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…
This 85% had been crafted from Tumaco Colombia cacao beans. Tumaco in Colombia is a region that has experienced quite the history of political conflict and narcotic trafficking, leaving its local development and agriculture to become somewhat neglected. In 2011, when Cacao de Colombia first explored Tumaco, they had found cacao was everywhere. Farmers were drying the wet cocoa beans on any surface they could find, which included roads. With such an abundance of actively growing cocoa, Cacao de Colombia, as flavour experts, saw great opportunity to work on the quality of the cocoa growing in Tumaco, and to export it to outside of the commodity market supply chain.
The bar is foremost creamy with soft green fresh notes, and little to no bitterness. There is a slightly astringent sensation in the finish which puckers the mouth, only making you want to have another piece.