Actually Mikkel Friis-Holm is a trained chef and recognized his preference for high-quality food. In Nicaragua, Friis-Holm learned a very special way of processing cocoa beans. He was so enthusiastic about cacao and its fermentation that he now only uses cacao beans for production that are fermented and dried according to his ideas. In Galileo's report, he gives an insight into his production.
Friis-Holm at Galileo
Mikkel Friis-Holm gave an insight into the production of his chocolate to a TV team from Galileo in June 2020. We gladly link to the 10 minute report of Galileo at YouTube
Friis-Holm has been making chocolate since meeting John Scharffenberger and Robert Steinberg, the co-founders of Scharffen Berger Chocolate of California. Since then, he has been the exclusive importer of Scharffen Berger chocolate in Denmark. In the beginning, he had his Friis-Holm chocolate made by the French company Bonnat, but he now owns his own production. Mikkel Friis-Holm is a true visionary when it comes to chocolate production, as he was the first to launch two identical chocolates on the market, differing only in the way they are fermented. The amazing thing is the surprisingly different taste of both chocolates.
The award-winning Friis-Holm chocolate here at Chocolats-de-luxe.co.uk
Friis-Holm regularly participates in the International Chocolate Awards for several reasons. The International Chocolate Awards is the only fully independent international competition. At the same time, the Chocolate Awards explicitly aim to promote and support the production of high-quality fine chocolate worldwide. They also aim to support the producers who grow and nurture the high-quality cocoa beans. And that is why Mikkel Friis-Hom is rightly particularly proud of the fact that the quality of his chocolates has won him many gold medals at the International Chocolate Awards.
The exclusive Friis-Holm chocolate here at Chocolats-de-luxe.co.uk
His chocolates are so unique that he won an award at the Great Taste Awards for his 55 percent Dark Milk and the Nicaliso 70 percent. Also try the other delicate chocolates of the Dane here from the online store of Chocolats-de-luxe.co.uk. Or do you like quite dark chocolate, then you must try the La Dalia in 100 percent or 85 percent. The beans for this chocolate come from 10 different cocoa farmers from Nicaragua. Just try the delicious chocolate yourself and convince yourself of the exclusive taste!
Friis-Holm at the Chocolate Festival
Mikkel Friis-Holm is a first-time exhibitor at the annual Chocolate Gourmet Festival in Hanover, the only chocolate event dedicated to good chocolate.
Friis-Holm chocolate is nut-free
Although Friis-Holm also produces bars and chocolates with nuts, all other products are nut-free and also have "no traces of". Mikkel makes it a point to produce these products in batches only 2 times a year, after which all rooms and machines are completely cleaned so that allergy sufferers can also enjoy his chocolates.
Friis-Holm at Galileo
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