Friis-Holm Chocolate: Cacao, Craft and Consistency
Founded by Danish chef Mikkel Friis-Holm, Friis-Holm Chocolate treats cacao as an ingredient shaped by origin, farmer relationships and controlled craft.
Some producers become interesting because of rarity. Others because of story. Friis-Holm Chocolate belongs to a more useful category for chefs: producers whose work changes the way an ingredient is understood.
Founded by Danish chef Mikkel Friis-Holm, Friis-Holm Chocolate is built around cacao as a flavour-bearing agricultural ingredient. Variety, origin, farmer practice, post-harvest work, roasting, refining and tempering all leave a trace. The maker task is not to cover those traces, but to bring them into balance.
Ingredient Spotlight
FermentedCacao
Theobroma cacao
Cacao treated as a flavour-bearing agricultural ingredient, shaped by variety, origin, farmer practice, fermentation, drying, roasting, refining and tempering.
- Origin
- Nicaragua is central to the Friis-Holm story; exact product origins vary
- Region
- Multiple cacao origins
- Season
- Origin-dependent
- Producer
- Friis-Holm Chocolate
Tasting notes
Depending on variety and post-harvest work, cacao may carry fruit, acidity, nuttiness, tannin, caramel depth or floral lift.
Culinary uses
Useful for tasting, pastry, plated desserts, petit four service, hot chocolate, ganache work and recipes where chocolate should remain legible.
Storage & provisioning
Store cool, dry and away from odours. For yacht provisioning, protect chocolate from heat swing, humidity and direct light.
Highlighted Content
Supplier knowledge for MDG
The encounter introduces the person. The producer profile preserves the knowledge behind the product.
This supplier profile should sit beside the MYS 2026 ENCOUNTERS article. At Monaco Yacht Show, Mikkel Friis-Holm appears as a guest and teacher. Here, Friis-Holm Chocolate appears as a producer: a source of cacao-led products that can support serious kitchens beyond the event itself.
