Friis-Holm Dark Milk 65% (100g)

The perfect balance between dark and milk chocolate—intensely cacao-forward with just enough milk to create velvety smoothness. Rich caramel notes emerge from the five-variety Nicaraguan blend, enhanced by minimal milk powder that rounds without softening the chocolate's depth. At 65% cacao, this delivers dark chocolate intensity with milk chocolate approachability, creating a unique middle ground. For those who find milk chocolate too sweet and dark chocolate too intense, this may be the chocolate you've been searching for your whole life

Cocoabeans, sugar, cocoabutter & MILKPOWDER. Min 65% cocoasolids

Per 100g:

Energy: 1967 kJ / 470 kcal
Fat: 41 g
Saturated Fat: 28 g
Carbohydrate: 43 g
Sugars: 36 g
Protein: 8 g
Salt: 0.01 g

Store dry
Shelf life: 1 year from production

World's Best Chocolate, Made Without Compromise

Friis-Holm Chocolate has earned global recognition as one of the world's finest chocolate makers, winning gold medals at the International Chocolate Awards for ten consecutive years. Founded by Danish chef Mikkel Friis-Holm in 2008, this exceptional chocolate house creates award-winning chocolate that delights the world's most discerning palates—including three-Michelin-starred Restaurant Jordnær. From a small factory in Herslev, outside Roskilde, Mikkel proves that excellence and ethics can coexist. CPHAGEN is proud to bring these extraordinary chocolates to chocolate lovers across Europe.

True Bean-to-Bar Craftsmanship Rooted in Direct Farmer Partnerships

Mikkel Friis-Holm controls every step from cacao bean to finished bar, working directly with farmers in Nicaragua and beyond to ensure both exceptional quality and fair, sustainable practices. By paying farmers for quality rather than weight and providing knowledge for healthier plantations, Friis-Holm has witnessed farmer prosperity increase over 15 years. This respectful partnership guarantees the finest cacao while supporting farming communities to thrive—chocolate without the bitter taste of a guilty conscience.

Meticulous Processing That Reveals Terroir

Friis-Holm's dedication to detail is legendary. The same Nicaraguan Chuno cacao variety, fermented with different turning schedules, creates distinct flavor profiles—one soft and warm with dark berry notes, the other complex with tannic, red wine-like character. Every batch undergoes carefully monitored fermentation and slow drying that preserves nuanced flavors most producers sacrifice for speed. This patient approach transforms raw cacao's bitterness into approachable complexity, revealing the unique terroir of each origin.

Century-Old Techniques for Silky Perfection

While modern production prioritizes efficiency, Friis-Holm embraces time-honored techniques. Mikkel's 100-year-old conching machine stirs chocolate for days to achieve impossibly smooth texture. This antique equipment, combined with his chef-trained palate, produces chocolate that showcases individual cacao varieties with the sophistication wine enthusiasts expect from single-vineyard vintages. Friis-Holm is elevating chocolate culture—celebrating origin, variety, and craftsmanship above all.

Artisan Excellence and a Mission to Define Quality

Beyond award-winning bars, Friis-Holm creates extraordinary filled chocolates using unique Danish ingredients, often developing a single piece for over a year. Collaborations with Stauning Whisky and Frederiksdal Cherry Wine showcase Mikkel's culinary artistry and obsessive attention to detail. This dedication has made Friis-Holm a favorite of Denmark's top chefs. Mikkel's mission remains clear: help define what quality chocolate is and should be, proving that mastery creates something far more rewarding than the easier path.