Naturligt kakaopulver vs Alkaliserat Kakaopulver
CHOKLADKUNSKAP
Natural Cocoa Powder vs. Alkalized Cocoa Powder

There are two main types of cocoa powder. Natural cocoa powder and alkalized cocoa powder, also called Dutch processed. What is the difference between these two?

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Skicka choklad som en vacker present
NYHETER
Send chocolate as a beautiful gift

Is there anything better than opening your mailbox and finding a beautifully wrapped package. Especially when it contains artisan chocolate from Österlen.

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Besök Österlen - våra 20 bästa insidertips & smultronställen
ÖSTERLENTIPS
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 chocolate factory offers crafts, nature experiences and culinary experiences. After ten years at Österlen, we want to share our best insider tips and ...

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Recept: Fabrikens populära jordnötsdrömmar
RECEPT
Recipe: The Factory's Popular Peanut Dreams

Customers make the pilgrimage to the store to buy our freshly rolled, creamy smooth peanut dreams. Here you get the recipe so you can make them yourself at home if the longing becomes too great and the distance too far.

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Recept: Varm choklad deluxe
RECEPT
Recipe: A luxurious hot chocolate

A recipe for the perfect hot chocolate. The secret is to mix both cocoa powder and grated chocolate and to add a small pinch of salt. Try it and you'll see.

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Chokladtemperering - en enkel metod för temperering hemma
CHOKLADKUNSKAP
Chocolate tempering - a simple method for tempering at home

Chocolate, when untempered, is porous in texture and you often see cocoa fat migrated to the surface through spots, rings and a matte top. By tempering your chocolate when you make, for example, confections or pralines, you get a beautiful, g...

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Lilla chokladskolan - hur smakar kvalitetschoklad?
CHOKLADKUNSKAP
Little chocolate school - what does quality chocolate taste like?

Cocoa actually has many times more possible flavors than both wine and coffee. Properly made without unnecessary additives, chocolate can therefore taste incredibly different - from fruit, flowers and grass to brownie, tobacco and spices and everyt...

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Lilla chokladskolan - från kakaoböna till choklad
CHOKLADKUNSKAP
Little chocolate school - from cocoa bean to chocolate "bean to bar"

To make a 70% dark chocolate, two ingredients are needed – cocoa beans and sugar. When everything is finished grinding, the chocolate is conchased to finalize properties such as taste and fluidity. This can take anywhere from 10 to 70 hours. When t...

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Lilla chokladskolan - från kakaofrukt till chokladböna
CHOKLADKUNSKAP
Little chocolate school - from cocoa fruit to chocolate bean

All cocoa comes from the species Theobroma cacao and for a long time it was believed that there were only three varieties – Criollo, Forastero and Trinitario. More recently, however, more than ten varieties have been identified and more than 50,000...

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Företagsgåvor och personalgåvor
NYHETER
Company gifts and staff gifts

We help you find Christmas presents, Easter gifts & souvenirs for your employees, customers or partners. We have a wide range of luxury chocolate gifts that suit all occasions.

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