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This Friss Holm 65% bar was a finalist in the 2012 International Chocolate Awards (which I was a judge) - and it certainly deserves that mantel. It is a slightly darker version that the 55%
bar and offers a heightened acidic character.
Although there is a greater level of sugar in this Nicaragua than Friis' 70% bars, it is testament to the talent of the team that a very significant flavour profile is still present. You should easily be able to notice both red berries and slight spice notes.
||Six different varieties native to Nicaragua
|Maker's Tasting Notes
||A creamy start followed by a cinnamon-spicy dark berry caramel - ending in a powerful chocolaty finish and a refreshing bitterness in the back of the mouth.
||Cacao beans, sugar, milk, cocoa butter