Friis-Holm

Friis-Holm - Madagascar Fast Dried, 64%

Fine Dark Chocolate
Size
Regular price $21.00 USD
Sale price $21.00 USD Regular price

Top European Dark Chocolate 2023

International Chocolate Awards - Bronze

Madagascar 64% Fast Dried: A Vibrant Expression of Terroir

Discover the unique character of our Madagascar 64% Fast Dried chocolate, crafted from premium cacao beans sourced from the renowned Bejofo Estate in Madagascar. This celebrated plantation is famed for producing some of the world's finest cacao.

Friis-Holm's innovative fast-drying process, where beans are sun-dried intensively for 8 hours daily post-fermentation, unlocks a distinctive flavor profile. This method contrasts with their Slow Dried variant, resulting in a chocolate with its own remarkable personality.

Taste the difference: Madagascar 64% Fast Dried offers a lively, spontaneous flavor experience. Expect bright acidity and a pristine palate, showcasing the pure essence of these exceptional Madagascan beans. This chocolate presents a clean, vivid expression of its prestigious origin.

Vegan, Dairy-free

Origins and Vision

Friis-Holm Chocolate was established by Mikkel Friis-Holm, a Danish chef driven by the ambition to rank among the top three chocolate makers globally. His mission is clear: to create chocolate that is both the best in the world and the best for the world.

How It All Began

Mikkel's fascination with chocolate sparked in the late 90s while he was working in San Francisco. During this time, he encountered the fledgling Scharffen Berger Chocolate, which ignited his passion for the craft.

In 2007, Mikkel's journey took a significant turn through his collaboration with Scharffen Berger Chocolate, leading him to a major cacao project in Nicaragua. This initiative, supported by Danida—a Danish government-sponsored development organization—aimed to enhance farmers' income by cultivating high-quality cacao. Mikkel formed a close partnership with the local farmers involved in the project, and to this day, cacao beans from these Nicaraguan farmers remain a cornerstone of Friis-Holm Chocolate.

Establishing a Danish Chocolate Factory

From 2007 to 2013, Mikkel dedicated himself to building knowledge and mastering the craft of chocolate making. Initially, the chocolate was produced in collaboration with Bonnat Chocolatier, an esteemed French chocolate factory in the Rhone region. However, Mikkel aspired to oversee the entire production process himself—from cacao bean to finished chocolate.

In 2014, with the support of small investors and the Danish Structural Bank "Vækstfonden," Friis-Holm Chocolate A/S was founded. The first batch of Danish-produced chocolate was created in 2015, and since then, all production has taken place at their factory in Denmark.

In 2023, the family behind Hansen Is (Hansen Ice Cream) joined Mikkel in ownership of the company. Despite these changes, the foundation of their work remains rooted in Mikkel's enduring motto:

"Best in the world, best for the world."

Cacao beans, sugar, cacao butter.
May contain traces of milk. Min 70 % cacao soilds.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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