“Chocolate is a living canvas. From the temper of the shell to the tension between Nordic lingonberry and dark cocoa, every piece is built to challenge the palate.”
Håkan Mårtensson
HÅKAN Chocolatier is the vision of Swedish Master Chocolatier and Culinary Olympic gold medalist Håkan Mårtensson. Located in Beacon, New York, our chocolate speakeasy and atelier blends world-class pastry precision with rare, globally sourced botanicals and traditional Nordic baking.
Every bonbon is hand-sculpted with razor-thin shells, precise tempering, and an unmistakable snap that unlocks complex, balanced flavor profiles—sweet against salt, bitter against sour, rough against elegant.
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Age 15–18
The Culinary Foundation
Enrolled at the Culinary Institute in Kristianstad, Sweden, graduating as a certified pastry chef and honing traditional techniques at Stockholm’s famed Nordiska Kompaniet (NK).
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2005
Olympic Gold in Culinary Sculpture
Joined the Swedish National Culinary Team as a master sculptor, bringing home Gold Medals at both the World Cup in Luxembourg and the Culinary Olympics in Erfurt.
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2008
Master Chocolatier of New York
Moved to New York City to become Master Chocolatier at FIKA NYC, establishing a reputation as one of America’s premier artisanal chocolate sculptors and flavor innovators.
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Present
The Beacon Atelier Opens
Founded HÅKAN Chocolatier at 462 Main Street in Beacon, NY—a sanctuary for artisanal bonbons, custom chocolate sculptures, and traditional Swedish baking.
Lingonberry, Hawthorn, and sea buckthorn.
Lotus seeds, rare spices, and single-origin cocoa beans.
Dark, Ruby, Milk, and White chocolate formulations engineered for balance.
Freshly baked cardamom buns (kardemummabullar) paired with single-origin espresso from Brooklyn’s Devoción.
In addition to our seasonal bonbon collections, Håkan Mårtensson creates custom-designed bonbon flavor profiles tailored to private events and builds monumental, hand-carved chocolate sculptures for exhibitions and celebrations worldwide.
Beacon, NY 12508