Studio Projects Bar 7
£27.00
A 3 Bar limited Studio Edition release featuring our Double-Fermented Cacao process. For this small-batch run, we have brought together three of the most requested Bar 7 expressions.
Strawberry 50% Dark-Milk Chocolate
Plum 70% Dark chocolate
Apple & Pear 65% Dark Chocolate
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The Anatomy of the Bar
The variation is in the fruit. The discipline is in the process. Each fruit arrived in its own state — the plum dark and dense, the strawberry bright and brief, the apple and pear carrying their own particular weight. The process received each one. The fruit and the cacao working on each other slowly, in the dark. And now resolved, the chocolate rests. Ready.
Ingredient List
Strawberry: Cocoa Beans, Cane Sugar, Cocoa Butter, Whole Milk Powder (MILK) Fresh Fruit Ferment (Strawberries, Yeast).
Plum: Cocoa Beans, Cane Sugar, Fresh Fruit Ferment (Plums, Yeast).
Apple & Pear: Cocoa Beans, Cane Sugar, Fresh Fruit Ferment (Apples, Pears, Yeast).
All Natural Ingredients
No lecithins. No emulsifiers.
No additives. No artificial flavours.
Botanical provenance. Origins & Variety.
Strawberry: single-origin Criollo cocoa beans sourced from the Upper Huallaga Valley, Peru.
Strawberry Variety: British, Malling Centenary.
Plum: single-origin Criollo cocoa beans sourced from the Upper Huallaga Valley, Peru.
Plum Variety: British, Blaisdon Red.
Apple & Pear: single-origin Forastero cocoa beans sourced from the Huila Andes, Colombia.
Apple Variety: British, Braeburn. Pear Variety: British, Conference.
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.