Mikkel Friis Holm got awarded and recognized in several international chocolate competitions throughout the past years. And with good reason. His goal is highly ambitious: To make the world's best chocolate. In terms of taste, just like the best chocolate FOR the world in a sustainable way.
Mikkel Friis Holm is originally a trained chef and became aware of the bean to bar pioneers "Scharffenberger Chocolate" while working in San Francisco in the 90s. Back then, you could count the small, quality-conscious chocolate makers all over the world on two hands. Fortunatly this has changed a lot in recent years.
Working with “Scharffenberger Chocolate”, he came into contact with the “Danida” project in 2007. A cocoa project in Nicaragua, which was launched by a development organization sponsored by the Danish government. They were sure that by growing high quality cocoa, farmers could greatly improve their incomes. With the growing bean-to-bar movement willing to pay more for high quality and fair chocolate beans, this project had a future.
Mikkel Friis Holm’s interest in direct trade grew through the close contact he had with the farmers during this project. He decided to learn every step of the way to make chocolate and started making chocolate himself. First he worked with the old French traditional house "Chocolatier Bonnat" in Vioron. It can still be clearly seen today that his processing style is similar to that of Bonnat. Both use more cocoa butter than usual in the bean to bar scene, which is quickly recognizable by the unique melt. Later, however, he wanted to do all the steps himself and have complete control over his chocolate. In 2014 he founded his own chocolate factory in Denmark. Since then everything has been produced by him and his small team in his factory.