Description
TASTING NOTES
Sourdough is an intriguing inclusion. It gives the chocolate a gentle crunch and a pleasant yeasty taste that works incredibly well with the salt. This sourdough bar surpassed our expectations and is one of the most moreish bars in the Pump Street range.
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.
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.
Louise –
Not my cup of tea. I was looking forward to trying this range, expecting the bread to be more of a texture. But it is actually an extremely hard toast-like chunk, in pieces as big as a square of chocolate. Far, far too hard for my teeth and was painful to break up.
Annie W. –
Nice. Tasty. But not quite as memorable as I hoped/assumed it would be. I’d try it again though.