Pump Street Drinking Chocolate

  • The best (in our humble opinion) drinking chocolate ever! Made with Pump Street's naturally pressed cocoa powder, ground dark chocolate made from the same beans, and a moderate amount of cane sugar. Choose 61% for tasting notes of fresh cobnut, cocoa and toffee or 85% for rich toffee and toasted walnut. 

    - Handmade in the UK
    
- 250g Tin

    - Choose 61% or Super dark 85%
    - Suitable for Vegans
    - Made on premises that handle gluten, dairy and nuts
    - Please note: We cannot ship chocolate or food items to the USA
    - View all chocolate


    The cocoa beans used to prepare this drinking chocolate are grown by Samuel von Rutte on his farm Hacienda Limon in Los Rios Province, Ecuador. 

  • Ingredients: Natural cocoa powder, cane sugar, cocoa beans and organic cocoa butter. Choose - Minimum 61 % or 85% cocoa solids. Processed in an environment containing nuts and dairy products. 250g Tin.

    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.

    Instructions for preparation are given on the tin, can be made with cows or plant-based milk. Suitable for vegans when prepared with a vegan milk alternative.

    Farm - Hacienda Limon,
 Los Rios Province, Ecuador. Farmer - Samuel von Rutte. Bean type - Arriba Nacional. Accreditation - Heirloom Cacao Preservation.

    Terroir. The Guayas Basin, where the Hacienda Limon farm is located, is one of the most fertile areas along the Pacific coast. The abundant water resources and volcanic soils, rich in minerals and organic matter, make for perfect cocoa-growing conditions.

    Bean Character. The trees at Hacienda Limon are unique in that Samuel von Rutte sources eh genetic stock from the Rockefeller Foundation’s Genback dating back to the 1950s.

    Upon harvest, the beans are pre-dried before fermentation which significantly affects the process and reduces both the acidity and the bitterness. The resulting beans are rich in caramel and nutty flavour.







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