The most amazing dark chocolate, packed with flavour drawn out of fruity Madagascan beans. This chocolate has high notes of citrus mellowing into tropical fruits and ending with balanced acidity. The 72% bar has a medium roast with a long conch and yields a bar of chocolate with subtle fruity-sweet tartness and high notes of citrus.
- Handmade in the UK
- 70g Bar
- Suitable for Vegans
- Made on premises that handle gluten, dairy & nuts
- Please note: We cannot ship chocolate or food items to the USA
- View all chocolate
Pump Street is a small family-run bakery on Suffolk's heritage coast making small-batch, handmade artisan chocolate from single-origin beans imported directly to them from family farms and cooperatives around the world.
Ingredients: Cocoa Beans, cocoa butter and cane sugar. Minimum 72% cocoa solids. Processed in an environment containing nuts and dairy products. Bar weight - 70 grams. Bean to bar chocolate handmade in Orford, Suffolk, UK.
The Pump Street Bakery Madagascar Ambanja 72% chocolate is made exclusively from cocoa from the most famous of all terroirs for Madagascan beans: the Sambirano River Valley. Pump Street sourceds organic cocoa beans from Bertil Akesson, whose family estate, located in Ambanja, has produced world-famous aromatic cocoa since 1920.
Farm - Akesson’s Organic Estate, Ambanja, Sambirano Valley. Farmer - Bertil Akesson. Bean type - Forestero and Trinitario from Bejofo Criollo (Heirloom Cacao Preservation Accredited). Accreditation - Certified Organic - Ecocert and NOP.
Terroir. This 2300 hectare family estate, close to Ambanja in the Sambirano Valley, has produced world-famous aromatic cocoa since 1920. Bertil Akesson also farms vanilla and spices including pepper, which provides shade for the cacao trees. We buy from two different regions of this large estate – a combination of Forastero and Trinitario from the Bejofo Area and some of Bertil’s small crop of Criollo beans recently awarded HCP status. Tasting these two beans side by side is a fascinating exploration of the role of varietal in flavour expression.
Bean Character. The two beans we buy from Bertil share some characteristics; both distinctly fruity, but whereas the Bejofo-originating Forastero/Trinitario beans have a vivacious lime and tropical fruit character, the Criollo beans are lighter in colour but reveal a sweeter, more red berry flavour.
DESCRIPTION ABOUT REVIEWS Papier d’Arménie Incense Paper is one of the oldest room fresheners in paper form, produced in France since 1885. Now in three scents, these magical curls of...
DESCRIPTION ABOUT REVIEWS Our favourite way to relax after a long day is with our tired feet in a bowl of hot water and one of these aromatic foot soaks....
DESCRIPTION ABOUT REVIEWS We love this incense blend, delicate citric headnotes blend into deep, silken coniferous base notes, it reminds us of everything good about the summer and lights up...
DESCRIPTION ABOUT REVIEWS This handy palm-sized coffee scrub with juniper and salt will help to get you going first thing in the morning, an invigorating scent and a great pick me up....