Friis Holm

Friis-Holm Chocolate was founded by Danish chef Mikkel Friis-Holm with a bold aim: to become one of the top three chocolate makers in the world, grounded on the principle “Best in the world, best for the world”

His choco-journey began in San Francisco in the late 1990s, where he connected with the emerging Scharffenberger Chocolate. That led him to collaborate on a major cacao project in Nicaragua in 2007, under DANIDA support. This partnership with local farmers remains central—cacao beans from Nicaraguan producers are still a core ingredient in their chocolate.

From 2007 to 2013, Mikkel honed his craft alongside Old-World chocolatiers, producing chocolate in France with Bonnat Chocolatier. Yet, he aspired to do it all himself—from bean to bar. By 2014, Friis-Holm Chocolate A/S was established. Their first chocolate rolled off the line in 2015.

Friis Holm works, among others, with two Heirloom Cacaos – Nicaliso and Chuno.