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. In this interview, Bryan tells his story of how he discovered food, decided to become a chef, and found a passion for making chocolate that would define his career.
Fruition Chocolate has a special distinction among chocolate makers of the world – they are one of only 4 chocolate makers to win the Utah Chocolate Society Annual Chocolate Tournament. Two years ago, their Hispaniola bar rose to the top of a field of 64 world-class bars in a blind-tasting, single-elimination tournament. No small feat!