Mikkel Friis Holm is an award winning Danish chocolate maker who sources his beans from Honduras and Nicaragua.
He is particularly known for his attention to detail and for experimenting with subtle variations in the chocolate making process. For example, you’ll find a 65% Nicaraguan chocolate in both milk and dark chocolate versions.
Perhaps the most well known example of this is the Chuno bar. For this chocolate, Friis Holm created two versions where the only difference was the number of times the cocoa beans were turned during the fermentation process. The resulting chocolates were noticeably different, and served to underline the difference it makes when a chocolate maker is involved every step of the process.