Fine craft chocolate bars.
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Pump Street Bakery are proud to be making the only Crayfish Bay single estate chocolate bar in the world. This award winning, 70% dark chocolate bar, offers pronounced floral and blackberry notes.
International Chocolate Awards 2015 – Micro Batch Single Origin Dark Chocolate – European Gold & World Silver – UK National Dark Chocolate – Gold, Academy of Chocolate 2015 – Best Dark Chocolate Bean-To-Bar under 80% – Silver & Great Taste Awards 2015 – 2 Gold Stars
Single Estate dark chocolate made from bean to bar in Suffolk containing sourdough and sea salt. A unique combination providing delicious crunchy texture from the sourdough crumbs and salt combined with Ecuadorian chocolate.
Award winning – International Chocolate Awards 2015 – World Silver & British Silver, Academy of Chocolate 2015 – Best Flavoured Dark Chocolate Bar – Bronze & Great Taste Awards 2015 – 1 Gold Star
This award winning organic dark chocolate bar is created by Solkiki.
This subtle but aromatic dark bar is full of vibrant flavours. Solkiki has made this bar from rare and much sought after Peruvian Maranon beans. The intense floral flavours are difficult to stabilize; the bean is notoriously temperamental and presents a terrific challenge to any chocolatemaker! Expect no bitterness and bright floral flavour notes. Lots of people detect honey and/or dried fruit, raisin in particular.
Solkiki’s dark chocolate bar is completely dairy free and vegan friendly.
International Chocolate Awards 2016 – British Gold and European Silver. International Chocolate Awards 2017 – European Silver.
This organic and fairly traded milk chocolate bar is created by Original Beans. Notes of caramel and hazelnuts with sea salt resonate throughout this exceptionally smooth and silky rare & original chocolate. A wonderfully rich chocolate experience with hints of summer fruit and spice.
This 75% organic and fairly traded dark chocolate bar is created by Original Beans. Flavours of lime, raspberry and pecan divulge the secrets of an Ultra Rarewhite cacao – nature’s delicious mistake – found along Peru’s coastal desert and habitat of hundreds of captivating butterflies.
The locals of Piura say that only one albino bean survived the migration of cacao from the Amazonas over the Andes to the coastal area: Piura Porcelana. Nearly extinct when the Original Bean Team discovered it in 2007, the ultra rare white cacao grows in the Piura valley of Northern Peru.