As a chef, Kjartan was already familiar with dark chocolate from a single origin, so he started experimenting with flavours and textures that could be achieved in small scale batches.
He teamed up with his childhood friend Óskar and they started bringing the finest cacao beans from around the world to Iceland.
Omnom started as an experiment, a challenge, to see if they could truly understand chocolate and how to make it.
Very early on in their experiments, they received positive feedback from their tastings of bean to bar chocolate.
In little to no time, they set up a small production lab inside a converted petrol station in Reykjavík.
Omnom’s mission is to make the best chocolate possible using the highest quality ingredients.
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