100g 35% milk chocolate topped with Piemonte hazelnuts.<\/p>\n
Anker Chocolate was founded by Martin N\u00f8rregaard and Mikkel Anker in 2015. It is a fusion between a Michelin chef and chocolatier \u2013 Mikkel Anker \u2013 and a food lover with a passion for running a business \u2013 Martin N\u00f8rregaard. With our diverse backgrounds, we each bring unique perspectives on crafting an exceptional product.<\/p>\n
Mikkel\u2019s experience in the hot kitchen and Michelin-starred restaurants has led us to take a different approach to the norms of \u201cacceptable\u201d flavors in chocolate. We don\u2019t feel bound by the notion of \u201cthis is how it\u2019s always been done,\u201d instead allowing ourselves the freedom to think creatively and challenge traditional chocolate flavors. We work meticulously to develop the flavors in every piece of chocolate, ensuring they not only taste delightful but are visually appealing, as we eat with our eyes too.<\/p>\n
Our story begins in December 2015, when we opened the doors to our first store in Vesterbro. A summer spent renovating an old basement turned it into a chocolate workshop, and on December 17, 2015, we were finally ready to welcome guests. Locals could enter our basement shop and see the chocolate being made. Initially, opening hours were limited to evenings and weekends, as Anker Chocolate was our side project alongside full-time jobs and evening studies. As demand grew steadily, after a year, we decided to take a bigger leap, dedicating more hours to Anker Chocolate. We chose for Mikkel to go full-time, and demand grew so fast that six months later, Martin joined full-time as well. From juggling full-time jobs and evening studies, we became 100% focused on Anker Chocolate.<\/p>\n
THE CONCEPT
\nAt Anker Chocolate, we strive to challenge your taste buds with our unique chocolate selection. Our range varies according to the season, with two collections \u2013 a Summer Collection and a Winter Collection. We believe that ingredients are at their best when used in-season. Therefore, we replace two-thirds of our assortment every six months, constantly pushing ourselves to create the finest quality.<\/p>\n
Our core idea is to enrich the traditional chocolate market by introducing new, exciting flavor combinations, broadening the horizon of which ingredients can complement chocolate.<\/p>\n
WE LOVE THE CRAFT
\nSince we view chocolate as a craft, we\u2019ve avoided large machines that produce massive quantities instantly. We believe love should be part of chocolate-making, so all our products are handmade. Everything, from decorating the chocolates \u2013 often painted by hand with a brush \u2013 to casting the shells and filling them, is done by hand.<\/p>\n
You can see our craftsmanship in stores, as production takes place in both locations. If you want to see how we make chocolate, you are always welcome to visit during the day when production is typically in progress. Having the production within the stores adds to their authenticity, creating a fresh chocolate scent, so you\u2019ll never doubt that you\u2019re in a chocolate shop.<\/p>\n","protected":false},"excerpt":{"rendered":"
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