Fjak crafts its small batch chocolate in the depths of Hardangerfjord in Norway. Making chocolate since 2015, it was only late 2017 that Agur and Siv officially launched Fjak. Those two years acted as the experimental stage, where Agur and Siv endeavoured on the pursuit of crafting great chocolate – from ethics to flavour – with the vision of making production scalable from the get go.
At the 2018 Academy of Chocolate awards, Fjak made a powerful first impression, winning Best Newcomer amongst other Gold, Silver and Bronze awards. Inspired by Nordic flavours and culture, Fjak
Bejofo Estate is owned by Bertil Akesson – the man behind Akesson's chocolate. This estate lies in the Sambirano Valley of Madagascar, an island that is well known for its vanilla. Its cacao, on the other hand, is somewhat lesser known. But in the chocolate industry, it is one of the most alluring origins for fine-flavour cacao and chocolate.
On tasting, we picked up notes of coffee and cardamom amongst a fruity, juicy acidity. This fruitiness is typical of Madagascan chocolate. The creaminess of the chocolate seems to be Fjak’s style, which leads to a clean finish.