Swedish Bean-to-Bar Craft at Its Finest
Standout Chocolate is a Swedish chocolate maker producing bean-to-bar chocolate in its factory in Gothenburg. Every step of the process is handled with precision, curiosity, and deep respect for the natural character of cacao.
A Philosophy Built on Purity and Transparency
The core idea behind Standout Chocolate is that chocolate should be as pure and honest as possible. They work with few ingredients and clearly defined origins, allowing the natural character of each cacao bean to shine. Transparency applies to the ingredients, the farms, and the entire production process.
Pure Ingredients
Most chocolate bars are made from just two ingredients: organic cacao beans and organic cane sugar. In some cases, a small amount of organic cacao butter is added to further highlight the bean’s natural aromas.
Direct Contact With Cacao Farms
Standout Chocolate collaborates with small-scale cacao growers in India, Peru, Uganda, and the Philippines. While beans are purchased through partners that ensure quality and logistics, the team maintains direct contact with the farms themselves. This allows them to follow the cultivation closely, understand each origin, and ensure that the cacao is produced under fair working conditions and sustainable farming practices.
Every chocolate bar is marked with information about cacao variety, harvest, and origin – providing full traceability from bean to finished chocolate.
Craftsmanship – The Journey From Bean to Bar
Selection and Sorting
The process begins with hand-sorting raw cacao beans. Only the best beans move on to the next stage.
Careful Roasting
Roasting is a decisive step. Each origin requires its own temperature and timing to develop its optimal flavor profile.
Winnowing and Grinding
After roasting, the shells are removed. The beans are then ground into a fine cacao mass that continues to develop over many hours.
Conching – Deepening the Flavor
During conching, the chocolate is aerated and refined to achieve a smoother, rounder flavor. This stage releases the natural aromas and creates the chocolate’s silky texture.
Tempering and Molding
Once the flavor is balanced, the chocolate is tempered to achieve the right shine, snap, and texture. It is then poured into molds and cooled into finished bars.
Origins That Shape the Flavor
Standout Chocolate’s assortment reflects the diversity of cacao growing regions around the world. Fruity, floral, nutty, or deeply intense notes – each bar expresses the terroir and climate of its origin. It is a taste journey through different regions and growers, where each origin has its own identity.
Let It Melt – Part of the Experience
The company’s tasting philosophy highlights the importance of letting chocolate melt slowly in the mouth. When given time to release its aromas, the full spectrum of flavors emerges. Chewing the chocolate makes many of the subtle notes disappear.
Sustainability in Production and Packaging
Standout Chocolate works with organic raw materials, small-scale producers, and carefully considered packaging with a low environmental footprint. Sustainability is not an add-on; it is embedded in every part of the process.
Award-Winning Quality
With recognition from international competitions, Standout Chocolate has established itself as one of Sweden’s leading chocolate producers. The craftsmanship, clarity, and purity of flavor are appreciated by both judges and chocolate lovers around the world.
