Check out articles that mention FCIA or where FCIA contributed . . .

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Linking fine flavor characteristics to genotype

The best tasting chocolates in the world are poised for extinction. As growers continue to remove or replace fine flavor cacao trees with less flavorful, high-yield, disease-resistant cacao hybrids and clones, a world of ordinary flavor dominates the chocolate universe. Connecting genetics to flavor offers an important new way to protect and preserve the finest flavors for future generations. Alas, no genetic initiative has ever focused on flavor first. Until now. Read more.....

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Supporting Partners

Check out our new Supporting Partners page listing events, activities,
educational offerings and more of value for members.

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Good Food Awards 2017

The eighth annual Good Food Awards is accepting entries
July 5-31 from food producers crafting the nation’s best in tasty,
authentic and responsible foods. Enter online in July at www.goodfoodawards.org!

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The 9th Annual Seattle Chocolate Salon
returns July 2017
For more information, visit the website.

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FCIA Member Happenings
FCIA Members - got some news?  Let us know and we'll help spread the word.

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For the Love of Making Chocolate

Micelli interviews Art Pollard
From Amano Artisan Chocolate

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Cocoatown Bean-to-Bar Workshop
June 27 – 29, 2017, Roswell, GA

Discover the world of chocolate making in this cutting-edge
interactive course that is perfect for anyone who wants to improve
upon their chocolate making talents. International Chocolate Experts, Chloe Doutre Roussel and Maria Fernanda di Giacobbe will share their unique skills while guiding you through the entire creative process of bean to bar chocolate making from beginning to end.  For details: 

Lake Champlain Chocolates
Creates Fifth Limited-Edition Bar 
for 2017 Burlington Discover Jazz Festival
Benefitting the Artist-in-Residence Program

Check this out for more information......

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Breaking News from America's Leading
Chocolate and Candy Companies

Mars Chocolate, Wrigley, Nestlé USA, Ferrero, Lindt, Ghirardelli,
Russell Stover, and Ferrara Candy Company today
announced that they are coming together with NCA and the
Partnership for a Healthier America to provide consumers with information,
options, and support as they enjoy their favorite treats.
Read the NCA media release for more information.

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Letterpress Chocolate Wins Sofi Award

Maya Mountain Cacao bar from Belize
wins a Silver Sofi Award. 

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Lake Champlain Wins 3 Sofi Awards

      

Moka Fleck won the Best New Product Award and the Bronze Award in the
 Milk and White Chocolate category and It’s Hot, Honey won the
Bronze Award in the Dark Chocolate category. Read more....

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FCIA Members Win Big in 2017 Sofi Awards!

Congratulations, LetterPress, Lake Champlain, Vivra Chocolate & Dick Taylor Chocolate!
Check it out......

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The Slow Melt: Episode 7 - The Craft of Chocolate

FCIA's Executive Director Karen Bryant was happy to be included in Simran Sethi's Slow Melt podcast,
along with some of the important voices in the fine chocolate community. If you've wondered what the terms bean-to-bar,
craft and fine chocolate really mean, then you might enjoy listening to Episode 7 where a number of us squirm while we try to answer that question.

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Just released!

 Marañón Chocolate's video shot in the Marañón Canyon in 2016 by one of their small bean to bar clients in the UK .
You can see it here including spectacular shots taken from a drone in the Canyon. 

http://www.understory.co.uk/chocolamentary 

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indi chocolate is expanding to the new MarketFront in Pike Place Market, Seattle.
Please help us spread the word and celebrate the opening of their factory,
cafe and gathering space. Check out the website for more information
on its progress and opening date.

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Dr. Chocolate, Kristy Leissle,

travels the world like a cocoa bean 

Read about her work and new book "Cocoa" in
the University of Washington Alumni Magazine

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Red, White & Chocolate Road Trip

• Chocolatiers crafting bonbons and bars from fine quality chocolate.
  
• Growers that are pushing the boundaries with fine flavor cacao using innovative farming, fermenting and drying techniques.
  
• Suppliers supporting the production of fine quality products.
  
• Chocolate makers who are using a combination of dedicated craftsmanship and scientific know-how to turn dried cocoa beans into fine chocolate.