friis holm tasting kit | best chocolate online
friis holm tasting kit | best chocolate online Friis-Holm Chocolate  - Tasting Kit (20 pcs)
$30.00

Story

"47-year-old Mikkel Friis-Holm is a bona fide star in the chocolate world. He caters to Michelin-starred chefs and fine restaurants all over the globe."
Food & Wine Magazine
In August 2013 Mia Nyegaard, current Managing Director of Friis-Holm Chocolate, received an SMS that simply said: "Chocolate factory, are you in?" That is how the legendary award-winning chocolate factory started. Wait a minute! There was also 70-80 years old conche equipment, that was manufactured in Dresden, Germany, was making chocolate in the Dominican Republic and lastly was standing abandoned in the US for 20 years until it was brought to Denmark, cleansed, put together and finetuned. But it wasn't until 2015 when the team of Friis-Holm Chokolade took over empty premises and different chocolate making machinery started to arrive. How could we forget! There was also Friis-Holm himself, chocolate making magician and the favourite of Michelin-star chefs. His particular focus on high-quality raw materials in order to maximise the quality of the products gave birth to one of the most sophisticated bars on the luxury chocolate market.

Features

1. Friis-Holm Chuno Triple Turned 70%, Nicaragua - Gold, International Chocolate Awards, 2017  
Criollo/Trinitario variety found on isolated farms in Northern Nicaragua at 300.800m altitude. The beans have been turned an extra time during the 5-day fermentation, producing an incredibly smooth, and gentle chocolate with mild acidity.
2. Friis-Holm Chuno Double Turned 70%, Nicaragua - Silver, International Chocolate Awards, 2017  
Criollo/Trinitario variety found on isolated farms in Northern Nicaragua at 300.800m altitude. Good acidity, citrus peel and black olive notes.
3. Friis-Holm Dark Milk 65%, Nicaragua - Gold, International Chocolate Awards, 2017 
These beans have been specially selected from small Nicaraguan growers who have planted these superior trees. They provide the strong cacao notes tempered by the caramel and creamy milk. Living right on the border between dark and milk chocolate.
4. Friis-Holm Dark Milk 55%, Nicaragua 
This unique hybrid variety is originated from Honduras. Those beans are the mix of Criollo Antiguo. Planted in Honduras and Guatemala in highlands (300-800 m) and lowlands.Creamy, fruity, light flowery and honey notes.
5. Friis-Holm La Dalia 60%, Nicaragua
Made with beans from ten growers in the La Dalia Region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. They refuse to sort them by type! But this mix ferments so well - one of the best we have ever tasted. Strong aromatic acidity. Black berries and floral sweetness.
6. Friis-Holm La Dalia 70%, Nicaragua
Made with beans from ten growers in the La Dalia Region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. They refuse to sort them by type! But this mix ferments so well - one of the best we have ever tasted. Strong aromatic acidity. Black berries and floral sweetness.
7. Friis-Holm La Dalia 85%, Nicaragua
Made with beans from ten growers in the La Dalia Region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. They refuse to sort them by type! But this mix ferments so well - one of the best we have ever tasted. Strong aromatic acidity. Blackberries and floral sweetness.
8. Friis-Holm La Dalia 100%, Nicaragua
Made with beans from ten growers in the La Dalia Region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. They refuse to sort them by type! But this mix ferments so well - one of the best we have ever tasted. Strong aromatic acidity with deep cacao notes.
9. Friis-Holm O'Payo 68%, Nicaragua - Silver, International Chocolate Awards, 2016 
Fruity, with good acidity and soft tannins. This cacao comes from Waslala, a natural reserve in the mountains of Northeast Nicaragua.
10. Friis-Holm O'Payo Milk 50%, Nicaragua
Creamy Milk Chocolate half and a half. 50% Nicaraguan cacao from Waslala in the Northeast of Nicaragua.
11. Friis-Holm Nicaliso 70%, Nicaragua - Bronze, International Chocolate Awards, 2016
A cocoa tree originally found in small volumes on a single farm in Northern Nicaragua. Very fruity and pleasant acidity. Notes of grapes and raisins. Long smooth aftertaste.
12. Friis-Holm Indio Rojo 70%, Guatemala - Bronze, International Chocolate Awards, 2016
Unique hybrid variety originally to Honduras - a cross with Criollo Antiguo. Planted in Honduras and Guatamala in highlands (300-800 m) and lowlands. Creamy, fruity, light flowery and honey notes.
13. Friis-Holm Johe 70%, Nicaragua - Silver, International Chocolate Awards, 2016
A Nicaraguan variety. Possible grandfather of Venezuelan Criollo/Trinitario. Planted in Northern Nicaragua. Soft fruitiness, gentle long and pleasant aftertaste. A classic dark chocolate.
14. Friis-Holm Rugoso 70%, Nicaragua 
Nicaraguan cacao beans. Bitter classic dark chocolate. Almost brutal in the beginning, but quickly changing into beautiful plum notes and pleasant tannins. This is a chocolate that will age well.
15. Friis-Holm Rugoso Bad Fermentation 70%, Nicaragua
Rugoso is a phenotype special to Nicaragua. In this style of fermentation, it breaks all the old rules - very low grade of fermentation - but flavorful, tannic and with notes of unripe plum and green banana. Like a good red wine this one wins with age. It will reach maturity 18 months from production date - with ripe plum and a pleasant spiciness.
16. Friis-Holm Barba 70%, Nicaragua
Nicaraguan cacao beans. The trees are host to fantastic crawlers giving the illusion of beards on the trees – hence the name Barba. Very mild but powerful cacao notes mixed with pepper and cinnamon.
17. Friis-Holm Medagla 70%, Nicaragua
Nicaraguan cacao beans. Yellow “Medal” shaped fruits. This rare breed is exploding with intense taste. Savoury and with a melange of baked fruit notes.
18. NEW! Friis-Holm White Chocolate with Cocoa Nibs 40%
A white chocolate crafted in Denmark in small batches by master chocolate maker Mikkel Friis Holm. This bar marks a departure for Mikkel, who is so often known for his super smooth chocolate bars.
The chocolate in this white chocolate bar is as smooth as ever, but with the inclusion of cocoa nibs.
19. New! Friis-Holm La Dalia Nibs - Bronze, International Chocolate Awards, 2017
The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead, the beans are fermented together and Friis Holm has then crafted a bar with all of these together.
20. New! Friis-Holm Milk Nuts - Bronze, International Chocolate Awards, 2017

Details 

Features 20 chocolate samples. Approximate weight of one sample - 5g 
Contains product descriptions and tasting notes.