From Scientist to Chocolatier: A Sweet Career Shift

A Sweet Journey Begins

Adam Brian Kaiser's transition from a science background to becoming a chocolatier is an inspiring tale. It all started when he moved to Syracuse and began crafting bonbons as a hobby. His friends and family were captivated by his creations, sparking an idea: why not turn this passion into a business?

The Road to Adam Brian Chocolat

Kaiser didn't rush into entrepreneurship. He took the time to learn the trade, even working as a baker to understand commercial kitchens. This preparation paid off when he launched Adam Brian Chocolat. His big break came at the Utica Wine & Chocolate festival, where he sold $1,800 worth of bonbons. That success was a green light for him to keep going.

The Art of Chocolate-Making

Now, Kaiser shares a kitchen space with Sweets for Babe, a banana pudding cafe. He crafts his chocolates in the lower level of the McCarthy Mercantile in downtown Syracuse. Each bonbon is a work of art, with hand-painted decorations and layers of flavors. His process is detailed and time-consuming, taking four days to perfect each variety.

Science Meets Chocolate

Kaiser's science background actually aids in his chocolate-making. He understands the chemistry behind tempering chocolate, which gives it that shiny finish and firm snap. He sources his chocolate from Colombia and Switzerland and uses local fruits for his fillings. His favorite? Dark chocolate raspberry.

Where to Find Adam Brian Chocolat

Kaiser's chocolates are sold online, at Wildflowers Armory, and at various holiday events. He's not just making chocolates; he's creating experiences. Each bonbon is designed to look as good as it tastes, making the whole process feel magical.