Fruition 100%

Fruition handcraft their chocolate in Shokan, New York. They are one of the major and early chocolate makers, in the world of craft chocolate that is. They are probably responsible for other makers existing, probably ...

... Craft chocolate is captivating and inspiring

This 100% is a blend of Dominican Republic and Peruvian cacao. The particular bar I had was of batch #4, such an early batch meaning probably made a few years back

The aroma was wood, oak cask. The taste was cocoa, wood, lots of wood, raspberry, sweetness, raisin, eccles cake. Each piece highlighted different flavours. Once, unfavourably, I found it to be very bitter and mainly just cocoa. Although my first and general views on this 100% was that it wasn't bitter

This was a smooth 100%, a minimally drying feel on the tongue, although a little tight in the finish. The flavour in the finish was black tea, seriously black tea

Fruition 70% Peru

I've had Fruition before, the Rustic Crunch, that was impressive. Fruition are bean-to-bar makers in the Catskills Mountains, NY who have revolved their chocolate around Peruvian beans from small organic co-operatives. They specifically have made a Marañón bar, which is still Peruvian but more traceable to the consumer. However, they have also made bars with Hispaniola and Camino Verde (Ecuador) beans!

This bar was £8.95 from Cocoa Runners so, for a non-US resident, this bar is expensive!

The aroma was chocolate, toasted, leather and vanilla. The snap: good, the texture: smooth

The taste was cocoa, with the roast evident, then came a distinct lemon which is very buzzy. This acidity also suggested apple cider vinegar (to my surprise, I see that I found an apple taste in the Rustic Crunch too). Beneath this acidity, the dark chocolate flavour and greenery balances with the lemon, so it's not overly sour. There was cinnamon spice, and mint: of which almost seemed to cleanse the palate! 

Having this chocolate, you almost feel as if it has lemon oil in it

Fruition Rustic Crunch

Fruition are an American bean to bar company- located in the Catskill Mountains of New York- who've sourced their cocoa from a cooperative in San Martin, Peru 

The 70% Rustic Crunch was handcrafted from Peruvian cocoa and the "crunch" came [inevitably] from the cacao nibs studded on the bottom

Cinnamon and vanilla pranced around the nose. Behind those well defined yet delicate spices were light coconut and roasted notes. I quite enjoyed it. The nibs themselves had a subtle aroma: acidic and slightly alcoholic

On the tongue, right away, was cinnamon and, like a soldier, it persisted with great power too. A taste of cocoa gradually built up- making itself most clear when the nibs were nearly all what was left. I tasted apple, and I don't think that was my brain fooling me by pairing apple and cinnamon. When chewing, the Demerara sugar enhanced the sweetness, and boy was it sweet - I really liked it. The Demerara augmented the "crunch" sensation and made for a coarser melt. The flavours developed superbly when chewing, i.e. a 'chocolate' flavour kicked in and a rich, dark, caramel flavour came from the Demerara

The nibs added acidity but overall their unique taste disrupted the chocolate, though more satisfying than those in Chocolate and Love's. As I didn't enjoy the "crunch" of the nibs either, I don't think I'll ever acquire appreciation for nibs on chocolate. However, per se it was real great chocolate. I absolutely loved the coarser texture, crunchiness and the deep flavour all from the Demerara sugar

3 reasons why this chocolate worked: 1) the Demerara sugar took it to another level 2) I have big love for cinnamon and 3) the quality of cacao used (so, why thank you Mr.Chocablog)