A chocolate croissant – chocolate with pieces of croissant – and that works great too! Of course, you can also leave this to Pump Street Bakery.
They made a dark chocolate (62% cocoa, Hacienda Victoria, Ecuador) and added croissant, butter to the cocoa and small pieces of crispy croissant in the chocolate. The croissants are handmade in the in-house bakery.
We wouldn’t expect much from other makers, but Pump Street Bakery is both a chocolate maker and bakery, and all their products are great, they’ve also made great rye chocolate, and sourdough chocolate, as well as special holiday chocolates with bakery additions . A croissant bar – we had little idea but when we saw that Pump Street Bakery made one we thought …. we have to taste it.
Taste: very nice. To croissant, of course, and to good chocolate. And then together. Boy.
Ingredients: cocoa nibs, cocoa butter, sugar, wheat flour, sugar, salt, yeast, water, milk, butter, malt (wheat), egg yolk. Minimum cocoa solids 62%.
Awards: Bronze at Academy of Chocolate.
Please note: it is recommended to eat this chocolate bar quickly after opening. The concept with the deliciously buttery croissants works well, but the taste and structure evaporate a bit faster than with other chocolates. No problem, but normally we advise you to enjoy it every now and then and not to eat it all in one go – so we advise a little more ‘hurry’ with this bar. And don’t worry – that bar will run out quickly anyway.