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Fruition Chocolate, based in the Catskill Mountains of New York, was founded in 2011 by Bryan Graham.
Bryan, from an early age, showed an interest in chocolate and food, crediting his grandmother for his love of baking and pastry, from whom he learned how to pick perfectly ripe ingredients and transform them into pies, tarts and jams. At the age of 16, Bryan properly began his culinary journey into the world of baking and pastry when he became an apprentice at the Bear Cafe in Woodstock, NY. It wasn’t long until Bryan was made Assistant Pastry Chef, then promoted to Pastry Chef at the age of 18. Yet it wasn’t until 5 years later that Bryan discovered his intense feelings towards the history and science of chocolate and confectionery making… and together with Dahlia, his wife and business partner, launched Fruition Chocolate
Together hey sourced these heirloom, limited edition cocoa beans directly from from the canton of Coto Brus in Puntarenas Province, in southern Costa Rica.
Fruition’s bars always have a fantastic melt thanks to their tempering and carefully designed bar mould. This bar starts with notes of cherry, light hints of apricot and raisin) Then we detected citrus, very light woody and umami notes, followed by more cherry and citrus and a hint of coffee in the finish.
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