Friis-Holm Chocolate is founded on a positive connection between quality and ethics. The goal to us is the outstanding culinary quality but the road to that goal leads through the people involved in the process.
Since 2003 Mikkel Friis-Holm has been working in close relation to cacao growers and 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 no law of nature.
The quality of the raw cacao fruit is essential for the overall expression of good chocolate. We deal with our cacao growers directly at prices, that leave a good taste in the mouth, and are deeply involved in the fermentation and handling of the raw cacao to achieve the maximum depth, complexity and intensity in the final product.
The Cost of the Cacao
is high when we buy our raw materials. We work and trade solely with independent growers. We pay far more than the market price and significantly more than the Fairtrade buyers. The price reflects the workmanship and the quality control we get. It is as simple and banal as that – and yet, almost unheard of in the industry.
Organic cacao production is a complicated affair when it comes to certification. Obviously, pesticides, chemical fertilizers, monoculture and efficiency in preference to quality are not the leading principles to the farmers we work with. This does not necessarily mean that they are certified organic, however. But time works consistently for the connection between organic production and quality, and we are happy to be able to meet the increasing demand from private and professional customers alike by offering certified organic chocolate without compromising our culinary standards.