The Fine Chocolate Industry Association was founded by an international group of chocolate professionals who came together in support of the art of fine chocolate making.

We promote the artistry and craftsmanship of the chocolate professional focused on producing superior products made from premium chocolate and natural ingredients.

We believe in using best practices in cacao processing and chocolate production, and transparent labeling and marketing practices.

Membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers and educators.

The Merriam-Webster Dictionary gives us a great foundation to define the term "fine" chocolate:

FINE
Function: adjective, Inflected Form(s): fin·er; fin·est
1 a : free from impurity
2 a (1) : very thin in gauge or texture
3 : delicate, subtle, or sensitive in quality, perception, or discrimination
4 : superior in kind, quality, or appearance

Apply that definition to chocolate making and you have:

• a group that believes in using best practices in cacao processing and chocolate production.
• A group that believes in transparent labeling and marketing practices.
• A group that believes in the use of high quality and natural ingredients.

When a chocolate products are made with best practices, transparancy and quality ingredients the result could only be "fine" chocolate. We are not out to change the chocolate industry - we just want to celebrate our small segment of it.

The Fine Chocolate Industry Association is a trade association - all members are professionals involved in chocolate from blossom to bonbon and bar.

We invite those working in the chocolate industry who share the association's Vision, Mission and Code of Ethics to join us. To learn more CLICK HERE.