I had the opportunity to spend a lot of time with Mikkel Friis-Holm over the course of my time in London - not just at Chocolate Unwrapped but at the Academy of Chocolate conference on Friday as well as after-hours bending elbows and hoisting pints of English craft ales.
Mikkel is collaborating with Bonnat on these bars, creating something that is reminiscent of what Bonnat produces but is definitely his own take on chocolate making. Mikkel is doing a lot of fun stuff, including making a pair of bars (the first pictured here) from the same beans fermented two different ways. For this bar, the fermenting beans are turned twice.
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