FCIA in the News
Check out articles that mention FCIA or where FCIA contributed . . .
Check out our new Supporting Partners page listing events, activities,
educational offerings and more of value to you.
Here's an election that won't depress you.
Vote for Chocolate Noise
FCIA friend Megan Giller is super excited to tell you that Chocolate Noise is a finalist in the
Saveur Blog Awards, one of 6 out of 30,000 submissions in the Food Obsessive Category!
This is a huge victory for craft chocolate as a whole, that a little site about bean-to-bar chocolate is being
recognized and even competing against a Game of Thrones blog.
Readers can vote for their favorites from today through August 31st.
Here is the link to Saveur's page (once on the site page, scroll down to get to the Obsessive category):
* * * *
Dallas Chocolate Festival is Calling!
FCIA Executive Director Karen Bryant just happened to be in Dallas, Texas when
Sander Woff, Director of the Dallas Chocolate festival reached and asked how to connect with the FCIA community.
A quick meet-up was arranged at Cocoa Andre Chocolate and over a delightful nib-covered truffle with a goat cheese center,
we figured it out. Check it out on our Supporting Partners Page.
* * * *
FCIA Member Reverend Dr. R. M. Peluso
Releases New Book About Chocolate & Meditation
Check out the media release.
It's available at Amazon.
Interviewed on The Morning After, Heritage Radio Network
Check out Todd Masonis and Greg Greg D’Alesandre of Dandelion Chocolate on
Heritage Radio Network, The Morning After (episode #178)
FCIA Welcomes Newest Sponsor Member
Hexx Chocolates & Confexxions
Hexx is a complete bean-to-bar operation connected to Paris Hotel right on the Las Vegas Strip.
It is the ONLY bean-to-bar facility in Las Vegas. My first question? What's a nice craft chocolate
operation doing in Sin City? Answer - everything you would hope and more.
FCIA will be telling you more in the coming days. Until then, check it out here . . .
Women and Leadership Discussed at
Women Chef's and Restaurateurs Conference
In sheer numbers, women dominate the worlds of higher education and business.
But when it comes to postions of power, influence, and leadership, the numbers are less than inspiring.
At the 2016 Women Chefs and Restaurateurs (WCR) conference in Los Angeles, Jodie McLean, CEO of Edens,
laid out the statics and offered solutions to help empower women in business. Read more in Star Chefs . . .
CEO Jodie McLean of Edens speaking at the 2016 WCR conference in Los Angeles
* * * *
FCIA's Elevate Chocolate - Summer 2016 in New York was a big success with 270 in attendance.
Would you like to know what a major chocolate event looks like from an insider’s point of view?
Now let’s see, who do we know who could give us that perspective? ME!
Karen Bryant (left), Executive Director of FCIA with Past President Pam Williams.
But this time I'll be reporting via Red, White & Chocolate for the inside scoop.
* * * *
From Our Good Friend at Chocolate Noise
Should You Be Able to Copyright a Recipe?
* * * *
Check out Vreeland & Associates 2015 Flavor Trends Article in Candy Industry.
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 www.redwhiteandchocolate.com.
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:
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!