Studio Projects Bar 7
£9.95
Batch-0139. 50% cacao. English Malling Centenary strawberries. Peruvian cacao. A dark-milk chocolate shaped around the brief season of fresh English strawberries — and the Double-Fermented Cacao process that makes it possible.
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Complimentary delivery on orders over £55
The Anatomy of the Bar
The bar is surprising. It opens like a dark chocolate — direct, immediate, present. Then the melt arrives, and the character shifts. Creamy, with a full milk body. All the while the sweetness of the strawberry waits.
At the very end — in the finish, in the aroma — the strawberry arrives. Not a sharp fruit note. Not a freeze-dried hit. Something closer to dipping a fresh strawberry into a pool of dark melted chocolate. The finish fades slowly. The next piece rarely waits.
Ingredient List
Cocoa Beans, Cane Sugar, Cocoa Butter, Whole Milk Powder (MILK) Fresh Fruit Ferment (Strawberries, Yeast).
All Natural Ingredients
No lecithins. No emulsifiers.
No additives. No artificial flavours.
Botanical provenance
Single-origin Criollo cocoa beans sourced from the Upper Huallaga Valley in San Martín, Peru > Discover more.
Strawberries: Malling Centenary, England.
Nutritional Information
Minimum Weight of Bar = 70g | 2.5oz
Typical Serving Size = 35g (1/2 Bar)
Approx Calories per 35g = 204 Calories
Nutritional
Information
per 100g
Energy
2460 Kj
588 Kcal
Fat
Fat 43g
(Sat Fat) 32g
Carbs
Carbs 40g
(Sugars) 34g
Fibre
Fibre 9g
Protein
Protein 6g
Salt
Salt 0.1g
Allergens: Our chocolate is made in a small studio where tree nuts and milk are handled. We take every care to minimise cross-contact, but we cannot guarantee that our products are entirely free from allergens.
The Story of the Bar
The Double-Fermented Cacao process is a development of the Chocolate Studio. The cocoa beans undergo a primary fermentation, and then, at our Studio, a second controlled fermentation phase is initiated, where the fresh seasonal fruit is introduced directly into the chocolate making process.
The result is a finish that no inclusion, extract, or flavouring can replicate. The fruit is in the chocolate from the beginning. Not added to it.
Bar 7 changes with the seasons and the fruit. Each new batch is a recalibration — cacao percentage, milk or dark base, sugar levels — all adjusted to let that particular fruit, at that particular moment, speak clearly. The process stays the same. The bar never does.
Please refer to the current batch details for the specific fruit used in this limited release.