Pump Street Bakery Rye Crumb, Milk & Sea Salt – Ecuador Hacienda Limon 60% 91.5/100


From central Ecuador inland from the coast in Los Rios, Hacienda Limon grows Nacional Arriba cacao beans and uses traditional harvesting techniques to process their beans after harvest. You can read more about the farm on Pump Street Bakery’s website http://www.pumpstreetbakery.com/chocolate/ecuador. Once processed these beans are shipped to the small Suffolk coastal town of Orford for turning into one of Pump Street’s single origin chocolate bars. A bakery may seem like a strange place to be producing chocolate bars, but if you’ve ever tasted their single origin Ecuadorian milk pain au chocolat, you’ll appreciate that Pump Street’s passion for and dedication to baking transfers just as well to chocolate making, as it does to producing wonderful baked goods.


I might go on and on about Pump Street Bakery’s pain au chocolat, but it was the best I’ve ever had and there’s not even a close second. My expectations for this bar are therefore pretty high, as both feature Ecuadorian chocolate and baking, surely a winning combination from Pump Street Bakery. Opening the packaging to reveal the chocolate there’s aromas of dark rye and a sweet lemony fragrance. Tasting the chocolate, the mouthfeel is notable for its presence of the inclusion, which makes itself known towards the end of the melt, a creamy melt gives way to spiky, crisp toasted rye textures that oppose but complement the texture of the chocolate. The flavour of the bar is distinctive and the combination of the subtly fruity and refined chocolate matches up well with the distinctive depth of flavour from the rye inclusion. The length and balance of these flavours is notable and the bar feels like a combination of flavours rather than an intrusion, there is some real harmony here. I’m tempted to say, that while Pump Street Bakery make great chocolate, that you shouldn’t eat it unless it has got bread in it, because this might actually be great advice. It would probably be unfair to their other single origin bars, but as bakers and chocolate makers, it’s maybe no surprise that their most exciting bars feature both.

Ingredients: Cocoa beans, cane sugar, cocoa butter, sea salt & breadcrumbs

Appearance 8.5/10

Colour: Medium milky brown
Texture: Polished granite with inclusion breaks
Mould: 4 x 4 mould
Snap: Thick thud
Temp/Shine: Glossy matte, consistent

Aroma 9/10

Intensity(0-10): 8.5
Notes: Intense dark rye, hints of lemon and lemon sherbert, milk, caramel
Quality: Honest, authentic, distinctive

Melt/Mouthfeel 9/10

Length: Medium Long
Evenness: Even
Texture: Cream, crisp, spiky
Quality: Refined, distinctive

Acidity 9/10

Intensity(0-10): 4
Notes: Lemon, salted capers
Quality: Uplifting, savoury

Sweetness 9/10

Intensity(0-10): 7
Notes: Caramel, shortbread, molasses
Quality: Developed, balancing, uplifting

Flavour 9.5/10

Intensity(0-10): 9
Type: Sweet, salt
Notes: Rye, dark biscuit, molasses, lemon, butter, malt, salt, sour milk
Quality: Distinguished, honest, distinctive

Length 9.5/10

Flavours are bold and long and round just nicely with the salt

Finish 9.5/10

Notes: Salt, buttered toast, chocolate spread
Quality: Salt finishes off the flavour before you experience and are left with the best buttered rye toast and chocolate spread

Balance 9.5/10

This bar is particularly well balanced, flavours are complementary and there is a harmony among them, medium structure is light enough for flavours to develop, but strong enough to keep them in place

Overall 9/10

Bar has both depth and dimension of flavour, complexity is welcomed and remains balanced, expression is individual and indicative of inclusion, cacao and rye work well in collaboration

Pump Street Bakery’s
Tasting Notes: The mellow creaminess of the milk chocolate shows off the nuttiness and acidity of the rye grain.


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