This is a a 56% dark milk chocolate made from fine Peruvian cocoa beans and enhanced by a touch of spring salt. The smooth and creamy texture is complemented by a deeply chocolatey flavour with natural fruity notes and just a hint of a liquorice.
This is the kind of chocolate that demands to be savoured, but disappears all too quickly.
ABOUT THE MAKER
Based in the Catskill Mountains of New York State, Fruition was founded in 2011 by Pastry Chef Bryan Graham. Bryan got his love for baking from his grandmother, who taught him how to harvest the juiciest berries for use in making pies, tarts, jams, and jellies. He became an apprentice Pastry Chef at 16, Assistant Pastry Chef at 17, and Pastry Chef at 18, before joining the CIA (Culinary Institute of America) five years later.
Nicos G. –
I like the taste lot, but the salt is both not to everyone’s taste, and not for everyday’s taste either. Some days I crave a bite, others the thought puts me off. Apart from that, the chocolate aroma is quite good.
Chloe F. –
This is my favourite milk bar. It bursts with fruity, juicy flavours as soon as you put it into your mouth! On another level, there is a creamy caramel flavour. It is definitely one to savour.
Stephanie B. –
This bar is very deep. The liquorice undertone is quite pronounced, though I didn’t notice the salt. The bar was interesting but a bit too close to dark for my tastes.
Dina A. –
I didn’t enjoy this bar as much as I thought I would. Too much salt for me, strong liquorice tones however which is pleasant and a good amount of sweetness. I didn’t find it that creamy and milky which is how I like milk chocolates to be, also it didn’t seem to melt that nicely.
Lee D. –
I had to share this bar around the office because it’s simply the best “milk” chocolate I’ve come across. It’s simply delicious with the salt complementing the sweet creaminess perfectly. Simply wonderful. My only complaint is that I’ve finished it. 🙂