Small scale, bean-to-bar chocolate making is a relatively new concept in the chocolate world. The broad definition of the bean-to-bar process is that the chocolate maker controls every step of the chocolate making process, from choosing and purchasing beans from cacao farmers, to creating and crafting their chocolate bars.
Chocolate makers who subscribe to the bean-to-bar model also have a strong ethos of maintaining quality, sustainability, traceability, social responsibility and transparency, as an integral part of their craft. The compelling nature of this kind of ethical, flavourful chocolate, has enticed many curious chocolate lovers to learn about, and become part of the growing global family of chocolate makers.
Chocolate makers can now be found in countries and communities which are not usually associated with high quality chocolate production. One such country is Iceland.
OmNom Chocolate 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 always had a fascination with making desserts and saw chocolate as being the pinnacle of what desserts are. The seeds were sown, and Kjartan’s learning, experimentation, and journey to becoming a chocolate maker begun.
OmNom now produce a unique range of small batch, single origin chocolate bars and bars made with inclusions. The company’s mission and vision is to be serious chocolate makers who produce bars that are fun and delicious. This statement of intent is reflected in every aspect of their offerings: from their iconic branding, packaging and bar molding, to their flavour combinations and ingredients used. Some of their bars with inclusions have an Icelandic twist and make use of local ingredients, such as: Lakkris + Sea Salt, and Black n’ Burnt Barley.
I spoke to Kjartan about how he got bitten by the chocolate making bug, and about how OmNom has become a multiple award winning chocolate maker. You can hear the interview by clicking on the play button below.