• The Wall Street Journal

    Stone-Ground Chocolate Gets Hate Mail and Lots of Love
  • January, 2015
  • 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
  • Daily Freeman

    Fruition Chocolate in Shokan gets ready for the season
  • December, 2014
  • 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
  • Serious Eats

    The Rise of Awesome Milk Chocolate
  • November, 2014
  • 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
  • Organic Hudson Valley

    Fruition Chocolate Works
  • February, 2014
  • 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
  • Usa Today

    The Emerging World of Small Batch Chocolate
  • February, 2014
  • 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

    Dessert Professional Top 10 Chocolatier 2013
  • December, 2013
  • 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
  • Oprah Magazine

    Westwind Orchard and Fruition Chocolate Bar
  • October, 2013
  • 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
  • Everyday with Rachel Ray

    Road Trips for Food Lovers
  • June, 2013
  • 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 Valley Table

  • Raising the Chocolate Bar
  • June, 2013
  • 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
  • New York Magazine

    Candyland: Market Research
  • February 11, 2013
  • 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
  • Chronogram

  • Heart-Shaped Box: For the Love of Chocolate
  • January 1, 2012
  • 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
  • Wired

  • The Science and Art of Chocolate Making
  • December 19, 2011
  • 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

  • Boxed Chocolate Review: Fruition
  • December 15, 2011
  • 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

  • Bar Chocolate Review: Dark Milk by Fruition
  • December 15, 2011
  • 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
  • Cooking by the Book: Suzi’s Blog

  • A Chocoholic Haven in the Catskills
  • December 13, 2011
  • 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
  • Cooking with Books

  • Fruition Chocolate Works
  • October 28, 2011
  • 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