What can you do in Österlen when it rains?
Österlen is a popular summer destination in Sweden, but what happens when the rain pours down a...
Dark chocolate without sugar – a healthy treat!
Without sugar, chocolate is a real health product. Cacao beans are rich in antioxidants that hel...
Konstrunda at Österlen during the Easter weekend: Discover unique art, crafts and a chocolate sculpture.
Are you ready for an Easter weekend full of art and creativity? Then a construction tour at Öste...
Bean to bar step 8: Tempering and final product
The last step before the chocolate is completely ready as a product is tempering. Tempering is a...
Bean to bar step 7: Conching
In practice, to concha the chocolate means that the chocolate mass is kneaded and aerated in hea...
Bean to bar step 6: Grinding the cocoa into chocolate mass
The transformation of cocoa nibs into chocolate begins with grinding the small roasted pieces of...
Bean to bar step 5: Peeling
The next step is to remove the thin, fiber-rich skin from the roasted cocoa bean. We crush the c...
Bean to bar step 4: At the factory, sorting & roasting
First, we sort each cocoa bean by hand to ensure quality and the right size. After that, the bea...
Bean to bar step 3: Drying of fermented cocoa beans
Drying is the last step before the cocoa beans are shipped to our factory in Österlen. Drying ca...
Bean to bar step 2: Fermentation or fermentation of the cocoa beans
Fermentation is undoubtedly one of the most important steps in the entire chocolate making proce...