Many of us remember the beloved chocolate bun with a blissful smile on our lips. The epitome of a happy childhood. We were no different here. A bun with a crispy crust and soft crumb plus some sort of chocolate bar, what a divine combination!
We were coming up with a few ideas when we were looking for a new variation for our chocolate bars in early summer. Some of the ideas were already dropped in the run-up, others were further pursued. We liked the combination of chocolate and bread right away. But how exactly was the bread supposed to be mixed with the bar? Roughly ground, thin slices of bread on the bar or perhaps putting the chocolate directly “on top” of the bread? Finn’s test production led to some exciting results.
As we had just purchased a coating machine in the spring, it was clear that Finn wanted to use it for the bread project. And so, we cut the bread into cubes, toasted it and topped it with some fine Hacienda Limon, Ecuador 56% Milk Chocolate. And what can we say, it simply blew us away.
A heavenly creation made in collaboration with the Äss-Bar: our Bread Crumbs Dragées.
We eventually decided over lunch with our friends from the ÄSS-BAR, who work in the same coworking space, to make the bread dragées with “old” organic bread. The Äss Bar concept makes a strong contribution to avoiding food waste in the area of bread and baked goods. Our two companies’ philosophies are a perfect fit here.
The organic bread that has not been sold the day before is brought to our manufactory and cut into the perfect size in the “dumpling crushing machine” (amazing that such a thing even exists!). The cooperation with the Äss-Bar works wonderfully.
We’re sure you’ll love our version of the mini chocolate bun as much as we do!