Sea salt in dark chocolate. A classic combination. The salty and the sweet.
The sea salt comes from the small Danish island of Läsö in the Kattegatt Sea - the very same Kattegatt mentioned in many television series and movies about vikings! Salt was mined there already in the Middle Ages. Læsø salt works according to age-old traditions where the salty groundwater from the Kattegatt is allowed to boil slowly over open fires. Every morning the salt is collected and left to dry in wicker baskets.
Svenska Kakao have combined the salt with their single origin Tanzania 74% dark chocolate.
Kokoa Kamili Cooperative, Mbingu, Tanzania
Cacao has a long history in Tanzania, with the first introduction of the tree to the country likely taking place in the 1880s with several re-introductions of material over the past 150 years. Unfortunately, with time, the records of where the trees came from and how they were selected have long been lost, so speculations on the varieties present in Tanzania were just that - speculations. Thanks to the kindness of the Agricultural Research Service at the USDA, Kokoa Kamili were able to submit a sample of their beans for DNA analysis, and the results were fascinating!
Analysis has showed that Kokoa Kamili's beans are predominantly a classic Trinitario (Amelonado x Criollo), with the slight presence of Neo-Nacional!
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All of Svenska Kakao's chocolate is made bean to bar in their factory in Österlen. They select the cocoa with great care for both taste and nature, always pay significantly more than the fair trade price for cocoa, and it is always sustainably grown. You can even find their sourcing reports on their website, and we think that's really good!
Cocoa beans, sugar, sea salt. At least 74% cocoa.
"All our chocolate is handled in premises where MILK, NUT & EGGS are present. Therefore, there are traces of these in all products. Everything is gluten free."