OIALLA

From the pristine forests of Bolivia comes a rare and pure cacao. Oialla transforms wild Beniano cocoa into exquisite organic bean-to-bar chocolate bars, the result of respect, friendship and Danish craftsmanship.

Oialla
From the heart of the Bolivian jungle to Danish craftsmanship

Founded in 2010 by Danish master chocolatier Rasmus Bo Bojesen, Oialla was born from a dream: to create pure organic chocolate that would showcase the extraordinary nature of wild cocoa from Beni, Bolivia. For years, Rasmus searched for organic cocoa beans of exceptional quality, until a chance encounter took him to the Amazonian province of Itenez, where cocoa trees never cultivated by man grow wild.

Here, Oialla collaborates with a small Bolivian family business, building a bond of trust and friendship that unites two distant worlds — the Beni jungle and Denmark. Thanks to the support of Danida (the Danish Ministry of Foreign Affairs), the project has ensured high ethical standards, sustainability and social value for local communities.

The Beniano cocoa beans are fermented for three days in baskets made of woven leaves and then dried on sheets hung out in the sun, before embarking on their long journey to Scandinavia. In Denmark, the cocoa is roasted, conched and tempered in a small certified organic factory, where Oialla chocolate is made: pure, uncontaminated, produced bean to bar with artisan dedication.

Oialla is chocolate in its natural state: no cultivation, no fertilisers, no cutting down of forests. Just wild cocoa and raw cane sugar.
The result is a chocolate of absolute elegance — expressive, aromatic and faithful to its territory of origin — awarded the Silver Medal by the Academy of Chocolate.

Oialla is much more than a name: it is a vision of respect for nature and for the people who live among the thousand-year-old cocoa trees. A rare balance between purity, ethics and taste, which makes each bar an authentic experience of the heart of the Amazon.