Originally from Singapore, Alma grew up in Norway. She lived in Stockholm for 15 years, where she ran a company focused on chocolate experiences. She moved back to Norway in 2019, and started Trondheim Sjokolade. The company produces various chocolate products that are sold all over Norway. “We are perhaps best known for our tasty and colourful confectionery, but we also have chocolate bars, chocolate clusters, mocha beans, even chocolate figurines,” Alma says.
Alma has an extraordinary passion for chocolate. She comes from a family of cooks and pastry chefs and was always interested in food and taste, but it wasn’t until she got a little older that she discovered her true passion: craft chocolate.
“After travelling and being able to visit excellent chocolate shops around the world, such as in Belgium and France, I began to understand that chocolate isn’t just something tasty. Chocolate has a long history and can have different complex shades and tastes to it, just like wine,” she says. “As a new chocolate maker, I was initially more focused on pure chocolate bars made bean-to-bar – I found it so exciting to learn about the different cocoa beans and how few ingredients in the chocolate can result in a variety of flavours and flavour nuances.”
Alma’s passion for chocolate only grew as time went on. She went on many trips to cocoa plantations in Ghana in Africa, which is the world’s second largest producer of cocoa beans. “When I started learning about chocolate, I discovered that chocolate can be so much – not just a brown square, but even colorful and clean works of art. I think that was what started my passion for producing chocolate that’s not only tasty, but that also looks beautiful and exclusive,” she says.
Alma has had an illustrious career as a chocolatier, and was mentored by some of the world’s best pastry chefs. “I’ve had the honor of working with several amazing chocolate makers, chocolatiers and confectioners. I have also been involved in training some of Sweden’s best confectioners in making confectionery in preparation for the Swedish Championship,” she says. “Also, I’ve been an ambassador for the Italian brand Amedei Chocolate, which is considered to be one of the best chocolate brands. In the International Chocolate Awards, I won a gold medal with Amedei chocolate that was infused with matcha tea flavor.”
In fact, Alma has won several awards for her unique and delicious chocolate creations. Among other things, she’s participated in the Swedish Championship, the International Chocolate Awards and the Academy of Chocolate awards. “I have competed with both confectionery and chocolate bars. For me, it’s challenging but a great way to get feedback on my chocolate from international chocolate experts. I feel very lucky that people like my chocolate and that it’s gaining more and more recognition,” Alma says.
Alma is grateful to have worked with so many talented people in the chocolate field. “I’ve been inspired by and have learned a lot, and by working with so many different people, I’ve been able to develop my knowledge of flavour compositions and flavor combinations in chocolate – which is probably what I’m best known for now,” she says. “Our chocolate is often inspired by desserts and pastries, and we believe both appearance and taste should provide an association with what it is inspired by. We often present famous desserts and flavours in a new and exciting format.”
In terms of the future, Alma and the team behind Trondheim Sjokolade have big plans. “The main thing that’s always been important to me is to champion chocolate as a handcrafted item. I want more people to have the opportunity to enjoy our chocolate not just as a little treat, but also to get a holistic experience of the chocolate – the thought process and work behind it,” she says. “I want to continue to develop the business with new and exciting products and we hope that our chocolate will reach the entire country. We would also like to put Norway on the map as having some of the world’s best chocolatiers despite being one of the places furthest away from where cocoa is grown. We aim to sell our chocolate internationally.”
