RECOGNITION OF EXCELLENCE IN FINE CHOCOLATE
The Fine Chocolate Industry Association (FCIA) is proud to host the Recognition of Excellence awards every other year to recognize outstanding fine chocolate industry professionals and companies for their significant contributions to our segment of the industry. We hope that by hosting these awards, fine chocolate professionals world-wide will continue to explore their passion and innovate, set trends, and raise the overall quality of our industry.
The FCIA does not issue awards as platitudes. These awards are determined by industry peers and recognize real achievement and contributions. We do not guarantee that each award category will have a winner - nor do we limit the number of winners per category. Nominations are provided by professionals across the chocolate industry and are not gated by FCIA membership. Similarly, nominees/winners do not have to be an FCIA member. However, to vote - you do need to be a FCIA member.
Nominations are provided by professionals across the chocolate industry and are not gated by FCIA membership. Similarly, nominees/winners do not have to be an FCIA member. However, to vote - you do need to be a FCIA member.
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
Outstanding Service to the Industry
2015 Award Winners
2013 Award Winners
Outstanding Fine Chocolate Maker
Innovation in Fine Chocolate Products
2011 Award Winners
2009 Award Winners
"I became a member of the FCIA because I strongly support its role in raising and maintaining the quality of the fine chocolate industry through seeking improvements in every aspect of chocolate production from cacao bean to the finished truffle.The FCIA sponsors the Awards for Excellence in Fine Chocolate which greatly inspires small chocolatiers like me to continually strive for purity and innovation in my artisan chocolates."