Fruition began as the brainchild of Bryan Graham, a pastry chef from New York who fell in love with making chocolate after working with Chef Peter Greweling. Committed to fair trade, organically produced, bean to bar production, and above all wonderful flavor, the company that began in 2011 has steadily excelled, becoming an example of what chocolate should be.
Roasted cocoa nibs aged in Tuthilltown Spirits bourbon barrels for three months are then crafted into a creamy dark milk chocolate with hints of oak and bourbon.
2016 Gold winner International Chocolate Awards:Americas & Asia Pacific
2015 1st Place Inclusion Bar: Northwest Chocolate Festival 2015 World Silver in the International Chocolate Awards
60 gram bar
May Contain Traces of Nuts and Milk.