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FCIA Member Happenings

  • October 02, 2018 2:26 PM | Anonymous member (Administrator)

    Candy Industry Magazine's September 2018 issue features an article by Curtis Vreeland. The article offers insights from FCIA's summer event held this past June 2018 in New York City. The keynote presentation featured guests from the specialty coffee and craft beer industry as they shared their experiences and how these might benefit and help guide the fine chocolate industry.

  • September 26, 2018 5:26 PM | Anonymous member (Administrator)

    Plan to visit the Kansas Chocolate Festival on Saturday, September 29, 2018 and check out Nick Xidis' bean-bar presentation; challenge your taste buds at Karen Bryant's Fine Chocolate Challenge to see if you can tell the difference between mass market and fine chocolate; and hear Francisco Moreno talk about how organic chocolate is grown, processed and made along with Bill Copeland's talk on the future of chocolate.

  • September 24, 2018 5:16 PM | Anonymous member (Administrator)

    Read about FCIA members and bean to bar chocolate makers - Brian Wallace, Greg D'Alesandre and Emily Stone, featured in this public radio article and radio broadcast.

  • September 24, 2018 4:59 PM | Anonymous member (Administrator)

    Check out this article and radio broadcast from KALW public radio in San Francisco. It features FCIA members Guittard, Dandelion and Alice Medrich as it explores of the history of chocolate in the Bay Area.

  • September 08, 2018 7:00 PM | Anonymous member (Administrator)

    With support from the U.S. Department of Agriculture - Foreign Agricultural Service, the Cacao and Chocolate Research Network (CCRN) at The Pennsylvania State University (Penn State) is pleased to announce the 2019-2020 Visiting Scientist Program. The program will support five visiting scientists to work with Penn State faculty and international collaborators to advance research that is critical to the development of the fine flavor cacao/chocolate industry in Latin America and the Caribbean. These visiting scientists will spend six months at Penn State or at a partner institution working on one of the following topic areas: advanced sensory evaluation, the fine flavor cacao market, or issues related to cadmium accumulation in cacao. Exchanges will take place within the January 2019 to May 2020 timeframe, with exact dates to be determined jointly by the visiting scientist and his/her Penn State faculty mentor.


    For more information:

    https://plantscience.psu.edu/research/labs/guiltinan/news/2018/penn-state-fine-flavor-cacao-visiting-scientist-program-2018-2019

  • September 06, 2018 12:45 PM | Anonymous member (Administrator)

    Read about how FCIA board member, Brad Kintzer first became interested in cacao and making chocolate in this New York Times article.

  • August 30, 2018 1:49 PM | Anonymous member (Administrator)

    TCHO installs flavor labs to allow cocoa farmers to taste their own chocolate

    Premium chocolate brand TCHO has installed 10 flavor labs globally to let farmers taste chocolate made from their own cocoa beans so they can charge manufacturers a premium for their higher quality cocoa varietals.

    HTTPS://WWW.CONFECTIONERYNEWS.COM/ARTICLE/2018/08/23/TCHO-ALLOWS-COCOA-FARMERS-TO-TASTE-THEIR-OWN-CHOCOLATE 

  • August 30, 2018 1:22 PM | Anonymous member (Administrator)

    The Huffington Post published this article explaining the price difference and cost of producing mass-produced chocolate versus small batch bean-to-bar chocolate. 

  • August 30, 2018 12:58 PM | Anonymous member (Administrator)


    You are invited to our Chocolate For Dinner series at indi chocolate. We are hosting PNW chefs from around town for their take on chocolate for dinner, which includes a full course meal created by these talented chefs. 

    Sept 29 with Michelin award-winning Chef Justin Khanna 

    Oct 20 with Eric Olinsky, Eat Seattle Chef

    Oct 27 with award-winning Tom Douglas Chefs: Matt Broussard and Chef Kelsi Billedo

  • July 19, 2018 11:31 AM | Anonymous member (Administrator)

    Lake Champlain Chocolates was created in 1983 and offered hand made confections crafted in Burlington, Vermont, to specialty food stores mainly in the greater Northeastern United States. Thirty-five years later, Lake Champlain Chocolates is now one of the top 15 specialty chocolate brands in both the Natural and Specialty Grocery channels and is gaining traction in the conventional retail channel. We had the chance to catch up with president, Eric Lampman.

    Can you share with us some of Lake Champlain's achievements over the past few years in terms of market growth, cocoa supply chain support and B Corps designation?

    The company strengthened its commitment to fair trade, organic and non-GMO ingredients in the past eight years, resulting in a refreshed portfolio that spans everyday and seasonal products that are certified Fair for Life and USDA Organic

    In 2012, we were connected with BK Matlick, a long time cocoa industry consultant working with cocoa farmers around the globe. Our desire was to connect with a cocoa community and develop a supportive relationship. Quickly a partnership with producers in Lachua, Guatemala, formed and collaboration began, including: Farmer Field School Training for 25 farmers, fixing three motor bikes to assist budstick transport between remote community grafting nurseries, and super tree flavor evaluations.

    Lake Champlain Chocolates invested in the co-creation of Cacao Verapaz in 2014, establishing an export supply chain for premium cacao sourced from indigenous cocoa farmers.  We are thrilled with the growth opportunity this has created to cocoa producers in Guatemala and smile each time we discover a new craft chocolate maker product made with Guatemala cacao.

    We are very proud of becoming a B Corp -- certified in May 2018! The designation confirms our commitment to progressive social and environmental business practices, accountability and transparency. The B Corp community of businesses includes more than 2,500 companies worldwide that believe business is a force for good. We are excited to join a small number of chocolate industry companies that are already B Corp certified, including FCIA members French Broad Chocolates and Uncommon Cacao.

    Lake Champlain has been a strong supporter of FCIA's new strategic plan.  What aspects of the plan do you find most important for your business and how do you see the FCIA platform in general helping the fine chocolate industry?

    The new strategy at FCIA brings a renewed energy and perspective for its members. New leadership from an experienced cocoa industry advocate, in Bill Guyton, will undoubtedly bring exposure to new resources and programs. The recent restructure and new strategic plan bring with it seriousness about moving the fine chocolate segment forward in a united manner. New programs with USDA and Canopy Bridge, among others, offer great opportunity for U.S. chocolate makers and confectioners to work on capacity building projects within the supply chain. Such opportunities in the past have been less available and difficult to navigate independently for smaller businesses.  

    Where do you see the fine chocolate industry in five years from now?  

    The fine chocolate industry has evolved in the past five years considerably. I believe there are now more companies that have a clearer vision of themselves.  In the next five years I foresee more bean to bar chocolate makers becoming vertically integrated confectioners, building out product offerings well-beyond the tablet format. 

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Executive Director: Bill Guyton / 1.206.577.9983 / Email Bill

Event Manager: Nicole Price / 1.312.953.4541 / Email Nicole

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer

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