Friis-Holm pålægs-chokolade
Translated as ‘sheet chocolate’ these are sold in a good bakery in Denmark, eaten at the weekend on slices of rye bread. We have them as shivery bites after a sea swim. The cardboard box fit nicely in our tin.
The Friis-Holm 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 they dwell on all these steps and complexities from bean to bar. This allows them to experiment with quality to the maximum.
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. Friis-Holm create sophisticated and new chocolate experiences for the quality-conscious consumer. But at the same time, pushing the world of chocolate production in a direction where craftsmanship, transparency and culinary value are the leading criteria.
Can be tried on our own rugbrød Friday and Saturday from 10:00 served with a Prolog filter coffee
Translated as ‘sheet chocolate’ these are sold in a good bakery in Denmark, eaten at the weekend on slices of rye bread. We have them as shivery bites after a sea swim. The cardboard box fit nicely in our tin.
The Friis-Holm 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 they dwell on all these steps and complexities from bean to bar. This allows them to experiment with quality to the maximum.
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. Friis-Holm create sophisticated and new chocolate experiences for the quality-conscious consumer. But at the same time, pushing the world of chocolate production in a direction where craftsmanship, transparency and culinary value are the leading criteria.
Can be tried on our own rugbrød Friday and Saturday from 10:00 served with a Prolog filter coffee
Translated as ‘sheet chocolate’ these are sold in a good bakery in Denmark, eaten at the weekend on slices of rye bread. We have them as shivery bites after a sea swim. The cardboard box fit nicely in our tin.
The Friis-Holm 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 they dwell on all these steps and complexities from bean to bar. This allows them to experiment with quality to the maximum.
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. Friis-Holm create sophisticated and new chocolate experiences for the quality-conscious consumer. But at the same time, pushing the world of chocolate production in a direction where craftsmanship, transparency and culinary value are the leading criteria.
Can be tried on our own rugbrød Friday and Saturday from 10:00 served with a Prolog filter coffee
