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...
Bean to bar step 1: Cocoa origin and harvest
Harvesting cacao fruits is a crucial first step in the process. The fruits develop from small po...
What can you do in Österlen during the winter? Tips for great dining experiences.
Österlen, an idyllic place on Scania's eastern coast. Even during the winter, there are many pla...
8 tips for activities with children during the sports holiday at Österlen
The sports holiday is a great time to spend with the family and create memories together. If yo...
This year's Christmas gift tips
A guide to this year's Christmas gifts with Christmas gift tips for business customers, employees...
What can you do with children at Österlen?
Are you on holiday in Skåne and thinking of a good activity to do with children in Österlen? Then...
Natural Cocoa Powder vs. Alkalized Cocoa Powder
There are two main types of cocoa powder. Natural cocoa powder and alkalized cocoa powder, also ...
Send chocolate as a beautiful gift
Is there anything better than opening your mailbox and finding a beautifully wrapped package. E...
Visit Österlen - our 20 best insider tips & donut places
What would a summer be without a visit to Österlen. This fantastic landscape that surrounds our ...