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FCIA Member Happenings

  • June 04, 2018 5:16 PM | Anonymous member (Administrator)

    Join the folks at Fascia's Chocolates in Waterbury, CT for a PMCA short course: Chocolate Manufacture: The Basics and More. The course takes place August 6-8, 2018. Register here. Attaches is a brochure for the course.

    Chocolate Tempering

  • June 02, 2018 12:58 PM | Anonymous member (Administrator)


    Hands on Intensive Workshop

    Are you planning to start a Bean to Bar Craft Chocolate business?  Are you a chef, pastry chef, or chocolatier who sees opportunities for craft chocolate within the culinary arts?  Do you simply love to understand how your food is made or just love chocolate?   We have the workshop for you.

    CocoaTown’s intensive three day, hands-on Bean to Bar workshop will cover all aspects of making chocolate starting from selecting, sorting, and roasting cocoa beans to making finished products, packaging and business processes.

    Cost: $1250 per participant (group rates offered) receive a $300 credit towards the purchase of CocoaTown equipment for each paid participant.

    When:  Aug 15th – Aug 17th, 2018
    Where: 108 Oak St. Rowell GA 30075

    Teachers: Dr. Darin Sukha, Professor, Cocoa Research Center, University of West Indies, Trinidad.  Click Here

    For more details on the workshop and to register Click Here  

  • May 26, 2018 2:01 PM | Anonymous member (Administrator)


    Benefitting the Artist-in-Residence Program

    Burlington, VT – Throw back to 1983, Jim Lampman had just sold the Ice House Restaurant to focus on a new chocolate business.  Fast forward to 2018 and Lake Champlain Chocolates (LCC) is thrilled to be celebrating its 35th anniversary with the Burlington Discover Jazz Festival (BDJF), also 35 years old.

     “We’ve always been a strong supporter of the Flynn and the creative arts,” says Eric Lampman, second generation owner and current President.  “It’s gratifying to have such long and strong relationships with organizations like the BDJF.  The festival brings so much energy and enthusiasm to our downtown and we are proud to be a part of it.”

     To further celebrate LCC’s support of the festival, they are thrilled to introduce the 6th limited-edition BDJF chocolate bar:  Bar35.   LCC mixed it up this year by creating a bar using their best-selling Five Star Bar format.  Filled with smooth, honey-infused caramel, roasted peanut butter, and crunchy, salted pretzels covered in milk chocolate. It’s a grown-up spin on a familiar combination that will conjure up childhood memories.

     “Our team looks forward to this project every year,” says Meghan Fitzpatrick, Marketing and PR Specialist. “And with Bar35’s broad appeal flavor, we hope to completely sell out by the end of the festival. Keep an eye out for the groovy Bar35 design by local firm Place Creative at LCC’s three company stores and at the Flynn Theater and Flynn Space for the duration of the festival.”

     To raise awareness and support the festival, $2.00 from each bar sold goes to help fund the BDJF’s Artist-in-Residence program. Every year a celebrated jazz musician is invited to spend time in the community, participate in music education, and engage with festivalgoers, local groups and social service agencies. By reaching out to people of all ages through the Burlington area, the Artist-in-Residence expands jazz audiences, provides enriching experiences and helps make the festival an engaging and inspiring 10-day event—one that Lake Champlain Chocolates has been proud to sponsor for nearly 20 years.

     Priced at $5.00, the limited-edition bar will be available for purchase from now until June 10, or while supplies last.  It can be found at Lake Champlain Chocolates’ retail locations on Church Street, Pine Street and in Waterbury Center, and online at www.lakechamplainchocolates.comBar35 will also be available at Flynn Center.


  • May 08, 2018 11:24 AM | Anonymous member (Administrator)

    Guittard Chocolate Company Marks 150 Years

    with Expanded Production in Fairfield

    Tradition Combines with Foresight and Innovation at Pioneering 

    Bay Area Chocolate-Making Family Company

     

    Burlingame, CA (May 1, 2018) – Guittard Chocolate Company will expand chocolate production on May 15th at its second facility in Fairfield, announced President and CEO Gary Guittard. The strategic decision to add a second facility with chocolate production capabilities results from the long-range thinking integral to 20 years of planning for growth and innovation. Guittard recognized years ago that the Bay Area’s ever-increasing technology and biotechnology sectors would challenge his company’s ability to grow near its headquarters in Burlingame. He located the Fairfield site 20 years ago and built the 300,000 square-foot facility in 2001, which is used for warehousing and high-speed packaging. The addition of new, custom-designed proprietary chocolate production equipment allows Guittard to meet the growing domestic and international demand for its unique premium chocolate products from its three customer categories: wholesale/manufacturing, professional/foodservice, and consumer/retail. 

     

    The Bay Area’s See’s Candies, with which Guittard has a 60-year history, is among the makers of quality chocolate products that the Fairfield facility will further support. The company headquarters will remain at the Burlingame site, where proprietary processes and vintage equipment for producing specialty and limited-edition products as well as some of the traditional products, will continue.

     

    Planning for future generations has been a hallmark of Guittard throughout its 150 years in the Bay Area. “Foresight and thoughtful planning is how the company has managed to thrive and continue creating jobs here in Northern California in 2018,” says Gary Guittard, a member of the fourth generation to own and manage the firm. “That the long-anticipated launch of chocolate production in Fairfield also coincides with our 150th anniversary is sweet serendipity.”

    Guittard Chocolate Company’s 150 year-progression from manufacturer and merchant during the Gold Rush in San Francisco to its position today as a chocolate industry leader and innovator serves as a snapshot of California food and commerce history. As the oldest continuously family-owned and operated chocolate company in the United States, Guittard, now under the fourth and fifth generation of family management, continues to grow with the same innovative spirit and commitment to sustainability and quality that has made it one of the world’s most respected makers of premium chocolate.

  • May 07, 2018 11:35 AM | Anonymous member (Administrator)


    Chocolopolis has put together The Calibrator bundle of nine chocolate bars as a way to calibrate your palate. It offers chocolates from established chocolate companies that make chocolate with fine flavor cacao, as well as smaller craft chocolate companies that set a high bar for making chocolate from the bean. These bars are some of the best in the world, and they make a great baseline for tasting other chocolates. The exact bars and chocolate makers may change from time to time. These are some that are worthy of note right now. Read more here.....

    To purchase, visit the Chocolopolis store and apply the FCIA member discount code FCIA15.

  • April 13, 2018 9:11 AM | Anonymous member (Administrator)

    Cropster has integrated roasting and quality control features to their Cocoa Lab software designed specifically for cocoa businesses. Check out their latest blog for details.


  • February 14, 2018 1:06 PM | Anonymous member (Administrator)

    Several FCIA members are featured in the USA Today article "50 States: 50 Craft Chocolate Makers." Read the article here.


  • December 11, 2017 5:35 PM | Anonymous member (Administrator)

    Are you interested in building closer relationships with sustainable suppliers in Latin America?  Then check out this direct trade travel grant program from Canopy Bridge. These travel grants up to $2,000 provide matching financial support for businesses to meet their suppliers face to face, in order to help build trust and facilitate trade relationships. To learn more about the grants and apply, visit:   http://canopybridge.com/direct-trade-travel-grants-for-businesses-that-benefit-tropical-forests-and-communities-in-latin-america/.  Deadline is February 15, 2018.


  • December 07, 2017 6:24 PM | Anonymous member (Administrator)

    Megan Giller’s new book, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution, features a colorful world map that highlights the dominant flavors of each country’s cocoa beans. She calls it a cheat sheet to help explain the concept of terroir. Megan’s publisher has generously offered to send a hard copy of the map and/or a PDF of it to anyone in the industry for professional use, FOR FREE. (Note: International chocolate folks will receive a PDF copy.) Please email her at megan@chocolatenoise.com BY DECEMBER 22.


    Bean2Bar-Map-Poster-VF.pdf


  • December 07, 2017 6:19 PM | Anonymous member (Administrator)

    Rev. Dr. R.M. Peluso recently released her new book "Deep Tasting Chocolate & Whiskey." It is available on Amazon at this link. 


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