Mikkel Friis-Holm, formerly a chef and founder of the chocolate brand Friis-Holm Chocolade, is truly passionate about his sweet work. He is one of the world's top chocolatiers.
Mikkel got into chocolate through his studies of cocoa DNA in Nicaragua, Central America. Based on this knowledge, he plays around with fermentation times when making his bars, letting some cocoa beans ferment for shorter periods of time or letting cocoa of the same origin and variety turn over in fermentation boxes two and three times. So you can taste two bars of chocolate from one batch of cocoa beans and judge how much a slight change in the production process can affect the final taste.
Almost every single one of the chocolates has won a prestigious Chocolate Awards in a global or European category and truly deserves it. If you taste one, you will never want to stop.
