Airy dough is folded with a Pump Street chocolate filling, before being topped with a generous spoon of almond frangipane and toasty flaked almonds. Post-bake the warm buns are then finished with a sticky cocoa husk syrup made from outer shell of cacao beans. Decadent.
Ingredients: stoneground wheat flour, milk, butter (milk), eggs, sugar, almond nuts, dark chocolate (cocoa mass, sugar, cocoa butter, vanilla powder), milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, vanilla powder), cocoa powder, dried yeast, salt, cocoa husk
