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The Fine Chocolate Industry Association is the professional non-profit organization supporting 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.
Those of us working in the fine chocolate segment of the chocolate industry have never had a forum for communication, discussion and networking that focused exclusively on issues related to fine chocolate making and artisan craftsmanship.We are not out to change the chocolate industry - we just want to celebrate our small segment of it by offering another level of support specifically focused on the best practices in fine chocolate making.
The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting professionals in the Fine Chocolate segment of the Chocolate Industry. We started in 2007 with 15 founding members and currently have over 200 members worldwide. We're an international group of chocolate professionals who come together in support of the art of fine chocolate making.
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.
Membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.
- Lisa Leick
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