This bar is made from rare, wild Beniano strain of cacao from the Beni River in Bolivia. Like all of Fruition's other bars, Bryan has turned this wild fruity cacao into a super smooth chocolate bar that tastes of roasted nuts, and jammy dark fruit. While high on percentage this bar is not bitter but slightly floral with a tart finish. These beans are now sold out so only limited numbers of bars are left! A rather dark brown, as expected in such a percentage; beautiful stylized “F” in the center of the mold, with the rest of the bar, dotted with cacao pods.
International Chocolate Awards, World 2018 - Silver
International Chocolate Awards, World 2017 - Bronze
International Chocolate Awards, Americas 2017 - Silver
International Chocolate Awards, World 2016 - Silver
International Chocolate Awards, Americas 2016 - Silver
Good Food Awards Winner 2016 & 2018
Cocoa Beans, Cane Sugar
Bryan Graham is the founder of Fruition Chocolate Works and Confectionery. He was exposed to the creation of desserts, pastries, and all things culinary thanks to his grandmother who was a great baker. During his childhood, he had the opportunity to study and hone his skills further, by enrolling in prestigious baking schools and studying as an apprentice under renowned chefs in the field. Since then, after being exposed to the world of chocolate making, Bryan has carved himself a name in the chocolate industry. In 2013, Bryan was named Top 10 Chocolatiers in North America by Dessert Professional Magazine. He is well revered in the craft chocolate industry, and continues to be recognized winning a multitude of awards including Good Food Awards, Academy of Chocolate Awards, and International Chocolate Awards.