Origins of Peru Tasting Set

Origins of Peru Tasting Set
We’re thrilled to announce the launch of our limited Origins of Peru Tasting Set. This collection of four bars in Inca-inspired packaging showcases the breadth and depth of Peru’s cacao terroir, and will make a thoughtful and exciting gift for the chocolate or wine lover in your life (even if that chocolate/wine lover is you!) Continue reading

Ode to Milk Chocolate

Ode to Milk Chocolate
One chocolate myth we love to bust is the notion that milk chocolate is inferior to dark chocolateWe adore dark chocolate and it’s a huge part of our business. Plus, it’s kinda magical. All it takes is three ingredients—cocoa beans, cane sugar, and cocoa butter—to make something unforgettable.  Continue reading

The Origin Story

The Origin Story
It doesn't feel like it was that long ago that I walked onto our porch and asked Bryan what he was doing with a bowl of nibs and a hair dryer. Continue reading

Chocoa Amsterdam Roundup

Chocoa Amsterdam Roundup
Just over a week ago, craft chocolate makers, chocolatiers, cocoa bean brokers, retailers, distributors, journalists, equipment manufacturers, and other industry professionals gathered together in Amsterdam at Chocoa to convene on all things chocolate. Continue reading

Coming Soon to Whole Foods Chappaqua!

Coming Soon to Whole Foods Chappaqua!
Fruition Chocolate Works will be coming soon to Whole Foods Market Chappaqua!  Look for a variety of Fruition Chocolate products that will be available to purchase upon the store opening THIS December, just in time for the holidays!  We are thrilled to share our chocolate with more people through this opportunity. 
Update: You can now find Fruition Chocolate bars at nearly every Whole Foods Market in the Northeast Region.
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Employee Profile: Chris

Employee Profile: Chris

We are going to highlight a member of the Fruition crew with some Q&A's every now and then.

This time around we pulled Chris away from all the machines and chocolate for a chat. 

NAME: Chris Staffa

HOMETOWN: Rockville Centre, NY

POSITION: Head Chocolate Maker



Q: Let’s get into it. Tell me a little about what you do at Fruition.

A: I make the chocolate! I work very closely with Bryan to roast beans, winnow, refine, and conche chocolate. Occasionally there is some research and development projects or test batches that I will work on too.

Q: What is a typical day for you at the factory.

A: It depends, everyday is different. I’ll do a lot of bean roasting, then while I roast I will sort beans by hand, picking out any impurities. While I’m sorting I'll winnow the beans to get rid of the shell, so I will usually be doing all three steps at once. Lastly, I’ll prep the nibs to begin the refining and conching process.

Q: So how did you get started in chocolate?

It was a hobby in high school actually, I just sort of did it on my weekends and eventually I took the plunge and got a tempering machine. I really just did it for fun. Then I went to culinary school, and then got hired as an extern at Fruition.

Q: Right, you were Fruition’s very first extern correct?

A: I was!

Q: Tell us what that experience was like.

A: It was great. I was the first extern and I think third production employee, ever. So that’s pretty cool. I learned a ton from working here, and still am.

Q: Very cool! So we get a ton of bean samples, tell me a little about how you assess new beans and come up with different roast profiles?

A: Right, so I work with Bryan a lot on that. We will taste the raw beans to figure out any strong flavors that may come through like acidity, earthiness or any other subtle notes.  Then we will try out some test batches based on our own previous roasts. That way we can control the flavor of the beans more. We can then isolate certain flavors or get rid of any funk we may not want in our chocolate.

Q: Have you been working on any cool R&D projects lately?

A: Yes! We are currently working on a new coffee bar using a local coffee roastery. Their coffee beans complement our chocolate really well. Tying into that we have been working with new Chuno beans from Nicguara and they are a lot of fun. They are quickly becoming some of my favorite beans that we have ever worked with. Chuno pairs particularly well with coffee.

Q: I can’t wait to try it! There are so many chocolate companies in this industry, what do you think Fruition does to differentiate itself?

A: A lot of craft bean to bar companies are super focused on two ingredient chocolate. Plain dark chocolate with cacao and sugar, and that's it. What I really love about working here, is that we will do a lot of fun and crazy things like our corn currant white chocolate or our strawberries & cream bars. We are just focused on trying to make the most tasty and best things we can, and we aren’t limiting ourselves to using just two ingredients. We make products that are fun and what we enjoy eating, and I think that comes across nicely.  


Q: That is such a great point Chris. So outside of the chocolate factory, what are you doing?

A: I pretty much brew beer, garden, and hike the mountains. I am currently growing these beautiful tomatoes, they are GREAT. Catskills are great, you should definitely visit.


Q: Favorite Fruition bar?

A: Bourbon Dark Milk all the way!

I mean, look at this beautiful tomato plant. 

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