Österlen is a popular summer destination in Sweden, but what happens when the rain pours down and the beach is not an option? Here are five things you can do in Österlen when it rains. Read more

Without sugar, chocolate is a real health product. Cacao beans are rich in antioxidants that help fight free radicals in the body and protect cells from damage. Dark chocolate is also known to improve mood and increase feelings of happiness by incr...

Are you ready for an Easter weekend full of art and creativity? Then a construction tour at Österlen in Skåne is the perfect choice for you! Österlen is known for its picturesque villages, coastal landscape and artist community. During the Easter weekend, many artists and ...

The last step before the chocolate is completely ready as a product is tempering. Tempering is an intricate process that involves heat treating the chocolate to stabilize it.

In practice, to concha the chocolate means that the chocolate mass is kneaded and aerated in heat for a certain time. Usually between 24-72 hours. Here, too, it is important to develop a conching profile for each origin and harvest.

The transformation of cocoa nibs into chocolate begins with grinding the small roasted pieces of cocoa beans into a coarse paste. For a 100% dark chocolate, no other ingredient is needed. For, for example, a 70% chocolate, the sugar is usually also...

The next step is to remove the thin, fiber-rich skin from the roasted cocoa bean. We crush the cacao beans into small pieces and use air to remove the lighter shell (husk) from the heavier or core (cacao nibs).

First, we sort each cocoa bean by hand to ensure quality and the right size. After that, the beans are roasted in our rotating convection ovens. To highlight the unique flavor of each cocoa bean, we gently roast the beans.

Drying is the last step before the cocoa beans are shipped to our factory in Österlen. Drying can be done mechanically, or naturally on beds in the sun.  As the moisture decreases, fermentatio...

Fermentation is undoubtedly one of the most important steps in the entire chocolate making process. Without proper fermentation, cocoa beans cannot develop the complex flavors that make up what we associate with a "chocolatey" taste. Read more