“At Krak Chocolade, we are proud of our long-standing tradition of creating delicious chocolates that both longtime fans and new customers love. Each bar is a testament to our commitment to quality and innovation, crafted to offer a journey through the rich and varied world of chocolate. With the finest ingredients and a touch of creativity, we invite you to experience the authentic art of chocolate making with us.
Embark on a delightful journey of indulgence with our milk chocolate bars, hailed as the tastiest chocolate by aficionados. Each chocolate bar, sourced from the lush region of Punta Gorda in Belize, is a tasteful narrative, encapsulating years of tradition and the vibrant community spirit that thrives in the local cacao farming sector.
Indulge in the finest chocolate bar, a savory escapade into the world of pristine cacao genetics that blend the Belizean Trinitario with local Criollo varieties. Through dedicated efforts, a realm of delectable chocolate eating unfolds, offering a strong yet fresh citrusy note that dances on your palate, promising a sublime chocolate journey from November to June, the peak harvest time.
This is not just a chance to buy milk chocolate; it’s an opportunity to be a part of a story, a tradition that stands as a testament to quality and community spirit. Relish in the nuances of Krak Chocolade, where every bite is a piece of art, a melody of flavors that harmonize to bring you the epitome of chocolate indulgence.”
From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate.
In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel.
Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it!
After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate.
Chocolate maker Krak
Nutrition Information per 100g:
Total Fat 38.0g
– Saturated 23.3g
– Sugar 32.6g
Refer to ‘Additional Information’ for allergens
cocoa beans, sugar, full fat milk powder, cocoa butter
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.