Image Essen A Taste Magazine©
Kari Dagur is the director of 2002 film Noi Albinoi, also distributed in Italy but only in 20 cinemas and then on DVD. In this film, Noi is a seventeen year old boy with excellent mental qualities which make him an outsider from the local social life, Bolungarvik 1000 residents. Living in an isolated area of 300.000 people must be an ascetic experience.
He cooks – Icelandic – food together with his grandmother which is dispensed by the girl of the service area: these are the most ironic and happy moments of the film. But the coffee dregs read by a fortune teller to understand the boy’s fate are the grim omen of the film.
The film was acclaimed in Rotterdam and other festivals.
Noi Sirius is an Icelandic company founded in 1920 which today has a 14 milion USD turnover. Currently 130 people are working in a factory of six thousand square meters in Reykjavik, which is a guinness record for this country. Their share of the domestic confectionery market is 30% and it counts more than 60% of the Icelandic production. The acquisition of other societies is even more surprising: one in Latvia – Staburadze – and one in England, Elizabeth Shaw. In addition, they export chocolate, jellies and the famous Bumbas in USA, Scandinavia, Russia and Benelux (but also Denmark and Netherlands as Oxydent and Fakta)
Gastronomica writes about Sirius, telling that with a 270 thousand population, the company produces 300 thousand Easter eggs every year . An image that strengthens the idea of Icelandic people as chocolate eaters: Gastronomica continues observing that “eating a chocolate bar at 9 o’clock in the morning is culturally acceptable”.
Since it’s summer and we are not in Iceland, we suggest a tempting recipe of ice cream proposed on the package of 33% chocolate by Noi Sirius.
1 pint cream
4 tablespoons light
4 oz milk chocolate
4 oz 45% semi-sweet chocolate
3/4 cup cream
How to cook
Whip the cream. Beat the eggs, and brown sugar together. Blend the cream and vanilla sugar in with the eggs mixture. Break up the chocolate pieces and add. Freeze in an attractive mold.
Sauce. Pour the cream in a saucepan and let it simmer on a low heat. Chop the chocolate and let it dissolve in the cream. Serve hot with the ice cream.