Fruition Chocolate Peru bar
Fruition Chocolate Works and Confectionery, Shokan, N.Y.
Fruition Chocolate Works and Confectionery, a five-year-old bean-to-bar chocolate and confectionery company based in New York’s Catskill Mountains, has debuted a milk chocolate bar celebrating Peru: Corazón Quinoa Crunch.
Made with Peruvian Marañón and Piura Blanco cocoa beans, the milk chocolate bar also highlights Peruvian inclusions, such as cocoa nibs aged in pisco, flor de sal, puffed quinoa, maracuya (passion fruit) and lime.
Net proceeds from sales go to the bar’s namesake non-profit, Corazón de Dahlia. Founded by Dahlia Graham, wife of Fruition chocolate-maker Bryan Graham and the company’s director of sales and marketing, Corazón de Dahlia is a non-profit development center that provides educational tools and resources to impoverished children and communities in Peru.
Bryan Graham’s interest in Peruvian cocoa beans goes back to 2008 — before Fruition’s opening — when he first visited the country’s cacao farms during a scouting trip for Corazón de Dahlia’s future location.
The bar is available at both Fruition store locations, select retailers and online while supplies last.
Ingredients: Milk chocolate (cocoa beans, sugar, whole milk powder, cocoa butter), puffed quinoa, maracuya (passion fruit), salt, lime, butter and pisco.
S.R.P.: (60 grams) $12