Vigdis Rosenkilde Premium Chocolate: Piura Peru 60% - Milk chocolate.
This is the best chocolate we have ever tasted, and we are lucky to collaborate with Vigdis who is passionate about all things cocoa-chocolate, and avid snowboarder. Her chocolate pairs perfectly with all our coffees, and is a fine treat to bring on your next outdoor adventure. Recently won Silver Medal at European Chocolate Awards.
Taste Profile: honey, nut, citrus
60% Piura Blanco Cocoas - milk chocolate.
Ingredients: Cocoa from Piura, sugar, cocoa butter and cocoa nibs.
Piura Blanco cocoa has a high proportion of white cocoa beans and is one of the world's mildest cocoa varieties. This wonderful cocoa has flavors of citrus and dried fruit, as well as caramel and nuts. Because Piura Blanco is so mild, it is well suited as a nibs. Nibs are pieces of cocoa beans that give a delicious crunchy touch to this chocolate bar. The cocoa was bought by the farmer Elias Cruz in Piura, northern Peru. The chocolate has taste notes of, among other things, citrus, nuts and raisins. The taste notes are not ingredients, but natural flavors from the cocoa. Just like wine.
Vigdis is passionate about cocoa and chocolate.
She is passionate about communicating these exciting and extensive subjects.
Eight years ago, Vigdis decided to create the dream job. It should contain good taste and good ingredients, product development, travel, dissemination, she also wanted to learn something new. When she by chance came across the subject of chocolate, and realized how extensive it really is, she completely melted ..
Since then, it has gone from strength to strength. She has made fresh chocolate truffles with everything from spruce shoot syrup, blue cheese and raspberries from Sogndal. She has produced and delivered to restaurants and shops
She has gained knowledge and been inspired by visiting trade fairs, attending courses and being involved in the production of some of the best chocolate houses in Europe.
In 2013, she won the Coop award for "Det Norske Måltid" for Innovation, potential and local roots. In 2015, she visited cocoa plantations for the first time. This was in Brazil. Here she lived on one of the plantations and actively participated in all the processes; harvesting, opening the cocoa pods, fermentation and drying. This experience was a great eye opener. Most people love chocolate, but few know the processes required to make this wonderful product. Vigdis wants to do something about this.
In 2016, Vigdis sold its apartment in order to finance further development. Since then, she has spent more than 7 months in Latin America where she has studied cocoa and chocolate production. She has also been a judge for the International Chocolate Awards.
In 2018, she launched her first chocolate bars in Norway. Made with high quality traceable cocoa beans, from selected areas in Peru.