Fine Chocolate Industry Association 

What's Happening in the Fine Chocolate Community?
(FCIA Members - got some news?  Let us know and we'll help spread the word.)

Check out Vreeland & Associates 2015 Flavor Trends Article in Candy Industry. 
The 2016 Flavor Trends Report is available to Members for free
on the Members-Only section of FCIA's website. 

Is the term "artisan chocolate" a worn-out term for bean-to-bar chocolate makers?

Kristy Leissle, Ph.D. of University of Washington Bothell and FCIA Member Curtis Vreeland 
explore this in their Confectionery News article.
Kristy will lead a Table Talk on her research into this topic at FCIA's upcoming 
Elevate Chocolate - Summer 2016 on June 25th in New York.

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Photo by Marc Studer, UW Bothell Photographer (L337)

News from our Media Sponsor - Candy Industry Magazine

Candy Industry's 2016 Kettle Award Nominees represent individuals who have not only excelled within their companies,
but also contributed to the greater good of the industry. Mark your calendars to join us for an evening reception on Tuesday, May 24th, 
during the Sweets and Snack Expo, at the 71st Kettle Award Reception where we will announce this year's winner!

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Votes Are In

Sake and chocolate?  See what Dandelion Chocolate has to say.

Our latest pairing endeavor started when we took a recent tour of Sequoia Sake’s small microbrewery 
at the edge of San Francisco. We realized pretty quickly that there were many parallels between Sequoia Sake and 
Dandelion Chocolate, and the idea came to us in a flash: let’s do a pairing! Read more. . . 


FCIA works hand-in-hand with our members. Just ask LetterPress Chocolate.

David Menkes of LetterPress Chocolate alerted FCIA that a local publication 
did a story about the Mast Brothers' new chocolate factory in Los Angeles that
referred to them as "the first bean-to-bar factory" in the LA area. FCIA immediately sent a media 
release informing the LA Weekly that David and several other bean-to-bar makers have been
making chocolate in the area for years.  The LA Weekly took note and responded with this follow-up article.

Richard Tango-Lowy of Dancing Lion Chocolate honored by MSN's Spoon University 

Master chocolatier and member of the FCIA Board of Directors recently showed up on Spoon University's 
50 Best Restaurants in America listing. Rich isn't sure who placed him on the list, but since Dancing Lion Chocolate
 appeared on this online site, visits to his website have spiked! Maybe it was Spoon's comment, 
"Definitely a bucket list place."  One thing is for sure - if you're good, the word gets around.  
FCIA is happy to help spread the word.


Registration Open!

Saturday, June 25, 2016
Crowne Plaza Times Square Manhattan Hotel
New York, New York 10019


FCIA in the News

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


Supporting Partners

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


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.....

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!

    Bakon USA

Candy Industry  

 Chef Rubber

Chocolate Transfer Sheets

Cocoa Town

Dessert Professional

Diamond Custome Machines


ECOM Trading






Casa Luker

Manufacturing Confectioner



Oro Maya

Perfect Puree

Savage Bros

Swiss Chalet

TCF Sales





© 2016 Fine Chocolate Industry Association, all rights reserved. Privacy Policy Site Map

Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen
For membership and event registration inquiries: Stephanie Bechel / 1.412.241.3172 / Email Stephanie
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