Fruition Chocolate's Founder, Chef Bryan Graham, began making chocolate from the bean while he was a Teaching Assistant at the Culinary Institute of America (CIA) in Hyde Park, NY, partnering with legendary confectionery chef and author Peter Greweling to try their hands at making craft chocolate. A talented pastry chef, Bryan brings a fantastic palate to his craft, not settling for anything less than complex flavors and smooth, creamy texture in his bean-to-bar chocolate. He doesn't subscribe to one recipe of making chocolate. Some of his single-origin bars have vanilla added, others don't - he adds it if he feels it will enhance the final product. It is this approach to flavor and quality that makes his chocolate among the best.