75th anniversary celebration

Bolivia 45%

Creamy notes of raisins, honey, and hay.

Allergens: Lactose, soy lecithin. May contain traces of nuts.

Bolivia 68%

Intense cocoa with fruity notes of plum.

Allergens: Lactose, soy lecithin. May contain traces of nuts.

All pralines that you taste from Chef Jungstedt are handmade in our production studio in Sickla.

We work exclusively with chocolate that we know is of the highest quality and that we can serve with a clear conscience, which is an incredibly important cornerstone for Chef Jungstedt.

It is extremely important that cocoa producers are well paid, which means that it is above Fairtrade recommendations, so they do well on the income their cocoa beans generate.

This, in turn, allows farmers to consistently produce cocoa of the highest quality, be reasonably compensated, and maintain a good standard of living.

All of these guidelines are in line with the Swiss chocolate producer Felchlin, which aligns perfectly with what Chef Jungstedt stands for.

That’s why Chef Jungstedt collaborates with Felchlin for all the chocolate we use.

Kalle “Chef” Jungstedt also teaches at Felchlin, which is a significant mark of quality – for both what we stand for and how we make our chocolate pralines.