Mikkel Friis-Holm and Lee Theisen, PhD will explore how fine chocolate and craft beer work together. Mikkel brings his experience as a chef, and his 1998 internship at Scharffenberger to the development of his award winning chocolates that earned him the 2017 award as “Best Chocolate maker in the world.” Lee teaches the history, science, economics of chocolate at UCLA, and will moderate the webinar.
In the second installment of the chocolate and beer series we hear how working with local products and community collaborations give chocolate a sense of place. Friis-Holm values collaborations and recently made, with a Danish brewer, a 9% Imperial Stout Henslev Bryghus using his O’Payo chocolate nibs. He is also working with bakers and pastry chefs on incorporating beer in pralines, making a Danish dessert, “Flødeboller,” using spent grains in the baked bottom, and flavors for bar inclusions.