FCIA was founded in 2007 by an international group of chocolate professionals who came together in support of the art of fine chocolate making. Recognizing the tremendous consumer interest and growth in the fine chocolate segment of the chocolate industry, the FCIA provides a collective voice of quality and innovation that promotes fine chocolate making practices from blossom to bonbon and bar. A non-profit organization, the FCIA supports the development and innovation of the fine chocolate industry and best practices through: Identifying industry standards for cacao growing, bar and confection production, and the use of quality ingredients; Communicating with consumers, the media, and legislators regarding issues in growing, production and consumption of fine chocolate; Educating chocolate professionals on fine chocolate best practices, ingredients and techniques.
The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals. We promote the artistry and craftsmanship of the chocolate professional focused on producing superior products made from premium chocolate and natural ingredients. We believe in using best practices in cacao processing and chocolate production; and transparent labeling and marketing practices.
Who are FCIA members?
FCIA members are professionals involved in fine chocolate from blossom to bonbon and bar. Members include:
If you are a fine chocolate professional or focused on supporting the fine chocolate industry - and embrace FCIA’s Vision and Mission, we invite you to consider membership. There's a level to fit everyone.Become an FCIA Member
Elevating the art and business of fine flavor cacao and chocolate.
As the professional non-profit organization representing the fine chocolate industry, our mission is to promote quality, innovations, ethical sourcing, and best practices in the fine chocolate industry from tree to bar and bonbon. FCIA will achieve this by:
The Fine Chocolate Industry Association (FCIA) was founded by an international group of chocolate professionals who came together in support of the art of fine chocolate making. FCIA is led by a volunteer Board of Directors and an Executive Director, supported by a small, part-time staff and volunteers. The development of the Fine Chocolate Industry Association is conducted under the leadership of a Board of Directors and an Executive Director. All Board positions are on a volunteer basis.
The Relationship Between FCIA & HCP
FCIA and HCP are sister organizations. FCIA supports the fine chocolate segment of the chocolate industry by educating and promoting the fine chocolate professional focused on producing superior products made from premium chocolate and natural ingredients across the value chain from the cacao farmer to chocolate maker to chocolatier and pastry chef. In 2012, FCIA partnered with USDA to create the Heirloom Cacao Preservation Fund (HCP) to safeguard farms that produce high quality, flavor cacao that are being threatened by environmental change, deforestation, and economic influences. The FCIA and HCP are committed to improving the lives of the farmers who assist us in protecting and preserving cacao diversity and the flavor of the fine chocolate our members produce.”
"FCIA is the premier source for the Fine Chocolate Industry to meet and interact with industry leaders and peers, learn about the complexities and personality of chocolate, and leverage buying power through special vendor buying programs."