This bar is a love letter to Norway's wild, rugged landscapes. Fjåk’s co-founders, Agur and Siv, forage near Europe’s largest mountain plateau, where wild reindeer roam, sustained by the pale green-gray moss flaked into this chocolate. Lingonberries, tart and vivid, grow wild here too. Madagascar cocoa leads with its fudgey, fruity, high acid brightness. Then the lingonberries cut through—rich, tart, almost like dried currants. They can linger, offering a pleasant chewiness. The moss is subtle, almost elusive, given the bar’s vibrant balance of bright berries and deep cocoa.
Fjak Lingonberry & Reindeer Lichen 70%
Origine du cacao : Madagascar
Pays producteur : Norway
Poids : 60 g
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Fjak Lingonberry & Reindeer Lichen 70%
Fjåk brings the wild heart of Norway to the global craft chocolate stage. Tucked deep in the Hardangerfjord (the fifth longest fjord in the world), nestled amongst the mountainous interior of Norway, this female-owned gem, helmed by Agurtxane and Siv, is rewriting the chocolate rulebook with a distinctly Nordic twist. They scour the rugged Norwegian landscape, foraging berries, mushrooms, and herbs that breathe life into their Nordic Collection—bars using entirely organic, ethically traded, single origin cocoa. The name “Fjåk,” plucked from the local Hardanger dialect, means “loveable” or “honest,” a nod to both their approach and the fact we all love chocolate!
Achetez plus FjakNestled between the Indian Ocean and mountains, Madagascar's Sambirano Valley boasts a hot and humid climate, home to the country's highest point, Maromokotro volcano, surrounded by subhumid forests teeming with wildlife found nowhere else in the world. The region's fertile plains, dotted with rivers, benefit from floods during the rainy season, depositing highly fertile fluvial soil that creates ideal conditions for crops, including cacao. While the Sambirano Valley is known for its variety of subsistence, cash, and industrial crops such as coffee, vanilla, sugarcane, rice, peanuts, and cotton, it has gained renown as one of the world's premier cacao-growing regions. The area's terroirs and microclimates can vary, but consistently result in cacao with bright fruity flavours and high acid, ideal for producing non-bitter bean-to-bar chocolates with minimal or no use of sugar.