Milk Chocolate - Friis Holm - O'Payo Miilk 50%

Friis Holm

$ 22.00

International Chocolate Awards Gold Medal 2019

Our Notes
Friis Holm makes 100g bars which are twice as big as many artisan bars.  He is a master of the whole process starting with exceptional beans and relationships with his growers. He works closely with team managing fermentation. He is very skilled and allows his artisan spirit come out in his chocolate. 

This is a delicious creamy chocolate bar with caramel and rounded sweetness that comes together so perfectly it leaves you wanting more. Lucky is bars are so large it feels like you are getting 2. 

Producer's Notes:
Light chocolate with round taste of cocoa and sweetness and notes of cream caramel. Creamy Milk Chocolate half and half.  Nicaraguan Cacao from Waslala in the northeast of Nicaragua. 

About the Producer:

Friis-Holm Chocolate is founded on a positive connection between quality and ethics. The goal for us is the outstanding culinary quality but the road to that goal that leads through the people involved in the process.

 Since 2003 Mikkel Friis-Holm has been working in close relation to cocoa growers and has seen the clear proportional connection between production conditions and the quality of the beans. In general, the growing of cacao is a sad story of both unfair conditions and poor quality, but this is not a law of nature.

The quality of the raw cocoa fruit is essential for the overall expression of good chocolate. We deal with our cocoa growers directly at prices, which leave a good taste in the mouth, and we are deeply involved in the fermentation and handling of the raw cocoa to achieve the maximum depth, complexity and intensity in the final product. 

Our chocolates are the result of a simple set of values ​​applied in a complex production. The production of chocolate is inevitably a multistep process. At Friis-Holm we dwell on all these steps and complexities from bean to bar. This allows us to experiment with quality to the maximum. We simply expand the limits to how far the development of the unique tastes of the beans themselves may take us. Only sugar is added in our dark chocolates. No soy lecithin, no vanilla - nothing that will intervene and affect the innate cocoa tastes.

 There are at least as many cocoa varieties as there are apple varieties. When the cocoa fruits are harvested, they are cut up and beans and the pulp surrounding them are taken out. Then comes one of the most important process with regard to developing taste in cocoa: Fermentation. 

During fermentation a series of process take place, which give taste to the cocoa, and a number of unwanted acids and alkaloids leave the cocoa beans or are transformed. the sugar in the pulp is transformed into alcohol which penetrates the bean and is transformed into acetic acid. Heat for the processes kills the germ in the bean and a series of enzymatic processes are at work.  There are different fermentation cycles in the beans, the most important being the acetic acid fermentation and the finishing lactic fermentation. 

From cocoa to chocolate

In Copenhagen we treat the fermented and dried cocoa beans to a precise process to create our chocolate. 

We roast the beans, roasting serves several purposes. First it develops and accentuates the desired aromas. Also darker roast the less acidity and more bitter notes, the lighter the roast the more acidity and less better notes. 

After the roasting and shelling comes the milling/grinding. Caused by the friction the temperature raises and the mass soon becomes liquified. Cocoa beans typically consist of about 50% cocoa solids and 50% cocoa butter. The cocoa solids are responsible for the color, practically all of the aroma and the overall taste of the chocolate, while the cocoa butter gives the chocolate its texture and consistency. The cocoa mass is ground until we determine it has the desired fineness.  After the milling sugar is added and process continue until sugar and cocoa mass is completely dissolved and integrated into the liquid chocolate. 

The final step before it goes into the molds is tempering. This provides a controlled crystallization of the cocoa butter in the chocolate. It is the tempering which provides the snap when breaking the chocolate and the shinny surface. Without tempering the chocolate would be softer and have lower melting point and be dull in appearance. The trick is to control the temperature before and during cooling to within a few degrees to maximize the amount of the stable crystals in the chocolate.  Exceptional chocolate is both a science and an art. 

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