This 65% bar contains more cocoa than many dark chocolates, and has an ultra-smooth texture and a rich, chocolatey flavour with subtle hints of fruit and spice. Why not compare it to Mikkel’s 55% version of the same bar?
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.
Lynette A. –
Nope. No flavor. Get the O’payo milk instead.
Zoe D. –
A creamy, cooling melt. The malt is VERY strong- I was taken aback at first! Almost savoury at the beginning. Develops into more a sophisticated malteaser flavour. Reminds me of “healthy” cereal bars.
Much improved by a coffee; there appears to be more caramel flavour to balance out the malt. Also, REALLY good with Debarres ‘Kilombero Tanzania 70%’. This pairing makes this bar seem less savoury and highlights the cherry flavours in the Debarres. Would highly recommend trying this.
Overall really good, but I just have really high standards and I’ve learnt that ‘malt’ flavour is not a personal favourite. I would give it a 7/10 in the context of milk AND dark bars.
Ben S. –
Almost as good as the 50% milk made with the same beans
Erdenechimeg M. –
Didn’t really seem to melt properly in the mouth, and not a strong enough chocolate taste for us despite the 65% rating.
Henrik O. –
Yummy. I was surprised by this one. If I didn’t know that it was 65% cacao, I would have guessed that it was a milk chocolate. Nonetheless I loved it. Creamy and elegant with a great concentration.