Sveagatan 19


In a back street in central Gothenburg, we produce chocolate and confectionery where the common denominator is always the cocoa bean. Organic, vegan and free from nuts, soy and gluten. No weirdness!

two ingredients


We make our pure 70% chocolate cookies from only two ingredients, cocoa beans and raw sugar, which highlights the bean's unique taste.



  • 1. Cocoa beans

    The cocoa bean comes from a fruit that grows on a tree found around the equator. We take home small test batches around 250-1000g that we test with our lab equipment before we decide to take home larger batches for production. The beans arrive at the factory in 25-60kg sacks.

  • 3. Winnowing

    We crush and peel the beans with a special machine called a Winnower. At the top of the machine, the beans are crushed, after which a fan blows away the lighter husks into a collection vessel. The heavier cocoa pieces (cocoa nibs) fall out of the machine into a vessel for further production. We use the peels in the collection container to make our chocolate tea.

  • 2. Roasting

    We hand-sort the best beans for roasting. Finding a good roasting profile for each bean is important to achieve the desired result.

  • 4. Stone grinding

    Now it is necessary to reduce the particle size of the chocolate so that it tastes good. Our stone grinder consists of two large granite wheels that roll on a granite slab and over time grind the mass down further. Here the mass is reduced to below 30 microns. This takes 24-72 hours depending on the nature of the bean. We also add raw sugar at this stage. The cocoa bean consists of approx. 50% fiber and 50% butter so at this stage the mass goes from solid to liquid form.

  • 5. Conching

    A process where the chocolate is aerated and mixed vigorously, partly to remove unwanted aromas but also to highlight new flavors that are hidden in the chocolate's inner DNA. Depending on the time in our conch, we can create different flavors with the same chocolate.

  • 6. Tempering

    Tempering - in order for the chocolate not to separate and bloom (turn gray and dull), it must be tempered. This is done by raising/lowering/raising the temperature. From our tempering machine, we dispense the chocolate into cake molds, which are then hand-packaged with both inner and outer packaging.