A snapshot of what happens to Pump Street Chocolate after delivery
to some of London’s best restaurants. We present stories and recipes from the chefs and bakers who are exploring the world of single farm chocolate and bringing it to the table in new and exciting ways. We consider what motivates them to work with our chocolate, the techniques they employ and their unique approaches to a rediscovered ingredient. An 80 page yearbook complete with four recipes including our very own Chocolate Chip Cookies, for which you will need a tin of our Jamaica 75% Pastilles.