Studio Projects Bar 8
£9.95
A limited Projects Edition featuring a Lacto-Fruit-Ferment (LFF) process. A precise, cultivated lactic acidity in the chosen fresh fruit is achieved in-house, via controlled anaerobic sequences at our Studio.
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Batch-0121. For this small-batch, fresh blueberries are lacto-fermented and candied in-house to develop a clean, salty-sweet blueberry acidity. Combined with our two-ingredient, single-origin 70% dark chocolate—this is a study in seasonal contrasts and technical precision. Sold out.
Ingredient List
Cocoa Beans, Cane Sugar, Lacto-fermented Fruit (Blueberries, Cane Sugar, Sea-salt).
All Natural Ingredients
No lecithins. No emulsifiers.
No additives. No artificial flavours.
Botanical provenance
Single-origin Forastero (Fino de Aroma) cocoa beans sourced from the Huila Region, in the Andes, Colombia > Discover more.
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
2439 Kj
583 Kcal
Fat
Fat 43g
(Sat Fat) 24g
Carbs
Carbs 34g
(Sugars) 29g
Fibre
Fibre 13g
Protein
Protein 7g
Salt
Salt 1.5g
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 character of Bar 8 is defined by a nuanced salty-sweet profile in the fresh fruits we choose to work with. It makes for a chocolate of vibrant contrasts, where the sharp, bright notes of preserved, candied fruit are tempered by a clean, rounded acidity — offering a depth other preserving methods cannot replicate.
The basic process is driven by natural Lactic Acid Bacteria (LAB), and is conducted entirely in-house within our Chocolate Lab. Each new seasonal fruit demands its own set of individually focused requirements.
The technical foundation of Bar 8 is our Lacto-Fruit-Ferment method. A controlled fermentation of the fresh fruit is monitored until the desired acidity and aroma are achieved. Once perfected, the fruit is candied — and in certain batches, steeped for an extended time in a complementary British spirit — where the alcohol further defines the character.
Please refer to the current batch details for the specific fruit used in this limited release.
