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  • March 07, 2019 10:58 AM | Anonymous member (Administrator)

    It’s Maple Madness at Lake Champlain Chocolates!

    Celebrating Vermont’s Maple Sugaring 
    Season through Chocolate

    (Burlington, VT)  Lake Champlain Chocolates (LCC) is celebrating the sugaring season this year with a limited-edition Maple Caramel confection and a Maple Madness Event on March 22.  “We’ll use any excuse to use Vermont maple syrup in our chocolate,” says Peter Lind, Director of Research & Development at Lake Champlain Chocolates (LCC).  “And sugaring season seemed like the perfect time to create something special.”

    “LCC has always been committed to using local ingredients” says Gary Coffey, Director of Retail for LCC.  “And the limited-edition Maple Caramel is a way to highlight and promote Vermont’s signature product.”

    LCC is also hosting a Maple Madness event on March 225-7pm at their Flagship Store, 750 Pine Street.  Special guest, Boyden Valley Winery will be on-hand sampling and serving their Vermont Maple Crème Liquor and Vermont Maple Reserve.  LCC will have hot chocolate samples and for $5, customers can add the Maple Crème to their cup of hot chocolate.  LCC’s best- selling maple chocolates will be on sale including Maple Crunch, a butter crunch made with maple syrup and covered in dark chocolate and theMaple Caramel Chocolate Bar.

    Lake Champlain Chocolates has been using maple syrup from Dave Allen since the early 1980s.  As a natural, unrefined sweetener, not to mention a classic Vermont ingredient, LCC also uses maple syrup in their small batch Maple Pecan Ice Cream, and amazing Maple Lattes and Shakes!   

    The Maple Caramel is available now at all three stores, Pine Street and Church Street in Burlington and on Route 100 in Waterbury Center.  

    About Lake Champlain ChocolatesSince 1983, Lake Champlain Chocolates has worked in pursuit of extraordinary chocolate moments™. As a pioneer in the American chocolate movement, the Vermont chocolate company strives to create only the best-tasting chocolates imaginable. In the early days this meant sourcing the highest-quality fresh, local ingredients and never using preservatives or artificial flavors.

    Today, the second-generation, family-owned company’s pursuit of the extraordinary continues. As a Certified B Corporation®, the company is committed not only to be the best in the world, but to be the best for the world by supporting cacao growing communities and using 100% fair trade certified chocolate, reducing toxins in the environment by sourcing organic ingredients, whenever possible, and continuing to make extraordinary seasonal and everyday chocolates for all to enjoy.

    Lake Champlain Chocolates are available at their three company-owned stores in Vermont, nationwide at specialty stores and grocers, and online at Amazon and http://www.lakechamplainchocolates.com/.

  • February 25, 2019 1:17 PM | Anonymous member (Administrator)

    Antonella Tromba shares her insights and tips for incorporating effective branding in packaging for fine chocolate products. Read her latest blog to learn about the her 5 Packaging Tips to Freshen Up Fine Chocolate Branding in 2019.

  • February 15, 2019 6:07 PM | Anonymous member (Administrator)

    Chocolate trends and several Boulder, Colorado chocolatiers are featured in this article appearing in the Daily Camera.

  • February 15, 2019 5:56 PM | Anonymous member (Administrator)

    In an effort to preserve the wild yeast responsible for Maranon Chocolate's cacao beans, it was discovered the same yeast could be used to brew beer. Read the full story here.

  • February 15, 2019 1:21 PM | Anonymous member (Administrator)

    Several FCIA members as well as the HCP are promoted in this article on the MindBodyGreen Planet website

    Check out these chocolate visionaries who are focusing on building relationships with farmers, publishing sourcing reports, and changing the world, one bar at a time.

  • February 15, 2019 1:10 PM | Anonymous member (Administrator)

    Cocoa origin claims on chocolate products are rare and at odds with the main sourcing regions of cocoa. This report proposes a model for companies to promote cocoa sourcing regions through marketing while supporting sustainable development.

    Discover the most common cocoa origin claims based on research of 1,000+ chocolate products across 20 countries sold online. Also, find out how provenance claims impact price and which chocolate consuming markets make the most cocoa origin claims.

    This report answers if it is worthwhile for brands to indicate cocoa origin on-pack and online and how farmers can benefit.

    Visit Lumina Intelligence for access to the full report.

  • February 12, 2019 6:30 PM | Anonymous member (Administrator)

    An article in the Times Herald Record features several FCIA members, Fruition Chocolate, Carla Martin, Terry Wakefield, and Clay Gordon. Click here to read the full article.

  • February 08, 2019 1:03 PM | Anonymous member (Administrator)

    Next month will see the launch of Cacao, the first international print magazine entirely dedicated to the world of fine cocoa and craft chocolate: https://readcacao.com.

    The aesthetic and functional aspect of the magazine is colorful and fresh, with the purpose of bringing as many people as possible closer to the culture and appreciation of quality chocolate.
  • February 01, 2019 6:47 PM | Anonymous member (Administrator)

    CNFA and Blommer Chocolate team up to strengthen production of high-quality sustainable Ivorian cacao beans

    WASHINGTON, D.C. – Cultivating New Frontiers in Agriculture (CNFA), an international agricultural development organization, announced that Blommer Chocolate Co. and the Maximizing Opportunities in Cocoa Activity (MOCA) project, implemented by CNFA, signed a memorandum of understanding (MOU) on Jan. 7 aimed at improving the cocoa value chain inCôted’Ivoire.

    Click here to read the full article.

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Event Manager: Nicole Price / 1.312.953.4541 / Email Nicole

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