Höganäs Chocolate is made in Höganäs, on the southwest coast of Sweden, from cacao grown on Hacienda San José, the founding family’s farm in Los Rios, Ecuador, which they have run for close to a hundred years. The beans are fermented on the farm and turned into chocolate in Sweden, and every couverture in the range is named after a place in Höganäs municipality. Nyhamnsläge is a small coastal village north of Höganäs town, between Strandbaden and Mölle. The bag carries the Premio Pepa de Oro from Ecuador’s Cumbre Mundial del Cacao (2019 and 2020) and a Cacao of Excellence gold (2023).

Flavour

Nyhamnsläge is a caramelised white chocolate. Where a classic white chocolate such as Höganäs’ own Viken is creamy and milky, Nyhamnsläge is darker in colour and tastes of butterscotch and gingerbread, with a balanced saltiness that keeps the sweetness in check. That makes it useful anywhere you want caramel depth without cooking a separate caramel: ganache and fillings for pralines or macarons, mousse, blondies, ice cream bases, or a few discs eaten on their own.

Working with it

Höganäs rates fluidity on a five-drop scale, and Nyhamnsläge sits at four drops, which they call medium high. A more fluid chocolate runs thinner when melted, so it gives an even, thin layer when moulding pralines, enrobing or making hollow figures. For moulding and enrobing it needs to be tempered to set with a shine and a clean snap. For ganache, fillings, baking and ice cream it can simply be melted.

At home

For a caramel-style white hot chocolate, melt a handful of discs into hot milk, whisk until smooth and top with milk foamed on a Subminimal NanoFoamer GO. Served in a small cup such as the Figgjo Oslo cups, a little goes a long way.

See where the cacao grows

A short film from Hacienda San José, the family farm in Los Rios, Ecuador, where the cacao for Höganäs Chocolate is grown and fermented.

Specifications

Nutrition per 100 g

What’s in the box

• 1 × 200 g resealable pouch of Höganäs Chocolate Nyhamnsläge couverture