Friis-Holm

Friis-Holm - Herslev Malt Caramel

Luxury Caramel Chocolate
Regular price $35.00 USD
Sale price $35.00 USD Regular price

Friis-Holm, known for its dedication to fine chocolate craftsmanship, has teamed up with its neighbor, Herslev Brewery, to create something truly special. When Herslev crafted a beer using Friis-Holm’s chocolate, it sparked the inspiration for a unique collection of chocolates, each infused with the essence of Herslev's products.

These chocolates are not made with beer, but they take their flavor cues from four of Herslev’s standout brews. Perfect for pairing with a cold beer, these artisanal chocolates promise a unique tasting experience.

  • Purple: A decadent malt caramel enrobed in dark chocolate, inspired by Herslev’s malty creations.
  • Blue: A star anise caramel, drawing from the rich complexity of Herslev's Stjernebryg beer.
  • Red: A crunchy chestnut blend, taking inspiration from Kastanje Brown Ale.
  • Gold: A ginger ganache, echoing the bright, spicy flavors of Herslev’s Ingefærbrus (ginger soda).

This collection is a tribute to both Friis-Holm’s chocolate expertise and Herslev’s brewing artistry. It’s the perfect indulgence for those who appreciate the pairing of handcrafted chocolates with a fine brew.

Contains Dairy, Alcohol-free

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."

Dark chocolate (cacao beans, organic cane sugar, organic cacao butter), milk chocolate (cacao beans, organic cane sugar, organic cacao butter, milk powder), white chocolate (organic cacao butter, organic cane sugar, organic milk powder), organic cream, glucose, chest nuts, malt sirup, ginger, vinegar, salt, star anis, alcohol, sodium benzonat, puff sugar (sugar, glucose, carbondioxid, lactose).

Keep in a cool, dry place, away from direct light and strong odours. 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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