A Danish Whisper in a Dark Bar

You meet a lot of people when you’ve been making chocolate as long as I have. Some come and go. But a few stick around—not just as customers, but as friends.

Per is one of those friends.

He’s a photographer with an eye for the beautifully imperfect. Danish by origin, but a Venice local by choice. You’ll find him wandering the canals just after sunrise, Leica in hand, chasing the quiet charm of shadows and light. The kind of guy who doesn’t just enjoy chocolate—he sees it. The texture, the color, the break line of a perfectly tempered bar.

Per’s favorite? The Crystal Label. Our 100%. No flavors, no distractions. Just pure cacao. He swears by it. Says it helps him focus when he’s in his editing cave, soundtracked by jazz and the hum of a vintage espresso machine.

But one day, he asked me—quietly, almost apologetically—“You ever think about adding just a touch of something? A whisper, not a shout.”

That stuck with me.

So I started thinking. About Denmark. About the flavors that shaped him. And I kept coming back to one thing: lingonberries. Those tiny, ruby-red berries—tart, wild, and stubborn. Just like the landscapes they come from.

What if we took those, freeze-dried them, and let them dance with the 100% cacao? Not sugar. Not syrup. Just berry. A quiet disruption.

And that’s how our 99% bar was born.

It doesn’t taste like a compromise. It tastes like a memory. Like biting into a slice of raspberry pie on a rainy day. The lingonberries cut through the richness, but never take over. They coax out this subtle fruitiness in the cacao you didn’t even know was there. You take a bite and catch yourself thinking, This can’t be 99%... can it?

Per tried it last week. He took a bite, nodded once, and said nothing. But he closed his eyes for a beat longer than usual. That’s when I knew.

So here’s to Per. To Denmark. To that quiet whisper of something unexpected.

– Chef Jeffray

PS Order it here.