When I sat down with Graham last month to discuss Fruition’s story, I did not expect to leave feeling moved by her devotion to the craft.
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My very first foray into barrel-aged chocolate began in Quito, Ecuador with a square of To’ak’s Islay
Whisky Cask Aged. I instantly noticed how...Read Full Article
While a lot of milk chocolate just so happens to be poor quality, milk chocolate itself is not the problem.
The zeitgeist tells us that we “should” prefer dark chocolate... Read Full
Article
Fruition Chocolate Works confections have become such a popular choice for relationship celebrations because
of the careful production process. Its sweets are so tasty because... Read Full Article
The United States of Chocolate Where can Bernardini find that elusive perfect chocolate? On U.S. soil, it
turns out. He loves Fruition based out of Shokan, New York, as well as Massachusetts-based Rogue Chocolatier
and Missouri-based Patric Chocolate... Read Full Article
In a blind tasting of 14 bean-to-bar chocolates made in the United States, these were the most
impressive...7.Fruition. 76 percent Marañón from Peru. Like a frothy, rich cup of espresso with a stripe of
lemon peel, this is an... Read Full Article
Bean-to-bar chocolate is having a moment: In 2005 there were only a handful of makers in the U.S., and now
there are around 200. What exactly is bean-to-bar chocolate, or craft chocolate, as it’s often called?
Unlike chocolatiers, who use premade chocolate that they melt and turn into truffles... Read
Full Article
No ingredient in the pastry pantry garners more controversy and snobbery than white chocolate. And fair
enough: At its worst, it’s a cloying throwback to the waxy hollow rabbits of Easters past and the ‘90s
cookies-’n-cream craze, but even at its best, this confection is rarely afforded the status... Read Full Article
Fruition Chocolate Works. Here, just southwest of Woodstock (where Fruiton also runs a chocolate boutique),
is where you’ll begin your chocolate adventure today, as we explore the evolution of Fruition Chocolate via
yet another chocolate super couple — Bryan and Dahlia Graham.... Read Full
Article
Fruition Chocolate won the gold medal for “Best in Competition” at the 2016 International Chocolate Awards.
In this episode, Bryan tells us about his pastry chef training, the story behind the Corazon de Dahlia bar
and how the proceeds help children in Peru, and about recreating flavors in chocolate that he loved in his
youth... Read Full
Article
Bryan Graham and his wife Dahlia started Fruition Chocolate amidst a fascination with the mystique and
magnetism of chocolate making drawing them in. Over the years, they have sourced great cacao and
experimented with new approaches to single origin chocolate, inclusions, and confections... Read Full Article
A cocoa bean is made up of roughly equal parts cocoa butter and cacao nibs. Cocoa butter is what gives
chocolate its rich mouthfeel, and the nibs hold most of the distinctive smell and taste... Read Full Article
While cacao may not grow on the slopes of our verdant valley, when it comes to the chocolate, Hudson Valley
artisans pursue their craft with a passion. Here, then, are some terrific local chocolate shops to get your
sweetie some sweets for Valentine’s Day... Read Full Article
To get a taste of what this maker has to offer, dig into the creamy richness of brown butter milk chocolate,
embrace the purity of the 100% bar (no sugar in this one!), or go for something in between with the
Hispaniola Dark. Beyond the bars, Fruition’s pecans with maple cinnamon milk chocolate make for the perfect
gift or after-dinner treat... Read
Full Article
Rounding out our list are two perennial ICA award-winners who won plaudits for their milk chocolate bars in
this year's competition and both started their bean-to-bar careers as chefs: Bryan Graham of Fruition
Chocolate from upstate New York and Danish maker Mikkel Friis-Holm of Friis-Holm.... Read Full Article
Some headlines are too good to be true. But as SF Bay-based weight loss, hormone, and women’s health expert
Dr. Sara Gottfried (her new book, Younger, is out this month) verifies: Chocolate is good for you. The
health benefits of dark chocolate are widely varied and impressive... Read Full Article
Fruition makes award-winning chocolate in NY's Catskill Mountains. The whole process is as enjoyable to
watch as it is to eat chocolate... Read Full Article
Whether you're buying these for your valentine or keeping them for yourself, here are five chocolatey treats
we're currently crushing on. (They're a million times more special than those cheesy heart-shaped boxes
you'd usually pick up last-minute at the drug store... Read Full Article
Chocolates and Valentine’s Day go together like, well, chocolates and Port. And while that’s a tried-and
true pairing, higher-octane spirits can also provide a fantastic backdrop to let chocolate shine. According
to Megan Giller, author of a forthcoming book about American chocolate... Read Full Article
Let’s face it: Powdered hot cocoa mix tastes more like chalk than chocolate. Fortunately, there are a host
of small companies around the country making high-quality drinking chocolate. These hot chocolates are often
called “drinking chocolate” because they’re... Read Full Article
Bean to bar dark chocolate is a revelation. It's got the terroir and backstory of the finest wines, it's a
collision of rural farmers and modern technology and markets similar to coffee, and it also brings along the
Proustian nostalgia of childhood... Read Full Article
Today, there are so many high-quality chocolate producers around the world that pinpointing the best can be
like finding an M&M in a confetti pit. So why not listen to the people who work with the stuff every
day? In honor of National Chocolate Day in the U.S.—Oct. 28, although shouldn't... Read Full Article
There’s farm to table, and then there’s bean to bar. In honor of National Chocolate Day on Oct. 28, visit
one of America’s best chocolate companies and take home a sweet souvenir... Read Full Article
We all have our opinions on our favorite chocolate, but one New York chocolatier can now claim to officially
have the world’s best milk chocolate bar. At the International Chocolate Awards held in London last week,
Bryan Graham’s Fruition Chocolate, a small workshop in the Catskill... Read Full Article
The long list of winners of the International Chocolate Awards was revealed last Friday, 14 October in
London within the framework of The Chocolate Show... Read Full Article
Bryan is a former pastry chef, and I think that extra training really gives him a great background in his
chocolate making,” says Leaf. “The quality of the beans, the resources, the integrity, the care, the
flavor—it’s just a fantastic company... Read Full Article
Bryan Graham makes milk chocolate. And white chocolate. He uses vanilla. He even makes truffles and
dark-chocolate-coated, jalapeño-dusted corn nuts. CORN NUTS. In other words, Bryan Graham isn’t like most
craft chocolate makers, who focus on two-ingredient, single-origin dark bars... Read Full Article
Grub spoke with some experts — including Mark Christian, of the exhaustive and authoritative chocolate site
C-Spot — to find out which fine chocolates truly justify their prices. Fruition Chocolate. What to Get:
Brown-Butter Milk Chocolate. Why: Milk chocolate doesn't get as... Read Full
Article
Grub Street’s pick from the Fruition tree of chocolate delights? The Brown Butter Milk Chocolate bar, made
from Ronnybrook Farm Dairy butter, located in Columbia County right here in the Hudson Valley. Need a
chocolate fix? Skip the Hershey’s (and the Mast Brothers) and stick... Read Full
Article
Bring your next cocktail-party to another level with these six great additions, from cured salami to
rock-candy-infused rye...CORN NUTS Dark-chocolate-coated corn nuts are a sweet and savory cocktail snack...
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Article
There’s such a bounty of great artisanal food producers here,” says Bryan Graham, who, with his wife and
business partner, Dahlia Rissman Graham, owns Fruition Chocolate. Their award-winning small-batch bean-to
bar-chocolate is a bit of a paradox: The cacao beans are sourced from... Read Full Article
Bryan begins by slowly roasting and stone-grinding hand-selected organic, fair trade cocoa beans to create
an end product that’s not only some of the best chocolate you’ve ever tasted, but also incredibly gorgeous
to look at. This winning combination makes their chocolates some of the... Read Full Article
In 2011, after six months of scouting possible locations across the country, Graham and his wife and
business partner, Dahlia Rissman Graham, a Woodstock native, landed in her parents’ guest cottage. A few
months later, they opened Fruition Chocolate in a 1500-square-foot shop on Route 28 in Shokan... Read Full Article
Craft chocolatiers are using ancient techniques of the Aztecs and Mayans to create a dairy-free, low-fat
product with a consistency a bit like crunchy dirt. Some chocolate lovers can’t seem to get enough of it.
This type of chocolate, sometimes called Mexican-style ... Read Full Article
So much chocolate. So little time. Such is life right about now for Bryan Graham, who is in the thick of a
chocolate-making frenzy. It’s the gift-buying season when the demand for the Shokan businessman’s luxury
products escalates, and his 1,500-square-foot ... Read Full Article
White wine, light roast coffee, and milk chocolate walk into a bar. There's no punch line here; just three
underappreciated edibles commiserating about their feelings of inadequacy. You see, somewhere along the way,
our culture dismissed milk chocolate as kid's stuff ... Read Full Article
For my trip to Fruition Chocolate Works, found along Route 28 in Shokan, I brought the whole family along.
My little girls were eager to experience a chocolate tasting too, and they reminded me that it's only fair
to share the fair trade, organic chocolates with ... Read Full Article
Psst. If you want to impress the chocoholic love in your life this Valentine’s Day, forget the expensively
marketed, beautiful boxes of so-so chocolate with plastic aftertaste. Small-batch chocolate is where you can
give them their little piece of heaven ... Read Full Article
According to Bryan Graham of Fruition Chocolate in Shokan, N.Y., "Everyone seems to have a differing opinion
on what it actually implies. I think we could all agree that a lot of care and pride goes into sourcing high
quality ... Read Full Article
Dessert Professional magazine is proud to announce the recipients of our annual Top Ten Chocolatiers in
North America awards. The fine chocolate industry here continues to evolve, and the chocolatiers in North
America are among the finest in the world. Read Full Article
Raising the Bar A virtuous way to eat candy: Westwind Orchard and Fruition Chocolate have
joined forces to create treats with farm-fresh raspberries, pumpkin seeds and fair-trade cocoa beans, all
organically grown ... Read More
Bryan Graham is one of a handful in the U.S. who roast, grind, and liquefy their own beans. To see how good
the bean-to-bar movement can taste, try his chocolate-coated toasted almonds with smoked sea salt ... Read
More
The aroma of chocolate perfumes is the air of the Fruition Chocolate shop. Machinery buzzes in the
background as cocoa nibs are ground to a shiny paste. Gracious, soft spoken and chocolate-obsessed, owner
Bryan Graham understands that the craft of chocolate making requires finesse. It's all in the details. Read Full Article
This bean-tobar Catskills operation was founded by Bryan Graham, who began his career as a young assistant
pie-baker in his grandmother's upstate kitchen ... Read More
Few people, if anyone, spend more time thinking about chocolate than Bryan Graham, chocolate maker and owner
of Fruition Chocolate in Shokan ... Read More on Page 11
[Bryan] lets us try three new concoctions. One, a raspberry and almond praline confection in a chocolate
shell, is his version of the pb&j experience, upgraded for sophisticated palates... Read More
Depending on whim, graham might assemble a highly elegant dark-chocolate egg painted to resemble a
mid-century Abstract Expressionistic work ... Read More on Page 10
Consistent effects require solid knowledge and control. To achieve that control, Graham takes a complete DIY
approach: He’s one of a handful of artisans that makes his own chocolate, bean to bar, entirely in his
workspace ... Read
More
The flexibility of chocolate is what I love most about it. It can be incredibly satisfying to simply taste a
little piece of great, unadulterated chocolate and let the flavors wash over your palate ... Read More
C-spot: The Source for Premium Chocolate Information and Reviews
A startup with pedigree & chops to start... from an exec pastry chef, ex Bear Café near Woodstock, NY...
Fruition reps the new breed of bean-to-box (& the bombones within) which, come to think of it ... Read
More
C-spot: The Source for Premium Chocolate Information and Reviews
The barsmith here, Bryan Graham, is perched aloft the details in full fruition on this one. A chocolate that
picks the whole day up & throws it into one of those sub-orbital trajectories ... Read More
Fruition was founded by Bryan Graham, a native of the area, experienced pastry chef, and graduate of the
CIA...Bryan is enthusiastic, professional, and creative...[The Classic Milk Chocolate] ... Read More
Bryan's passion for chocolate has always been a part of him and now it can be a part of you!...The bars came
wrapped in a rustic twine ribbon and each bar is wrapped in both a gorgeously thick paper printed with their
unique design, and the bar itself is sealed in a ... Read
More
