Description
Gibassier? You may not know it, unless you pay close attention in French bakeries during your holiday, especially in Provence.
It is a French biscuit-like pastry with olive oil, aniseeds and orange (zest) and orange blossom water.
If you are not familiar with Pump Street, you may not know that they are not only chocolate makers but also bakers. They have had a bakery for a while (in Suffolk, UK) where they make beautiful things, and actually only started making chocolate later. Incidentally, for years and years.
For example, they make quite a few bars in the ‘Bakery Series’ that get their inspiration, and ingredients, from the bakery.
Here too, there is real bread in it (sourdough breadcrumbs), together with aniseeds and orange zest. This gives you a pure chocolate that very nicely approaches the French pastry, and above all just a very tasty combination.
This chocolate uses 62% cocoa from West Papua (Ebier Suth Cokran).
Ingredients: cocoa beans, cane sugar, cocoa butter, sourdough breadcrumbs (wheat flour with extra calcium, iron, niacin and thamine, sea salt), aniseeds, caramelised orange peel (orange, sugar).
At least 62% cocoa. Contents 70 grams.
Allergy note. Contains cereals (wheat). May contain traces of milk, egg, nuts and sesame.
The makers say:
“The flavours of one of our classing bakes, the Gibassier, shine in this bar; Aniseed and orange peel, reminiscent of the beloved and unique Provencal pastry from Pump Street Bakery. It is made with dark chocolate that we make from bean to bar using beans from West Papua. To this we add sourdough breadcrumbs and aniseed, which are ground into the base chocolate and then we add orange peel for bright citrus notes.”
