Pump St. Bakery Hot Chocolate
Pump St. Bakery Hot Chocolate
You asked, we listened. And although it took us a while (sorry!), we are now serving hot chocolate using Pump Street Chocolate made with heirloom cacao from Hacienda Limon in Ecuador. We think it was worth the wait!
Using a 85% Ecuadorian chocolate from Suffolk-based Pump St. Bakery, we’ve essentially made a ganache with double cream, sugar and salt. Our pastry team has only just started working with Suffolk-based Pump St. Chocolate around three months ago, using it for dishes like the chocolate mousse and the chocolate and buckwheat dessert.
Pump St. Bakery started making chocolate four years ago out of the back of their bakery, borrowing bakery trays and roasting beans in the deck ovens. Fast forward and they are in a larger purpose designed space, but are still roasting in deck ovens.
All their chocolate is made in micro 30kg batches. Each batch is stone ground for a minimum of three days, with just three ingredients: sugar, cocoa butter and cacao.
The farm in Ecuador, Hacienda Limon, was set up nearly 20 years ago. The cacao carries a HCP designation, which there only a handful of in the world. The processing of these beans is slightly unconventional: the beans are pre-dried (this reduces acidity and bitterness) before being allowed to ferment in open boxes for 2-3 days. This leads to a sweeter, fruitier and less bitter chocolate profile.
We’ll be serving the Pump St. Bakery Hot Chocolate throughout the month of December alongside our coffee and tea offering. Everything is available to have here as well as for take away.