Freia Melkesjokolade Milk Chocolate, 250 g

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There has also a peanut version round and about called ‘Peanøtt Kubbe' although I haven't seen it for a while. The peanut taste is much more overpowering than the rice of the original. However, I'm not sure whether that's because that's the genuine taste, or because I really don't like peanuts very much! Troika I think it's fair to say that Freia is Norway's most famous chocolate brand. For one thing, the illuminated sign on Karl Johans gate gets captured in so many photographs. There has been a Freia store on Karl Johans gate since 1913. I had never had vepsebol before, but last year my friend Vanessa decided to make them for our Christmas together and they immediately earned a spot in my Christmas seven. Sjokade is another famous brand of chocolate spread. It is made from cocoa powder and coconut oil and has a lighter, more delicate flavor. As much as I like a good sugar cookie, I prefer something like this. Short and buttery, it has a better flavor and can be served plain or with a glaze.

If you’ve put off buying a cookie press, now’s the time! It’s so fun to make a big batch of this dough and see it come out in all different shapes and sizes. At Kvarstad in Ringsaker, close to the E6 motorway, you'll find Kvarstad Sjokolade – a family business offering freshly made confectionery. Kvarstad also has a cosy farm café with local treats on the menu.Kvikk Lunsj, I do not know how you would do in a blind taste test against Kit Kat, but I know that our connection is much deeper than that. You are so much more than a chocolate bar to me. You are everything I like about Norway: hiking with my family, reaching the goal and take a break, simplicity and purity. Beat the eggs and sugar until stiff. Whisk the heavy cream until fully whipped and mix it into the egg mixture. Add cultured milk or kefir. Sift in the corn salt, baking soda, cardamom and most of the flour. Add the butter and stir everything together into a dough. Leave dough in the fridge until the next day. The vast majority of chocolate on sale in most Norwegian stores comes from just two companies: Freia and Nidar. Of course, major brands like Mars, Twix and Kinder are also available on the shelves in Norway, but that's not what this article is about. The chocolate bar was first launched by Freia in 1937. This was shortly after the KitKat. It's known that a Freia manager found the KitKat while travelling and decided to launch a similar product. However, although the product idea was the same, many aspects including the recipe were quite different.

The Guardian held a taste test in 2017, which the Norwegian version won hands-down. “It’s official. Not only is it not a unique, trademarkable product, KitKat isn’t even the best four-fingered chocolate bar in Europe,” said the newspaper. Yes I have to reply you on this one! Yes I am a Chocolate addict 😉 and I find Norwegian chocolate one of the best, probably because I’m Norwegian 🙂 One thing I noticed right away when I was in Sweden (and surrounding countries) is that they don’t like their sweets overly sweet. It was engineer Jørgen Holmsen who discovered the ‘airy' Aero chocolate bar at a trade fair in Germany, and returned to the Nidar factory to try to create something similar. At its core, it’s a simple mixture of milk, butter, flour, sugar, and salt. It’s frugal and straightforward.When I’m traveling, and i do a lot as I work as a travel consultant for East Africa the first thing I do when I reach a new destination is to look for chocolate. In Norway's capital, Oslo, a visit to Pascal is a must for everyone who loves chocolate, cakes and pastries.

Another chocolate maker, located by another fjord, is Fjåk – the first bean-to-bar chocolate maker in Norway, located by the Hardangerfjord. Their bars are sold in several shops in Fjord Norway, and include delights such as milk chocolate and wild Norwegian mushroom, blueberry chocolate, and the exciting combination of reindeer moss and lingonberry! For the most exotic flavours, look for the Nordic collection.Trinitario is mainly cultivated in Central and South America, the Caribbean and Asia. These beans are a hybrid of the Criollo and Forastero trees. This variety represents 10%–15% of the global cocoa production. These beans have a floral, fruity flavour. The cocoa beans from Trinitario trees are classified as fine flavour cocoa. There are exceptions, however, such as Cameroonian cocoa beans, which are produced from Trinitario trees and classified as bulk cocoa beans. Well-known varieties are Carenero, Rio Caribe and Sur del Lago. A University of Oslo blog post points out that the recipe—even today—remains quite different. There's also different nutritional values between the products, which Kvikk Lunsj having a higher fat content and calorie count.