This limited release dark milk from Fruition is a seriously special bar. It takes Bryan Graham almost four months to lovingly craft this bar from Peruvian beans.
Once Bryan has roasted, sorted and cracked his beans, the nibs are put into bourbon barrels. Bryan ages the nibs in the barrels for three whole months, letting them infuse some of the bourbon’s flavour.
The result is a rich and creamy bar full of oak, bourbon and caramel. There is a warming, almost boozy undernote from the nibs that gives the sweet chocolate an added kick.
This bar won silver at the International Chocolate Awards 2015. It was also awarded first place in the Inclusions category at the Northwest Chocolate Festival 2015.
Bryan sources the barrels from the neighbouring Tuthilltown Spirits in the Hudson Valley. New York’s first whiskey distillery since prohibition, the craft distillery makes its whiskeys using grains grown within a 10 mile radius.