Category: 巧克力
來自聖托馬斯教區的Bachelor’s Hall莊園，這款75%牙買加黑巧克力以濃郁的可可深度展開，隨後融化為層層香甜的芝麻醬和多汁的葡萄乾。隨著風味發展，圓潤的蜂蜜蘭姆酒香氣浮現——巧妙地呼應島嶼的傳統，營造出均衡而持久的尾韻。
Pump Street在薩福克郡以從豆到巧克力的方式手工製作每條巧克力，直接與單一莊園合作，展現真實的產地風貌。他們對透明度、天然成分和精細烘焙的專注，讓每一批可可收成的細微差別得以閃耀。
成分：
可可豆、蔗糖和可可脂。黑巧克力含最低可可固形物75%。關於過敏原，請參閱成分中的 粗體。可能含有牛奶、含麩質穀物、雞蛋、堅果和芝麻。
I’m on my third bar this month, and the way the texture shifts from dense cocoa to that smooth, nutty tahini finish keeps catching me off guard in the best way. The raisin note is subtle but real, not fake-sweet, and it lingers just long enough to make the next square irresistible.
First bite is pure cocoa, then the tahini smooths it all out into this creamy, almost nutty finish. The raisin stays subtle, more of a sweet afterglow than a loud flavor, and at 75% it’s rich without being bitter. I’ve already ordered another bar.
The raisin note really sneaks up on you after the cocoa hits, and that tahini layer keeps it creamy instead of sharp. I've been breaking off a square after dinner and it melts slow enough to actually taste each stage.
