EXPERIENCE WITH CHOCOLATE

Rasmus Bo Bojesen began his career as a chef by working in a number of Michelin star restaurants in France and Japan.

However in Lyon in 1981, in guidance of the legendary monsieur Bernachon, he became passionate with the difficult art of chocolate.

In the 1990’s, when Rasmus returned to Denmark, he surprised by mixing the salty and the sweet kitchen. He presented amazing handmade chocolates, which he sold from a small shop in the famous old amusement park, “Tivoli”.

The chocolates were filled with truffle flavoured with chilli, curry, star anise, mint and ginger. Some of these are still in production. The, now a days, classic truffles helped Rasmus Bo Bojesen achieve the finest Danish chocolate award from the Gastronomic Academy.