Transparency is particularly important to us in our product selection: This also includes a close exchange with the manufacturers. Our tasks include the traceability of the cocoa origin, whereby we attach particular importance to sustainability and ethics. The regular quality control of the chocolates is one of the most pleasant aspects of our work.

Meet Chocolate Tree aus Schottland

Alastair & Friederike Gower -  she is a German emigrant and studied mathematics, always had a passion for baking; he just wanted to make this world a better and more beautiful place - are:
'The Chocolate Tree' in Edinburgh (Scotland). Since 2012 they successfully create award-winning Craft Chocolate, connecting their customers with authentic transparency with the entire process and origin.

Gourmet chocolates, edible artworks of 'bean to bonbon' are made with ardour and devotion, while protecting biodiversity and rewarding farmers with a real bonus for their harvest of historic cocoa varieties. The ultra-premium cacaos come from Peru, Colombia, Venezuela and Madagascar. The true aromas are retained because the beans are fermented under the most careful conditions at the place of origin. The perfectionist approach to the chocolate production of 'The Chocolate Tree' lies in the dedicated roasting, grinding and conching of the cocoa. For the well-known alcoholic chocolates cocoa beans are put into the respective spirit, so they later taste intensively of whiskey, mezcal, pisco or rum.

Chocolate Tree only produce in small batches. Their range includes some puristic origin bars as well as bars with inclusions and alternatives to milk and cane sugar. 'The Chocolate Tree' has won several international chocolate awards and is considered one of the world's most passionate and best chocolate makers.

Meet Omnom aus Island

Omnom is a small batch, artisan chocolate maker based in Reykjavík, Iceland. It was founded by Kjartan Gíslason and Óskar Þórðarson in 2013.

As a chef, Kjartan was already familiar with dark chocolate from a single origin, so he started experimenting with flavours and textures that could be achieved in small scale batches.
He teamed up with his childhood friend Óskar and they started bringing the finest cacao beans from around the world to Iceland.
Omnom started as an experiment, a challenge, to see if they could truly understand chocolate and how to make it. Very early on in their experiments, they received positive feedback from their tastings of bean to bar chocolate.
In little to no time, they set up a small production lab inside a converted petrol station in Reykjavík.

Omnom’s mission is to make the best chocolate possible using the highest quality ingredients, lots of them of Icelandic origin.