Events

Upcoming events

• FCIA Summer Event

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

  Register

  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.

  
  

  EVENING PROGRAM

  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*.

  
  

  
  

  *NEW* AFTERNOON PROGRAM!!

  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.

  
  

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  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.

  
  

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  Session 2A: 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.

  
  OR
  
  Session 2B: 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. 

  
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  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.

  
  

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

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