Our chocolates are the result of a simple set of values applied into 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 as 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 in and affect the innate cacao tastes.
This is approach is unusual. The typical industry dodges – to raise volume, keep down costs, or targeting uncritical taste buds – have all been removed from our equation. Instead, our focus is on the uncompromising, no-frills craft. We create sophisticated and new chocolate experiences for the quality-conscious consumer. But at the same time, we push the world of chocolate production in a direction where craftsmanship, transparency and culinary value are the leading criteria.