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

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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
protectand preserve the finest flavors for future generations. Alas, no genetic
initiative has ever focused on flavor first. Until now. Read more.....

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Supporting Partners

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

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PMCA offering Caramel, Fudge, & Toffee workshop

Please check out their flyer for more information.

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Limited Space -

Get your Chocolate UnConference Tickets now!

All Professionals of the Cocoa, Cacao, Chocolate Manufacturing Industry and Trade
are welcome to attend. For Industry Passes and More Info:
www.chocolateunconference.com

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Want to Sell Your Chocolate?

October 6 - 8, 2017, NYC
FCIA Members get discount to exhibit.
Contact Maura at Maura@thebigeventsgroup.com
https://www.thebigchocolateshow.com/

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The 9th Annual Seattle Chocolate Salon
returns 2018
For more information, visit the website.

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FCIA Member Happenings
FCIA Members - got some news?  Let us know and we'll help spread the word.

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Endorfin Wins Gold, Silver, & Bronze at International Chocolate Salon!

Endorfin chocolate bars took home 7 medals at the
2017 Internation Chocolate Salon Awards.
Check out the details....

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GRAND Opening - indi Chocolate Cafe

indi chocolate Café, Factory and Gathering Space is having its GRAND OPENING
in Pike Place Market Friday July 28th. Come visit between 10-2
to try the first batch of chocolate ever made at the indi chocolate Factory!

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Smithsonian.com Spotlights
FCIA Director Richard Tango-Lowy

Richard Tango-Lowy, owner and head chocolatier of Dancing Lion Chocolate,
is featured in Smithsonian.com article 
What Physics Tells Us About Making the Perfect Chocolate

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For the Love of Making Chocolate

Micelli interviews Art Pollard
From Amano Artisan Chocolate

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Lake Champlain Chocolates

Creates Fifth Limited-Edition Bar 
for 2017 Burlington Discover Jazz Festival
Benefitting the Artist-in-Residence Program

Check this out for more information......

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Breaking News from America's Leading
Chocolate and Candy Companies

Mars Chocolate, Wrigley, Nestlé USA, Ferrero, Lindt, Ghirardelli,
Russell Stover, and Ferrara Candy Company today
announced that they are coming together with NCA and the
Partnership for a Healthier America to provide consumers with information,
options, and support as they enjoy their favorite treats.
Read the NCA media release for more information.

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The Slow Melt: Episode 7 - The Craft of Chocolate

FCIA's Executive Director Karen Bryant was happy to be included in Simran Sethi's Slow Melt podcast,
along with some of the important voices in the fine chocolate community. If you've wondered what the terms bean-to-bar,
craft and fine chocolate really mean, then you might enjoy listening to Episode 7 where a number of us squirm while we try to answer that question.

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Just released!

 Marañón Chocolate's video shot in the Marañón Canyon in 2016 by one of their small bean to bar clients in the UK .
You can see it here including spectacular shots taken from a drone in the Canyon. 

http://www.understory.co.uk/chocolamentary 

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indi chocolate is expanding to the new MarketFront in Pike Place Market, Seattle.
Please help us spread the word and celebrate the opening of their factory,
cafe and gathering space. Check out the website for more information
on its progress and opening date.

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Red, White & Chocolate Road Trip

• 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.