Pump Street Bakery Jamaica Bachelor’s Hall Estate 56% Milk & Indonesia Raja Batak Coffee 91.5/100

DSC_0023

This bar features a combination of cocoa beans from Bachelor’s Hall Estate in Jamaica and a honey processed coffee roasted by Monmouth Coffee Company from Raja Batak in Indonesia. The predominantly Trinitario beans with some Criollo and Forastero are grown by Desmond Jadusingh on the Bachelor’s Hall Estate, which sits below the Blue Mountains of the St Thomas Parish on the south eastern end of Jamaica. The coffee comes from Raja Batak growing various cultivars near Lake Toba in northern Sumatra. Bringing all these ingredients together Pump Street Bakery combine them at their bakery in the small Suffolk coastal town of Orford in order to create another of their marvellous inclusion bars. Continue reading

Cacaosuyo 50% Peru Piura Milk 91.5/100

DSC_0677

Based in Lima, Peru, chocolate makers Cacaosuyo use Peruvian beans to make their chocolate bars, with the whole bean to bar process taking place in the beans country of origin, before the finished product is shipped worldwide to be eaten. These beans come from the Piura region of Peru on the north western coastline, notorious for their pale white colour these beans are thought to be white criollo, but not necessarily the same genetically as Porcelana. Cacaosuyo like to test all the beans they use for genetics and are pretty particular about which trees get harvested.

Continue reading

Chocolate Tree Ecuador El Ensueno 55% Dark Milk 89/100

DSC_0679

This bar is made with fine flavour Arriba cacao beans from Ecuador grown on the El Ensueno farm. Once harvested these beans are shipped to Haddington just east of Edinburgh to Chocolate Tree’s factory where husband and wife team Alastair & Friederike Gower turn these beans into one of Chocolate Tree’s chocolate bars. Continue reading

Pump Street Bakery Madagascar Milk 58% Ambanja 91.5/100

DSC_0661

In the north west of Madagascar is the region of Ambanja, a region responsible for producing some of the fruitiest chocolate that you’re likely to taste. The infamous Sambirano Valley is contained within the region of Ambanja, where Bertil Akesson grows cacao on his 2300 hectare family estate, growing both criollo and trinitario varieties. With an almost unbelievable amount of chocolate awards, this cocoa is well sort after by chocolate makers, with each imparting their own style on the cocoa beans. Pump Street Bakery try to bring out the citrus flavours while avoiding and overly acidic chocolate, as they see this as the true taste of Madagascar. Here we have one of three bars that they produce using Akesson’s Madagascan cacao their Ambanja 58% milk. Continue reading

Pump Street Bakery Ecuador 60% Dark Milk Hacienda Limon 91/100

DSC_0660

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. Continue reading

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

DSC_0658

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. Continue reading