Your shopping cart is empty
Shop Now
Fjåk Chocolate was started in 2015 by two women, Agurtxane Concellon and Siv Hereid, in Hardanger, located in western Norway.
Agur and Siv, the founders, spent two years from 2015 to 2017 on intensive research, thoroughly learning everything from ethical knowledge as producers to flavors.
Their endeavor was driven by the vision to "create chocolate that is excellent in every aspect, not just taste."
In Ål, "Fjåk" is used to mean "adorable" or "honest." It's considered a local dialect of Ål.
For Agur and Siv, who consider chocolate to be the "most lovable thing in the world," there couldn't have been a more fitting name.
Their mission is to be a "Norwegian chocolate maker."
They aim to combine Nordic characteristics with international craft chocolate. By using high-quality organic cacao and collaborating with small-scale farmers, they want people to experience the diversity that authentic chocolate brings.
To use the best cacao beans, they cover small farms and import directly through direct trade.
They believe that knowing the cacao beans they use are of the highest quality leads to delivering the best chocolate.
In 2018, Fjåk Chocolate made a strong first impression at the Academy of Chocolate Awards.
They won the Rising Star Award among other gold, silver, and bronze accolades. In the Great Taste Awards 2018, they received 6 stars. In 2018 and 2019, they consecutively won over 100 international chocolate awards from competitions such as the "Academy of Chocolate Awards," "Great Taste Awards," and "International Chocolate Awards."
We use fair trade cocoa beans to create a unique flavor, and we insist on producing our chocolate locally in Norway. Our skilled artisans handcraft the chocolate from production to packaging in our own factory.
The definition of "bean to bar" is "creating real chocolate from cocoa beans." Simply put, this is our concept, and we use the best organic ingredients to create our chocolate from scratch.
My background is in photography.
For the past 20 years, I have worked as a photographer not only in Norway but also internationally. Besides photography, food and food culture have always been my passion. Experimenting with and creating new dishes at home was an everyday thing for me.
Then, one day, I discovered that making chocolate was incredibly fascinating. I happened to be visiting the UK, and I quickly bought a premier grinder in town, packed it into my suitcase, and returned to Norway. That was the first time I made chocolate from scratch myself.
Since then, chocolate has become central to my life. I think about chocolate, and I dream about chocolate.
I find gin (a distilled spirit made from barley, rye, potatoes, etc.) fascinating.
It's not that I particularly like alcohol; rather, I find it interesting that gin uses various botanicals, each creating a unique flavor. I also love plants, mushrooms, and berries that can be harvested from nature in Norway. They all serve as inspiration for new chocolate creations.
