These super yummy 70g bars are made to be tasted, enjoyed and savoured over several sittings. Simply tear open and savour the flavours. On each bar we detail the origin location, the origin farm and the crop year the beans were harvested in. Here you will also find the name if we have added an inclusion e.g. Sourdough.
All our bars are fully resealable to maintain optimum freshness once opened. The tab on the top of the bar denotes a fully traceable batch number. Equally, each bean has its own colour palette helping your customers to recognise their favourite bar.
We have selected three different flavours for you to choose from:
Ecuador Oat Milk 60%: Their first dairy-free milk chocolate made with Scottish oats. With a pleasingly fudgy bite and scents of cinnamon, mellow nuttiness and flavours of sweet cream and porridge, this bar offers a genuine alternative for a creamy, milk chocolate. Vegan
Sourdough & Sea Salt 66%: This chocolate is a unique combination of our two signature (and favourite) products: dark chocolate and sourdough. Our sourdough crumbs and a touch of sea salt add crunch and a smooth, malty flavour to the Ecuadorian chocolate. Vegan.
Jamaican 75%: This dark chocolate is initially rich, then a satisfying melt releases hints of sweet, juicy berries. Serendipitously for a Jamaican bar, it rounds into a distinctive honeyed rum finish. Vegan.
Pump Streets Policy: "The essence of what we do; buy the best cocoa beans we can find from small, ethical and sustainable farmers from around the world and make them into the best chocolate possible."
They will breakdown/compost in home compost but this will take longer due to the lamination and of course the condition of the home compost heap. It could take up to 12 weeks to breakdown potentially.
About Pump Street Chocolate
Pump Street is an award-winning bakery in the village of Orford on Suffolk’s Heritage Coast. After mastering naturally-leavened bread, they ventured into making chocolate from beans we import directly from single estates and cooperatives around the world.
Pump Street was founded in November 2010 by father and daughter team Chris and Joanna Brennan. It is the result of Chris’ years developing his skills as a self-taught baker and later chocolate maker, and Joanna’s enthusiasm for all things gourmande that created this wonderful chocolate.Ingredients
Ecuador Oat Milk 60%: Cocoa beans, cane sugar, organic cocoa butter, Scottish oat powder.
Sourdough & Sea Salt 66%: Cocoa beans, cane sugar, organic cocoa butter, breadcrumbs (wheat flour, natural sourdough starter, sea salt), sea salt.
Jamaican 75%: Cocoa beans, cane sugar, organic cocoa butter.
They also handle gluten, dairy & nuts on the premises.