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Ein kleines, weißes Wunder mit Himbeeren, Dulse und viel Glücklichmacher
Raspberry white chocolate with Dulse Seaweed by Lofoten Seaweed and Craig Alibone
White Chocolate with Dulse & Raspberries
A little white miracle
Chocolate, raspberries and seaweed? How's that supposed to fit together? And how it fits together! The idea behind this combination is not new: it is about combining sweetness and saltiness into a harmonious whole. In this case, it is white chocolate with raspberries, handmade by the internationally award-winning patissier Craig Alibone from Bodø. The fine Dulse inclusions in the fruity-sweet chocolate are responsible for the salty note. Søl - as Dulse is called in Norwegian - with its salty nutty, but also slightly sweet taste is ideal for combining with the fruity raspberries and sweet chocolate.
Piece by piece Norway snack
If you want to do something good for yourself, treat yourself to a piece of chocolate from time to time. Or would you rather have a whole bar? And if it's chocolate, then it can be something really good: like the white chocolate with Dulse and raspberries. And by the way, the snacking becomes a bit healthy this way, too. The kelp used in chocolate is rich in vitamins A and C, iron, magnesium and potassium. Not least for this reason, a seaweed chocolate bar is also an ideal small gift for guests. Unfortunately, the pleasure usually comes to an end more quickly than the conversation that this extraordinary chocolate provides. Because once you've started, you can't really stop.
Lofoten Seaweed - healthy, good, sustainable
The combination of Seaweed and chocolate is not the only innovative idea that the two owners of "Lofoten Seaweed", Angelita Eriksen and Tamara Singer, had. The idea behind their startup, which they founded in 2016, is simple: Seaweed is a healthy and at the same time tasty food. Algae and seaweed have been used in Japanese cuisine for centuries. The Japanese have recognised that these underwater plants not only contain a wide variety of flavours - from sweet and salty to truffles - but are also rich in vitamins and minerals. Depending on the type of algae, calcium, magnesium, iron, zinc, vitamin B, vitamin A, vitamin E, vitamin C, vitamin K, vitamin B5 or phosphorus and potassium, but also trace elements such as copper, selenium, manganese and folic acid are contained in the underwater all-round talents. Also Omega 3 fatty acids and proteins. Off the coasts of the Lofoten Islands, a wide variety of seaweed varieties grow wild in large quantities and without any additional effort. And until 2016, nobody on the northern Norwegian islands had the idea of recovering this natural treasure. Until Tamara and Angelita began to harvest algae and seaweed, to dry them and to process them into their high-quality products.
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.