Fine Chocolate Industry Association 

Registration Open!

Saturday, June 24th
New York, NY

Thank you, Event Sponsors!




FCIA in the News

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


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.....


Supporting Partners

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

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

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Upcoming Supporting Partner Event

DC Chocolate Festival, Saturday, April 29, 2017

FCIA will be there. Will you?


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

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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. 

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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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Call for Entries and Judges 
Announcing the Sixth Annual
Americas and Asia-Pacific Competition 2017
Note deadlines:  
The last day to receive samples - March 28, 2017; online closing date - March 25, 2017

The International Chocolate Awards, the world’s largest and most respected fine chocolate competition,
announces its biggest event of the year, the Americas and Asia-Pacific Competition to be held March 29-April 4,
at the Greater New York Metropolitan Area with general judging scheduled for March 31-April 3, 2017. To read the complete media release . . .

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Red, White & Chocolate Road Trip

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
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:

  • 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.

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!



Candy Industry  
Casa Luker
 Chef Rubber

Cocoa Town

Dessert Professional

Diamond Custome Machines


ECOM Trading




Manufacturing Confectioner


Perfect Puree

Savage Bros

TCF Sales




© 2017 Fine Chocolate Industry Association, all rights reserved. Privacy Policy Site Map

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer
For New York Event inquiries: Dan Kaplan / 1.603.491.5716 / Email Dan
Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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