Pump Street’s Sourdough & Sea Salt Bar brings together the two things this award winning bakery & chocolatier does best. The Sea Salt adds a bit of pop to this unique bar which incorporates breadcrumbs of Pump Street's signature Sourdough to a malty effect. oa.
An award-winning chocolate bar from these Singapore-based magicians. Inspired by Satay sauce, Fossa mixes ground peanuts and sun-dried chilis into their 54% dark chocolate for a fiery and complex treat. Try it with a crisp and funky Pet Nat to temper the flame.
A stunner from the Fossa collaboration with Pekoe & Imp, this Ecuadorian dark chocolate is steeped with fermented tea. Woodsy, nutty, and aromatic with a gorgeous glossy snap.
Unrefined sugar and an infusion of wildly-aromatic Sicilian lemons and mint brightens up rustic Ecuadorian cacao, giving us these exquisite bars and a taste of Sicilian sunshine at your fingertips.
Named for a city on the southeast coast of Sicily, these bars pay homage to centuries-old Modica chocolate traditions. The rustic, cold-milled Ecuadorian cacao is blended with bright, sweet Sicilian oranges and almonds.
Simone Sabiani, chef and Sicily native, is redefining this centuries-old style of Modica chocolate. Cold-processed to preserve the natural, rough texture, these bars are infused with fragrant prickly pear and marjoram in a delicious reflection of the bounty of the island.
A smooth and rich Drinking Chocolate made in Suffolk from beans sourced from the Kerta Semaya Samaniya Cooperative in Jembrana, Bali. The cooperative is a network of small farms built on the pillars of responsible agricultural practices and gender equality. Notes of brown sugar, hazelnut and raisin abound.
