FCIA in the News

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

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Supporting Partners

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

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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):

http://www.saveur.com/blog-awards-2016-vote

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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.

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FCIA Member Reverend Dr. R. M. Peluso

Releases New Book About Chocolate & Meditation

Check out the media release.

It's available at Amazon.

Dandelion Chocolate

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

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Diary of a (Slightly) Mad Chocolate Event Planner

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.

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From Our Good Friend at Chocolate Noise

Should You Be Able to Copyright a Recipe?

chocolatenoise.com/should-you-be-able-to-copyright-a-recipe

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Check out Vreeland & Associates 2015 Flavor Trends Article in Candy Industry. 

NEW BENEFIT!  
The 2016 Flavor Trends Report is available to Members for free

on the Members-Only section of FCIA's website. 

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Is the term "artisan chocolate" a worn-out term for bean-to-bar chocolate makers?

Kristy Leissle, Ph.D. of University of Washington Bothell and FCIA Member Curtis Vreeland 

explore this in their Confectionery News article.

Kristy will lead a Table Talk on her research into this topic at FCIA's upcoming 

Elevate Chocolate - Summer 2016 on June 25th in New York.

Photo by Marc Studer, UW Bothell Photographer (L337)

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FCIA works hand-in-hand with our members. Just ask LetterPress Chocolate.

David Menkes of LetterPress Chocolate alerted FCIA that a local publication 

did a story about the Mast Brothers' new chocolate factory in Los Angeles that

referred to them as "the first bean-to-bar factory" in the LA area. FCIA immediately sent a media 

release informing the LA Weekly that David and several other bean-to-bar makers have been

making chocolate in the area for years.  The LA Weekly took note and responded with this follow-up article.

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Richard Tango-Lowy of Dancing Lion Chocolate honored by MSN's Spoon University 

Master chocolatier and member of the FCIA Board of Directors recently showed up on Spoon University's 

50 Best Restaurants in America listing. Rich isn't sure who placed him on the list, but since Dancing Lion Chocolate

 appeared on this online site, visits to his website have spiked! Maybe it was Spoon's comment, 

"Definitely a bucket list place."  One thing is for sure - if you're good, the word gets around.  

FCIA is happy to help spread the word.