Kastellet

Unlike some of the other parks that are built on Copenhagen's old defences, this is Copenhagen's old defences. This old star-shaped fortification is well-preserved and still houses a functioning military base. Not that you can tell – people have picnics here. Nice view of the harbour up on the eastern ramparts.

Free entrance. Public toilets. Playground. Note: No swimming in the moat.

1 Kastellet, 2100 København Ø

Open: The gates around the military base itself are open 6-22, the area outside the moats is always accessible.

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A bite to eat in/near Kastellet

BBQing is not allowed on the ramparts, only the area outside the moat. Here you will find permanent BBQs as well as benches and a playground.

There is an Irma supermarket at Østerport Station, Oslo Plads (west).

At Nordre Toldbod (southeast) you will find Løgismose, a luxury food business which produces, imports and sells only the very best produce from Denmark and abroad. Especially the cheese, wine and chocolate is to die for.

16 Nordre Toldbod, 1259 København K

Tel.: 3332 9332

Email: salg@loegismose.dk

Open Mon-Fri 10-19, Sat 10-15

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Buttermilk koldskål, typical Danish summer dessert

Fresh cake coming up

 

The restaurant Toldboden offers fresh-made seafood at prices from DKK 50, and a very expansive weekend brunch. (See separate post here.)

24 Nordre Toldbod, 1259 København K

Tel.: 3393 0760

Email: mail@restaurantjulian.com

Online booking possible

Open: Every day 11-22, brunch Sat+Sun 10-14

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Chocolate festival 2011

Sunday I was at the 2011 Chocolate festival. What an absolutely brilliant day.

As agreed with "Chokoladeselskabet" (The Chocolate Society) who arrange the festival every year, I was let in an hour early to photograph the stands and preparations. I had so much fun! And the only thing better than having a great time is having someone to share it with - happily my dad turned up soon after the doors were officially opened, yay! I know where I get my childlike enthusiasm from. You see, I was raised on important principles such as "it's never the wrong time of year for ice cream" and "you're never too old to enjoy animated movies". We were smiling wider than kids on a Christmas sweets sugar rush.

I spent 7 hours at the festival photographing the (50!) stands, visitors (by the thousands), award ceremonies, cooking demonstrations and not least lots and lots of chocolate. By the end of it my back was killing me and my legs were aching, but it was worth it. I am still smiling.

See you at next year's festival!

Meyers offered baked goods and chocolate mousse

A XOCO's beautiful easter eggs.

Yes, that sign on the left reads "bacon/tomato". A XOCO's Fusion selection is very bold indeed - how about a foie gras/raspberry piece?

The Danish 'flødebolle' has seen a revival in recent years with new and interesting versions. More on that in a separate post to come.

Chocolate 'cupcakes' from Gryberg. Rikke Gryberg won 2 awards this year for her chocolates although she started out as a baker/pastry chef. Well done indeed!

Summerbird had brought their whole range of elegant and delicate products

Lemon almonds.

Raspberry almonds.

Coffee Lovers hazelnuts.

Mint Matcha almonds.

 

Tapas eggs - I had to get me some of those. I really love how Summerbird mixes the rich taste of chocolate with citrus, passion fruit and raspberries to give it a tang.



 

Nikolaos Strangas won the 'Newcomer' award - not that he's new in the business at all (he's worked as dessert chef in Era Ora's kitchen among other things), but he just opened his own 'Conditori & Cakeaway' and apparently the Chocolate Society are as thrilled about it as the rest of us.

And yes, all these little artworks taste just as good as they look.

Valrhona eggs.

Bojesen brought their easter eggs.

Packed in egg boxes of course.

Simply Chocolate is a new brand, but the company has been producing chocolate for the larger department stores for years. You can find Simply Chocolate's own shop on the bottom floor of Illum department store.

Now that's a bold statement.

The Swedes were represented as well

That's my kind of handbag - thank you Neuhaus.

This turned out the be one of the most popular stands at the festival - see below why.

The chocolate massage was popular too.

Chocolate Society volunteers.

Demo kitchen - the use of chocolate in savoury dishes. Here it's guacamole with dark chocolate.

Langoustine soup with milk chocolate! And the chef went on to say that if you are cooking a nice white fish and makinga sauce from white wine and cream as most people would do, you could add a tablespoon of white chocolate to give it a nice smooth finish. Who knew?

The awards.

Nikolaos Strangas with his daughter making fondant in the demo kitchen - now there's another little girl who will be raised on important principles such as "chocolate is good for you".