Those who attend our tastings know what we are talking about, fermentation and drying are important phases in the creation of a good cocoa.
This selection is made up of 6 tablets of 25 gr in which a "mistake" becomes a hit.
RUGOSO, with two fermentations
MADAGASCAR, with two dryings
CHUNO, with two or three turns in the drawer.
The opportunity to taste how cocoa evolves in postharvest and the interpretation that Friis Holm makes of it.
Introducing Mikkel Friis Holm is unnecessary. One of the best bean to bars of the moment, of Danish origin and interested in good living, sustainability and ethics in the work of chocolate.
With cocoa from Nicaragua and Honduras he creates the most awarded range of tablets in Europe in recent years. The secret of his success is the correct fermentation of the Creole cocoa.
Believer in direct trade (CACAO DIRECT, without labels or intermediaries) of cocoa and in the responsibility behind each tablet, he offers us aromatic products.