Description
From Pump Street, the bakery & chocolate maker from Suffolk, a classic that we would like to welcome back to our range: the Madagascar 72% with cocoa from the Sambirano estate of Akesson’s.
There are fruity chocolates, and there are FRUITY chocolates, and the Madagascar chocolates are often a good example of this, and this one certainly is. The cocoa from Akesson from Madagascar, especially when it has been carefully made into chocolate, opens the eyes of many people. It is often a nice first introduction to what chocolate can be. Not just ‘chocolate flavour’ (whatever that may be), but also very fruity and diverse. And from there often begins a nice journey of discovery of what kind of flavour notes cocoa can have, and how diverse and complex chocolate can actually be.
The cocoa from Akesson’s has even been a starting point for a number of chocolate makers to start their chocolate-making adventures. And can certainly be called a classic by now. Available in many chocolates, and always fun to discover what makers have made of it.
Pump Street says about it “This chocolate is made exclusively from cocoa from the most famous of all terroirs for Madagascan beans: the Sambirano River Valley. We are lucky to have been able to source cocoa beans from Bertil Akesson, whose 2300 hectare family estate, located in Ambanja, has produced world-famous aromatic cocoa since 1920. A dark chocolate packed with flavour brought out of the fruity Madagascan beans. This chocolate has high notes of citrus mellowing into tropical fruits; ending with balanced acidity. Bean to bar chocolate handmade in Suffolk, UK.”
Flavour notes described by the makers: juicy cherries, citrus, bakewell tart.
Ingredients: cocoa, sugar. cocoa butter.
Cocoa at least 72%. Allergens: may contain traces of milk, gluten, egg, nuts and sesame. Contents 70 grams.
The chocolates from Pump Street have really gone up in price lately. That has everything to do with the enormously increased costs – our visitors undoubtedly know how the cocoa prices have developed and of course also energy costs (high for chocolate makers), wage costs (labour intensive), transport costs – and everything more. We still think the chocolates from Pump Street are worth their money. And then we only order 1 bar for ourselves instead of 3 and enjoy in slightly smaller pieces. That doesn’t make it any worse. And we prefer that to makers saving on the content with cheaper ingredients etc. – which we see happening in supermarkets and large factories (of course..). Quality & honesty should still be number one. Very much so. Top. End of this message 🙂
