Friis-Holm

Friis-Holm - La Dalia Nibs, 60%

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

World's Top Dark Chocolate with Inclusions 2023

International Chocolate Awards 2023 - Bronze

Friis-Holm calls their La Dalia chocolates 'The Lazy Cocoa Growers Blend', due to its mix of different cacao bean varieties. When Friis-Holm asked the farmers to sort the beans into different types, they declined! As a friendly jest, Friis-Holm thought this was a bit lazy! Fortunately, chocolate lovers now get to enjoy this fantastic blend of various cacao beans.

The La Dalia 60% is part of a series that includes La Dalia 70%, 85%, and 100%. This 60% bar offers an acidic profile with rich chocolate notes and hints of red berries. Friis-Holm uses this chocolate for their 'Flødeboller' and, in this particular case, combines it with O'Payo nibs.

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, cacao nibs.
May contain traces of milk. Min 60 % 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.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)