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.
The Fine Chocolate Industry Association is a non-profit professional international association for anyone working in the chocolate industry. We welcome chocolate professionals who support the association's Vision, Mission and Code of Ethics. FCIA is the only organization focused 100% on the fine chocolate segment of the industry.
One of the big picture benefits of FICA is our commitment to provide unbiased information on what differentiates fine chocolate and fine chocolate making from mass market chocolate.
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Who Are Our Members?
We celebrate the artistry and craftsmanship of the fine chocolate professional focused on producing superior products made from premium chocolate and ingredients. Membership includes professionals involved in chocolate from blossom to bonbon and bar: