The Academy of Chocolate was Established in 2005 by five of Britain’s leading chocolate professionals who were united in the belief that eating fine chocolate is one of life’s great pleasures. The Academy campaigns to raise awareness of the difference between fine chocolate and the mass-produced chocolate confectionery. The Acadamey works to improve the standard and knowledge by promoting an understanding of the ingredients of chocolate from bean to bar. They also encourage the transparent sourcing of cocoa beans from the plantations and their production in socially fair and sustainable conditions.
The Academy defines fine chocolate as:
Containing no vegetable fat other than cocoa butter
With a minimum cocoa content of: Dark 60%; Milk 30%
Where the quality, provenance and treatment of the cocoa beans have been considered
Containing no artificial additives such as vanillin, flavourings, colourings, preservatives, etc.
Members of the Academy are committed to ethically sourced chocolate.