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.

Chocolate Tree Whisky nibs
Original Beans Perù Piura cioccolato fondente 75%
Zotter Bolivia fondente 90%
Qantu Perù Piura Morròpon fondente 70%
Zotter Labooko Nicaragua latte 50%
Qantu Perù Amazonas Bagua fondente 70%
Chocolatemakers Congo Virunga 92%
Chocolatemakers Congo Virunga 68%
Encuentro Repubblica Dominicana Zorzal 100%
Encuentro Madagascar Sambirano Bejofo 






