From Scientist to Chocolatier: A Sweet Career Shift

Adam Brian Kaiser's journey from a science background to becoming a chocolatier is quite the story. It all started when he moved to Syracuse and began making bonbons as a hobby. His friends and family loved his creations, which sparked an idea: why not turn this passion into a business? Kaiser didn't just jump into it. He took the time to learn the ropes, 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. 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. Kaiser's science background actually helps 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. 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.