The Festival consists of dozens of stalls, all individually focused on chocolate - whether it is making it, drinking it, shaping it or eating it.
Look out for kits to make raw chocolate at home, hot chocolate and even chocolate-infused savoury treats.
This event will feature an afternoon (Friday 2-7pm) of demonstrations by top pastry chefs from some of the best 5 star hotels and renowned restaurants in the capital, all using Valrhona products in their chocolate infused recipes.
The chefs will include Valrhona's own pastry chef Andrew Gravett, Abel Vieilleville from Skylon restaurant, Tal Hausen head pastry chef at The Lanesborough, Johannes Bonin executive pastry chef Connaught Hotel and Mourad Khiat The Berkeley's head pastry chef.
BBC Master Chef winner Steven Wallis will also be using Valrhona chocolate for his demonstration of courgette flower tempura & duck salad with dark chocolate vinegrate on Saturday at 1pm.
All demonstrations will take place in the main marquee.
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