Pump Street’s Ecuador dark milk uses the same beans as their 85% Dark, but to a very different effect. It’s more intense than a typical milk bar, but still has the characteristic creaminess of milk chocolate. Featuring slightly yeasty notes, it rounds off with notes of honey and treacle.
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 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.
Chris E. –
Delicious, rich flavour but I found it have a strange smokey tang to the end taste. Environmentally friendly packaging.
Eugene O. –
Eating it, I forgot this was 75% dark. The beans used in this chocolate have a creaminess that dances well with the cocoa’s natural bitterness. An exciting, unique flavour profile – really enjoyed it, but took one star off because the unique taste might not be everyone’s cup of hot chocolate