{"id":454767924,"title":"Friis-Holm Chuno 70% Double-Turned Dark Chocolate","handle":"friis-holm-70-double-turned-chuno","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis chocolate bar is crafted using cacao beans from Nicaragua.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlavor Notes: Black olives, butter, sourdough finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eFriis-Holm Chocolate was founded in 2008 by Mikkel Friis-Holm, a danish chef and explorer. He worked with Jan Cocotte Pedersen (most known for the food creations of the film “Babette’s Feast) in Denmark and then collaborated on project in Nicaragua which consisted in locating viable DNA strains of cacao in the country (these varietals were dormant for centuries). The experience fueled his desire to see the beans from those plants become chocolate bars and Friis-Holm became the first whole sale distributor of Nicaraguan cocoa beans in Scandinavia. \u003c\/p\u003e\n\u003cp\u003eHis chocolate bars are currently being made by Stephane Bonnat (one of the most well respected chocolate makers in the world) at the Chocolat Bonnat facilities in Voiron, France.\u003c\/p\u003e","published_at":"2016-10-25T14:30:59-07:00","created_at":"2015-04-01T11:38:00-07:00","vendor":"Friis Holm","type":"Chocolate","tags":["70-79% Cocoa Content","Chocolate","Dark Chocolate","Friis-Holm"],"price":2100,"price_min":2100,"price_max":2100,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":1283985924,"title":"Default","option1":"Default","option2":null,"option3":null,"sku":"1879","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Friis-Holm Chuno 70% Double-Turned Dark Chocolate","public_title":null,"options":["Default"],"price":2100,"weight":136,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"5711806403012"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/friis_holm_-_chuno_2.jpg?v=1547433500"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/friis_holm_-_chuno_2.jpg?v=1547433500","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis chocolate bar is crafted using cacao beans from Nicaragua.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlavor Notes: Black olives, butter, sourdough finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eFriis-Holm Chocolate was founded in 2008 by Mikkel Friis-Holm, a danish chef and explorer. He worked with Jan Cocotte Pedersen (most known for the food creations of the film “Babette’s Feast) in Denmark and then collaborated on project in Nicaragua which consisted in locating viable DNA strains of cacao in the country (these varietals were dormant for centuries). The experience fueled his desire to see the beans from those plants become chocolate bars and Friis-Holm became the first whole sale distributor of Nicaraguan cocoa beans in Scandinavia. \u003c\/p\u003e\n\u003cp\u003eHis chocolate bars are currently being made by Stephane Bonnat (one of the most well respected chocolate makers in the world) at the Chocolat Bonnat facilities in Voiron, France.\u003c\/p\u003e"}

Friis-Holm Chuno 70% Double-Turned Dark Chocolate

Product Description
$ 21.00
Maximum quantity available reached.

This chocolate bar is crafted using cacao beans from Nicaragua.

Flavor Notes: Black olives, butter, sourdough finish.

Friis-Holm Chocolate was founded in 2008 by Mikkel Friis-Holm, a danish chef and explorer. He worked with Jan Cocotte Pedersen (most known for the food creations of the film “Babette’s Feast) in Denmark and then collaborated on project in Nicaragua which consisted in locating viable DNA strains of cacao in the country (these varietals were dormant for centuries). The experience fueled his desire to see the beans from those plants become chocolate bars and Friis-Holm became the first whole sale distributor of Nicaraguan cocoa beans in Scandinavia. 

His chocolate bars are currently being made by Stephane Bonnat (one of the most well respected chocolate makers in the world) at the Chocolat Bonnat facilities in Voiron, France.