Friis-Holm

Why it is renowned

Friis-Holm has won gold at the International Chocolate Awards every year since 2013, at both the world and the European finals.¹ At the 2026 European final in Bordeaux it took 13 gold medals, among them best chocolate maker, and its O'Payo Milk 50% has won world gold five times.¹ The Telegraph included it in a list of the best chocolate bars in the world, and The Guardian has reviewed its white bars.²³

Recognition

• International Chocolate Awards¹2013world gold for Dark Milk 55%
• International Chocolate Awards¹2014European gold for Johe 70%
• International Chocolate Awards¹2015world gold for Dark Milk 65% and La Dalia 85%
• International Chocolate Awards¹2016world gold for O'Payo Dark 68%
• International Chocolate Awards¹2017world gold for Chuno Triple Turned 70% and Dark Milk 65%
• International Chocolate Awards¹2018world gold for O'Payo Milk 50%; European gold for Nicaliso 70%
• International Chocolate Awards¹2019world gold for O'Payo Milk 50% and O'Payo Milk Sansho
• International Chocolate Awards¹2020European gold for O'Payo Milk Liquorice
• International Chocolate Awards¹2021world gold for La Dalia 100%, O'Payo Milk Sansho and O'Payo Milk 50% (2020/2021); European gold for Dark Milk 55%
• International Chocolate Awards¹2022world gold for Madagascar Fast Dried 64%
• International Chocolate Awards¹2023world gold for five bars, among them Dark Milk 55% and La Dalia 100%; European gold for O'Payo Dark 68%
• International Chocolate Awards¹2024world gold for O'Payo Milk 50%, O'Payo Dark 68% and O'Payo Milk Liquorice, among others
• International Chocolate Awards¹2025four golds at the world final in Milan, among them Best Organic
• International Chocolate Awards¹2025European gold for La Dalia 85%, La Dalia 100% and O'Payo Milk 50%, among others
• International Chocolate Awards¹202613 golds at the European final in Bordeaux, among them best chocolate maker
• The Telegraph²Friis-Holm in its list of the best chocolate bars in the world
• The Guardian³2021a review of its White Yuzu 40% and White Nibs 40% bars

The story

Mikkel Friis-Holm, a chef, came to chocolate in San Francisco in the late 1990s, through the young Scharffen Berger company.⁴ In 2007 he joined a cacao project in Nicaragua backed by the Danish development agency Danida, and beans from its farmers are still at the core of his chocolate.⁴ Until 2013 the bars were made with Bonnat in France; the first chocolate made in Denmark came off the machines in 2015, and the factory now stands at Herslev, next to Herslev Bryghus.⁴⁵ The beans are roasted, ground, refined and conched on site, on a longitudinal conche more than 100 years old, with milk from Thise Dairy for the milk bars.⁵ Since 2023 the family behind Hansen Is has been a co-owner.⁴

What to know it by

• O'Payo Milk 50%¹Milk chocolate; International Chocolate Awards world gold 2018, 2019, 2020/2021, 2024 and 2025, European gold 2025 and 2026
• Dark Milk 55%¹Dark milk chocolate; International Chocolate Awards world gold 2013 and 2023, European gold 2021
• La Dalia 100%¹International Chocolate Awards world gold 2021 and 2023, European gold 2025 and 2026
• Nicaliso 70%¹Dark bar from Nicaraguan cacao; European gold 2018