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.

Original beans Repubblica democratica del Congo cioccolato fondente 70% Cru Virunga
Qantu Perù Piura Morròpon fondente 70%
Chocolate Tree Whisky nibs
Taza Chocolate Mexicano coffee
Original beans Ecuador Esmeraldas cioccolato al latte 42% con fleur de sel
Morin Perù absolu Chanchamayo 63%
Chocolatemakers Perù Awajùn 80%
Qantu Perù Junin Chaska 70%
Pump street Ecuador Hacienda Victoria cioccolato bianco 44%
Chocolate tree Mexico Aztec spice
Zotter Labooko Peru 100%
Rózsavölgyi Csokoládé Sao Tomè 75%
Fruition Repubblica dominicana Hudson bourbon 







