Vigdis Rosenkilde - Piura with Nibs, 70%

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

Chuncho cocoa from Piura and sugar.

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

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.