Description
You’ve probably heard of a hot cross bun, or at least you’ve heard of it.
A bun that is traditionally eaten on Good Friday in the UK, and many other countries.
It is a bun with spices and currants, often with the shape of a cross on top so that it is extra suitable for Easter.
Pump Street is not only a bean to bar chocolate maker, but also a bakery, and in their ‘Bakery Series’ they combine both crafts, and that is always great.
Here by combining the Hot Cross Bun with a dark chocolate (60% cocoa from Ecuador). But actually we would especially recommend that if you are a fan, you just try some of their Bakery bars. Whether it is the Sourdough bar, or croissant, or the brown bread white chocolate, they are always quite divine (and often also dangerously sweet) bars. And of course, always made with special and fair cocoa, where the makers also really look for the most beautiful combinations and always use a specific cocoa for specific bars from the Bakery series.
Ingredients: cocoa beans, cane sugar, cocoa butter, hot cross bun (wheat flour with extra calcium, iron, niacin and thiamine, egg, yeast, butter (milk), salt, nutmeg, cloves, allspice, coriander seed, mace), Vostizza currants.
Allergy note: contains egg, wheat. May contain traces of nuts and sesame.
Contents 70 grams. Store in a cool and dry place. Made into chocolate by Pump Street in Suffolk, UK.
Extra nice for Easter, or to enjoy on Good Friday, but of course this is also a delicious bar to discover on other days. The Hot Cross Bun comes out beautifully in this accessible (60% cocoa) chocolate, and the currants make it complete.
