Description
TASTING NOTES
Chris and Joanna Brennan came out of the tech and bakery industries to create one of the UK’s first craft chocolate makers. Both bars have a long, unctuous melt. And in both the berry and citrus notes of Bertil Akesson’s Bejofo Estate beans shine through. The 58% Dark Milk is also VERY moreish. And thanks to the long conche, the dark milk has wonderful caramel notes.
ABOUT THE MAKER
Based originally underneath Pump Street’s Bakery in Orford, Suffolk Pump Street Chocolate has recently expanded into an old airforce base in Bentwaters Parks, Woodbridge. Their philosophy and approach is admirably succinct: “Having immersed ourselves in baking for years, we have now turned our all-consuming focus on quality to chocolate. We make small batch chocolate from beans imported directly by us from family farms and cooperatives around the world. We believe that using only the highest quality ingredients, along with obsessive attention to detail in production, yields the most delicious bread and pastries – and the same applies for chocolate”.
Their attention to detail and inventiveness is also evidenced by their packaging. Knowing that people enjoy savouring chocolate, they’ve designed their packaging around the format of a resealable pouch.
THE BEANS
The beans in these bars are grown in Madagascar by Bertil Akesson. They come from his Bejofo farm, and are renowned for their red berry and citrus notes.
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