Fruition Wild Bolivia and Cocoa

Happy Book Lover's Day! August 9th celebrates Book Lover's Day. To celebrate, we have decided to pair this months chocolate with a special chocolate book.

Every month we make a suggested pairing with the delicious chocolates you receive in your monthly Kekao subscription. This months pairing is Fruition Wild Bolivia 74% (Limited Edition) and Cocoa by Dr. Kristy Leissle

Fruition Chocolate Works founder Bryan Graham also recommends his five favorite chocolate books and tells you why should read them. 

cocoa dr. kristy leissle

Fruition Chocolate Works and Confectionery

Fruition Chocolate Works and Confectionery is a craft chocolate maker which carefully selects ethically and flavorful cacao beans, using traditional and modern techniques. Fruition was founded by Bryan Graham. From a young age, Bryan had a passion for chocolate and food.

The passion came from his grandmother, an outstanding baker. He would visit her farm in upstate New York, learning to pick the perfect ingredients and how to transform them into baked goodies.

At 16, Bryan began a mentor program, where he became an apprentice at the renowned Bear Cafe in Woodstock, New York, eventually becoming an Assistant Pastry Chef and at age 18 being promoted to a Pastry Chef.

Bryan decided to continue his education at the Culinary Institute of America in Hyde Park, New York. Bryan's interest for chocolate came when he made a bean to bar chocolate with Chef Peter Greweling. 

Since, Bryan has continued to educate himself on the science, technique, and craft of handmade chocolate. Bryan was named top 10 North American chocolatiers and has won a multitude of awards.

Fruition Wild Bolivia 74% (Limited Edition)

This award-winning limited edition chocolate bar by Fruition features extremely rare Beniano, a genetic strain of cacao originally wild-harvested along the Beni River in the Bolivian Amazon by indigenous tribes.

Tasting notes: Nuts, Honey, Dark Fruits

Fruition Wild Bolivia

Dr. Kristy Leissle

Dr. Kristy Leissle is a scholar of chocolate. Since 2004, she has worked on investigating the politics, economics, and cultures of the chocolate industry. Her work focused primarily on West African political economy and trade, the US craft market, and the complexity of chocolate production and consumption.

Cocoa

If you are an avid chocoholic and you want to fully understand the complexities of the chocolate industry, then you must read Cocoa.

Kristy Leissle writes in this book the intricacies of chocolate, which brings us so much joy and wealth to relatively a select few. She describes the extensive global trade system that exploits the labor of five million growers, as well as countless other workers and vulnerable groups.

She tracks the cocoa value chain from farms in Africa, Asia, Latin America, and the Caribbean, through to chocolate factories in Europe and North America.

The book shows the use of cocoa as a political tool to gain power over others, usually less fortunate. As demand for justice in the chocolate industry grows louder, Dr. Kristy Leissle reveals possibilities for a truly sustainable and filling livelihood for the growers of the crop and keeping the world we live in full of delicious chocolate.

Cocoa Dr.Kristy Leslie

Five Chocolate Books Recommended by Bryan Graham

Chocolates and Confections, Peter Greweling

"In 2007 as a student at the CIA in Hyde Park, NY, I had the pleasure to take Chef Greweling’s class.  He’s the first person to spark my idea to focus on chocolate and making chocolate from bean to bar. We have well-worn copies in our shop that are always reached for when developing new confections."

 

 

Industrial Chocolate Manufacture and Use, Stephen T. Beckett

"This is the first technical book I read about chocolate manufacturing. Geared towards larger manufacturers, it offers a lot of insight into the hows and whys of chocolate making on any scale. Always one of the books I grab when we have to figure out why something isn’t working the way we expected."

Beckett's Industrial Chocolate Manufacture and Use

The Emperors of Chocolate: Inside the Secret World of Hershey and Mars, Joël Glenn Brenner

"Such an engaging story of the history behind two of the biggest chocolate companies in the United States. Whether you like their chocolate or not, the backstory is fascinating."

The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

The New Taste of Chocolate, Maricel E. Presilla

"Maricel has been a friend for years. Her nearly infinite knowledge of chocolate, cacao, and food from Latin America has inspired much of what we do at Fruition.  This book is required reading for all of our new employees."

The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes: A Cookbook

Chocolate Desserts By Pierre Hermé, Dorie Greenspan

"I haven’t cracked this book open in a long time, but as a young pastry cook, this and Pierre’s other dessert books were indispensable. It’s full of classic, over-the-top rich, and delicious desserts."

https://amzn.to/2YzCDV2

Fruition Chocolate Works and Confectionary Dahlia & Bryan Graham

Special thanks to Dahlia & Bryan Grahm for letting us share Bryan's recommended chocolate books with you chocoholics!  

Are you ready to experience delicious specialty crafted dark chocolate bars? Kekao Box is how you start! We search the world for the finest dark chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you get inside the box! Each month we will curate 3 to 5 premium specialty crafted dark chocolate bars. Too much chocolate? You can pause at any time or buy your favorite bars individually

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