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November 18, 2012

Friis-Holm – Chuno Triple Turned

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Written by: Alex Rast

A bar that really ought to be considered as one half of a pair, the other being the Double Turned: same source, different processing. With these bars Friis-Holm is exploring a dimension of chocolate previously unrevealed: the effect different processing at the source can have on the end result. Indeed, the venture opens up new possibilities for growers to experiment with a variety of processing techniques and styles, although it is to be suspected any one grower will probably select one final method. But this is breaking new ground in chocolate, and with a bean source equally fresh and (almost) unknown the possibilities are endless. A chocolate that pushes the envelope in terms of interpretation.



About the Author

Alex Rast
Alex Rast is a long-time chocolate experimenter, taster and part-time consultant to chocolate companies. Starting in 1990 with early experiments himself in making chocolate, he quickly moved into evaluating chocolates in commercial production and assisting other companies in improving process. Over the course of many years he has evaluated over 700 distinct chocolate bars. He is one of the earliest reviewers for SeventyPercent and has helped to define and systematise the ratings system. In addition to bar chocolate, he also experiments with chocolate baking and the formulation of "canonical" recipes for classic chocolate items.




 
 

 
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