About this episode

Mat Zucker interviews chocolatier Bryan Graham about the craft chocolate movement and Fruition Chocolate Works.

Let's go bean-to-bar. In this episode of Cidiot ,® Mat Zucker dives into the world of world-class indulgence right here in the Hudson Valley. Joining the show is Bryan Graham, the award-winning chocolatier and co-founder of Fruition Chocolate Works . From his roots in the Catskills to the kitchens of the Culinary Institute of America (CIA), Bryan shares his journey of building a bean-to-bar empire. We talk about the "American craft chocolate movement," why milk chocolate is making a massive comeback, and the surprising truth about where those cacao beans actually come from. In this episode, you’ll learn: The Fruit Factor: Why your favorite chocolate bar actually starts as a tropical fruit seed. Local Collaborations: How Fruition incorporates Hudson Valley flavors, from West Wind Orchard raspberries to Tuthilltown Distillery bourbon. The Tasting Notes: What to look for in a high-quality bar (and why "cocoa" vs. "cacao" isn't as scary as it sounds). Inside the Shop: The scoop on Fruition’s locations in Shokan, Poughkeepsie, and their new pop-up in Cambridge, MA. Whether you're a dark chocolate purist or a fan of "adult chocolate milk," this…

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Fruition Chocolate Works

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