The flavours of one of our classing bakes, the Gibassier, shine in this bar;Aniseed and orange peel, reminiscent of Pump Street Bakery's beloved and unique provençal pastry. It is made with dark chocolate that we make from bean to bar with beans from West Papua. To this, we add sourdough breadcrumbs and aniseed, which is ground into the base chocolate and then add orange peel for bright notes of citrus.
Individually this chocolate bar would make a lovely Easter gift.
