Pump Street – Ecuador 60% Oat Milk

By Pump Street Chocolate

£6.25

Pump Street’s first dairy-free milk chocolate is made with Scottish oat milk, and has a pleasingly fudgy melt with scents of cinnamon, hazelnuts, and sweet cream.

In stock

  • Description

    TASTING NOTES

    Pump Street’s first dairy-free milk chocolate is made with Scottish oat milk, and has a pleasingly fudgy melt with scents of cinnamon, hazelnuts, and sweet cream.

    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.

  • Additional information

    Weight 70 g
    Type of Chocolate

    Bean Origin

    Maker

    Maker Country

    Cocoa Content

    Cocoa Percentage

  • Reviews

    There are no reviews yet.

  • Coming soon.

You need to be logged in to post a review.

Maker description

As makers of both bread and chocolate, UK-based maker Pump St Bakery is a truly unique company. Set up by father and daughter team Chris and Joanna, they really care about making high quality chocolate, managing their production process with a forensic attention to detail. Read more about Pump Street Chocolate