Tavoletta cioccolato fondente inclusioni / ripieno / aromatizzato – Prodotta da Pump Street
The flavours of one of our classing bakes, the Gibassier, shine in this bar; Aniseed and orange peel, reminiscent of Pump Street Bakery’s beloved and unique provençal pastry. It is made with dark chocolate that we make from bean to bar with beans from West Papua. To this, we add sourdough breadcrumbs and aniseed, which is ground into the base chocolate and then add orange peel for bright notes of citrus.

Auro Filippine Mana fondente 85%
Chocolatemakers Congo Virunga 68%
Qantu Perù Ayacucho Chuncho 100%
Fruition cioccolato bianco 55% Vanilla bean toasted white
Original beans Repubblica democratica del Congo cioccolato fondente 70% Cru Virunga
Original Beans Colombia Arhuaco fondente 82%
Fruition Repubblica dominicana Hudson bourbon
Marou Vietnam Tien Giang fondente 80%
Chocolatemakers Congo Virunga 92%
Taza Chocolate Mexicano coffee
Luisa Abram Brasile Rio Acarà 70%
Zotter Bolivia fondente 90%
Original beans Repubblica democratica del Congo Femmes de Virunga cioccolato al latte 55%
Chocolate tree Mexico Aztec spice
Theo & Philo fondente 65% con calamansi
Naive latte 62% con funghi porcini
Qantu Perù Amazonas Bagua fondente 70% 




