The same fruity, spicy notes are present as in the ‘well fermented’ version of this bar, they appear all at once here, rather than slowly revealing each other. It is relatively rare to be able to taste this bar – Mikkel generally just shares it at shows and fairs where its cult like following means that it always sells out quickly. However, we have secured a small number of bars for you to taste.
The reference to a ‘bad’ fermentation is actually a pun. Mikkel feels strongly that there is a perception that for a fermentation to be ‘good’ it must be a longer process. These beans are possibly more accurately described as having undergone a ‘short’ fermentation. Indeed, the beans for these bars have been fermented for only a quarter of the time of a more typical fermentation. Friis Holm believes that this allows the beans to reveal their true potential, as the brighter flavours are allowed to burst forth from the beans.
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.