Freia Melkesjokolade Milk Chocolate, 250 g

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Did you know that you can buy most of these online? I’ve posted links below so keep on reading, and enjoy that Norwegian chocolate! Kvikk Lunsj Chocolate I will have caused outrage among my Norwegian readers for not starting with Freia's Kvikk Lunsj, the most iconic chocolate in Norway. It has such status because it's synonymous with the one true love of all Norwegians: the outdoors. These days, Stratos is best known for its commercials featuring the bright blue happy cow you can see on the wrapper. Just look at those udders go…

Freia Melkesjokolade, or Milk Chocolate is a Norwegian classic! This is the most sold chocolate in Norway since the 1960s, and is marketed as en liten bit av Norge (a small piece of Norway). Personally I find it creamy and sweet, and its definitely one of my favorite Norwegian chocolates! On my recent trip to Svalbard, I stumbled upon Fruene cafe which did a roaring trade in its homemade chocolate. I did my bit for the cause and tested out a couple. My favourite? The creamy white chocolate bar complete with polar bear print!

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Most commonly sold in bags, Smash is also available in bar form. That's simply a regular chocolate bar containing bits of Smash, rather than being one big Smash bar! Kvikk Lunsj NSFD: Not Safe For Dieters! The Norwegian chocolate to look out when visiting a supermarket in Norway. Freia Melkesjokolade ( lit. 'Freia milk chocolate') is milk chocolate from the Norwegian chocolate brand Freia and has been the most sold chocolate in Norway since the 1960s. The chocolate was launched in 1906 after a Swiss recipe, originally called 'Freia Melkechokolade'. In the 1920s it was considered ”Europas bedste spisechokolade” (Europe's best dessert chocolate), and people would often add that it was Norwegian, to underline that it was not imported. [1] It was only after the chocolate again became available after World War II, that the name was changed to "Melkesjokolade" (Milk Chocolate) due to the spelling reform of 1939. The company presented their new product as a “Cheerful chocolate that helps to preserve the mind’s joyfulness”. In 1916, the name was changed to Norsk Melke-chokolade to emphasize the Norwegian grammar. Four years later the chocolate was renamed Norsk Melk Chokolade– which was contrary to the contemporary spelling rules. The reason was probably that the spelling focused on milk as an important part of the Norwegian public health.

The vast majority of chocolate on sale in most Norwegian stores comes from just two companies: Freia and Nidar. Of course, major brands like Mars, Twix and Kinder are also available on the shelves in Norway, but that's not what this article is about. I'm told some people nibble away the chocolate and other layers leaving the jelly to the end. Now while I used to do the same with Jaffa Cakes, I can't imagine doing that with Troika. I'd love to know if any of you do! At the moment an orange edition is available in stores, which replaces the raspberry jelly with an orange jelly. Small chocolate companies This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Of course, it would be wrong to stop just with the big two. Norway has its fair share of entrepreneurs trying to make it in the chocolate world. Up in Bodø, British chef Craig Alibone has made quite the name for himself with his premium chocolate brand and shop. Read this interview with him to find out more. Craig AliboneCan’t wait until you come to Norway? Buy Freia Firkløver Milk Chocolate here (Etsy) Stratos Chocolate bar Kvikk Lunsj has also become something of a cultural symbol in Norway. It's often used as a shorthand for Norwegian culture and values, and has been referenced in Norwegian literature, film, and television. In fact, it's even been suggested that Kvikk Lunsj should be considered a national symbol of Norway, alongside the Norwegian flag and the bunad (traditional Norwegian clothing). In conclusion, Kvikk Lunsj is much more than just a chocolate bar. It's a cultural icon that represents the Norwegian love of the outdoors, and has become a symbol of Norwegian identity and values. Whether you're a chocolate lover or an outdoor enthusiast, Kvikk Lunsj is definitely worth trying if you ever find yourself in Norway. Because of the court cases, interest in Kvikk Lunsj has increased outside of Norway too. British newspapers the Guardian and Independent both rated the Norwegian bar higher in blind taste tests. They key? The chocolate-to-wafer ratio is higher in the KL. It reminds me a little of the rice crispy cakes I used to make as a kid (definitely not as an adult though, no, not, definitely not)

After Kraft's acquisition, most of the operation remains at Freia's factory in Oslo. Parts of production have been outsourced to Lithuania, Estonia and Sweden, following restructuring from the parent company in the mid-2000s. Since 2012, the owner has been Mondelēz International.

Many Norwegians prefer to buy their chocolate in large bar form to share or keep for a while. They're super easy to spot in the supermarkets, and are often found with a discount. Freia Firkløver(four-leaf clover) chocolate is the same as the classic Freia Milk Chocolate, but comes with roasted pieces of hazel nut. It was first sold in 1926, and is a favorite chocolate amongst many Norwegians. The Kvikk Lunsj chocolate bar consists of four rectangular wafers covered in milk chocolate. The wafers can be split apart, so that you can easily share. During a year, the average Norwegian consumes nine Kvikk Lunsj chocolates, and it is especially popular during Easter when Norwegians head to the mountains to ski. Each year, 50 million bars are produced. Freia melkesjokolade was created in 1905 by the newly hired manager Johan Throne Holst (1868-1946). When he took over management, he realized that there was a potential market for edible milk chocolate, in addition to the dark chocolate and other minor products Freia were producing at the time. It became a success. However, it was not until the 1920s that regular people had the money to buy chocolate, as it was a luxury product at the time. The chocolate is consistently marketed to create national romantic associations - as the essence of everything that is Norwegian. Freia was founded by Olaf Larsen (1867–1920) and Fredrik Wilhelm Hjorth Christensen (1851–) in 1889. Larsen had been experimenting with chocolate for some time and Christensen arranged supplies with cocoa suppliers and paid for machines and the required facilities.

Kvikk Lunsj is a chocolate bar made by the Norwegian company Freia. It consists of four thin wafers filled with milk chocolate, and is similar in size and shape to the KitKat chocolate bar. However, Kvikk Lunsj has a distinct taste and texture that sets it apart. In the harsh 1930s, Freia Milk Chocolate was marketed as follows: “This top quality chocolate is made by Norwegian milk with Norwegian capital and Norwegian workers”. Photo on the left shows the importance of Freia Melkesjokolade in Norway. The art piece is located in Grünerløkka neighborhood in Oslo. (Photo by: Metro Centric)These salty-sweet tornadoes are my absolute favourite Norwegian chocolate! Smash from Nidar are simply corn chips covered in chocolate. There has also a peanut version round and about called ‘Peanøtt Kubbe' although I haven't seen it for a while. The peanut taste is much more overpowering than the rice of the original. However, I'm not sure whether that's because that's the genuine taste, or because I really don't like peanuts very much! Troika It was engineer Jørgen Holmsen who discovered the ‘airy' Aero chocolate bar at a trade fair in Germany, and returned to the Nidar factory to try to create something similar. If you’re traveling to Norway I’d recommend you to try out some delicious Norwegian chocolate. Here are three types from Freia, which are famous for their Melkesjokolade (milk chocolate) and Kvikk Lunsj. I’ve also listed Stratos and Smash from Nidar, one of the largest distributors of sweets to Norwegians.