Hvem er COCOHAGEN?

It all started in 2014. At that time, Asbjørn was a police officer in Nørrebro, Copenhagen. On the side of his job as law enforcement, he began making date balls in his free time — partly because he had a soft spot for healthy sweets, and partly because he hoped he could earn a little extra alongside his salary as a civil servant.

After half a year of rolling, Asbjørn’s homemade production of healthy sweets had grown so much that the small kitchen in the row house was becoming too small. The search for a larger kitchen was now underway.
That search led him to Jesper’s industrial kitchen in Farum.

Jesper is a chef and a former Christianite. His culinary career began in Christiania when, at the age of 13, he became a kitchen assistant at Spiseloppen. After completing his training, he worked as a chef in, among other places, Asia, the USA, and Italy. Beyond this, he has been a chef for the royal family on their foreign trips, served as head chef at Hotel D’Angleterre, and had Denmark’s first private dining restaurant (a restaurant for only one party at a time).

Back in Jesper’s industrial kitchen, where Asbjørn was allowed to rent space, the seed of both a friendship and a partnership began to quietly sprout.
While Asbjørn was sitting making sweets at one end of the kitchen, Jesper was cooking food for his catering business at the other end. Every now and then he would glance over Asbjørn’s shoulder and quickly conclude that Asbjørn had plenty of drive and good ideas, but not quite as much kitchen skill. Jesper’s curiosity was gradually piqued, and his interest in Asbjørn’s product grew. He therefore offered to help Asbjørn with the production, and the two made an agreement: Jesper would develop the products and manage production, while Asbjørn would be responsible for spreading awareness of their products. A partnership and a (somewhat unlikely) friendship was born.

Production of healthy sweets continued in the kitchen in Farum until January 2017, when they moved into an old decommissioned petrol station in Humlebæk – just a stone’s throw from the Louisiana Museum of Modern Art. Since then, it’s only gone forward.

After taking over the petrol station, there was suddenly room for top-professional machinery, including a roller machine — the machine that shapes the confection mass into cubes and bars. This really kick-started production.

Even though a lot has happened since the beginning, the premise for the product hasn’t changed:
it is still 100% organic, vegan, and without additives or preservatives.
And it just tastes delicious.