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  • FCIA Summer Event

FCIA Summer Event

  • June 29, 2013
  • 12:30 PM - 10:00 PM
  • Radisson Martinique 49 W 32nd St New York, NY 10001

Registration is closed
*** Online Registration CLOSES at 6PM today! ***
We look forward to seeing you at our 8th summer event.
Informative! Energizing! Fun! 

We've made some format changes and expanded the conference program. Meet up with long time chocolate industry friends and expand your network with a variety of new chocolate industry resources.


12:30pm Check-in Begins
1:00 - 1:50pm Session 1 presented by Gary Guittard
2:00 - 2:50pm Session 2A presented by Andal Balu
2:00 - 2:50pm Session 2B presented by Francisco Migoya
3:00 - 3:50pm Session 3 presented by Martin Christy
4:00 - 4:45pm Annual Member Meeting (FCIA Members only)
5:00 - 6:30pm Gallery Showcase & Networking
6:30 - 8:30pm Evening Program featuring the Cacao Hunters
8:30 - 9:30pm Networking

All registration options assume you'll attend our evening program which features highly esteemed panelists Dr. W. Jeffrey Hurst (Principle Scientist from The Hershey Company Technical Center),  Dr. Nat Bletter (of Madre Chocolate) who will share their experiences as Cacao Hunters.  

The evening program also includes our Gallery Showcase (featuring a variety of industry vendors), networking time, a gourmet buffet, and a breakout session to celebrate the North American winners of the 2013 International Chocolate Awards*.

For the first time in 8 years, the FCIA has extended the educational portion of our program to bring you 3 very unique optional afternoon educational  sessions. 

Each session is limited to 50 people.  Register now to reserve your seat! Choose all (add the AFTERNOON-PASS to your registration) or some.

Session 1. From bean to liquor to bar, a chocolate maker's journey
From sourcing beans to producing finished chocolate, Gary Guittard of Guittard Chocolates and a 2009 FCIA Award of Excellence winner, takes us through the triumphs and pitfalls of sourcing great cacao, tasting the good, the bad and ugly along the way.

Session 2A: To Bean or Not To Bean? 
Is bean to bar making the right choice for you? Through demonstration and discussion, Andal Balu of CocoaTown.com and a 2013 FCIA Award of Excellence winner, will help you decide whether developing this craft is the next step in your chocolate future. 


Session 2B: Aligning Flavor, Texture, Design and Terroir
Where does inspiration come from? How do we create a chocolate confection that is as flavorful as it is beautiful? These and other questions related to flavor development, textural contrast and visual design will be addressed with an interactive visual presentation by Francisco Migoya of Hudson Chocolates.

Session 3: Slow Chocolate
How we eat chocolate is all-important to understanding its true flavor. Through a short series of taste experiments and interactive games, Martin Christy of Seventy% takes us on a sensorial journey that brings a whole new approach to chocolate tasting and profiling.


* The International Chocolate Awards are not affiliated with the FCIA.

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