:30 to 11:30 am.
- Demo: Nini Rivera and Ricard Martínez – Restaurant Desserts, from 11:30 to 12:45.
- Demo: Manu Jara and Alfonso Quintero – Chocolate Panettone. The Sweet Route of Hernán Cortés, from 1:00 to 2:15 pm.
- Savory Cuisine Competition / Jury Tasting (Chocolate Festival Space), from 13:00 to 14:30.
- Demo: Rafel and Adrià Aguilera – Christmas Trunk, 16:00 – 17:30 hours.
- Demo: Paco Ybarra and another pending professional – Cocina Salada con Chocolate, 17:45 – 18:30 hours.
- Demo to be confirmed, 18:45 – 19:30.
- Cocktails with Chocolate Demo, 19:30 – 20:10 hours.
- Awards and Closing Ceremony: Judging and Awards Ceremony of Roscón de Reyes and Cocina Salada, 20:15 – 21:00 hours.