The summer of 2013. The vacation that never ended. What we thought would be a brief stop for a cup of coffee in a small village in Österlen ended up being the biggest change of our lives. Instead of buying coffee, we left our busy city lives in Stockholm and bought a huge 19th century red brick school building and moved to the countryside. Three month later we founded Svenska Kakao, one of the first craft chocolate, bean to bar factories, in Sweden.
Six years later, we were one of the first bean to bonbon makers in the Nordics using our own chocolate for all of our confectionary. The bonbons are made with a lot of local ingredients grown around us and go under the brand of Österlenchoklad.
What made us fall in love with chocolate from the start was flavor. But after we learned more about cacao varieties, fermentation, roasting and all other flavor impacting stages of the process, that’s when we knew we had to start a chocolate factory.
Our aim was and still is to make chocolate out of cacao varieties that have naturally extraordinary flavors. For us, the added emulsifiers, extra fat and vanilla that is common practice in traditional and commercial chocolate often gets in the way of experiencing the pure taste of the cacao.
We want to add a different perspective on what chocolate can be in terms of flavor and together with the global craft chocolate movement we source cacao in an honest, sustainable and transparent way. Step by step we are working together as a community to change the chocolate industry and we hope you want to join us.
//Fredrik & Ulrika