Friis-Holm Chocolate is based on the idea of ​​creating the world's best chocolate - Both best in taste, but also best for the world.

When we talk about sustainability and decency, it is not something we just talk about. It is our DNA and something we act on - not just with certifications and reports which often works more like alibies than actually making a change – but as an integral part of how we think, buy and produce.

Mikkel Friis-Holm is a trained chef and in connection with his chef work in San Francisco, California in the late 90s, he met the newly started Scharffenberger Chocolate.

At that time, the chocolate world consisted solely of large multinational manufacturers, more concerned about getting volume than quality. The few quality minded small family-owned factories who held up the quality tab could be counted on two hands – in the World!

Through his collaboration with Scharffenberger chocolate, Mikkel Friis-Holm came into contact with a major cocoa project in Nicaragua in 2007. Danida, a Danish government sponsored development organization, worked with the idea that farmers should grow high-quality cocoa in order to improve the farmers' income. Growing this superior product - the growing small scale “Bean to Bar” chocolate industry would be willing to pay a much higher price.

Mikkel Friis-Holm started a close cooperation with the local farmers involved in the Danida project, and today Friis-Holm Chocolate receives the world's best cocoa through Nicaraguan farmers and partners.

This has helped to secure one Chocolate World Championship after another. For the last 7 consecutive years, Friis-Holm chocolate has won one or more Chocolate World Championships each year. A tribute to the raw material, combined with old-fashioned crafts and process here in Denmark.

We are making chocolate couverture for some of Denmark's best restaurants, among them several with Michelin stars or Bib-gourmands. We proudly supply Henne Kirkeby Kro, Relæ, Alchemist, Jordnær, Allouette, Dragsholm slot, Noma, Kødbyens fiskebar, Geist and many more. We also proudly supply chocolate to some fantastic bakeries – among these Mirabelle, Juno,  Bread Station and Brød.

We believe that working with these innovative craftsmen keeps us sharp and always thinking on how we can make our chocolate even better.

The first years, from 2007 to 2013, was spent building knowledge and learning the craft. The chocolate was produced in collaboration with an old French chocolate factory in Rhone - Bonnat Chocolatier. But the desire and opportunity to have production, control and the jobs in Denmark was too strong.

Mikkel wanted to make the whole product himself. From Cocoa Bean to finished Chocolate - Bean to Bar as they say.

In 2014 Friis-Holm Chocolate A / S was founded, with the help of small investors and the Danish Structural Bank “Vækstfonden” - The first Danish produced chocolate ran through the machines in 2015 and since then everything has been made in right here in Denmark. The first new chocolate factory in Denmark in over 50 years. We are proud to be Denmark's largest (almost the only) chocolate factory today.

We share a philosophy of quality, fairness, and the importance of being present in the local community. At the same time, we have a transparent open production.

Our production line is formed as a horse shoe and in the middle we have a hallway with windows – making it possible to see how we make the worlds best chocolate. We invite you to come and see how we do.

We look forward to the years to come - lots of tasty chocolate, and still with the idea and practice of being the “Best in the world” and the “Best for the world”.

Founder of Friisholm Chokolade.