Rugoso 70% Bad Fermentation

Friis Holm is a Danish bean-to-bar producer celebrated for a meticulous, almost scientific approach to cacao. Based in Denmark, the maker is led by a philosophy that prioritizes understanding how specific varietals and post-harvest methods dictate the final taste. This particular bar features the Rugoso variety sourced from the Rugoso region of Nicaragua, reflecting a commitment to single-origin precision and the exploration of genetic potential.

The name of this 100 gram bar refers to a provocative, experimental 48 hour box fermentation protocol. By limiting the process so that only about 25 percent of the beans turn the traditional brown color, the maker captures a sensory profile rarely seen in conventional chocolate. The 70 percent cacao content delivers a bright and unconventional experience characterized by notes of green banana, unripe plum, and baked plums, all supported by a spicy and tannic structure.

Sourced through high-quality channels and certified organic, the recipe is kept intentionally simple with only cocoa beans, sugar, and cocoa butter. After the brief fermentation, the beans are dried in the sun to lock in their unique attributes. This technical mastery of intentional under-fermentation has been recognized globally, securing European Silver at the International Chocolate Awards in both 2017 and 2018.