Omnom
What do Omnom founders say about their chocolate?
Simplicity is our vision, from creating the recipe to our design. At the same time we envision a product as enjoyable for our taste buds as for our eyes. If it doesn´t please us then there is no reason to be doing it.
So we go by our instinct and taste. Having years of experience in fine dining restaurants and pastry shops, we approach our recipe making in the same manner: we experiment until we are happy and then try to perfect that recipe.
There have been many “back to the drawing table” moments. But ultimately we want to make something we love passionately and also experiment a little with this genre.
Chocolate is an amazing canvas and making plain dark chocolate, the true essence, is always a revelation. It is just two ingredients: cocoa beans and sugar with an amazing result. This, together with the diversity in flavour of cacao beans between regions, is what drives us.
We are experimenting with salt, coffee and smoke and we are excited to apply them to the chocolate making process. We are always trying out new origin beans and never cease to be amazed by their diversity.
Omnom Chocolate is a collaboration between Óskar Þórðarson, Kjartan Gíslason, Karl Viggó Vigfússon and André Visage.
How are the Omnom chocolates processed?
The organic beans are hand sorted, roasted with care and precision, cracked, winnowed and grounded down slowly to achieve the ultimate flavor, texture, and consistency. The only other addition is raw cane sugar with the exception of the Icelandic milk that is added to the milk varieties.
Omnom’s sole focus is on the quality of the ingredients and the meticulous production of chocolate.
Omnom uses cacao beans from different origins in order to discover what makes each region special and unique and then enable each variety to find it's true potential through the chocolate making process.
Do you want to find out more about the Omnom products? Click here.
