Mikkel Friis Holm only recently (2019) crafted his first ever white chocolate bar. He has sourced the cocoa butter from Ecuador, and gone with a classic 40% butter, 30% (Danish) milk and 30% sugar. The cocoa butter is “natural” (ie not deodorised), so it has has a richly chocolatey aroma. Incredibly smooth, with a buttery texture and creamy flavour. Easy to savour. Too rich to scoff!
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.