The Bite Magazine - issue 16

W hether you wish to try your ‘tongue’ at pro- nouncing the name of the cocoa company in their native language – Svenska Kakaobolaget or simply stick to the good old English version of ‘The Swedish Cocoa Company’, you’ll find that this brand is not your average chocolate maker. As Sweden’s foremost choco- late confectioner, The Swedish Cocoa Company travel around the world in search of the best cocoa and upon finding this, it is roasted gently and slowly until it turns into melted chocolate. Also, instead of hiding the flavour of the cocoa through the adding of extra fat, soy lec- ithin and vanilla, the chocolatier prefer to highlight the individual nuance of each bean so that the only ingredients you’ll find in their chocolate are cocoa beans and some sugar.Thus, their aim is to find cocoa with unusual flavours that will create some rather interesting tasting chocolate. “The kind,” the brand says, “that will blow your mind and reveal a whole new range of flavours.” The Swedish Cocoa Company says that cocoa is quite similar to coffee and wine in which different beans create different flavours. For example, in regards to their two brand new flavours – Tanzania 74% and Peru 68% launched this year - the chocolate from Peru has a kick of saffron with a hint of exotic fruits whilst the Tan- zanian origin bar is literally an explosion of raisins and dried fruit. Having started their brand two years ago, founders Ulrika Bergenkrans and Fredrik Alverén realised there were no Swedish-made chocolate on the market and decided to fill the gap.The only commercial dark chocolate found in stores was actually “re-melted and moulded chocolate mass” originally made by a few large European chocolate producers, but presented through different brands and packaging. They are said to all taste the same and contain added cocoa butter, soy lecithin and vanilla, with some even containing additives to conceal the bitterness of cocoa, which the brand believes comes from “poor quality cocoa, rushed fermen- tation and a harsh roast (actually burning the beans).” Last year saw the launch of their origi- nal chocolate creation - Sri Lanka 70% - which uses the aromatic and organic Ceylon cocoa found in the central part of Matale in Sri Lanka. It takes six days to ferment in wooden boxes and during this time, it is turned three times. The cocoa is then dried using a combination of raised dry beds and wood fired ovens, and is roasted on a low heat, taking around two to four weeks to fully age. To create this particular flavour of choc- olate, the brand worked closely with a small farmer cooperative that is commit- ted to sustainable and organic farming. The Ceylon cocoa is grown alongside exotic fruits and spices and carefully har- vested twice a year. It is high in acidity with notes of black tea, herbs, spices and subtle red fruits.The packaging for all the dark chocolates are made from 100% cotton and designed by Fredrik Alverén. The cocoa used in Tanzania 74% is pur- chased directly from a cooperative of around 2000 smallholder farmers who are also committed to organic farming. Found in the Kilombero Valley in the Morogoro region, bordering the Udzu- ngwa Mountains and surrounded by highly fertile land with good rainfall, the cocoa is mainly trinitario and organic. It takes six days to ferment in wooden boxes with a eucalyptus base and is turned on day three and five. The cocoa is sun dried on raised dry beds and then roasted on a low heat, taking two to four weeks to fully age. It has strong notes of dried figs and raisins as well as hints of red fruit and wood and is said to be well rounded with low astringency and a high natural sweetness. In Peru, The Swedish Cocoa Company works directly with a cocoa and coffee cooperative of around 1200 farmers committed to organic farming. The cocoa used in Peru 68% is a unique mix for the Amazonas and is bigger than normal with a paper thin husk. The Peruvian cocoa has a sweet amazonic and organic taste, and is often found in Lamas, the northern region of Peru. It takes seven days to fully ferment in a box and is sun dried on raised dry beds. The roasting method is done in intervals on both high and low heat and takes two weeks to fully age. The ‘bean-to-bar chocolate’ concept is simply a hand crafted small batch move- ment in the chocolate world that sources premium cocoa from specific origins such as a region, a single plantation or a single tree.The brand even advises on how the consumer can spot a ‘bean-to-bar choc- olate’ such as saying ‘bean-to-bar’ on the package; giving a short list of ingredients – usually just cocoa and sugar; a clearly stated origin; the producer showing the exact origin of the cocoa, how it is grown and by whom; usually made from organ- ically grown cocoa with fair labour and fair trade; and real bean-to-bar chocolate is made from fermented and dried cocoa beans. When comparing the difference between a commercial dark chocolate bar and a bean-to-bar chocolate such as the Sri Lanka 70%, Tanzania 74% or Peru 68%, consumers will notice a differ- ent feel in the mouth, the difference in flavour and texture which simply explains the experience of a real bean-to-bar chocolate. The bean-to-bar chocolate is also available in Peppermint 73% and Cardamom 71%. The Swedish Cocoa Company chocolate bars are available to buy direct from their web shop as well as at selected part- ners Nordiska Kompaniet (NK Saluhall), Urban Deli Nytorget and Drop Coffee in Stockholm; Vallgatan 12 in Göteborg; Grand Hotel Deli in Lund; Ola & Ko in Malmö; and restaurants Daniel Berlin Krog in Skåne-Tranås and Mathias Dahl- gren in Stockholm. www.kakaobolaget.se bite chocolate The Swedish Cocoa Company