Category: 巧克力
選用來自 Hacienda Victoria 的單一莊園可可豆，這款 66% 厄瓜多黑巧克力，融合了 Pump Street 自家烘焙坊的酸種麵包屑，並以 Halen Môn 海鹽點綴。深邃的可可香氣交織著濃郁麥芽與烤麵包屑風味，酸種麵包屑更增添細微的酥脆口感與鹹香層次，是一款在質地與濃郁度之間取得完美平衡的獨特巧克力。
Pump Street 的烘焙背景，使這款巧克力成為其工藝的自然延伸。他們對道德採購可可豆、傳統烘焙技術及小批量「從豆到巧克力」生產的堅持，成就了這款創新之作——據信是首款在推出時便以酸種麵包為原料的巧克力。
成分：
可可豆、蔗糖、可可脂、酸種麵包屑 (12%)（添加鈣、鐵、菸鹼酸及維生素B1的小麥麵粉、海鹽）、Halen Môn 海鹽 (<1%)。黑巧克力含可可固形物最低 66%。過敏原資訊請見粗體標示。可能含有牛奶、雞蛋、堅果及芝麻籽。
The salt hits first, then the chocolate melts into this deep, earthy sweetness, and the sourdough bits add a subtle toastiness that keeps every bite interesting. That 66% balance is spot-on — rich without being bitter, and the crumb texture makes it feel more like a snack than a fancy bar.
The crunch from the toasted sourdough bits is the star here—it hits right after that smooth 66% melt, and the sea salt ties it all together. I've already finished two bars this week, it's dangerously good with a mug of black coffee.
The sourdough crumbs give it this subtle, toasty crunch that melts into the chocolate—such a clever texture pairing. The sea salt hits right at the end, and the 66% cacao keeps it rich without being bitter. Gone in two sittings, which says enough.
