Vintage Plantations chocolate 65% Cranberry – short date

Chocolate cake with 65% cocoa content, flavored with Swedish cranberries.

NB – Deadline 27/2 2025.

A tart chocolate that came about thanks to Choklad Jenny’s neighbors who picked cranberries in a Norrland village. Today, cranberries are collected from all over Norrland and then “Raw food” dried locally.

Let the chocolate slowly melt in your mouth with the berries against your tongue, savoring the acidity that tickles your cheekbones.

The chocolate is made from scratch in Umeå.

Ingredients: *Ground cocoa beans, *sugar, *cocoa butter, *cranberries.
*Organic ingredient
The inner packaging is made of cellulose from beetroot and potatoes. The outer packaging is made of recycled material.
Weight: 90 grams
Allergy information: Dairy-free, Gluten-free, Nut-free and Soy-free.

Nutritional content per 100g:
Energy 589 kcal
Energy 2455 kJ
Fat content 39,6 g
– of which saturated fat 23.1 g
Carbohydrates 49.8 g
– of which sugars 34,8 g
Protein 7.0 g
Salt < 0,05 g

Jenny, who makes the chocolate, says:
In 2012 I started my most important cocoa journey. To start a project together with the indigenous people to preserve old, original cocoa varieties. Today, the chocolate industry distributes fast-growing clones to cocoa farmers, completely free of charge, to replace old trees with more efficient ones. Taste, quality, tradition and biodiversity are negatively affected. Let’s preserve Ecuador’s origin and instead let growers be paid according to quality, not quantity.

More about Chocolate Jenny’s chocolate-making philosophy

We at Aroniabutiken are chocolate connoisseurs. When we met Jenny and tasted her chocolate at the HarmoniExpo fair in 2021, we knew it was something special. This chocolate is craft chocolate of really high quality. It can compete with brands like Neuhaus and Maison du Chocolat. We like to support small-scale, craft-oriented local production too.

The chocolate is made from scratch by Jenny in Umeå. It is unique. The beans are bought directly from growers (who are paid fairly without middlemen), then shelled, roasted and stone ground (!) on site in Umeå. This gives it a rustic texture and, we think, a clean and pure taste.

Making chocolate is a complicated process involving many steps. Most ‘chocolate factories’ don’t make their own chocolate from scratch, they melt down mass-produced chocolate, often in the form of pellets, or bake together ready-made cocoa mass with sweetness. Always ask a chocolate factory where they process their cocoa beans to know the difference between bean-to-bar production and remelters.

Jenny uses more or less the same method as the Aztecs did, stone grinding without heat.
1, At the cocoa plantation: Harvesting, fermentation and drying.
2, In the factory in Umeå: Hand-sorting of beans, shelling, roasting and grinding/conching. Then tempering and molding of chocolate bars and flavoring with Norrland herbs and berries.
This is followed by packing inner packaging, outer packaging and sticking labels by hand.

Finally, check out the flavoring, it’s totally unique! Mountain angelica, rowan berries, lingonberries, blueberries, meadowsweet! It’s fantastic. All herbs and berries are Swedish.