Adam Brian Kaiser, a former environmental consultant turned chocolatier, is making waves in the downtown Syracuse culinary scene with his artisanal creations. Originally from New York City, Kaiser transitioned from a career in geology to the world of chocolate about five years ago, motivated by a passion for creating unique confections that foster community.
Initially, Kaiser began crafting bonbons as a hobby, receiving enthusiastic feedback from his wife and friends. Encouraged by their support, he decided to take the leap into entrepreneurship. In 2024, he left his environmental consulting job and trained as a baker at Dinosaur Bar-B-Que, honing his skills for the commercial kitchen environment while perfecting his chocolate recipes.
Establishing his brand, Adam Brian Chocolat, Kaiser debuted his creations at the Utica Wine & Chocolate Festival in May, where he impressively sold $1,800 worth of bonbons. This success fueled his determination to pursue his chocolate-making venture further. Currently, he operates from the lower level of the McCarthy Mercantile, sharing kitchen space with Sweets for Babe, a banana pudding café.
Kaiser’s scientific background in geology has proven advantageous in his chocolate-making process, as he recognizes the parallels between science and confectionery. Understanding the chemistry of cocoa butter has not only enhanced his craft but also influenced his approach to tempering chocolate—a technique that gives his products their signature shine and solid structure.
His meticulous process involves four days of crafting each bonbon variety, with flavors ranging from Earl Grey Orange to Pistachio Kataifi Dubai. Each piece undergoes a careful multistage creation process that emphasizes aesthetics as much as taste. He believes that the visual appeal of his chocolates is crucial, stating, “You eat with your eyes first.”
Sourcing high-quality chocolate from Colombia and Switzerland, Kaiser emphasizes local agriculture in his fruit fillings, using ingredients like Gala apples from Navarino Orchards for his seasonal offerings. Among his creations, the dark chocolate raspberry bonbon holds a special place in his heart.
Kaiser also acknowledges fellow chocolatiers in Central New York, expressing admiration for the work of Gretchen’s Confections in Marcellus and Gabrielle’s Chocolates & Ice Cream in Manlius. His chocolates are available online and at Wildflowers Armory in downtown Syracuse, with gift boxes priced between $10 to $30.
As the holiday season approaches, chocolate lovers can anticipate sampling Kaiser’s bonbons at various upcoming events, including the Syracuse Wine & Chocolate Festival on November 29, the Colloca Estate Christmas Market on December 6-7, and the Syracuse Craft & Holiday Festival from December 12-14.
Adam Brian Kaiser’s journey from science to sweets is not just a story of entrepreneurship; it’s a tale of passion, community connection, and the magic of chocolate.