These two bars from Pump Street Chocolate will show you how wonderful bread-based inclusions can be in craft chocolate.
Save 10% by purchasing them together in this bundle.
ABOUT THE BARS
Rye crumb is an intriguing inclusion; it gives the chocolate a sharp crunch and distinctive toasted taste that works incredibly well with the salt, which in turn cuts beautifully through the rich milk chocolate.
The sourdough is equally as curious; this time it gives the chocolate a gentle crunch and pleasant yeasty taste that works incredibly well with the salt. This bar is definitely one of the most moreish bars in the Pump Street range.
ABOUT THE MAKER
After a career at IBM, Chris Brennan briefly retired before deciding to pioneer the making of sourdough and other breads in his idyllic countryside bakery in Orford, Suffolk. He eventually decided to begin crafting chocolate, along with his daughter Joanna, in their bakery.
Chris and Joanna recognise that the quality of the bar depends on the provenance of the beans that makes it. This is why they spend up to two years sourcing the cocoa beans for their bars from family farms and cooperatives around the world. At the moment, the Pump Street team source their cocoa from Patanemo Village, Venezuela, Hacienda Guantupi, Ecuador and Ambanja, Madagascar and mainly through small companies that work directly with farming families to ensure that harvesting, fermenting and drying practices are met. The beans are then roasted, winnowed, ground and conched in their bakery.
The production process for chocolate bars at Pump Street Bakery has an almost forensic attention to detail. Chris and Joanna micromanage the process in order to bring out the specific flavours of each particular bean without letting its origin characteristics overpower the overall taste. They also bridge the gap between their two products – chocolate and bread – well.