Seaweed, Kattegat

49,00 DKK

A daring chocolate bar with umami & natural sea minerals.

We source the cocoa beans for this bar from the social cooperative Kokoa Kamili in Tanzania. Handcrafted, gently roasted and slowly conched. Once tempered and in the mold, we add wild Nordic sea belt seaweed from the Kattegat Sea providing umami and natural mineral sea salt to this bean-to-bar chocolate.


Ingredients Cocoa beans, cane sugar & wild seaweed.

Key procedures Freshly harvested sea belt seaweed is sun-dried by the Kattegat Sea, ground and added to the tempered chocolate bar.

Cocoa formulation 70% trinitario cocoa.


Hand-crafted in Copenhagen.



Kokoa Kamili

Over the last 8 years Brian LoBue and Simran Bindra have been putting specialty Tanzanian cocoa on the map. Their cocoa has gone from some of Tanzania's cheapest sold cocoa to some of the highest priced since 2013. Kokoa kamili collaborate with approx. 2400 smallholder farmers, that are selling their wet cacao at better prices (Farmgate price of 2.01 USD per kg). The homebase of the operation is in the small village of Mbingu, which translates into "Heaven".

Kokoa Kamili

Technical data

Origin Kokoa Kamili, Mbingu Village, Tanzania, 2020 harvest.

Harvest season Sep-Dec.

Cocoa variety: Trinitario.

Fermentation 7 days in 3-tier wooden boxes.

Drying 6 days in average.

Bean size 95 beans per 100grm.

Other crops in area Banana, Vanilla & Rice.

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