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  • June 13, 2019 11:43 AM | Anonymous member (Administrator)

    "The trade group focused on the craft chocolate industry will honor four individuals and one family on June 22 at its Elevate Chocolate event in New York City."

    Read the full article by Kristine Sherred on Confectionary News.

    Congratulations 2019 Award Recipients!

    Congratulations to the winners of our Recognition of Excellence awards!  Each has followed their passion and by doing so, has raised the bar for the fine chocolate segment of our industry. Each has made a significant positive impact to our industry and their contribution has been recognized by their peers.

    Outstanding Service to the Industry
    Hector Jose Rizek, Rizek Cacao

    Outstanding Contribution by a Fine Chocolatier
    Christopher Elbow, Christopher Elbow Chocolates

    Outstanding Contribution by a Fine Chocolate Maker/Manufacturer
    Maria Fernanda Di Giacobbe, Chef, Entrepreneur, Artist, Chocolatier

    Outstanding Contribution in Communications
    Clay Gordon, The Chocolate Life

    Lifetime Achievement
    Franceschi Family, Casa Franceschi

    Read more about the Recognition of Excellence Awards.

  • June 12, 2019 8:42 AM | Anonymous member (Administrator)


    151 Year Old Company Continues to Strive for Top Quality and Innovation through Allergen-friendly Facilities and Product Offerings

    Burlingame, CA (June 11, 2019) — Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its manufacturing facility is now tree nut free. Throughout its 151 year history, Guittard Chocolate has worked to represent quality and innovation at every level of its production and product line. Guittard’s tree nut free certification joins the company’s existing Cultivate Better commitments including non-GMO, peanut free, gluten free, sunflower lecithin and Fair Trade CertifiedTM with the goal of bringing thoughtfully sourced and allergen-friendly products to customers. 

    The tree nut free claim applies to Guittard Chocolate products produced after July 31, 2018. All Guittard Chocolate consumer products are now tree nut free, including the entire line of baking chips, organic baking wafers, baking bars and cocoa powders. 

    “At Guittard, we’re constantly striving to produce the best quality chocolate. This touches every level of what we do--from partnering with cacao farmers at origin to pushing innovation at our manufacturing facility to celebrating our chef and retail customers,” says Gary Guittard. “Being tree nut free represents our ongoing commitment to improving our product by making it as allergen-friendly as possible.”                                                     

    Guittard Chocolate is available wholesale, direct, through distributors, at specialty grocery stores nationwide, and online at Guittard.com. Find recipes and baking tips at Guittard.com/in-the-kitchen.         

    About Guittard Chocolate Company 
    As the oldest continuously family-owned and operated chocolate company in the United States, Guittard Chocolate Company, now under the fourth and fifth generation of family management, continues to grow with the same innovative spirit and commitment to sustainability that has made it one of the world’s most respected makers of premium chocolate over the past 150 years. For more information, please visit us online at www.Guittard.com or @GuittardChocolate.

  • June 11, 2019 10:45 AM | Anonymous member (Administrator)

    Check out this article by Steve LeVine on The Craft Chocolate Revolution. 

  • May 29, 2019 7:00 PM | Anonymous member (Administrator)

    Recent NCA research, conducted in partnership with the Fine Chocolate Industry Association, uncovers traits of chocolate consumers. Read the full article in Candy & Snack TODAY.

  • May 24, 2019 12:46 PM | Anonymous member (Administrator)


    BALTIMORE, May 24, 2019—Lutheran World Relief will moderate a plenary panel at an international gathering of the fine chocolate industry that will highlight the launch of the cocoa component of the MOCCA initiative, a five-year project assisting small-scale coffee and cocoa farmers in six Latin American countries.

    The panel is part of the Fine Chocolate Industry Association’s June 22 “Elevate Chocolate” event in New York. It will be moderated by Lutheran World Relief’s Carolina Aguilar, and will include panelists Bill Guyton, FCIA CEO; Brigitte La Liberte, a scientist with Biodiversity International; and Darin Sukha, a research fellow at the Cocoa Research Centre.

    Funded by the United States Department of Agriculture (USDA’s) Food for Progress Program and implemented with principal partner TechnoServe, the MOCCA initiative will build the key agricultural sectors of coffee and cocoa in Guatemala, El Salvador, Honduras, Nicaragua, Ecuador, and Peru, directly improving the livelihoods of over 120,000 farmers.

    “MOCCA will facilitate partnerships with local, regional and international markets, increasing farmer income and cacao-growing communities to reach greater sustainability,” says Carolina Aguilar, Lutheran World Relief Cocoa Director for the MOCCA project.

    The cacao component of the program, the focus of the panel discussion, will be implemented in Ecuador, Peru, Guatemala, Nicaragua and El Salvador to provide farmers with training, build buyer-seller relationships, facilitate access to finance, provide support to local trade associations and platforms, and spur investments in research. Lutheran World Relief will work closely with the Fine Chocolate Industry Association (FCIA), whose 360 members focus on the production of premium chocolate and encourage utilizing best practices in cocoa production and processing. Other partners include Bioversity International, Rikolto, CATIE, and CRC.

    "We are excited to partner with the new MOCCA program in Latin America, which will help improve farmer livelihoods and strengthen supply chain linkages with fine chocolate makers and chocolatiers," says Bill Guyton, executive director of the FCIA.

    # # #

    About Lutheran World Relief and IMA World Health:

    With nearly 75 years of demonstrated expertise helping to transform some of the hardest-to-reach places in the developing world, Lutheran World Relief is an innovative, trusted international nongovernmental organization committed to those otherwise cut off from basic human services and opportunities. In January 2019, Lutheran World Relief and IMA World Health combined operations to dramatically increase our impact on breaking the cycle of poverty and promoting healthier families and communities throughout the world. For more information, visit lwr.org.

  • May 17, 2019 11:38 AM | Anonymous member (Administrator)

    NEW YORK, NY -- Fine food professionals from around the globe and across industries will convene in New York City on June 22 to celebrate the growing fine chocolate industry at Elevate Chocolate Summer 2019.

    The event is hosted by the Fine Chocolate Industry Association (FCIA), the only organization focused 100% on supporting fine chocolate professionals.

    The theme of the Summer 2019 event is Foundation for the Future in Fine Chocolate.

    A few of the scheduled highlights for the semi-annual, one-day event:

    • Nine morning workshops covering value chains and quality standards, innovative product development, and communications and market research
    • Three specialist afternoon huddles, for chocolatiers, chocolate makers, and pastry chefs
    • Two engaging afternoon panels: “Future Foundations for Fine Chocolate Demand” and “Future Foundations for Fine Cocoa Supply: MOCCA Program Announcement”
    • Gallery Showcase and Partnership Exhibit featuring value-chain exhibitors and partners
    • Latest updates from Heirloom Cacao Preservation Fund
    • FCIA Recognition of Excellence Awards (bi-annual awards)
    • A unique live chocolate sculpting exhibition by renowned chocolatier Paul Joachim from The Chocolate Genius
    • And the ever-popular Chocolate Makers Tasting Table and new Chocolatier Tasting Table

    The plenary discussion in the afternoon will feature a discussion of the cocoa component of the MOCCA initiative, a five-year project assisting small-scale coffee and cocoa farmers in six Latin American countries. Funded by the United States Department of Agriculture (USDA’s) Food for Progress Program and implemented with principal partner TechnoServe, the MOCCA initiative will build the key agricultural sectors of coffee and cocoa in Guatemala, El Salvador, Honduras, Nicaragua, Ecuador, and Peru, directly improving the livelihoods of over 120,000 farmers.

    “Elevate Chocolate provides our members and everyone in the fine chocolate industry with the opportunities to connect and strengthen not only our own businesses and organizations, but the sustainability of the industry as a whole,” said Clark Guittard of Guittard Chocolate Company, President of the FCIA Board of Directors. “Consumers increasingly recognize and appreciate the value of fine chocolate, and their growing demand can be met only through ongoing improvements in quality cacao supply from around the world.”

    The Elevate Chocolate event continues to grow along with the FCIA and the fine chocolate industry as a whole. Nearly 300 member companies and organizations are expected to attend, including growers and producers, chocolate makers and chocolatiers, equipment manufacturers and suppliers, chefs, communicators, retailers and wholesalers, and other purveyors of fine chocolate. Throughout the day, attendees will have myriad opportunities to exchange insights and information, building their businesses and working to raise the profile of fine cacao and chocolate among a larger audience.

  • May 14, 2019 2:02 PM | Anonymous member (Administrator)

    Another Five Star Bar® is Born!

    Lake Champlain Chocolates Introduces the Almond Five Star Bar® at Sweets and Snacks Expo Booth #1799




    BURLINGTON, VT: Say hello to the Almond Five Star Bar®, the newest member of Lake Champlain Chocolates’ best-selling Five Star Bar® line. This new bar is the ultimate treat for almond lovers with smooth almond butter surrounding roasted almonds and crispy quinoa, all wrapped in dark chocolate. 

    “While indulgence is still a huge driver for chocolate purchasers, consumers are looking for better-for-you options,” says Allyson Myers, Director of Sales and Marketing for Lake Champlain Chocolates (LCC). “Using plant-based inclusions like almonds and quinoa appeals to consumers’ desire for indulgence paired with healthier ingredients. With a total of 16 almonds (7 grams of protein) packed into this chunky bar, it delivers on flavor, protein, a salty-sweet crunch, and rich texture to satiate the most discerning sweet tooth.”  

    According to Innova Market Insights, almonds and almond butter are key trends in the chocolate industry right now, providing products with interesting textures, premium positioning, higher protein, and indulgent flavor profiles while using less sugar.

    The Almond Five Star Bar® rounds out the line that now includes seven irresistibly delicious flavors: Almond, Caramel, Hazelnut, Peanut, Granola, Fruit & Nut, and Chocolate Caramel.  The Five Star Bars® are still handcrafted in small batches from only the best Fair Trade Certified™ ingredients at LCC’s Burlington, Vermont factory.

    “We continue to see the conscious consumerism trend grow as individuals seek to express their values through their purchasing decisions,” says Myers.  “Choosing Fair Trade Certified™ products resonates with these consumers and we’re proud to offer this certification for one of our best-selling lines.”

    Taste the new Almond Five star Bar® and see the full line at the Sweets and Snacks Expo, Booth#1799, Chicago, Illinois, May 21-23.   LCC will be hosting a Five Star Breakfast at the show on May 22.  Stop by for a healthy start to the day and meet the new Five Star Bar! The Almond Five Star Bar® has an SRP of $4.00.

    All of Lake Champlain Chocolates’ products are Kosher-certified, free of preservatives, additives and use non-GMO and fair trade certified ingredients. For more about the Vermont chocolate maker, visit www.lakechamplainchocolates.com.


  • May 09, 2019 12:53 PM | Anonymous member (Administrator)

    Over the past few years, FCIA member, CocoTerra (based in Palo Alto, CA) has been quietly working on building the world’s first tabletop chocolate maker, integrating grinding, refining, conching, tempering and molding in one appliance about the size of a typical bread machine or Cuisinart food processor. Starting from nibs, the CocoTerra chocolate maker will produce approximately half a pound of solid chocolate in about two hours! CocoTerra has just started to reveal details of this machine on its web site, https://www.cocoterra.com/.

    The machine is not yet in production, but you can stay up to date on CocoTerra’s progress by subscribing to its newsletters, and following the company on Facebook or Twitter @CocoTerraCo. This is an exciting development for chocolate lovers, craft makers, and farmers alike.

  • May 08, 2019 11:06 AM | Anonymous member (Administrator)
        Please, see attached the link to purchase a recent publication called "Cacao: The Craft Chocolate Magazine." The magazine follows the bean to bar sequence, taking the reader on a journey from the farm to the final product by showcasing stories from all aspects of the chocolate making process. FCIA member Antonella Tromba of Foodensity and Daisy Hill—on behalf of Enliven Cacao—have featured articles in section "BAR" and "BEAN" respectively.  (Photographs 2 and 3 are credited to Lilla Toth-Tatai.) We hope you enjoy it!

  • May 01, 2019 12:03 PM | Anonymous member (Administrator)

    FCIA Private Sector Liaison for the MOCCA Cocoa Project

    LOCATION: Guatemala, Nicaragua, El Salvador, Honduras, Peru or Ecuador

    EMPLOYMENT TYPE: Part-Time Consultant


    REPORTING TO: FCIA Executive Director (in USA)

    FUNDING: Level of effort not to exceed $20,000/year. Travel budget is separate

    COUNTERPARTS: Regional Director (Latin America) Deputy Director, Cacao Production & Marketing (Latin America) Manager of Donations and Management Models (Latin America) Six Country Cocoa Managers (Latin America)

    TRAVEL: Limited

    For all of the details, see the attached announcement.

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