Chocolatier’s recipe uses ingredients from her two homes, Venezuela and R.I.

CREATIVE CONFECTIONS: Aura Fajardo Quintero, owner of Aura’s Chocolate Bar in Cranston, says inspiration for a new product can strike her at any moment, which has led to bestselling products using Venezuelan chocolate and locally sourced ingredients such as bee pollen, honey, or whiskey.
PBN PHOTO/RUPERT WHITELEY
CREATIVE CONFECTIONS: Aura Fajardo Quintero, owner of Aura’s Chocolate Bar in Cranston, says inspiration for a new product can strike her at any moment, which has led to bestselling products using Venezuelan chocolate and locally sourced ingredients such as bee pollen, honey, or whiskey.
PBN PHOTO/RUPERT WHITELEY

Aura Fajardo Quintero did not plan to become a chocolatier. Originally from Caracas, Venezuela, Fajardo was a graphic designer before moving to Rhode Island and becoming interested in culinary school. Even then, her dream was to bake cakes, not craft chocolate bars. But a random internship at a chocolate shop while studying at Johnson &

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