Description
Dark chocolate medals featuring a botanical geranium infusion. These chocolates utilize single-origin Nicaraguan cacao to provide a structured base for the delicate floral center.
Craft & Origin
Produced in Roskilde, Denmark, these chocolates are made from the ground up using Friis-Holm’s La Dalia 60% dark chocolate. The maker utilizes organic cane sugar and organic cocoa butter to ensure ingredient transparency and technical quality. The filling is a fondant-based ganache infused with geranium extract, a method that preserves the volatile aromatics of the plant. Friis-Holm focuses on sourcing raw materials from local Danish suppliers to complement their high-quality Nicaraguan cacao. This “bean-to-bar-to-bonbon” approach allows for total oversight of the production process, from initial fermentation to final tempering. The result is a technically precise confection that avoids the heavy sweetness of industrial filled chocolates.
Flavor & Texture
Aromatic rose and citrus notes. The texture consists of a crisp dark chocolate shell and a smooth, fondant-based center.
How to Use
Serve at room temperature to allow the floral aromatics to release fully.
Why We Like It
A masterclass in botanical restraint using a dairy-free ganache that prioritizes the clarity of the geranium extract.
Technical Details
Size: 75g (8 pieces)
Origin: Roskilde, Denmark
Chocolate Type: La Dalia 60% Dark (Nicaragua)
Production Method: Hand-filled dark chocolate medals
Dietary Notes: Dairy-free; utilizes organic cane sugar and cocoa butter
Pairs With: Lightly roasted coffee or floral tea