Made with beans and nibs from ten growers in The La Dalia Region of Nicaragua. They grow a mix of cacao varieties from known and unknown old heritage trees in their orchards. They refuse to sort them by type! But this mix ferments so well. One of the best chocolate we have ever tasted.
Strong aromatic acidity. Black berries and floral sweetness.
cacao beans, sugar, cacao butter, cacao nibs.
Weight: 100 g
Mikkel Friis Holm is an award-winning Danish chocolate maker who sources his beans from Honduras and Nicaragua. He is particularly known for his attention to detail and for experimenting with subtle variations in the chocolate making process.