Mikkel Friis-Holm, a trained chef and founder of Friis-Holm chocolate, has truly made a name for himself in the world of chocolate, namely for his attention to detail and experimental style when it comes to subtle variations in chocolate making.
As part of Friis-Holm’s Japanese infusion range, here we present the White Yuzu bar. It is Mikkel’s classic white chocolate, crafted from Ecuadorian cocoa butter, milk and cane sugar, infused with dried Japanese yuzu powder. The yuzu adds a tart, tangy and subtle bitter contrast to the rich and creamy white chocolate.
As Annalisa Barber wrote in her column Notes on Chocolate in The Guardian, this is a:
“classy, smooth, clean-tasting white with dried Japanese citrus pieces…the yuzu cuts through the sweetness, but also provides nibbly bits.”