Vintage Plantations chocolate 65% with Blackcurrant 90 gr

Chocolate cake with 65% cocoa content, flavored with Swedish black currants.

The cocoa is bought directly from sustainable cooperatives in Ecuador.
The chocolate is made in Umeå and flavored with black currants from Norrland. The “raw food” is dried locally to preserve nutrition and flavor.
Good and healthy. Blackcurrants are rich in polyphenols.

Ingredients: Stone ground cocoa beans, raw sugar, cocoa butter, blackcurrants from Norrland.
The inner packaging is made of cellulose from beetroot and potatoes. The outer packaging is made of recycled material.
Weight: 90 grams
Dairy-free, Gluten-free, Nut-free and Soy-free.
Certification: EU Leaf

Nutritional content per 100 g:
Energy 582 kcal
Energy 2415 kJ
Fat content 39,6 g
– of which saturated fat 23.1 g
Carbohydrates 48.1 g
– of which sugars 19,8 g
Protein 7.1 g
Ash content 1.4 g
Water content < 1,0 g

Jenny who makes the chocolate says:
In 2012, I started my most important cocoa journey. To start a project 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 structure 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.