Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.
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 ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.
Lynette A. –
Really chocolatey. My 12 year old and I really liked it. Friisholm Dalia 70%, Nicaliso and Johe as well as his milk bars are good entry bars into dark, craft chocolate. They are not earthy, or astringent or too acidic/ fruity, all things that can be off putting to those new to dark chocolate. They have a solid, brownie, cocoa powder flavor with maybe just a touch of fruit. They all taste different, but I give them to guests and friends who are not sure they like dark chocolate yet.