75% chocolate from Jamaica’s cocoa from ‘Bachelor’s Hall Estate’ – the latest addition to the Pump Street Bakery range.
The cocoa used
The cocoa for this bar comes from Jamaica from the ‘Bacelor’s Hall Estate’.
A nice piece of history about this cocoa plantation can be found on the website of Pump Street. The only Jamaican estate that grows, ferments and dries high-quality cocoa itself.
The taste of the chocolate
The description of the packaging: starts richly, with a pleasant melt in which the flavor of juicy berries comes to the fore. A nice extra for a Jamaica bar: the aftertaste is strongly reminiscent of honey-like rum.
Our notes at first tasting: A lot to sample, light banana flavor – at the end a striking taste development – in the aftertaste anise / licorice comes forward.
Awards: Silver at International Chocolate Awards EU.
The ingredients of this bar
Cocoa beans, cane sugar and organic cocoa butter.
Allergy note of the maker: Made in a bakery that also processes milk, gluten and nuts.
The newest member of the ‘Pump Street’ family – did not win any prizes – but that will probably happen 🙂
The chocolate maker: Pump Street Bakery
A bar processed by Pump Street Bakery – a small family bakery from Orford, Suffolk (UK). In addition to bread and treats, they now also specialize in making bean to bar chocolate bars.