ABOUT THE BAR
Pump Street’s own take on the classic Eccles cake combines the flavours of Voztizza currents, raisins, Armagnac and a mix of spices, all encapsulated in luxurious, smooth Ecuadorian chocolate. The Ecuadorian cocoa in this bar gives it a roasted, slightly yeasty flavour.
ABOUT THE MAKER
After a long and successful career at IBM, international jet-setter Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. About a decade later, he and his daughter Joanna decided to delve into crafting award-winning chocolate in their eponymous bakery situated on Pump Street, and have won numerous awards for both their chocolates and their innovative packaging.
ABOUT THE BEANS
The beans in this bar are Heirloom Designated Arriba Nacional beans, grown on Samuel Von Rutte’s Hacienda Limon estate in the Guayas Basin, Ecuador. Unusually, Samuel pre-dries the cocoa seeds before fermentation, which reduces both acidity and bitterness and contributes to their rich and nutty caramel profile.
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