Haven’t tried Friis-Holm in a while? We’d suggest giving it another go. They are now fully bean-to-bar and started using a German longitudinal conch refurbished by, and purchased from, Art Pollard of Amano Chocolate. The result is a more expressive, terroir-driven chocolate. Even though these Danish bars remain among the most expensive chocolates in the world, judging by how Friis-Holm continuously cleans up at the International Chocolate Awards, the answer is a resounding “yes!”