Åkesson’s Chocolate

ÅKESSON´S philosophy is to produce the most tasteful, authentic and ethic products or carefully source them from some of the best farms around the world in order to deliver the highest standards. The creation of ÅKESSON´S could not have taken place without the close collaboration and support of my family and friends. I am eternally grateful to all these people and especially to the growers and the team with whom I work every day. Together, we now invite you to a journey of discoveries through the world of our hot and pure tropical foods…

MADAGASCAR SINGLE PLANTATION (Certified Organic)

AK-MCO100 1. Madagascar Ambolikapiky Plantation 100% Criollo Cocoa
Great Taste Award 2014 GOLD (1star)
International Chocolate Awards GOLD 2014

Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Ambolikapiky.
Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use co- coa from this estate. Besides 300 tons of trinitario cocoa produced every year, a very limited quantity of criollo beans – 2 tons per year – is harvested separately to make this chocolate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.
AK-MCO75 2. Madagascar Ambolikapiky Plantation 75% Criollo Cocoa
Academy of Chocolate Silver Winner 2011 & 2013
The plantation produces 300 tons per year of Madagascar trinitario cocoa, a very limited production of criollo cocoa (2 tons per year) is harvested separately. This chocolate has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke citrus and red berries.
AK-MWP75 3.Madagascar Ambolikapiky plantation 75% Trinitario Cocoa Chocolate & “Wild” Voatsiperifery Pepper
International Chocolate Awards (European) Gold 2012 & 2014
Academy of Chocolate Gold Winner 2013

This chocolate has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavour notes that evoke red berries. We combined it for the first time here with the finest and rarest (1500 kg per year) of all pepper, the voatsiperifery from Madagascar, whose earthy and woody taste is completed by flowery aromas bringing freshness to the palate.
AK-MPP75 4. Madagascar Ambolikapiky plantation 75% Trinitario Cocoa Chocolate & Pink Pepper
Academy of Chocolate Silver Winner 2013
The fruity-sweet tartness of the cocoa, its pleasant flavour notes that evoke citrus and red berries are enriched by the floral notes of pink pepper.
AK-MBP75 5. Madagascar Ambolikapiky plantation 75% Trinitario Cocoa Chocolate & Black Pepper
Academy of Chocolate Silver Winner 2013
The fruity-sweet tartness of the cocoa and its pleasant flavour that evoke red berries collide with warm notes of pine kernel and fresh hints of green fruits that are so characteristic of Madagascar Black Pepper
madagascar-bejofo-plantation 6. Madagascar Bejofo Plantation 43% White Chocolate
We used the beans from Bejofo plantation to make our own cocoa butter and this white chocolate is the first single estate white chocolate ever. We use a high content of cocoa butter and do not deodorise it to render the authenticity of this ingredient.

*Organic Certified by Bio.inspecta AG, Switzerland

BRAZIL AND BALI SINGLE PLANTATION 
AK-BFO75 7. Brazil Fazenda Sempre Firme 75% Forastero Cocoa
Academy of Chocolate Gold Winner 2011
In 2009 we purchased the historic Fazenda Sempre Firme in Bahia, 120 ha right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. We starts using our own cocoa – an astonishing forastero cocoa variety called “parazinho” in 2011. This chocolate has very expressive notes that evoke wood, autumn scents and the local pitanga fruit.
AK-BCN75 8. Brazil Fazenda Sempre Firme 75% Forastero Cocoa & Coffee Nibs
The astonishing forastero cocoa variety “parazinho” is a perfect match to the aromatic notes of honey, malt and maple syrup present in our Brazilian Bourbon coffee nibs.
brazil-fazenda-sempre-firme 9. Brazil Fazenda Sempre Firme 55% Dark Milk Chocolate
The chocolatey notes of these beans are perfect for a high cocoa content milk chocolate.
AK-BTR75 10. Bali Sukrama Farms 75% Trinitario Cocoa
International Chocolate Awards (European) Bronze 2014
Supporting the preservation of traditional farmers, Big Tree Farms, with direct support from USAID and AMARTA, has created in Bali the first fully integrated Central Processing Unit (CPU) in Indonesia for the efficient fermentation, drying, warehousing and sale of cacao. We specially selected with them trinitario cocoa beans from the two Sukrama brothers’ Farms in the Melaya Area. These are the first Bali Single Origin bar ever made in Europe. It has fruity hints of papaya and mango.
AK-BMF45 11. Bali Sukrama Farms 45% Milk Chocolate with Fleur de Sel & Organic Conconut Blossom Sugar
Academy of Chocolate Gold Winner 2011 & 2013
This chocolate holds a caramelized flavor resulting from the use of natural sugar produced from the juice of coconut blossom, harvested by gently slicing the flower. Once collected, the nectars are kettle-boiled into a thick caramel and ground to a fine crystal. This sugar has one the lowest glycemic index (3 times less than cane sugar). Using it for the chocolate is not only an innovation but also a great and healthy match to our Balinese fleur de sel.

Choc Drops – Drinking chocolate & Raw Cacao Powder 

Available at HKTV - Akesson DC Madagascar(L) 12. Choc Drops – Drinking chocolate – Madagascar – Bejofo Estate – 100%
Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Bejofo. Since 1920, these farms produce world-famous aromatic cocoa from this estate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavor notes that evoke citrus and red berries. This 100% cacao drinking chocolate, melted in hot milk or water, offers a smooth, earthy and chocolaty taste that will delight the whole family.Suggested use: 25g to 40g of choc drops per cup (250cl) of milk or water. It is unsweetened but you can adjust with the desired amount of sugars from Åkesson’s line go sugars. It can also be used for desserts & baking, sauces & spreads.
Available at HKTV - Akesson DC Brazil(L) 13. Choc Drops – Drinking chocolate – Brazil – Fazenda Sempre Frime 75%
In 2009, Bertil Åkesson, Jr. and his Brazilian partner Dr. Angelo Calmon de Sá, purchased the historic Fazenda Sempre Firme in Bahia, Brazil. This 120 ha cacao plantation is right in the middle of the Mata Atlantica, the wild forest with the highest biodiversity on earth. They were able to recreate a social structure and their best reward is to hear the community referring to the Fazenda as a “Paraíso” (paradise). They are growing there the traditional and astonishing forastero cacao variety called “parasinho” that made the glory of Bahia at the beginning of the 20th century. The 75% cacao drinking chocolate, melted in hot milk or water, offers a smooth, earthy and chocolaty taste that will delight the whole family.

Suggested use: 25g to 40g of the choc drops per cup (250cl) of milk or water. It is already sweetened (25%) but you can adjust with the desired amount of sugars from Åkesson’s line of sugars. It can also be used for desserts & baking, sauces & spreads.

Available at HKTV - Akesson Powder Bali(L) 14. RAW Cacao powder Bali, Indonesia
Cacao is naturally rich in Antioxidants, iron, magnesium. It is one of the highest dietary source of flavanols and polyphenols. This Verified RAW Cacao Powder has been meticulously cared for through every step of its processing to protect these nutrients. You will feel and taste the difference with its earthy, rich, and noticeably RAW flavour profile. Beans from freshly split pods are fermented at 40ºC (104ºF), washed in pure water, dehydrated, cold ground, and pressed below 47ºC (118ºF) in a cutting edge RAW cacao butter/cacao powder expeller, designed and built specially. These beans are never roasted. The remaining cacao “cake” is cold milled into delicious powder.
Suggested use: cold & hot beverages: (we recommend 25g to 40g per 250cl cup of milk or water), smoothies, desserts and baking, sauces and spreads.
 Available at HKTV - Akesson Choco Tea (L) 15. Choco Tea – Cacao Infusion
Located in the Sambirano Valley, near Ambanja, in the North-West of Madagascar, Bertil Åkesson’s estate spreads over about 2000 ha and is divided into smaller plantations like Bejofo. Since 1920, these farms produce world-famous aromatic cocoa and today most of the top chefs and chocolate makers around the world use cocoa from this estate. It has a very expressive cocoa aroma with subtle fruity-sweet tartness and pleasant flavor notes that evoke citrus and red berries. This Choco-Tea is a natural product made from the cacao nibs and shells. It is rich in polyphenols, antioxidants, iron, magnesium and vitamin D.
Suggested use: for two cups, infuse the equivalent of one large spoon for 5mn in hot water (80ºC). It is unsweetened but you can adjust with the desired amount of sugars from Åkesson’s line of sugars.

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