Friis Holm Tasting Set - Madagascar 64%

Mikkel Friis-Holm is a bit of an artisan chocolate maker, he likes to experiment with his chocolate, using different methods during the manufacturing process to show how different chocolate can be even when using the one bean.

While Friis Holm chocolate typically uses various Nicaraguan cocoa beans, there is an outlier: the Madagascar bars, sourced from the Bejofo Estate. 

One of three paired bars showcasing how differing handling processes affect the final flavour, the Madgascar 64% bars focus on the drying of the cocoa bean.

• The Madagascar Slow Dried bar uses cocoa beans that were subject to an extra slow drying process, leading to a soft and long chocolate taste. This bar has notes of raspberry and a pleasant acidity, pairing well with berries.
• The Madagascar Fast Dried bar uses cocoa beans that were dried in the sun for an extra quick drying process, capturing a more raw acidity. Strong lemon notes.

As these bars are a pair, we've chosen to keep them together in a gift set so everyone can try them both and see how chocolate can really be. We hope you'll join us on the adventure!