Made with traditional techniques, such as stone grinding, this chocolate has a slightly rougher texture than some. But these same techniques also preserve the flavour and nutrients of the cacao, and the resulting chocolate.
Jenny Berg of Vintage Plantations in Sweden first studied chocolate on a study trip to the UK in 1993. But it wasn’t until 2006 when she met Pierrick Chouard of Vintage Plantations in the US that she became involved in bean-to-bar chocolate.
As Vintage Plantations in Sweden, Jenny has set up collaborations with cocoa growers in South America and the Caribbean, and takes pride in adding only raw sugar and local Nordlanska berries, herbs and speciality ingredients, such as Swedish Licorice Factory licorice, to her bars. See more
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