Discover the Art of Omnom Chocolate
Discover the remarkable taste of Omnom’s Premium Icelandic Chocolate, where each bar embodies a tribute to exceptional quality and artistry.
Omnom's Story and Philosophy
Created by two friends in Reykjavík, Iceland, in 2013, Omnom is led by passionate chef Kjartan Gíslason and entrepreneur Óskar Þórðarson. Omnom produces small-batch, “bean-to-bar” chocolate, using the finest cacao beans sourced worldwide. Together, Gíslason and Þórðarson challenge the understanding of bean-to-bar chocolate production, and the way flavors and textures can creatively expand the business.
Omnom’s aesthetic is uniquely both baroque and minimalist, inspired by fantastical creatures, surrealism, pop art, and contemporary Nordic architectural design. Its tattooed bestiary visually defines Omnom. Unlike traditional chocolate bars, Omnom’s chocolate doesn’t come in squares but rather in geometrical shards. Handmade in Iceland in small batches, Omnom offers premium single-origin chocolate, Iceland-inspired bars, seasonal flavors, and Krunch, Omnom’s chocolate-covered malt balls.
Omnom Chocolate's Ethical Process
Crafting Excellence
Ethical Sourcing
Omnom is dedicated to crafting the finest chocolate by utilizing only the highest-quality ingredients. Each component, from single-origin cocoa beans sourced from Madagascar, Tanzania, and Nicaragua to organic sugar cane and natural Icelandic milk powder, is meticulously chosen with a strong emphasis on ethics, sustainability, and transparency. The journey toward sustainability begins with traceability, as Omnom engages in direct trade to better understand the social, environmental, and economic impacts of its sourcing decisions.
Distinctive Flavor Profiles
Rich Dark Chocolate
Creamy Milk Chocolate
Nordic Infusions
Discover their unique chocolate infused with exotic spices and ingredients, creating a symphony of flavors that excite the palate.
Omnom Chocolate's Bean-to-Bar Process
Creating Excellence
Cacao trees grow in hot and humid areas approx. 20° north or south of the equator.
The cacao fruit, or pod, is picked from the tree and cut open. Inside are about 20-30 beans in a sweet white pulp.
Over 4-9 days the pulp breaks down starting a chemical reaction of yeast and good bacteria. Here most of the bean’s flavor is developed.
The beans are laid out to sun dry for another 5-7 days with regular, even turns.
After drying, the beans are ready
to be bagged in burlap sacks and sent all around the world.
Adding heat develops the final flavor of the bean and makes it easier to remove its outer shell.
After roasting, the beans are cracked open and the light, papery husk is separated from the heavy, dense cocoa nib.
The nibs are put through a pre-grinder which crushes them into cocoa mass. The mass is then refined with cane sugar and other ingredients for up to three hours.
Once smooth, the chocolate is melted and slightly cooled while constantly agitating it. This gives the finished chocolate a good shine, snap, and melting point.
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Explore Omnom's Chocolate Creations
Chocolate Delights Gallery
Indulge in Omnom Chocolate's Exquisite Selection
Elevate your taste experience with their carefully crafted bars, each telling a story of tradition and quality. Treat yourself or find the perfect gift for a loved one.
