This 50% milk chocolate has been crafted using a blend of Nicaraguan beans from a co-operative in Waslala, in the nature reserve in the mountains of northeastern Nicaragua.
Friis-Holm has done a lot for craft chocolate today, but before any award-winning chocolate had been made, Mikkel’s journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he fully immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cacao. Discovering this new profile of cacao became motivation for Mikkel to fulfil his long time interest, thus, Friis-Holm, the Danish bean-to-bar chocolate manufacturer, was born. Still today, genetics of cacao is very important to Mikkel, which means constantly working with cocoa farmers and suppliers, such as Ingemann Fine Cocoa, to ensure Friis-Holm chocolate gets the varieties of cacao with the highest-flavour potential.
This chocolate is Mikkel’s first flavoured bar, with the hazelnuts contrasting with the light acidity of Nicaraguan cacao and complementing the butteriness of Friis Holm chocolate. An absolute delight.