These two bars from are both crafted from the same type of cocoa beans from Beni Province of Bolivia. These two makers, Fruition and Oialla, have taken these beans and crafted two different bars, each bringing distinct flavour and experience. The Fruition bar almost resembles a dark milk chocolate; incredibly creamy with delicate malt notes. The Oialla bar has indulgent aromas evoking chocolate brownies, with a hint of honey.
ABOUT THE MAKERS
Fruition Chocolate, based in the Catskill Mountains of New York, was founded in 2011 by Bryan Graham. Fruition was one of the first American bean to bar makers to go against the grain, experimenting beyond the new-wave purity of just two ingredients, that is, solely cacao and sugar. Instead, Fruition introduced unique flavours, methods (like Bourbon-barrel ageing!) and also sought to introduce some of the finest and rarest cacao beans to milk chocolate.
Oialla is the creation of chef and restaurateur Rasmus Bo Bojesen. After years heading up the kitchen teams in some of Copenhagen’s finest restaurants, Rasmus was inspired to start making bars by his wife’s lifelong love of chocolate. All Oialla’s chocolate bars are crafted from Bolivian ‘wild’ cacao beans, grown in the rainforests of the Beni province. Oialla works with local growers who harvest, dry and ferment the beans before shipping them to Denmark to be crafted into chocolate.
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