Standout Chocolate Bar Varieties

It all starts with sourcing the best possible cacao. Swedish chocolatier Standout Chocolate wants to build long term relationships with passionate people who can provide us with exceptional cacao and who shares our strive for ecological, economical, and social sustainability.

Spruce Shoots: For this chocolate Standout Chocolate has used cacao from Öko Caribe in the Dominican Republic, which they have combined with spruce shoots hand-picked in the forests outside Högtorp Gård in Södermanland, Sweden. Spruce Shoots, harvested in Sweden, are traditionally used as a cure for depression after the long, dark winter period. Sit back and enjoy!
TASTING: wood, pine, bright, citrus
CACAO ORIGIN: Dominican Republic, Oko Caribe

Black Currant: For this chocolate Standout Chocolate has used cacao from Öko Caribe in the Dominican Republic, which they have combined with black currants from Finland. Black Currant, harvested in Finland, is traditionally used as a common garden plant. It's berries are eaten fresh or made into jam, jelly, or juice.
TASTING: tart, juice, sour, bright
CACAO ORIGIN: Dominican Republic, Oko Caribe

European Blueberry: For this chocolate, Standout has used cacao from Öko Caribe in the Dominican Republic, which they have combined with bilberries (a.k.a. European blueberries) hand-picked in the northern parts of Sweden. European Blueberries, also known as Bilberries, are traditionally eaten fresh or made into jam, pie, or blarbarssoppa; a bilberry soup served hot or cold.

Porcini: The Porcini mushroom marries extremely well with the Öko Caribe cacao (Dominican Republic) and adds a mild and natural hazelnut-like flavor and balanced umami notes. Fermentation: Wooden boxes 5-6 days Drying: Solar tunnels 10 days

Coconut: A creamy vegan chocolate with a rich coconut flavor and a balanced fruitiness. The organic coconut milk used in this bar is harvested in Sri Lanka and Philippines and is free from additives.

All Chocolate bars are made in Sweden