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|Algae types:||Sweet Kombu|
Der bitter-süße Geschmack der dunklen Schokolade in perfekter Kombination mit der Salzigkeit und Süße der Sweet Kombu Algen
Dark Chocolate 64 % Manjari With Sweet Kombu from Lofoten Seaweed
Dark chocolate with sugar kelp
Come to the dark chocolate side of the seaweed...
Dark chocolate and seaweed? This combination may seem a bit strange at first, but if you take a closer look, you'll see the brilliant idea behind it: For where one would have suspected the opposites, the bitter-sweet dark chocolate in combination with the saltiness of the seaweed results in a harmonious whole. The basis of this ingenious sweet seduction is a dark Manjari chocolate from Valrhona, handmade by the internationally award-winning patissier Craig Alibone from Bodø. Sukkertare is a finely ground Sugar Kelp that is virtually invisible to the eye and mixed into the dark chocolate.
Sweeter the algae never taste
As the name suggests, the sugar kelp not only tastes salty, but also has a slightly sweet taste. Responsible for this is a substance called "mannitol", which the Sweet Kombu produces. This is why Sugar Kelp is ideal for combination with chocolate, but also for use in desserts or cakes. And by the way, snacking becomes really healthy: After all, Sukkertare has a high protein content and a low fat content and is also rich in magnesium. You can treat yourself to one or two pieces - maybe together with a glass of red wine. And of course such a bar of chocolate is also an excellent souvenir. Provided, of course, that you don't eat them yourself before...
Smart Superfood from smart women
Seaweed is mainly known from Japanese cuisine. No matter whether as a component of Sushi, Maki & Co. or as a central element of the Umami taste - the fifth taste alongside sweet, salty, sour and bitter. But also in our latitudes the advantages of seaweed are more and more recognized and used. No matter whether it's about the positive health aspects - after all, algae and seaweed are rich in vitamins and minerals - or whether it's about the culinary aspects: Because the underwater plants not only bring a healthy, salty touch to every dish, but - depending on the variety - aromas that range from sweet to spicy to truffle. In this way seaweed is proving to be more and more a smart superfood for culinary discerning people who also want to eat health-consciously. And it was precisely this trend that New Zealander Tamara Singer and Norwegian Angelita Erikson recognised when they founded their company "Lofoten Seaweed" in 2016. Angelita, who was born and raised in Lofoten, knows exactly where the wild marine plants on the coasts of the Lofoten Islands grow and when they are best to harvest. Tamara brings her Japanese mother's culinary knowledge of Seaweed's uses and flavours to the company. The result: tasty, sustainable and high-quality products with "wild harvested" Seaweed from Lofoten - from salt to soap to chocolate.
In 2016 the two friendly women Angelita Eriksen and Tamara Singer founded their startup Lofoten Seaweed. Their idea was to exploit the untapped potential of seaweed, which grows wild off the coasts of Lofoten - raw in its dried state and finely ground in culinary combinations with sea salt, chocolate and pasta, but also as an ingredient in beauty products.
Tamara & Angelita: The two founders
Angelita was born in a small fishing village in Lofoten. Where her father was already a fisherman. Thanks to him, she knows the Arctic waters and coasts off Lofoten like the back of her hand. In New Zealand, at the other end of the world, Tamara's Japanese mother had algae and seaweed on her menu almost every day. A physiotherapy education in Australia, ten years of friendship and numerous journeys later, the two women developed their seaweed products - from the perfect interplay of Angelita's knowledge of the sea and Tamara's know-how of Japanese algae cuisine.
From Seaweed to Superfood
All underwater plants are wild-harvested by Tamara and Angelita. They are harvested directly by hand where they grow wild in the rough, crystal clear waters off the north Norwegian coast of Lofoten. Each individual leaf is then carefully checked and sorted again in the "factory". Only then are seaweed and algae - depending on the species between 12 and 48 hours - dried in a specially developed drying room.
The products of Lofoten Seaweed
Lofoten Seaweed's range is based on the various algae and seaweed varieties in their original, dried form. Finely ground, the product Simply Seaweed contains an exciting four-pack mix of Arctic Nori, Dulse, Sugar Kelp and Winged Kelp. Particularly popular because how to use salt are the various salt products that are flavored with seaweed: There is the Truffle Seaweed Salt, which gets a surprising truffle taste from the fine Trøffeltang. Taresalt, which is mixed with dried and ground Winged Kelp and Sugar Kelp. The salt called Lofoten Umami delivers what it promises: Umami - that hearty, full-bodied, fifth taste. The basis for this is the finest Norwegian sea salt, which is mixed with dried, ground Sugar Kelp, Arctic Nori, Winged Kelp and Dulse as well as flakes from the Lofoten stockfish. Sesame, sugar and vinegar are added. The Seaweed Pasta is a must for every pasta fan. In addition to the salty specialities, the Lofoten Seaweed range also includes two chocolates: A white chocolate with raspberries and Dulse and a dark chocolate with Sugar Kelp. A salty-sweet highlight! Last but not least: The Lofoten Seaweed Soap, which is made from 100% organic ingredients from Norway by the manufacturer "Arctic Origins", which is also based in Lofoten in the city of Harstad.