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One of the chocolate brands we have at Kidemaa is called Goodio. I originally got to know Goodio thorugh a good friend of mine, Juhani Siren, the founder of design brand Magisso. Whenever Magisso attended a trade fair, they would offer Goodio’s beautifully packaged, flavorful artisan chocolates. Later on, two of my good business friends started working for Goodio and the deal was sealed – I became a Goodio fan! What I do love about Goodio is their story and ethical and sustainable way of doing chocolate business.
Goodio’s founder and Chief Creative Officer is Jukka Peltola. He used to develop games at Rovio, the company behind Angry Birds. After a creative career in technology and entertainment, Jukka came to food through a personal journey for better health.
Looking for alternatives to the usual snacks full of sugar and salt, Jukka discovered cacao — a superfood that’s often overlooked and associated only with unhealthy chocolate bars. However, raw cacao really helped Jukka, he started feeling more energetic and lighter and went on founding Goodio to spread chocolate love :).
My personal favorites from Goodio are Coffee, Licorice & Sea Buckthorn and Coconut flavors. My colleagues prefer Coffee and Mint. Let us know which one is your favorite! Stay also tuned as Kidemaa will be offering tours at Goodio Chocolate Factory in Helsinki in the near future!
Read how Goodio’s chocolate is made
The story starts with choosing the right ingredients. Goodio uses organic, wild and primarily raw ingredients and source as many products as possible locally from Finland. Wild blueberries, sea buckthorn, mint and cranberries are locally produced in Finland. To sweeten the bars, we use Indonesian and Sri Lankan coconut palm sugar which has a low Glycemic Index.
Our cacao beans originate from organic, non-GMO farms in Peru, Ecuador, and the Congo. We prefer to use raw cacao as opposed to processed cocoa because of its nutritional content. In our limited edition flavours, we use the Peruvian cacao Pure Nacional, one of the rarest cacao beans in the world and Congolese Mountains of the Moon cacao.
To achieve a smooth and silky consistency, the chocolate is stone ground for three days in stone grinders. As a result, cocoa butter is pulverized out of the nibs, and the mixture begins to liquefy.
Once it has reached the correct consistency, we transfer the ground cocoa mass to a large bucket to be tempered. Stone grinding is an ancient technique that preserves the nutritional components of the ingredient; automated grinders tend to heat up the product, thereby changing the ingredient’s properties.
In the tempering process, melted chocolate is first cooled. Then it’s hardened in a crystalline pattern, which leaves the chocolate shiny, and snaps hard. The objective in tempering melted chocolate is to pull the disparate fatty acid crystals of cocoa butter back into one stable form. Once chocolate mass is tempered, it is poured into molds and refrigerated for a brief time.
Once the bars are removed from molds, they are packaged individually in a biodegradable wrapper. After wrapping the chocolate we finalize the packaging by sliding the bar into an envelope and seal everything with a Goodio logo sticker.
I am Inkeri Mentzoni, the founder of Kidemaa. I am a single mother of 8 year old son and we live in Helsinki.
I lived 15 years in the United States of America, but I returned to Finland four years ago in order to provide Finnish childhood to my son. I love working and I am grateful that the Finnish lifestyle allows me to pursue my professional goals and be an active mom at the same time. My favourite part of Helsinki: the fact that you can walk almost everywhere and nature is always around you.