Pump Street Ecuador White Chocolate 44%

A 44% white chocolate made from cocoa butter the maker presses in house, cane sugar and milk powder, and nothing else. Pump Street Chocolate, the family-run bakers and chocolate makers of Orford, Suffolk, press the butter from beans grown at Hacienda Victoria in Ecuador, the same farm behind several of their dark bars.

Three ingredients and a high cocoa butter content of 44% put this some way from the sweet, waxy white chocolate most people know. The maker's tasting notes are custard, toffee and cold buttermilk. They describe it opening with warm vanilla custard, developing a caramelised, buttery toffee note, and finishing with a clean tang like chilled buttermilk that keeps the sweetness in check. The texture is creamy and rich.

Eat it cold from the fridge in summer with strawberries or raspberries, or melt it gently and pour it over poached rhubarb. It makes a good white chocolate for baking too, in blondies or a cheesecake, where its buttermilk edge stops the result cloying. A cup of Tregothnan Earl Grey alongside works well.

A 70g bar. Contains milk, and may contain gluten, eggs, nuts and sesame. Keep cool and out of the light.

• Milk
• May contain cereals containing gluten, eggs, nuts and sesame seeds

Delivery

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