Fine Chocolate Industry Association 


This section of our association website addresses the question "What is Fine Chocolate" by looking at the ingredients that we, as fine chocolate professionals, think should be included in a product in order to call it fine chocolate.

These are voluntary ingredient standards that we have developed to help both industry professionals and chocolate lovers differentiate fine chocolate products.

"The Fine Chocolate Industry Association offers its members and guests a unique and wonderful opportunity to learn more about the world of chocolate and its on-going evolution as well as sharing on a one-on-one basis its knowledge, achievements and experiences. This is a unique forum not to be missed!"
Jacques De Waele, Savage Bros. Co.
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First let's look at the ingredients that may be present in fine pure chocolate. We feel fine chocolate and chocolate products should only contain the ingredients on the following lists, though they may not contain all of them.


Dark Chocolate Ingredients: Cacao liquor, sugar, cacao butter, lecithin, and vanilla.

Milk Chocolate Ingredients: Cacao liquor, sugar, cacao butter, milk solids, milk fat, lecithin, vanilla.

White Chocolate Ingredients: Sugar, Cacao butter, milk solids, milk fat, lecithin, vanilla.

Other names for the above ingredients you might find on a label: 

  • cocoa liquor, chocolate liquor, unsweetened chocolate, cacao mass, cocoa mass, chocolate fondant, cocoa beans, cacao beans, chocolate beans, cacao seeds, cocoa seeds, chocolate seeds.
  • cacao butter, cocoa butter, cacao oil, cocoa oil, cocoa fat, cacao fat.
  • Milk, cream, whole milk, condensed milk, milk crumb, dry milk powder, dry cream powder, milk solids, dry milk solids, milk fat, butter oil, butter fat.
  • Soy Lecithin, Lecithin, soya lecithin.
  • Vanilla, Real Vanilla, Vanilla Beans, Whole Vanilla Beans

Note: In our opinion there can be no substitutions for these ingredients (one fat for another, vanillin in replacement of vanilla, etc.)


  • Ingredients: cacao liquor, milk solids, cacao butter, butter, vanilla, natural flavorings, cacao beans, cacao seeds, cocoa powder, nuts, and soy lecithin/glucose
  • natural flavors include: real vanilla, vanilla beans, fresh herbs, fresh fruit, fruit purees, liquor

Chocolate Myth Busters!!

FCIA member Alan McClure of Patric Chocolate sets out to shatter those pesky myths! Click Here


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For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer
For San Francisco Event inquiries: Brianna Goldberg / 1.818.400.5154 / Email Brianna
Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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