Online Store - Fine Chocolate Industry Association


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How does a Mexican chocolate maker, Cuna de Piedra, committed to the Slow Food movement end up in a fast food restaurant? Why did two young professionals with backgrounds in food engineering and design, use fine chocolate as a means to honor their cultural heritage?  


 
Find out the safety protocols and testing procedures required to ensure the safety of your customers.
Mikkel Friis-Holm and Lee Theisen, PhD will explore how fine chocolate and craft beer work together.
Learn about Taiwanese cacao and Asian chocolate consumers.
In celebration of Hispanic Heritage Month, join culinary historian, chef and cookbook author Maricel E. Presilla as she guides us step by step on making mole, the ultimate fusion sauce/stew of Mexico.