COPENHAGEN, DENMARK–Fully bean-to-bar and using a German longitudinal conch refurbished by, and purchased from, Art Pollard of Amano Chocolate. The result is a more expressive, terroir-driven chocolate. Even though these Danish bars remain among the most expensive chocolates in the world, judging by how Friis-Holm continuously cleans up at the International Chocolate Awards, the are clearly worth it.

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