Black Licorice, Chocolate and other foods to love

Spring is time to test out new Entertaining treats for your Cheese and Pate Boards!

noreply@blogger.com (Katja) — Thu, 21 Mar 2019 19:48:00 +0000

I have written about goat cheese before, every country has a specialty and usually ancient method of making goat cheese. Most traditional recipes I have come across made it by accident by storing the milk in the bags made of the animal's skin or organs in order to transport it for nomadic journeys. Then, natures rennet, heat, time and fate turned it and someone brave and hungry discovered it was food. haha, the original 'hipster' could have been our ancestor the caveperson.

All our Goats Cheese here

Gjetost or geitost, are spelling variants of goat cheese which made in this cooked whey style is also called brunost or brown cheese. "Brown cheese" would be considered a slang or pet name for the cheese. It's really not hard once you think about it goat (gjet or geit), brown (brun) and cheese (ost).

I was always accustomed to eating brown cheese or salami on toast for breakfast as a kid. Now there are recipes using brunost in every food course you can imagine. Here is a recipe to sweetly end a meal.

RECIPE TINE or Synnove Norwegian Goat Cheese Ice cream.

Per Wiki "Boiling down whey to create a soft, brown spread (such as the Norwegian prim and Swedish messmör) has been common in the Scandinavian countries since time immemorial. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C. is a type of cheese probably brunost."

Goat Cheeses selection here

Creamy Dutch Goat Cheese wedge

BEEMSTER PREMIUM GOAT CHEESE Some of our Beemster farmers also raise goats! Grazing on the same canal-lined pastures as our cows, Beemster goats produce a similarly rich, creamy milk. This is a great introduction to goat cheese—even people who think they don't like goat cheese fall in love with Beemster's! A pale ivory interior and smooth, semi-soft texture deliver a refreshing, sweet, full-flavored experience!

INGREDIENTS: Pasteurized goat's milk, salt, cheese culture, microbial rennet. Contains milk.

I was looking around for a great photo of a cheeseboard using goat cheese and I ran into this photo by Meeta K. Wolff Photography. I love it, simple as it may be compared to my overdoing it on my own cheese or licorice boards as you may have noticed. I think anyone who had a chance to sample goat cheese from this would fall in love, and stay in love. Customers, neighbors, delivery drivers, someone's sister's dog. everyone.

Norwegian Goat Cheese at Marina Market
Adding a fresh element like fruit or vegetables to your cheeseboard is always a nice contrast. Fermented items like olives, pickles and the like also always enhance the fatty creaminess of the cheese.

To the Left is a really nice short video about the history of geitost and how Brown cheese is made and enjoyed in Norway. The video was produced by Viking Cruises - one of my favorite Youtube channels for so many beautiful and delicious reasons :) I haven't been on a cruise so I can't attest to that, yet.. maybe someday :) I do know goats though.. so cute!

Spring is a great time to test out new treats for summer entertaining. Cheeseboards are a good solution for serving many people with a nice variety of items without breaking the budget.

Buy Assorted crackers for Cheese here

Pate selection to buy

Partners crackers are a really nice option to add the crunch you need when you are eating softer proteins like cheese or pate. There are links at the end for other crackers and crispbreads that pair just right with cheeses from our dairy department and the Shaller and Weber pates or even 'just' butter!

Watch Chef Claire Robinson shows how to make a pate board.

If you are interested in learning about Pate, or already know what a treat it is, we have the comprehensive selection of American made, European style Schaller and Weber pate. We proudly have the largest year-round selection of Schaller and Weber pate in the Pacific Northwest. Schaller and Weber pate is considered a perishable product and is therefore kept and or shipped either refrigerated or frozen.

We also carry the French Henaff Depuis brand of tinned shelf stable pate. In this Youtube video, The French Chef Yvan Cadiou Chef Yvan Cadiou uses a whole can of Henaff pate, bakes it, and calls it a 'burger'! Whoa...

Here are links to purchase items used in the videos not linked above, that we carry:
Cheese Slicers
Fruit Jam and Jellies

Quince Products
Crispbread
Crackers
Sour Cherries

Butters from around the World here

Pickled pattypan squashes

Nordic Foods WSJ article- me (Andrea), Marcus Samulelsson! (circa 2011) & Brown Cheese

noreply@blogger.com (Katja) — Thu, 21 Mar 2019 15:43:00 +0000

The WSJ article below was written by J. S. Marcus, a stringer

(freelance) calling from Berlin, Germany.

Most of the time when reporters from International award-winning papers call me for comment, I hang up. This time I was intrigued that he wanted to talk gjetost which is Norwegian goat milk (whey) that has been basically cooked down into a thick, caramel 'cheese'. So, of course, I said 'yep, sure, you betcha'. Ok, I do not speak like that. But I did agree and the above 3 pages are etched in history.

All our Goats Cheese here

In this instance, gjetost or geitost, spelling variants of goat cheese are defined as brunost or brown cheese. It's really not hard once you think about it goat (gjet or geit), brown (brun) and cheese (ost).

RECIPE TINE or Synnove Norwegian Goat Cheese Ice cream.

Goat Cheeses selection here

Below on the right is a video about the history of and how Brown cheese is made and enjoyed in Norway. The video was produced by Viking Cruises - one of my favorite Youtube channels for so many beautiful and delicious reasons :)

Creamy Dutch Goat Cheese wedge

INGREDIENTS: Pasteurized goat's milk, salt, cheese culture, microbial rennet. Contains milk.

How the reporter came to call me out of the blue remains a complete mystery. It wasn't until the article came out that I learned that our little pocket of Washington state was somehow home to many, many people who had been quoted in the Wall Street Journal. Customers, neighbors, delivery drivers, someone's sister's dog. everyone.

Norwegian Goat Cheese at Marina Market

This was a thrilling moment for us at the shop. If I find the photo of us with me holding up the article with Chef Marcus at a book signing in NYC a several of years later at one of his book signings, I will post it here as an edit :)

*DUTCH BEEMSTER PREMIUM GOAT CHEESE

Spring is a great time to test out new treats for summer entertaining.

Partners crackers are a really nice option for cheeses from our dairy department Shaller & Weber pates and even 'just' butter!

Buy Assorted crackers for Cheese here

Pate selection to buy

Butters from around the World here

If you are interested in Pate, we have the comprehensive selection of American made, European style Schaller & Weber pate. We proudly have the largest year-round selection of Schaller & Weber pate in the Pacific Northwest. S&W is considered a perishable product and is therefore kept and or shipped either refrigerated or frozen.

We also carry the French Henaff Depuis brand of tinned shelf stable pate. In this Youtube video French Chef Yvan Cadiou Chef Yvan Cadiou uses a whole can of Henaff pate, bakes it, and calls it a 'burger'! Whoa...

Got Licorice! Logo Creative Commons copyright since 2008

noreply@blogger.com (Katja) — Thu, 14 Mar 2019 19:38:00 +0000

Fazer Tyrkisk Peber salmiak hard candy & salmon recipe.

noreply@blogger.com (Katja) — Sat, 02 Mar 2019 17:08:00 +0000

FAZER TYRKISK PEBER Feisty Tyrkisk Peber has been stealing the hearts of salty liquorice lovers since 1977. The salty liquorice crust of Tyrskisk Peber Original sweets reveals peppery salty liquorice powder. The feisty salty liquorice sweets are one of Fazer's most popular classics – around the world!

Fazer Salmiak filled hard candy Lactose-Free Gluten-Free Vegetarian INGREDIENTS:Sugar, glucose syrup, ammonium chloride, liquorice extract, salt, flavorings, vegetable oil (rapeseed), color (E153).

Grilled Pepper Salmon

1 salmon fillet

2 tbsp teriyaki sauce

15 Tyrkisk Peber candy

salt and black pepper

Sauce:

1 orange, peeled and cut into small blocks

2 tbsp teriyaki sauce

1 lemon, juiced

Do like this

1) Marinate the fillet in teriyaki sauce. Crush candies in a mortar and sprinkle onto salmon. Season the salmon with black pepper and grill or broil.

2) Mix the ingredients of the sauce and pour the sauce over the salmon. Decorate with small mint leaves and orange pieces.

If you want to try something else on the grill, this summer's Tyrkisk Peber grill recipes are right for you. This recipe tells you how to make peppercorn salmon. The recipe comes from Iceland. https://www.fazer.fi/tuotteet-ja-asiakaspalvelu/tuotemerkit/tyrkisk-peber/grillattu-turkinpippurilohi/

You Tube= how Tyrkisk Peber candy is made. Have you been wondering how to make Turks? Watch the video, and see how Tyrkisk Peber sweets are made every year for 1.3 million pounds Fazer's Lappeenranta confectionery factory produces 1.3 million kilos of Tyrkisk Peber sweets annually! The entire line spins with only three people. One takes care of the preparation of the candy mass, and the other controls the formatting of candy, and the third is to ensure that packaging is going smoothy. Approximately 420 million Tyrkisk Peber candies are produced every year. It means about 16 candies for everyone in Finland, Denmark, Sweden and Norway.

Lefse, lefse, lefse & herring, herring, herring and some cheese please!

noreply@blogger.com (Katja) — Fri, 01 Mar 2019 05:16:00 +0000

Vestlands Original dried Lefse just in from Norway

“The Original” dried Vestlands lefse by Rieber & Sons
The Vestland region, in Western Norway, is the namesake for Rieber & Sons dried wheat based lefse. Still manufactured in Bergen, the regions largest city. Original lefse was not made with potatoes. In the early 19th century during the Napoleonic Wars, the British Navy blocked the seas around Norway- and the grain entering from Denmark- wartime famine ensued. Despite earlier resistance, the Parsonage potato gardens fed the masses. When people saw how potatoes readily grew in the Nordic climate the love affair with the nutritious vegetable began. The love of potatoes was reinforced when Norwegians immigrated due to extreme poverty in the early 1800s to The United States and Ireland where potatoes were grown and was an ample source for a homeland favorite, lefse.

Vestlandslefsa is made after a good, old recipe from Hardanger that goes back to the year 1630. It was Inger Bø who started the lee adventure at home in the basement at Os in the 1950s and Vestlandslefsa is still baked after the same recipe.

The dried lefse sheets are dipped or rinsed in water and then placed in or under a dampened towel. Some enthusiasts say that dipping the lefse in salted or seawater enhances the flavor. In any case, the dry lefse regains its bread-like texture in about 20 minutes. You can fill the lefse with eggs, pickled herring or sweets like cinnamon & sugar or chocolate spreads, whatever you feel like.

Here are the only YouTube videos about Vestlands dried lefse we could find, so you have visual aids in how to prepare this yummy treat! https://www.youtube.com/watch?v=yJTmW-J4WdI 5:21 min

A reversed visual Vestlands rap video https://www.youtube.com/watch?v=1y1KXEqFypY&t=16s 3:25 min

Among the many kinds of pickled herring that have just docked are - ABBA Breakfast herring with onions.

One of the Swedish people's absolute favorites. Balanced, pure taste with spring onions, yellow onions, mild pepper and beautiful lingonberries.

SILL (herring) in pieces, sugar, onions (11%), vinegar, salt, lingonberries

Abba herring pieces in mustard sauce is made from sweet Swedish mustard and decorated with whole mustard seeds. The mustard sauce is tasty but still mild and is one of our absolute bestsellers. Serve the mustard sauce on a slice of good bread, or why not test the herring in a lefse wrap!

Ingredients: SILL in chunks, sugar, water, rapeseed oil, mustard (water, ground mustard seed, sugar, vinegar, salt, spices (eg coriander, cinnamon)), salt, vinegar, mustard seeds, thickener (xanthan gum), preservative (sodium benzoate, thickener (xanthan gum), preservative (sodium benzoate, potassium sorbate) , dyes (E150c, beta-carotene).

Synnøve Gulost

Yes, more cheese please

Synnøve Gulost is a mild and good yellow cheese, and the family cheese in front of some. It is soft and has a mild, aromatic and slightly acidic taste. The cheese is a classic on the pizza and bread slice, but is just as natural in pasta dishes, pies, soups and sauces.

Taste: Mild aromatic and weakly sour taste

The sliced cheese is packed in a protective atmosphere.

Paul Hollywoods Blackcurrant and Licorice Swiss roll

noreply@blogger.com (Katja) — Thu, 28 Feb 2019 19:32:00 +0000

Blackcurrant and Licorice Swiss roll

Paul Hollywoods Licorice roll

Inspired by Japanese deco rolls, Paul uses different colored cake batters to make a patterned Swiss roll.

Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer.

By Paul Hollywood
From The Great British Bake Off

Ingredients for the decorative sponge paste
70g/2½oz unsalted butter softened
70g/2½oz icing sugar
2 free-range egg whites
80g/3oz plain flour sifted
1 tsp licorice essence
½-1 tsp black food coloring paste

For the sponge
3 large free-range eggs, at room temperature
75g/2½oz caster sugar, plus extra for sprinkling
75g/2½oz self-raising flour

For the filling
75g/2½oz butter softened
225g/8oz icing sugar
1 tbsp milk
½ tsp licorice essence
200g/7oz blackcurrant jam

Method
Preheat the oven to 200C (180C fan)/400F/Gas 6. Grease and line a Swiss roll tin with baking parchment.

For the decorative sponge paste, cream the butter and icing sugar together until light and fluffy and then gradually add the egg whites, beating continuously. Fold in the flour then add the licorice essence and food coloring paste and beat until the mixture is black. Spoon into a piping bag fitted with a plain piping nozzle and pipe six diagonal lines across the tin. Refrigerate the tin while you make the plain cake batter.

For the sponge, put the eggs and caster sugar into a large bowl and whisk with a hand-held electric mixer until the mixture is light and frothy and leaves a trail when the whisk is removed. Sift the flour over the mixture and carefully fold in using a large metal spoon or rubber spatula.

Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the sponge is golden brown and starting to shrink away from the sides of the tin.

Lay two sheets of parchment paper (cut a little larger than the size of the tin) on a work surface and sprinkle one with caster sugar. As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper. Lay the other sheet of paper over the striped top and flip over, so that the black lines are underneath. Set aside to cool.

For the filling, beat the butter, icing sugar, milk and licorice essence in a bowl until smooth.

Once cooled, discard the sugared paper, trim the edges of the sponge with a sharp knife and score a line across the sponge 2cm/1in in from one of the short edges. Spread an even layer of the buttercream over the sponge.

Spread an even layer of jam over the buttercream. Roll up the Swiss roll firmly starting at the scored end and using the paper to help you.

Buy Licorice Powder here

Buy For the Love of Licorice Cookbook here

West Sound Home and Garden article about the Licorice Shrine!

noreply@blogger.com (Katja) — Wed, 27 Feb 2019 19:00:00 +0000

West Sound Home and Garden article about the Licorice Shrine!

From West Sound Home and Garden Magazine.

Herring with mustard, dill and potatoes is a Scandinavian favorite. This one has an unusual kick of curry powder. Herring Recipe

noreply@blogger.com (Katja) — Tue, 26 Feb 2019 19:55:00 +0000

Herring with dill and mustard potato salad By Simon Rimmer

Herring with mustard, dill, and potatoes is a Scandinavian favorite. This one has an unusual kick of curry powder.

Ingredients

For the herring

3½ fl oz water

2 limes, juice only

3½ fl oz white wine

1 tsp white peppercorns

2 bay leaves

1 tbsp white wine vinegar

1 tsp salt

4 3½ oz herring fillets

For the potato salad

9oz cooked new potatoes

3½ fl oz mayonnaise

1 tbsp chopped fresh dill

1 tbsp wholegrain mustard

½ lemon, juice only

½ tsp curry paste

salt and freshly ground black pepper

To serve

3 sprigs fresh dill

lemon wedges

Preparation method

Herring- bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.

Potato salad- cut the cooked potatoes in half and place into a large bowl.

In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt, and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat.

Drain the fish, place it on top of the potato salad. Garnish with more dill and lemon wedges.

If you prefer, Marina Market has a huge selection of canned or tinned herring
as well as a large selection of refrigerated herring products all year round.

Truffle sea salt and dried parmesan seasoning, Sabatino Truffle Zest seasoning and a RECIPE for Truffled Mashed Potatoes

noreply@blogger.com (Katja) — Mon, 25 Feb 2019 20:39:00 +0000

This truffle sea salt and dried parmesan seasoning from Italy is amazing and one of our best selling Italian items.

I make these delicious truffled potatoes fairly often. The recipe is simple, boil whatever potatoes you have on hand and then mash them with a bit of European unsalted butter. Then add in a pinch of this magic Truffle, salt and cheese mixture and 'Bam' you will be doing a happy dance!

But wait there is more to the recipe story after I began to experiment a bit.

I have Dutch Heritage in my family, I grew up eating mashed veg of all kinds, not just potatoes. So in keeping with that food tradition, I began adding cooked cauliflower and other vegs to these potatoes. Mostly to reduce the carb count, but it is still a fact that I will 'orange' it up sometimes when the mood strikes me by add in carrots or sweet potatoes.

I like to add a few dashes (pinches?) of this Sabatino Truffle Zest which is salt-free so I can increase the depth of flavor without additional salt. Ingredients: Natural flavor, carob powder, salt, black summer truffle, flavors.

BOERENKOOL STAMPPOT (KALE HASH)
Recipe by PanNan of the Jamie Oliver section of Genius Kitchen

Here is a guideline recipe for the 'original' version of potato veg mash, which can be modified in dozens of ways to make it suitable for your diet and lifestyle.

READY IN: 45mins SERVES: 4
UNITS: US
INGREDIENTS:
3 lbs potatoes
2 onions
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1 lb smoked sausage
1⁄2 cup milk
2 tablespoons European butter

DIRECTIONS
Peel and dice potatoes and onions.
Clean, trim and slice kale.
Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3-quart pan.
Cover and boil gently for about 25 minutes.
Meanwhile, steam the smoked sausage for the same amount of time and slice.
Remove the bay leaf, drain the vegetables, and mash them.
Add milk and butter.
Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.

Knorr Star and ABC Noodle Suppenlieb soup mixes

noreply@blogger.com (Katja) — Sun, 24 Feb 2019 23:10:00 +0000

KNORR STERNCHEN SUPPE STAR NOODLE SOUP MIX.

Knorr Star Noodle Soup Mix

This fun soup is easy to make, simply add the mix to your soup pot along with 4 cups of water. Stir and bring to a boil, then simmer for 5 minutes.

This is good with Bavarian Meats Knackwurst cut up in the soup.

A 108g package makes 4 portions of soup.

Knorr ABC Noodle Soup Mix

Purchase KNORR STERNCHEN SUPPE STAR NOODLE SOUP MIX here

KNORR BUCHSTABEN SUPPE ALPHABET NOODLE SOUP MIX: Just add 4 cups (1 liter) of boiling water and let boil on low heat for 5 minutes.

One 104g package makes 4 cups. Ingredients: 82% semolina noodles, iodized salt, mononatrium gulumat, dinatrium guanylate, dinatrium inosinat, vegetable fat, yeast extradct, vegetable (carrots, celery, onions), aroma, chives. Made in Germany.

Purchase KNORR BUCHSTABEN SUPPE ALPHABET NOODLE SOUP MIX here.

Tine Nokkel ost cheese from Norway

noreply@blogger.com (Katja) — Fri, 15 Feb 2019 19:30:00 +0000

Purchase TINE Nokkelost here, it is one of the most popular cheeses in Norway. It is a 45% fat cheese so it is very creamy. The addition of cumin and cloves spread throughout the cheese take it to a level of brilliance that makes it addictive. It is great as a snack and makes an over the top grilled cheese sandwich.

TINE Nokkel Ost Cheese from Norway Nokkel Ost

Years ago when trade between countries was paid for in goods Norway accepted Leiden cheese from Holland in exchange for Norwegian timber. When this practice stopped Norwegian palates raised their voices until Tine began producing a similar, but higher fat content cheese that is today's Nokkelost.

Nokkelost, in fact, translates as 'Key Cheese" which is the symbol on the gates of the city of Leiden in Holland where that cheese is made.
Leyden or Leiden cheese is dryer and stronger in flavor.

This cheese is extremely rare in the States. There is a Washington State dairy that makes a version which is good but very different from the Tine brand. Yancey's in the US also makes a version of Nokkelost. For us, it was a very hard sell as our customers (and us) prefer the original taste of Tine Nokkelost.
you can Purchase Nokkel ost cheese from Norway here

TINE NOKKEL OST

Tine Nokkelost is a semi-solid white cheese with a spicy taste of eating cream and cloves, and a slightly acidic flavor. Nokkel Ost by TINE has a long tradition and has been produced in Norway since the 1860s, where the model was the two Dutch kinds of cheese - Leiden cheese and Nagel Kaas. Tine Nokkel is great on bread, in salads, soups, cheese pies or Mexican dishes. We only sell real Norwegian Nokkel Ost.

Freia Chocolate Salt Licorice Sauce for Ice cream and just eating! Salt Licorice Syrup In stock !

noreply@blogger.com (Katja) — Tue, 08 Jan 2019 21:00:00 +0000

Freia Salt Licorice Sauce Salt licorice sauce for ice cream and desserts The taste of this sauce is smooth like a melted licorice caramel. The salt is not strong, you can see it's at the end of the ingredient list. It rounds out the flavor of licorice much like salt does when paired with a nice chocolate.

Freia Salt Licorice Topping

Freia Salt Licorice Sauce

Freia Salt Licorice Syrup

Ingredients: Glucose syrup, sugar, water, licorice extract, vegetable oil, pectin, salt, calcium sorbate, aroma.

FREIA chocolate began in 1889 in a small backyard factory in what was then a rural area of Oslo, Norway. The name FREIA is derived from Frøya, the Nordic goddess of love and fertility. Over more than a century, the FREIA brand has become one of Norway’s most familiar and well-regarded

I think there might be an Adult experiment in the future with this.. Licorice Martini anyone?

Thrive Algae Oil and Oliebollen are a match made in a Health food store! And wait Roasted Celeriac Root- what!

noreply@blogger.com (Katja) — Thu, 01 Nov 2018 20:32:00 +0000

Anyone enjoy yummy Oliebollen? It's a Dutch Food typically eaten on New Years to celebrate the future year.

Thrive Algae oil is amazing, it has a super high smoke point and it's taste-free so you can use it in any application. It is the highest oil in monosaturated fat so it is actually a healthy choice! And is make frying crispy food a snap!

If you if choose to fry them in Thrive Algae Oil with 75% less saturated fat than olive oil and avocado oil you can almost claim that they are a health food!

https://www.convenientorganic.com/

Best priced Natural Foods online: Deals you don’t want to miss www.ConvenientOrganic.com

You can Buy Oliebollen Mix here

Celery Root

Some other yummy items at the shop

So today is Thanksgiving in the US. I am making celery root or Celeriac (Apium graveolens var. rapaceum), also called turnip-rooted celery, celery root, or knob celery. After doing a little online research I ran across a blog called Morsels and Sauces which had a recipe for roasted celeriac. The amazing part of the recipe she adapted is that it is from a cookbook from the London Restaurant Ottolenghi from there I have 3 of my favorite cookbooks! The recipe she adapted was from the NOPI cookbook. For my purposes, I did not follow the recipe exactly. I used the Thrive Algae Oil instead of the olive oil and I think I am roasting about 12 bulbs of celeriac for the suggested 3 hours. I was pretty pleased to realize I could roast the root and then peel it after it cooled because peeling these buggers is a nightmare. My Greene on Greens cookbook also suggested roasting as a method, which is what led me to search the net. Bert Greene, you are the Man!

Fig Fennel & Almond by Theo Chocolate

noreply@blogger.com (Unknown) — Wed, 05 Sep 2018 21:30:00 +0000

Well, today I found a new friend, the Fig Fennel & Almond bar by Theo. I love to try new Theo Bars because they seem to think up truly new flavor combinations with some amazing results. I can still remember the first time I tried their Bread and Chocolate Bar. I was certainly shocked when I read the ingredients and found "French Bread" and pleasantly surprised at how good two of my favorite foods tasted when blended together.

And this new bar is no exception to my feelings about Theo. 65% cocoa is right where I like to be, and the 100% certified organic, high-quality ingredients are unmistakable. I love biting into this bar because it has some serious meat to it, and the slightly tart flavor of the figs is a thrill. The almonds are somewhat of an innocent bystander in all of this, but add a nice third texture to round out this bar.

I wouldn't call it smooth because of this mix of textures, but I would certainly call it powerful, satisfying, and exquisitely sinful. OK, OK...so I like chocolate a lot, but wow, to come up with a new flavor in a supersaturated market really impresses me. The Fig Fennel and Almond Bar finish nicely with a combination of tangy fruit, deep chocolate, and the slightly bitter note added by the almonds. And then you get to pick the residual almonds out of your teeth with your tongue, keeping your mind afloat in the afterglow of great chocolate.

RECIPE TINE or Synnove Norwegian Goat Cheese Ice cream

noreply@blogger.com (Katja) — Sat, 28 Jul 2018 19:49:00 +0000

TINE or Synnove Norwegian Goat Cheese GUDBRANDSDAL Ost

A well-known and beloved brunost (brown cheese) with long-standing traditions and the most popular of our brunosts. Made from a unique blend of the finest Norwegian cow’s and goat’s milk as well as cow’s cream, it has a rich caramel taste with a slight hint of sharpness. TINE Gudbrandsdalen is well suited for use on bread, crispbread, and waffles. It is also perfect for cooking, for example, in a baked apple.

INGREDIENTS
Sweet rennet whey, pasteurized goat’s milk (144 g in 100 g cheese), cream and pasteurized cow’s milk. pie, muffins, cookies or in an ice cream sauce.

TINE Goat Cheese Ice cream
1 gelatine sheet
250 ml whole milk
300 ml double cream
2 vanilla pods
220 g TINE Gudbrandsdalost, grated
100 g sugar
5 egg yolks

HERE IS HOW YOU DO IT
Leave the gelatine sheet to soften in cold water for about 5-10 minutes. Part the vanilla pods and scrape out the seeds. Put them in a saucepan together with the milk and cream. Heat the contents but do not allow to boil, then take off the heat. Add the grated Brunost to the saucepan and melt it into the cream/milk blend. Leave this to cool to around 60°C. Whisk together the sugar and the egg yolks until fluffy, then add the Brunost blend from the saucepan, gently stirring until mixed. Gently heat, allowing to thicken but not boil and remove from the heat. Press the water out of the gelatine sheet and add to the ice cream mix, stirring gently until dissolved. Place the mix into a large bowl and chill in the fridge, stirring intermittently. Once chilled, freeze the ice cream in an ice cream maker until it reaches about -6°C. Then remove from the machine and place in a tub and into the freezer.

If you do not have an ice cream machine, you can freeze the mix in your freezer. However, it is important to regularly remove it from the freezer and stir well, to avoid ice crystals forming. Leave to stand in the fridge for 30 minutes before serving.

If you are really into Norwegian style brown goat cheese we have a good deal on the 2.5kg

Abba Kalles creamed Caviar, Abba Swedish cod roe and tomato in a toothpaste tube

noreply@blogger.com (Katja) — Wed, 18 Jul 2018 20:15:00 +0000

Buy Kalles caviar in a tube here.

Creamed cod roe is an interesting product. The cod eggs are mixed with potato and a little tomat (tomato) paste and sometimes dill. The mixture is marketed in a 'toothpaste' style tube which is ingenious as it is thrifty -you use all of the product and you can control how much you use. If you like a briny taste I think you would enjoy this since it is mixed with the potato and tomato the taste is not the same as with plain brined caviar, the sacs have all been blended so there is no crunch. In the photo, the cracker has mayo (also from a tube) covered with sliced egg and then a squiggle of caviar to decorate and enhance to taste of the egg. Really good brands of creamed caviar are Abba's Kalles caviar, Norway's Mills caviar, and Larsen's Danish creamed caviar.

If cod roe is not your thing you can also get Abba mackerel and tomato or Abba salmon pate in a tube. And crab and tuna also come in tubes and are great for taking on road trips or camping.

Buy crispbreads here.

I prefer eating this on the dark sliced European style rye bread I talked about yesterday or on a bit of Crispbread.

Seen here Crisp Bread has been around since the Viking exploration and was a staple of their diet.

Crispbread in Swedish: knäckebröd, spisbröd, hårdbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä is a flat and dry Nordic type of bread or cracker, containing mostly rye flour.

Crispbread is a staple at the store where we enjoy pieces of it covered with peanut butter. High protein high fiber a perfect snack! An interesting fact about knackebrod: If you have never seen the bread, they are bigger than a dinner plate and have a 2" hole in the center. There are about 12 rounds in a package. There are serving pieces for them that consist of a large wood disk with a cylinder in the middle that you use to hold the bread in place. Kind of how those stand-alone paper towel stands keep the bread upright. But originally the holes were made for a pole and the crispbread was stored above head level in the kitchen so they would stay dry and mice couldn't get to them.

This is a super funny video

Following is a caviar eating lesson!

What is hardtack? also know as Knackebrod, Knekkebrod or Crispbread- Plus Swedish Crackerbread recipes

noreply@blogger.com (Katja) — Sun, 15 Jul 2018 20:00:00 +0000

BUY AND ENJOY CRISPBREADS HERE
1863 SPECIFICATIONS FOR CRISPBREAD PROVISIONS
Assistant Commissary General of Subsistence - Lt. Col. C.L. Kilburn - Notes on Preparing Stores for the United States Army and on the Care of the Same, etc, with a few rules for Detecting Adulterations - Printed 1863
Under Hard Bread
Should be made of best quality of superfine, or what is usually known as extra superfine flour; or better, of extra and extra superfine, (half and a half). Hard bread should be white, crisp, light and exhibit a flaky appearance when broken. If tough, solid and compact, is evident the fault is either in the stock, manufacture or baking; it should not present the appearance of dried paste. If tough and pasty, it is probably manufactured from grown wheat or Spring wheat of an inferior kind. In all cases, it should be thoroughly cooled and dried before packing. Kiln drying, where practicable, for long voyages, is particularly desirable; but if really and thoroughly dried in the oven, hard bread will keep just as well and its flavor is not destroyed. To make good hard bread, it is essential to employ steam; hand work will not do.

Leksand Hand Made Knacke Brod

The dough should be mixed as dry as possible; this is, in fact, very essential, and too much stress cannot be placed on it. Good stock, dry mixed, and thoroughly baked, (not dried or scalded) will necessarily give good hard bread. If salt is to be used, it should be mixed with the water used to mix the dough. Both salt and water should be clean. Bread put up with the preceding requirements should keep a year; but as a usual thing, our best bread as now made for army use will keep only about three months. Good, bread, packed closely and compactly should not weigh, net, per barrel, more than 70 or 80 pounds; should it be heavier than 80 it indicates too much moisture. The thickness of the biscuit is important; it should not be so thick as to prevent proper drying, or so thin as to crumble in transportation. The quality of stock used for hard bread can be partially told by rules mentioned in the article 'Flour,' as far as they apply. The term 'sprung' is frequently used by bakers, by which is meant raised or flaky bread, indicating strong flour and sound stock. The cupidity of the contracting baker induces him to pack his bread as soon as it comes out of the oven, and before the moisture has been completely expelled by drying. Bread of this kind hangs on breaking; it will also be soft to the pressure of the fingernail when broken, whereas it should be crisp and brittle.
The packages should be thoroughly seasoned, (of wood imparting no taste or odor to the bread,) and reasonably tight. The usual method now adopted is to pack 50 pounds net, in basswood boxes, (sides, top, and bottom 1/2 inch, ends 5/8 of an inch,) and of dimensions corresponding with the cutters used, and strapped at each end with light iron or wood. The bread should be packed on its edge compactly, so as not to shake.
Bread thoroughly baked, kiln dried, and packed in spirit casks, will keep a long time but it is an expensive method. If bread contains weevils or is moldy, expose to the sun on paulins, and before re-packing it, rinse the barrel with whiskey.

Leksands Mini Knacke Brod

Army Hardtack Recipe

Ingredients:
4 cups flour (preferably whole wheat)
4 teaspoons salt
Water (about 2 cups)

Pre-heat oven to 375° F

Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan.

Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken but as they dry, they harden and assume the consistency of a fired brick.

Leksands Knacke Brod Tin keeps Crispbread fresh

Swedish Hardtack
1 cup water
3 tbsp. vegetable oil
3 tbsp. honey
3 cups rye flour (or 1 1/2 cups rye & 1 1/2 cups whole wheat flour)
1 1/2 tbsp. brewer's yeast (optional)
1/4 tsp. salt

Mix liquids together. In a separate bowl, mix dry ingredients. Combine the mixtures, stirring to moisten throughout. Form a ball. On a floured surface, flatten the dough, and roll out thinly. Cut into squares and prick each cracker with the tines of a fork a couple of times. Transfer to lightly greased baking sheets.

Bake at 425° F for around 8 minutes, checking to be sure not to over-brown. It is best served warm.

Simple Recipes

Use one part water to six parts flour. Mix in salt. Roll the dough flat and score into cracker shapes. Bake for 20-25 minutes at 400° F and let it cool until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.

A cup of water
2 cups of flour
6 pinches of salt
Mix flour, water, and salt into a stiff dough kneading it several times. Spread dough ½ inch thick onto a baking sheet and slice into 3 1/2 by 3 1/2 inch squares. Poke holes in the dough, four lines of four holes across and four down. Bake for ½ hour at 400.° F. Remove from the oven, cut the dough into 3-inch squares. Turn dough over, return it to the oven, and bake for another ½ hour. Turn the oven off, leaving the oven door closed. Leave the hardtack in the oven until it is cool.
From http://kenanderson.net/hardtack/recipes.html

TORO Gluten Free Knekkebrod Mix

knäckebröd lesson

History of Swedish Knäckebröd (Cracker bread) Crisp bread and yummy Bolletje Finnish style Sesame rounds

noreply@blogger.com (Katja) — Sat, 14 Jul 2018 20:22:00 +0000

BUY Swedish hardtack and round cracker bread (knackebrod) here.

Crispbread (Swedish: knäckebröd, spisbröd, hårdbröd, Danish: knækbrød, Norwegian: knekkebrød, Finnish: näkkileipä) is a flat and dry Nordic type of bread or cracker, containing mostly rye flour. It is popular in armies and schools because of its lightweight and simple, transport-friendly shape. Also, it is very cheap and if stored in dry conditions it will keep fresh and edible for a very long time. Crispbread is a staple of Nordic cuisine and was for a long time considered a poor man's diet. However, in recent years there has been renewed interest in crispbread in the Nordic countries.
Origins
According to some sources, crisp bread is more than a thousand years old and was a staple of the Vikings on their raids, as a ship biscuit would keep for several months.
Traditional crisp bread was invented about 500 years ago and consists of wholemeal rye flour, salt, and water.
Today, however, much crisp bread contains wheat flour, spices, and grains, and is often leavened with yeast or sourdough.

Ingredients
Crispbread contains a large amount of air. In the case of unleavened crisp bread, bubbles are introduced into the dough mechanically.
Traditionally, this was done by mixing crushed ice into the dough, which then evaporated during baking. Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.
Another method is to knead the dough under pressure in an extruder. The sudden drop in pressure then causes water to evaporate, creating bubbles in the dough.

Crispbread is only baked for a few minutes, at temperatures usually between 200 and 250 °C.
19th-century hardtack, two different styles Overall, hardtack was a major food supply that was necessary for troops on both sides during the Civil War.

Pilot bread is a simple type of cracker or biscuit, made from flour, water, and salt. Inexpensive and long-lasting, it is and was used for sustenance in the absence of perishable foods, commonly during long sea voyages and military campaigns.

Historically known as hardtack (or hard tack), ship's biscuit, sea biscuit, sea bread or pejoratively dog biscuit, the name derives from the British sailor slang for food, "tack", and the crackers or biscuits have been called "tooth dullers", "sheet iron" or "molar breakers".

Because it is so hard and dry, properly stored and transported hardtack will survive rough handling and endure extremes of temperature.

To soften it, it was often dunked in water, brine, coffee, or some other liquid or cooked into a skillet meal. Baked hard, it would keep for years as long as it was kept dry. For long voyages, hardtack was baked four times, rather than the more common two, and prepared six months before sailing.

In 1801, Josiah Bent began a baking operation in Milton, Massachusetts selling "water crackers" or biscuits made of flour and water that would not deteriorate during long sea voyages from the port of Boston, which was also used extensively as a source of food by the "gold diggers" emigration to the gold mines of California in 1849. Since the journey took months from the starting point, the town of Independence, Missouri, pilot bread was stored in the wagon trains, as it could be kept a long time. His company later sold the original hardtack crackers used by troops during the American Civil War. The company is still located in Milton and continues to sell these items to Civil War re-enactors and others.

During the American Civil War, 3-inch by 3-inch hardtack was shipped out from Union and Confederate storehouses. Some of this hardtack had been stored from the 1846–8 Mexican-American War. With insect infestation common in improperly stored provisions, soldiers would just drop the tack into their morning coffee and wait for the insects to float to the top so they could skim off the bugs and resume consumption.

Bolletje Finnish Round is available in sesame Finnish Round Sesame is the most popular knäckebröd flavor in the Netherlands.

It is interesting to me that the round knäckebröd was originally baked in Finland. Most (90%) if the knäckebröd that I personally know of is from Sweden. There is one Finnish knackbrod available that I will be getting for the holidays I am interested to see what the difference is between them if any. In Scandinavia, it is traditionally eaten at any time of the day: for breakfast, lunch or dinner. Knackbrod is nutritious and keeps well.

Recipe to make your own Crispbread at home

Interesting link to someone making a Swedish Crispbread Pizza. It's quite long so make sure you have 5-6 minutes.

Here is another version made by the Leksands chef!

Calling all the Daim lovers!All the countries love including - Daim Norway, Sweden and Germany !

noreply@blogger.com (Katja) — Fri, 13 Jul 2018 20:27:00 +0000


			.

Daim is a crunchy crisp classic with almond crocus, covered with soft milk chocolate that melts on the tongue. Ever since launch in 1953, Daim has been a favorite of those who like something extra good to snack on. You can get Daim in a two-bar pack or in the individually wrapped minis, both shown. Daim Mini is a dear member of the popular Daim family. Miniature, crispy toffee butter almond nougat covered with milk chocolate. Perfect to share with family and friends or as a garnish for cakes and tarts.

You can Purchase any of these Daim products here

Marabou Daim - a mixture of two of our biggest favorites. With crushed Daim in the chocolate, it becomes completely irresistible.

Milka & Daim is the delicately melting chocolate treat made from Alpine milk chocolate made from 100% Alpine milk with crispy Daim pieces.

You can buy Milka with Daim pieces here

Please note that during the summer months ice pack shipping is a must in order for you to receive perishable and meltable products in prime condition.

World Class Freia Norwegian Chocolates are the Hershey of Norway with a metric ton of Quality! Five Star Goodness!!

noreply@blogger.com (Katja) — Thu, 12 Jul 2018 23:53:00 +0000

Oh my Goodness, this is one of the best Chocolates on the planet! The package is a foil-lined paper that you can easily peel down the expose the little delights. Stacked on top of one another, they are about an inch high and round. As you can see in the photo they are filled with a soft buttery caramel that is not overly sweet so it does not compete with the chocolate, instead, they complement each other, really lovely.

You can buy Freia Milk Chocolate here

A famous and dear classic from 1920. This is a pure milk chocolate of the best quality. With milk from Norwegian cows, Freia Milk chocolate has a natural place in Norwegian homes ... we call it a little piece of Norway. The chocolate is smooth and rich with a lingering caramel aftertaste- delicious!

You can buy Freia Firklover Milk Chocolate with Hazelnut Bar here

Firklover consists of delicious Freia Milk chocolate and chopped and roasted hazelnuts. A little mouthful of chocolate and crunchy nuts that melt on the tongue.

You can buy Freia Kvikk Lunch here

The physical appearance of the Quick Lunch bar is very similar to the US Kit Kat bar but I assure that the taste of this Norwegian favorite leaves the Kit Kat in the dust. The milk chocolate is creamy and rich, the cookie is crisp and light.

Kvikk Lunsj is more than a chocolate, it is part of the Norwegian people's soul. What people ate before 1937 did not know - but today it's unthinkable to say "out of luck, never angry" if you've forgotten Kvikk Lunch at home. Kvikk Lunch offers four crispy cookies covered with Freia Milk Chocolate and is a traditional treat for all- small and large.

Please note that during the summer months ice pack shipping is a must in order for you to receive perishable and meltable products in prime condition.

Øyvind Fjeldheim tv2 host films in Poulsbo for TV Series about Norwegians living in the United States FLASHBACK !!

noreply@blogger.com (Katja) — Thu, 12 Jul 2018 22:08:00 +0000

Repost- If anyone hears about this series on TV 2, please let us know! (May 2011)

Today was an exciting day at Marina Market, we were filmed by Norwegian TV station TV2. The host was Øyvind Fjeldheim his show Sporløs with Sturla Berg-Johansen helps Norwegians to look for relatives, near and dear ones they have lost contact with, over the years. For those of you unfamiliar with TV 2 it is the largest commercial television station in Norway.

TV2 Host Øyvind Fjeldheim

He came in this morning and asked about Lutefisk TV Dinners

"Do you have any Lutefisk?" he asked, clearly expecting a negative response.

"Ya, sure we carry it all year round," I said pointing to the 1lb, 2.5lb and (sadly no longer manufactured) TV dinners in the freezer, "it is right next to the lefse".

SIDEBAR_-It was clearly a bunch of delighted kids who visited with the said manufacturer of our Lutefisk TV Dinners the Food Network Star Chris Dorff of Olsens' Fish Products out of Minneapolis, Minnesota this June. None of them could believe their Dad made such a dorky product- Hey kids they were great!! I have the one surviving Lutefisk TV Dinner in our freezer at the shop, it has been lovingly been shown to traveling Lute lovers for about 10 years now.

Clearly shocked and happy at the oddity of a Lutefisk TV Dinner, he inquired if he and his crew could film inside the store. Well, let me think... no brainer dude, of course, you can film inside my business! Like, duh!

Microwave Lutefisk TV Dinner

He told me the storyline of the six-episode show was Norwegians living in the United States. I asked him if he wanted me to have some on hand when he came back? His affirmative response had me transform into cult hero Penelope Garcia, I whipped out my cell phone and called my dear friend Mossen H. and her neighbor Wally O. Once enlisted they came down, the crew showed up and fun was had by all.

It turned out that Øyvind Fjeldheim was from the same hometown in Norway as Mossen! Well, that broke the ice, Øyvind and Mossen spent nearly an hour walking around the store her pointing out items from Norway and the crew filming.

Toro Ertestuing Mushy Pea

They went through the whole store the crew got a real kick out of seeing the different Norwegian Groceries like Toro brand soups & Mixes,

Pickled herring

Freia Chocolates and candy .

Of course the crew left with a bag full of Freia Norwegian Chocolate, it is the best!

Other Norwegian themed places the crew filmed were our NOW RETIRED friends at The Nordic Maid, a fantastic Scandinavian Gift Shop and the Leikarringen Dancers at the Poulsbo Sons of Norway Lodge (a great group of kids btw!)

LOST ABBEY JUDGEMENT DAY ALE

noreply@blogger.com (Unknown) — Sat, 30 Jun 2018 16:22:00 +0000

TASTING NOTES:
Awesome aroma of dark fruit, flavors of dark fruit, Belgian style, rich and robust. Phenomenal head with ultra legs. Incredibly smooth. Pairing superbly with Chimay cheese & Goat Gouda. Tasted from the bottle @ 60F.

RATINGS: ratebeer.com BeerAdvocate.com

COMMERCIAL DESCRIPTION:
A massive beer in every sense of the word. A stronger and more contemplative version of our Lost and Found Ale. Judgment Day is the base beer for our Cuvee de Tomme. Many of the Trappist Breweries produce a version of beer which ages incredibly well for many years to come. And, since none of us knows when the end of the world is coming, we suggest you stock up with lots of Lost Abbey beers so that when the end of the world magically appears from nowhere, you'll have a beer or two on hand for even the stingiest of angels.
Malts- Two Row, Wheat, Medium and Dark English Crystal, Special B, and Chocolate Malt.
Hops- Challenger and East Kent Golding
Yeast- Proprietary Belgian Ale Strain
Adjuncts- Dextrose and Raisins

Lost Abbey beer selection

Marina Market and Sogno di Vino in Poulsbo, WA join Seattle herring week Remember this fish lovers?

noreply@blogger.com (Katja) — Fri, 29 Jun 2018 20:33:00 +0000

Marina Market has a huge variety of fresh frozen and smoked fish, also a huge variety of canned, tinned and refrigerated herring

IQF Herring Fillets from Bristol Bay, Alaska. Harvested for their roe, these gems are comparable to mackerel in oil content.

So what is the big deal? 10 Years ago, the local Washington State Herring stocks suddenly crashed. Very few people noticed.
Herring is a rich, flavorful fish full of Omega-3 fatty acids. It’s a traditional food for Native American and Scandinavian cuisines with a huge variety of preparations outside of the stereotypical pickled herring.
It’s also a cornerstone of the Pacific marine ecosystem. Their disappearance in our local area is an indicator of our responsibility to steward our waters.

Fresh or non-pickled herring is no longer available in Washington State. Many chefs and consumers have never tasted it this simple and delicious fish that is so rich in Pacific Northwest heritage. Now that Alaska stocks are flourishing in near-record numbers, we've gotten a chance to bring some to Seattle and give consumers a chance to try it. Our hope is that once tasted, the demand will allow the fish to once again be available through our own local fish markets and grocers.
Join a participating Seattle restaurant during Herring week to try herring prepared by some of Seattle’s best chefs and to raise awareness of the cultural and ecological significance of this important species.
Visit participating Restaurants (June 8-14) for a chance to try this amazing fish:

- Anchovies & Olives, Capitol Hill

- Schooner Exact, SoDo

- Chippy's, Ballard

- Tavern Law, Capitol Hill

- Marina Market, Poulsbo (grocery)

- Sogno di Vino, Poulsbo

- Scandinavian Specialties, Ballard (grocery)

(For Restaurant Samples, please contact info@oldballardliqorco.com)

Ashland Sausage presents Today's Best thing ever- Pressed Pork Belly Bacon, everything is better with Bacon!

noreply@blogger.com (Katja) — Thu, 28 Jun 2018 20:30:00 +0000

I don't care if you don't eat pork, you have to admit this is a beautiful piece of bacon. Admit it, you want it...

I know I do!

Buy Ashland Pressed Bacon here

In Baltic cultures, I'm told that this is eaten 'as is'. Here in the US, we like to fry the heck out of our bacon. We love this sliced and slapped onto the George Foreman Grill for a nice brown and crunchy mid-day pick me up. Sometimes we use a dipping element like Dalmatia Fig Spread to add a little flavor variety.

However, you eat Pressed Bacon you will find it

Delicious!

We carry an assortment of fig products because we love getting figgy!

Lilly's Sugar Free Stivia sweetened chocolate bars are darn tasty! Lakerol from Sweden is also stevia sweetened!

noreply@blogger.com (Katja) — Wed, 27 Jun 2018 20:30:00 +0000

We started carrying Lily's bars back in October of 2014 when our www.marinamarket.com customers indicating a preference for stevia-sweetened items. One of the Swedish brands we carry over there is Lakerol which are palm-sized little pocket boxes of licorice and throat soothing pastilles. Lakerol has slowly switched over to stevia from maltitol in its products.

Lily's Sweets Stevia Sweetened Chocolate Bar

Delicious, creamy and indulgent, our Original flavor Lilys is made with rich, stevia-sweetened dark chocolate, giving it every bit of the indulgence of other dark chocolates but with no added sugar. Don't stop at one square. Since it is sweetened with the botanical sweetener stevia, there's no need to.

All natural. No sugar added. Non-GMO. Sweetened with stevia. Fair Trade Certified. 25% fewer calories (than other 55% cocoa dark chocolate). 100% indulgence. Our chocolate is sweetened with stevia, a zero calorie, natural sweetener. Prized for its many health benefits, Stevia has sweetened foods and beverages for centuries. Our use of stevia gives Lilys a natural richness and a lot fewer calories. Inspired by Lily, one brave girl.

Ingredients: Unsweetened Chocolate, Inulin, Dextrin (from Non-GMO Corn), Erythritol, Cocoa Butter, Organic Crispy Brown Rice (Organic Brown Rice, Organic Brown Rice Syrup, Sea Salt), Milkfat, Soy Lecithin, Natural Flavors, Stevia Extract, Natural Vanilla.WarningsAllergy Information: Made on equipment shared with products containing milk, wheat, peanuts, tree nuts and soy.

Stevia-sweetened Chocolate and Lakerol Licorice