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A Taste of Norway
Chocolate with a view For a chocolate experience like no other, head to Norway’s scenic Geiranger and pop by the village’s sweet spot with the same name. Surrounded by stunning fjords and mountains, this little haven will treat not only your tastebuds, but all your senses at once. By Emma Rodin |
Photos: Geiranger Chocolate
‘Physio turned award-winning chocolate maker’ has a nice ring to it. It’s perhaps also the best way to describe Bengt Dahlberg, creative chocolate manager and founder of Geiranger Chocolate. A life-long lover of desserts and all things sweet, Dahlberg grew up helping his mother in the kitchen to make all sorts of bakes and cakes. “I’ve loved chocolate for as long as I can remember, so it’s fantastic to now be in a position where I create confectionary for a living,” he says. 96 |
Issue 142
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May 2022
You might not believe it, but a mere fourday crash course is the foundation of Dahlberg’s chocolate-making knowledge. However, that’s not a bad thing, but quite the opposite. “Because I’ve never been trained the classic way, I’ve had to think outside the box right from the start,” Dahlberg explains. This style of thinking comes through clear as day in his chocolate brand’s offering, which now includes close to 20 different
quality-made confectionaries. Inspired by the surrounding fjords and mountains, the idea is to mainly use ingredients that can be sourced locally, mixed with exciting and sometimes unexpected ones Dahlberg can find elsewhere. The good kind of different One of those ingredients is ‘brunost’ – a much-loved Norwegian brown cheese, which by some is regarded as a national treasure. Named Vesterås, the cheese-based chocolate is made by melting brown cheese and mixing it with supreme summer honey from local farm Haavardgarden. “In adding honey, the caramel taste of the cheese really comes out and delivers a distinct Norwegian taste that you might not expect,”
