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  • FCIA Winter Event 2015 (Members login to get your discounted registration)

FCIA Winter Event 2015 (Members login to get your discounted registration)

  • January 10, 2015
  • 3:30 PM - 9:00 PM
  • InterContinental Hotel - 888 Howard Street San Francisco, CA 94103


  • Check-in opens at 3:30 and registration includes access to our (vendor) Gallery Showcase, Table Talks, networking and educational program.

    FCIA Member - registration $125

    $25 late fee if registering at the door.
  • $125 + $25 late fee
  • $150 + $25 late fee
  • Choose this session if you are NOT AN FCIA DUES PAYING MEMBER but wish to attend the FCIA Winter Event. (If you are a dues paying member, please register under your membership level to receive your discount.)

    Registration includes access to (vendor) Gallery Showcase, Table Talks, networking, and educational program.

    Non Member - registration $150

    $25 late charge if registering at the door.
  • Our Gallery Showcase vendors receive complimentary admissions depending on their FCIA Sponsor Member level and booth size. Please contact Karen Bryant to complete this registration: info@FineChocolateIndustry.org or 206.577.9983.

Registration is closed

Join us at the InterContinental Hotel in 
San Francisco for our Winter  


     Tempering the Bond:
Chocolate Makers & Chocolatiers


Chocolatiers and chocolate manufacturers have been partners in the story of fine chocolate and its evolution over the years. But this is a partnership that is often not acknowledged, fully understood or appreciated. There’s often a lack of knowledge not only on the part of consumers, but the partners themselves. FCIA wants to shine a light on this partnership, explore how to strengthen it, and learn how we can all benefit by tempering the bond between chocolate manufacturers and chocolatiers.  Read more . . .

Our Panelists Will Discuss:

  • The challenges and benefits in seeking out specialty chocolates from either traditional chocolate manufacturers or artisan chocolate makers.
  • The pros and cons in using specialty chocolates for products and how this approach may or may not help chocolatiers to differentiate their products.
  • Ideas for helping the consumer to appreciate the extra time and effort it takes to create and produce these specialty chocolates.


Pre-Program Activities:
3:30 PM Registration Opens
3:30 - 9:00 Gallery Showcase and Networking

NEW!  3:30 - 4:30 Table Talks 

Educational Program:
5:30 Welcome - Pam Williams
5:30-5:40 Recognition of Excellence Awards Ceremony - Clark Guittard
5:40-6:15 Heirloom Cacao Announcement and Tasting - Dan Pearson,
               Ed Seguine and Sepp Schonbachler (more info . . .)
6:15-6:20 Matt Caputo,
Tony Caputo's Market & Deli, Supporting HCP
               Educational Session introduction - Melanie Boudar
6:20-7:35 Educational Session:
Panel Moderator:  Rich Tango-Lowy
   Chocolate Manufacturer:
      Gary Guittard, Guittard Chocolate Company
   Chocolate Makers:     
      Brad Kintzer, TCHO, 
      Mark Harman, Mesocacao
      Maya Schoop-Rutten, Chocolate Maya
      Richard Tango-Lowy, Dancing Lion Chocolate
7:35-9:00 Networking

  • FCIA's Gallery (vendor) Showcase will be open from 3:30-9:00 PM
  • Complimentary coffee, tea, and water will be available during the event.
  • A  no-host bar will be open from 4:30-8:30 PM
  • An appetizer buffet will be offered during the evening

FCIA Event Sponsors

We are extremely grateful to the generous support from these event sponsors


------FCIA Gallery Showcase Vendors ----- 

Our (vendor) Gallery Showcase is a great way to check out new products and get advise relevant to you business. Visit companies like:

Bakon USA Food Equipment, Cargil, CasaLuker, CocoaTown, Chef Rubber, ChocoTransferSheets.com, deZaan, ECom Trading, Duyvis Wiener, Glarus Gourmet, Guittard Chocolate Company, ifiGourmet, Koco, Inc.,Savage Bros, Co.,  Swiss Calet/Felchlin, The Confectioners Friend-TCF Sales, Tomric, Trufflymade, Valrhona

Each offers a wide variety of chocolate/ingredients, tools/equipment, and deep knowledge.

FCIA Refund Policy

All cancellation requests must be received at least 1 week before the event date, sent via e-mail to: info@finechocolateindustry.org. Unfortunately, no refunds will be made for requests received after that time.

Refunds are subject to a $20 cancellation fee. Refunds will be issued in the same form payment was made. Please allow two weeks for processing.

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Executive Director / Membership Inquiries: Bill Guyton / 1.206.577.9983 / Email Bill

Operations & Membership: Ephi Maglaris / 1.312.771.0181 / Email Ephi


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