Bertil Åkesson has discovered his love for cocoa on his parents' plantations. In Madagascar, the journey once began through the fascinating world of cocoa, spices and other delicious wonders. Over the years, Bertil Akesson learned the secrets and subtleties of the world of cocoa, which reflects in the exceptionally high quality of his chocolates and also shows in many chocolatiers using Åkessons beans to create their own fine bean-to-bar chocolates.
Besides cocoa, spices like e.g. vanilla and three different kinds of peppers are grown on the family's estates, some of which even are added to the chocolate, creating fragrant compositions. The chocolate production takes place in France and only organic cane sugar from Brazil is used as sweetener in AKESSON’S award winning chocolates.