Sourdough has always been at the heart of what Pump Street does and now they have applied that knowledge to a project with the family-run Tulloch Estates to re-engineer their cocoa bean fermentation. A unique method of introducing a sourdough-style starter to the newly harvested beans on the farm kick-starts and equilibrates the fermentation process. The beans are then dried in the Jamaican sun and shipped to Suffolk to be made into this smooth and creamy 76% dark chocolate with notes of raisin, toffee and toasted hazelnut.
(Prior Packaging)
