Friis Holm Medagla 70%

Friis-Holm Medagla 70%

The notion that there is definitively a perfect chocolate is utter rubbish. It’s like saying there’s a perfect-looking women, a perfect car, and a perfect husband. All you can say is that a particular chocolate gives you exactly what you’re looking for at a particular moment in time. At this very moment I was craving a creamy dark chocolate with an acidic underbelly. Something to satisfy those base cravings that milk chocolate can give but still with tartness that still offers the essence of cocoa.

My view of this chocolate runs counter to C-Spot who plonked it at the upper middle of the Mikkel’s range. If I had to take myself out of the moment, however, I wouldn’t place the Medagla as high up as his Chuno which I thought was outstanding, nor his Nicaliso which was also very good. This, when tested against my long-term preference is still delightful, but without the punch I had hoped. Over the past two days I’ve had it open and of all the chocolate in my collection this is the one I’ve been come back to when I’ve had a need for some ‘proper chocolate’. In moments of stress that rich creaminess serves as a mental massage. It acts as a distraction from insanely annoying emails and nonsensical telephone calls. Anything more acute, intense or enveloping wouldn’t have been right for the moment. I needed the luxurious mouthfeel that Mikkel excels at. I needed the perfect visuals that he achieves. I wanted the thought that I was stealing a moment for a £15 bar of chocolate.

A close-up

What I also needed was to be metaphorically returned to Spring. The aroma is green, mellow and with a soft fruit edge. There is no power of the mid-summer sun, just, the low rising heat as we transition out of winter – it is more ‘bubble-gum’ than brusque Amelonado. Just how long was this inoffensive cutie conched for? I was trying to find another chocolate made with the same origin beans to compare. Although Duffy also sources from Xoco I couldn’t find anything similar in production – so I can’t see if the beans are naturally this mellow, or the fermentation the cause, or if it’s just Mikkel’s production?

There are the strawberry-like flavours that come through the melt which are then accompanied by a Ben & Jerry’s Cookie Dough ice cream notes. It’s that very end of the melt which produces diluted grapefruit juice – just on the tip of the tongue.

If you’re a fan of ‘a full smack in the chops’ chocolate then this isn’t for you. If you prefer more mellow flavours and have a willingness to try just a hint of acidity then perhaps you should try it. The one point to note is that despite my own preference for more powerful chocolate, it still was a finalist in the International Chocolate Awards – for which I was a judge. What’s more, you’ll have to get in quick, however, as only 260 were ever made.


Lee McCoy

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  • Kevin

    Thank you for an interesting review. I am confused though. You mentioned the C-spot. I went over there to look at their review. You both pretty much agree. They got moraberry and biscuits. You got strawberries and cookie dough. Sounds like they say “toe may toe” and you say “toe ma toe”.

    Their review also says this bar deserves an award. Not because it is a great. I saw a guy from C-spot give a talk at a chocolate show. He said they grade on a curve. 8.2 on their scale is kind of like just above average I think. But compared to another Friis Holm bar called Johe that was up for an award, the Medagla was better in their judgment. So compared to Johe the Medagla was more deserving. I think they said this before Medagla was slated for any award. Did Friis Holm switch them out for one another? Did Johe win an award too?

    Please I hope you respond if you know the answer. I would love to know.