Produktserie: Chiliprodukter

Chili och utmaningsprodukter här hittar ni det hetaste och en aning mildare alternativ. 

al international orders go out on Thursdays. (May vary during the summer)

all chocolate challenges are sent frozen from Sweden during the summer. If you live on the other side of the world, accidents can unfortunately happen and the chocolate melts, or gets spoiled. Unfortunately, we cannot take responsibility for products destroyed during shipping.  We always recommend putting chocolate in the freezer as soon as possible to stabilize again. If you live in a country with high temperatures during the summer, we recommend that you wait with chocolate challenges until autumn.

Should there be a problem with your order, send us an email at and we will try to help you as far as we can. 

Spicy chocolate disclaimer

Due to the EXTREME nature of these products, please read the following disclaimer, and by purchasing this product I have acknowledged and agree to the following disclaimer. This disclaimer applies to all products sold by Gammelstads karamellen AB. I accept, as indicated that I eat this product, as follows in connection with my purchase of this product: I have been warned and fully understand that these products contain extreme heat and should be used and handled responsibly These products should be used completely at my own risk and I understand the potential danger if they are not used or handled responsibly If I give someone these products as a gift I will make the recipient aware of the potential danger if it is not used or handled responsibly I accept that Gammelstads karamellen AB, their suppliers and manufacturers will under no circumstances be liable for any damages or damages that arise as a result of the use or misuse of these products and by purchasing these products, whether it concerns me or the person who receives this product as GIFT. I acknowledge and agree to this fact without hesitation I am not ill in any way and can fully make a rational decision to buy these products

Thank you, Ulrika and staff