Hello, I'm Angelica!
After almost a decade of living in Europe, I noticed most people who eat chocolate know surprisingly little about cacao (provided that, yes, there are no cacao trees anywhere in Europe).
Through my work, I try to teach others about cacao, chocolate and traditional ways of eating and making chocolate which usually are different (and healthier) than the way chocolate is consumed in Europe.
I source ethical ingredients from Latin America and I carefully select materials to make sure people get exactly what they want and can get the perfect chocolate, from scratch.
I have studied chocolate for almost 8 years and I've attended many courses to learn more about the chemistry and art of tempering.
I started my mini chocolate factory in Oslo in 2016, and I've given chocolate courses in Mexico, the Netherlands, Iceland, and Norway :)
After almost a decade of living in Europe, I noticed most people who eat chocolate know surprisingly little about cacao (provided that, yes, there are no cacao trees anywhere in Europe).
Through my work, I try to teach others about cacao, chocolate and traditional ways of eating and making chocolate which usually are different (and healthier) than the way chocolate is consumed in Europe.
I source ethical ingredients from Latin America and I carefully select materials to make sure people get exactly what they want and can get the perfect chocolate, from scratch.
I have studied chocolate for almost 8 years and I've attended many courses to learn more about the chemistry and art of tempering.
I started my mini chocolate factory in Oslo in 2016, and I've given chocolate courses in Mexico, the Netherlands, Iceland, and Norway :)
