Recently we joined the Fine Chocolate Industry Association (FCIA), the professional non-profit organization supporting the development and innovation of the fine chocolate industry and best practices.
And the other week, while at the Fancy Food Show in San Francisco, we got to attend their semi-annual meeting and meet lots of chocolate fanatics just like us!
It was inspiring to meet and network with others as passionate about chocolate and confections as we are! Our friends from TCHO were there as well as knowledgeable retailers who feature Lake Champlain Chocolates like Bittersweet Café (San Francisco) and Chocolopolis (Seattle).
Of course, in addition to networking, there was plenty of CHOCOLATE! I sampled a delicious Meyer Lemon Buttercream and some dark chocolate made from bean to bar at the source in Madagascar, full-flavored and intense with fruity notes and hints of sour cherry.
It is great to be a part of a group, not out to change the chocolate industry – but focused on celebrating our small segment of it by offering another level of support specifically focused on the best practices in fine chocolate making. To learn more, visit http://www.finechocolateindustry.org/.