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.....
Check out our new Supporting Partners page listing events, activities,
educational offerings and more of value to you.
Dancing Lion Chocolate
Acknowledged by "Dessert Professional"
FCIA is proud to announce that FCIA Board Member and master chocolatier
Richard Tango-Lowy of Dancing Lion Chocolate has been selected by New York based
Dessert Professional Magazine as one of the Top Ten Chocolatiers in North America for 2016.
Check out the media release for more details.
Congratulations, Dancing Lion Chocolate.
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CocoaTown Bean to Bar Workshop
November 2-4, 2016
FCIA is pleased to let you know that our good friends at CocoaTown will be offering a Bean-to-Bar course in November.
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Chocolate Week in Seattle!
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Check out Dr. Kristy Leissle's updated talk recently published by Dandelion Chocolate
about what the word "artisan" really means
in the fine chocolate community today and how it has changed.
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FCIA Executive Director, Karen Bryant, completed a 2-month cross-country personal road trip exploring the people, companies and dynamics shaping the US chocolate experience.
Blog posts chronicling this adventure can be viewed at www.redwhiteandchocolate.com.
Learn more about Red, White & Chocolate
The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals. 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.
Who is eligible to become an FCIA member?
FCIA membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
If you are a professional in the fine chocolate industry or focused on supporting the fine chocolate niche of this industry - and agree with our Vision & Mission, we invite you to consider membership. There's a level to fit everyone.
|"Our membership in the FCIA has produced much greater ROI than we anticipated. Meeting and consulting with other members of the artisan chocolate community plus key vendors allows us to keep on top of where the industry is heading, and in turn, provide a better overall product for our customers."
Chris & Darcie Farro, The Art of Chocolat
|Become an FCIA Member|
We celebrate our members and the fine products they create.
Our members include:
Each is passionate about fine chocolate. Each has a role in offering fine chocolate products so that you can savor them passionately.
We hope you will discover a new chocolate experience, and enjoy some fine chocolate every day!