Friis-Holm Dark Chuno Triple Turned 70%
Friis-Holm Dark Chuno Triple Turned 70%
Weight: 100 g
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Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Chuno Triple Turned won Gold and was named the world's best dark chocolate at the World Cup in London October 2017 and the European Championship in Amsterdam in June. It also received a silver medal at the International Chocolate Awards European Round April 2015: Fermented for 5 days and turned three times along the way. Simple, almost simple, classic chocolate flavor. Good significant acid. Clear notes of black olives and citrus peel. 100 grams of chocolate.
Ingredients: Roasted Triple Turned Chuno cocoa beans from Nicaragua, cocoa butter and sugar
INGREDIENTS & ALLERGENS
INGREDIENTS & ALLERGENS
Manufactured in a facility which also processes dairy
Trace Dairy
Peanut Free
Peanut Free
Soy Free
Soy Free
Treenut Free
Treenut Free
No animal products, but sweetened with non-organic refined sugar
Vegan
Gluten Free
Gluten Free
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Maker
Friis Holm Country
DenmarkCacao Origin
Nicaragua
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A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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Maker
Friis HolmFriis Holm is a multiple award winning chocolate maker in Denmark. A trained chef by profession, the founder Mikkel Friis-Holm has owned a restaurant, a bakery, and then became a distributor for Scharffen Berger chocolate in Scandinavia. This passion for chocolate evolved into a deeper interest, and lead to the formation of a chocolate company in 2008. Friis Holm has a very particular approach when crafting his bars. All of his chocolate bars are kept the same, from the origin, the bean type, roast and percentage, except for one key difference during the refining process; the number of times the cocoa beans are turned. Resulting in dramatically different tasting notes in the chocolate bars. Give Friis Holm a try and taste the experience for yourself!
Cacao Region
Lake Managua, NicaraguaLake Managua, also known as Lake Xolotlán, is a lake in western Nicaragua. Momotombo Volcano is on the lake’s northwestern shore, while the city of Managua, the Nicaraguan capital, lies along its southern shore. Lake Managua has been described by some authors as the most contaminated lake in Central America; it’s been severely polluted by decades of sewage being dumped into it from the city. Cacao has been grown in the region around the lake for millennia, however, and most of the fine flavor cacao sourced from the region is of the criollo varietal known as Chuno.
Cacao Strain
ChunoChuno happens to be a mixed hybrid, shown to have genetic heritage of roughly one-quarter criollo, one-half amelonado, and one-quarter mixed amongst the other clusters. It also has a relatively small but strong growing region, found growing semi-wild in northern Nicaragua. Chuno is one of just sixteen cacaos to be certified by the Heirloom Cacao Preservation Initiative, an initiative of the Fine Chocolate & Cacao Institute. The HCP identifies ancient & indigenous cacao varietals which hold significant historic, cultural, botanical, geographical, and flavor value for the global industry, which the very fruity chuno cacao does.
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