033: Fruition Chocolate Works - Dahlia Graham – Co-Founder / CEO & Bryan Graham – Founder / Creative Director

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Dahlia Graham – Co-Founder / CEO, Fruition Chocolate Works

Dahlia Graham is the Co-Founder and CEO of Fruition Chocolate Works, an award-winning bean to bar chocolate maker in New York's Hudson Valley that has been featured in The New York Times, The Washington Post, and Bon Appetit. With her husband Bryan Graham, she sources transparent, high-quality cocoa beans, which are then carefully crafted into dark, milk, and white chocolate bars and confections.

Dahlia holds a B.S. in Human Development with a minor in Spanish and International Studies from Binghamton University, and a Masters in Teaching from Pace University. She is a Teach for America Alumna, and previously held the role of Director of Educational Programs at REACT to FILM in NYC. She also founded Corazón de Dahlia, a nonprofit organization that provided education and community development to impoverished, marginalized Peruvian children and families for 10 years.

Bryan Graham – Founder / Creative Director, Fruition Chocolate Works

Bryan Graham is the Founder of Fruition Chocolate Works and Confectionery. From a very young age, Bryan has been passionate about chocolate, pastry and food of all types.

Bryan attributes his interest in the field of baking and pastry to his grandmother, an outstanding baker. During visits to her farm in upstate New York, Bryan learned how to pick perfectly ripe ingredients and transform them into pies, cakes, jams and jellies. At the age of 16, Bryan began an in depth study through a high school mentor program where he became an apprentice at the renowned Bear Café in Woodstock, New York. Within the first week of working beside Executive Pastry Chef Heather Haviland, Bryan confirmed his love for pastry. After showing commitment to the craft and dedication to the restaurant, Bryan was offered a permanent position as an assistant to the baker and Pastry Chef. At age 18, after graduating high school, he took over that role. Five years later, Bryan decided to continue with a formal education at the Culinary Institute of America in Hyde Park, New York. He completed his externship at Jacques Torres Chocolates in NYC. However, it wasn't until Bryan made a tiny batch of chocolate from bean to bar with Chef Peter Greweling that an interest in the history and science of chocolate and confectionery was sparked. Since, Bryan has educated himself on the science, technique, and craft of chocolate. In 2013, Bryan was named Top 10 Chocolatiers in North America by Dessert Professional Magazine. He and his team continue to be recognized with a multitude of awards including Good Food Awards, Academy of Chocolate Awards, and International Chocolate Awards.

On this episode, Dahlia and Bryan join host Mitchell Davis and discuss Cacao’s long journey from bean to bar, the temperamental nature of chocolate, and why every small business should find a bookkeeper they can trust.

Follow Fruition Chocolate Works on Twitter: @TasteFruition, Instagram: @fruitionchocolate and Facebook: @FruitionChocolate

For more on Fruition Chocolate Works, visit fruitionchocolateworks.com