Fruition Chocolate is a small batch bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, Fruition Chocolate slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavor. Their chocolate is made from fair trade and organically grown cocoa beans.
Bryan Graham is the founder of Fruition Chocolate Works and Confectionery. Educated at the Culinary Institute of America in Hyde Park, New York. He completed his externship at Jacques Torres Chocolates in NYC. However, it wasn’t until Bryan made chocolate from bean to bar with Chef Peter Greweling that an interest in the history and science of chocolate and confectionery was sparked. Since, Bryan has educated himself on the science, technique, and craft of handmade chocolate.
While working as Pastry Sous Chef at the Culinary Institute of America under Chef Francisco Migoya, he introduced a micro-batch bean to bar chocolate making program which remains there today. In 2011, Bryan decided to bring his vision of a high-quality bean to bar chocolate and confectionery business to fruition.