These two mini 25g bars are identical except for one thing: the number of times their boxes are turned during fermentation. (Boxes are turned to introduce extra air and cool the mixture slightly.) Such a seemingly inconsequential thing can have a noticeable difference on flavour, with the double-turned enjoying light spicy notes and a hint of peach, and the triple-turned experiencing a slightly darker accent.
ABOUT THE MAKER
Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.
The difference is actually quite astounding.
The double turned has notes of liquorice, waffle and caramelised nuts.
The triple turned has a floral and fruity taste. It has much more noticeable acidity, giving fruity tropical notes. I wouldn’t say it was “darker” but the taste is funkier.
Zoe D. –
Flavour: the double turned(2T) was discernibly “lighter” than the triple turned(3T). The 3T was tasted sweeter and more roasted. I couldn’t discern any specific flavours but both bars were nice, if a bit lacking in flavour intensity. This is why I rated it 7/10- I prefer a more intensely flavourful bar with more distinct flavours/waves of flavour.
Serves it purpose well and the mini bars are very cute!