Vigdis Rosenkilde

Vigdis Rosenkilde - 20 Chocolate Bites

100 g Fine Assorted Chocolate
1.0 sur 5 étoiles
Prix régulier $48.00 CAD
Prix de vente $48.00 CAD Prix régulier
Épuisé

A beautifully curated tube containing 20 individually wrapped 5g chocolate bites – perfect for gifting or mindful snacking. Discover four unique varieties from Vigdis Rosenkilde’s award-winning collection:

  • 40% Milk Chocolate with Quinoa – creamy and crunchy with toasted quinoa

  • 60% Dark Milk Chocolate – a rich balance of sweetness and depth

  • 70% Piura with Cacao Nibs – fruity Peruvian chocolate with a satisfying crunch

  • 80% Echarate Dark Chocolate – bold, intense, and deeply satisfying

An elegant way to explore the diversity of fine craft chocolate in small, irresistible portions.

Contains Dairy

In 2010, Vigdis embarked on a quest to craft her dream career—an amalgamation of premium ingredients, product development, voyages, communication, and Amazonian escapades. Serendipitously stumbling upon the world of chocolate, she found herself utterly captivated by its immense depth and scope.

Her journey commenced as a confectioner, not typically involved in chocolate production but skilled in blending existing chocolate with diverse raw materials. Vigdis delighted in traversing Norway's countryside and beaches, sourcing flavors that infused her chocolate truffles with a unique essence—ranging from spruce bud syrup to blue cheese and raspberries from Sogndal. Her innovative prowess earned her the 2013 Coop prize for "Det Norske Måltid," celebrating her innovation, potential, and local roots.

Driven by an insatiable desire to craft her own chocolate and unravel the nuances influencing cocoa bean flavors, Vigdis set her sights on cocoa plantations in Brazil in 2015. Immersed in the autumnal cocoa harvest, she savored every aspect, from bean harvesting to fermentation against the picturesque backdrop of a river-side farm. Enraptured by the jungle's symphony, scents, hues, and vitality, she decided to pursue this passion further, liquidating her Oslo apartment to finance her entrepreneurial venture.

Since that inaugural Brazilian trip, she has dedicated over 1.5 years in Latin America, visiting over 50 cocoa plantations across Peru, Brazil, Honduras, Ecuador, and Nicaragua. It was in Peru that she discovered what she deemed the finest cocoa and forged invaluable partnerships. Presently, she spends roughly three months annually in Peru, engaging in every facet influencing her chocolate's taste, from cocoa farming to the chocolate factory.

Rosenkilde's commitment extends to sourcing cocoa directly from farmers, ensuring equitable compensation for their produce while accessing exceptional raw materials, ultimately resulting in top-notch chocolate. Choosing to produce her chocolate in Peru, a primary cocoa producer, she aims to contribute more significantly to the country's economy—a testament to her dedication to the source of her raw materials.

Recognized as a certified cocoa and chocolate connoisseur, Vigdis Rosenkilde recently earned accolades, securing 5 gold, 3 silver, and 2 bronze awards in the International Chocolate Awards European Bean to Bar competition. Her products grace approximately 150 outlets, including an esteemed delivery to the Royal Palace. Over the past year, her remarkable journey has garnered substantial media coverage in publications like D2, VG-Helg, God morgen Norge, and Godt.no, showcasing her dedication and achievements.

Vigdis Rosenkilde is a knowledgeable and inspiring communicator, conducting numerous courses on cocoa and chocolate—both physical sessions in Oslo and digital workshops to ensure nationwide accessibility. Join her sessions if you're keen on delving deep

Milk Chocolate with Quinoa, 40%: Piura Blanco cocoa from Piura, milk powder, sugar, cocoa butter and quinoa.

60% Milk Chocolate: Piura Blanco cocoa from Piura, milk powder, sugar, cocoa butter.

70% Dark Chocolate with Cacao Nibs: Chuncho cocoa from Piura and sugar.

80% Dark Chocolate: Chuncho cocoa from Echarate and sugar.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Nos chocolatiers s'abstiennent fièrement d'utiliser des stabilisateurs ou des conservateurs artificiels dans leurs produits, ce qui rend leurs créations plus sensibles à la température par rapport aux autres chocolats haut de gamme.

Pour garantir une expérience gustative optimale, il est conseillé de conserver nos chocolats dans un endroit frais et sec où la température oscille entre 16°C et 18°C. Nous vous conseillons de ne pas réfrigérer nos chocolats, car cela pourrait provoquer une cristallisation du sucre due à l'augmentation de l'humidité, altérant ainsi leur texture et leur saveur.

Au contraire, s'il est conservé à des températures trop élevées, le beurre de cacao peut se séparer et former un film blanc à la surface du chocolat. Cette perte de beurre de cacao peut entraîner un dessèchement du chocolat et, par conséquent, une altération potentielle de sa saveur. Vos pratiques de conservation réfléchies contribueront à préserver l'intégrité de nos délicieux chocolats.

Customer Reviews

Based on 1 review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
100%
(1)
N
Natasha C
Just terrible chocolate

I love smooth chocolate, but those chocolates overpowered by sugar that tasted as a separate ingredient, tasted(not felt) grainy. Can’t believe that some of those won awards. Sour notes are disturbing, 80% bitterness was too sharp, even a lot of sugar didn’t help it,