UK food heroes @pumpstbakery have turned their hand to chocolate, and boy have they nailed this one too! Based in Orford on the Suffolk coast, @pumpstreetchocolate have taken their obsessive dedication to quality to chocolate and import beans directly from single estates and co-operatives around the world, sourcing cacao from the best growers who ferment and dry the beans at origin. Their toasty sourdough and sea salt bars use crumbs of sourdough bread from their sibling @pumpstbakery! From Italy, @Ruket_Chocolate found their way to chocolate via ice cream. Alessandro and Marco have always been fascinated by traditional, artisanal production and when Marco wanted to use the best possible chocolate in his ice cream parlour, the pair started experimenting with cacao and quickly fell in love with the magic of chocolate, realising that this was much more than just a single ingredient. They now make limited releases of single origin bars, sourced everywhere from Vietnam to Peru. And it’s not just the appearance of this beautiful @dormousechocs bar that will hypnotise you! Manchester’s first bean-to-bar chocolatiers are known for their experimental harvest bars, where each batch is made using a different colour of cacao from the same harvest in the Philippines, resulting in surprisingly different flavours.