Sometimes we plan to visit food events in Stockholm… and then life gets in the way.
This time, we made it. And it was worth it.
At
Brygghuset in Odenplan, the chocolate festival felt like stepping into a small world of craftsmanship. Not too big, not too loud—just the right place to slow down and taste things properly.
There was a lot to explore, but we decided to keep it simple. Taste a few things, really focus, and enjoy them. Because trying everything all at once? It sounds fun, but in the end you remember very little.
We picked three pralines that caught our attention, especially for their presentation and flavor combinations.
First, from
Chef Jungstedt in Sickla. No big introduction needed. Among many flavors, one stood out: sea buckthorn and chili. Bright, sharp, a little unexpected. The kind of combination that makes you stop for a second.
Then a praline from
Fjäderholmarna Choklad, from the small island just outside Nacka. A rich filling with Mackmyra whisky. Chocolate and liquor is nothing new, but here it felt balanced, clean, not overpowering.
The last one was probably the most surprising. Violet flowers and licorice from
Gånsviks. A combination that made us curious before even tasting it. The colorful packaging helped too—it felt a bit like opening something from a different world.
We also had a quick stop at
Oceana, with roots in Peru. Their focus on single-origin cacao and traditional methods stood out, especially their ceremonial cacao—pure, intense, and almost untouched. It’s a different way of approaching chocolate, more connected to origin and ritual than just sweetness.
We could have tried more. But sometimes it’s better to stop at three.
We don’t serve elegant pralines in our takeaway. That’s not our thing.
But we do love pastries. And we do love chocolate desserts. So why not get inspired?
We were also happy to discover how many small Swedish chocolate artisans are out there, even close to Stockholm. There’s a lot more happening than you might think.
At the end, it’s not about tasting everything. It’s about remembering something.
And yes… something from yesterday might quietly find its way into our kitchen.
