What is the Academy of Chocolate?
The Academy of Chocolate was launched in the UK in London on 15 June 2005 and its aims are to:
- Encourage chocolate lovers to ‘look beyond the label’ to differentiate between chocolate confectionery and ‘real’ chocolate;
- to improve the standard and knowledge of chocolate in the UK by promoting an understanding of the ingredients of chocolate, through the chain, from bean to bar;
- to encourage the transparent sourcing of cocoa beans from the plantations, and their production in socially fair and environmentally undamaging conditions;
The founding members of the Academy include Sara Jayne Stanes OBE (director of Academy of Culinary Arts and author of Chocolate the Definitive Guide and chocolate), Chantal Coady (Rococo), Martin Christy (Seventypercent.com), Chloe Doutre-Roussel (formerly Fortnum & Mason) and Sarah Jane Evans MW (journalist and wine writer) with renowned chef Michel Roux OBE as its patron.
The committee has lately been joined by William Curley (William Curley, Richmond), Fiona Gately (journalist and communications), Bill McCarrick (chocolatier and pastry chef), Marie Pierre Moine (journalist and author), Christopher Reeves (chocolate lover and city ‘man’) and Paul A Young (Paul A Young Chocolates, Islington).
Last year the first Academy of Chocolate Awards were held awarding prizes to a number of leading chocolate makers including Amedei, Valrhona, Rococo, l’Artisan du La Maison du Chocolat, William Curley, Paul Young and Chococo. (see Awards page)
The Academy members are available for tastings and wine-pairings for the public, educational programmes in schools, and discussions, forums, visits, seminars and demonstrations for chocolatiers, trade buyers, delicatessen owners, chefs and the media. It will also act as a resource to provide advice and information on everything to do with fine chocolate for the public, the media, chocolate producers, cocoa growers, and the hospitality industry.
