Friis-Holm

Friis-Holm Friis-Holm White Yu

WHITE YUZU 40%

Organic sweet white chocolate made from natural Ecuadorian cocoa butter, organic with added dried Japanese yuzu peel.

Floral, sweet and creamy taste with citric yuzu.

Content: Natural organic cocoa butter (undeodorized) from Ecuador, organic cane sugar, milk powder from Thise dairies and Japanese Yuzu peel.

Friis-Holm chocolates are the result of a simple set of values, applied in a complex production. This is how sophisticated and new chocolate experiences are created for the quality-conscious consumer

Chocolate production is a multi-stage process. This allows them to experiment with quality to the maximum. They simply push the boundaries of how far the unique taste development of the beans themselves can take them.

In dark chocolate, only sugar is added. No soy lecithin, no vanilla - nothing that intervenes and affects the innate taste of cocoa. This approach is unusual. The typical chocolate industry does this to increase volume, reduce costs or target uncritical taste buds. Instead, they focus on uncompromising craftsmanship. At the same time, they are pushing the world of chocolate production in a direction where craftsmanship, transparency and culinary value are the main criteria.

Storage conditions

Store at 18-20° C, away from moisture and direct light. After opening the package, the product must be consumed in 1-2 days.

About the producer

“Best in the world and best for the world” is the motto that master chocolatier Mikkel Friis-Holm has been guided by in his work since the beginning.
His creations are recognized each year at prestigious competitions such as the International and European Chocolate Awards where Mikkel has won gold medals in the Best Chocolate Maker and Direct Trade categories.

The Danish artisanal chocolate brand FRIIS-HOLM is an iconic name among bean-to-bar chocolate producers. Mikkel Friis-Holm is a consummate craftsman, and the chocolate he creates is the very definition of the bean-to-bar concept. Mikkel Friis-Holm's passion for chocolate led him over twenty years ago to Central America, where he dedicated himself to a project that aimed to identify and study the DNA of different varieties of cocoa from Nicaragua. And today, genetic information about cocoa varieties, as well as traceability, are of major importance to Friis-Holm, who is one of the few chocolatiers in the world who creates single-bean chocolate bars.