A delicate dark bar made to a very particular formula. Friis Holm specified that the Nicaraguan beans used in this bar be turned twice during fermentation (hence the name).
This seemingly inconsequential change to the fermentation process gives the final bar a radically different flavour. Compare it to Friis Holm’s Triple Churned Chuno and taste just how much impact fermenting has on the beans’ flavour.
The generous bar has a delicate profile, which is initially dominated by the bar’s creamy quality. It is incredibly smooth with beautiful light spicy notes and just a hint of peach. The dark chocolate is finished off with a touch of sherbet and a slight astringency giving it a really balanced flavour.
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.
This bar was featured in our February 2021 subscription box. You can see what Spencer and Mika had to say about it in the video below:
Andrew C. –
Very smooth, easy to eat on o
It’s one of the best chocolate from coco runners
Lynette A. –
I love the brand. I love this bar. He tends to produce very chocolate flavored bars which might sound weird but in craft chocolate you can get flavors anywhere from forest floor to sour cherry, black tea to molasses and prune. Most of bars are what you traditionally think chocolate should taste like. If people are new to craft chocolate, I feel these are a great place to start.
Sabine R. –
Among best chocolates I have ever tasted – I first came across it on a chocolate fair and have bought this a few times as a special treat. Despite the creamy smoothness there are numerous balanced fragrances developing when lingering on the palate. Highly recommended for a chocolate meditation.