A block of 100% pure cocoa created by Willies chocolate for use with cooking and desserts.
Created from a mix of Trinitario, Forestero & Criollo cocoa beans from the world renowned Millot plantation in Madagascar. A wonderful flavour bursting with juicy summer fruits.
Willies recipe suggestions
For use in all types of cooking and desserts, adding depth and flavour to gravies and casseroles including of course chilli con carne. Grated over ice cream and used as an ingredient in cake making. The possibilities are endless.
- The cocoa beans
This block is made from cocoa beans from the Sambirano Valley in North West Madagascar. Madagascar, famed for its remarkable biodiversity, with many of its plant and animal life unique to the island, is well known for its superior cacao. The beans produce a bar with a wonderful flavour bursting with juicy summer fruits.
There is only one cacao producing area in Madagascar - in the north of the country, north and south of the river Sambirano. Cacao arrived on the island as seedlings from Venezuela 100 years ago! Once Venezuelan Criollo, they have now developed their own flavour.
Dietary Information
Flavour profile
- Acidity
- Bitter
- Fruit
- Roast
Cocoa content
100%
Cocoa Origin
- Madagascar
Cocoa Estate
- Millot
This is the cacao to choose for a dark, dark chocolate tart, made with buttery crisp paté sucré and accompanied by a handful of fragrant raspberries. The faintest hint of raspberry and blackcurrant make this a perfect choice for any chocolate and berry, or citrus combination. How about some bitter/sweet orangettes? (candied orange peel dipped in dark chocolate).
Anyone who has seen, 'Like Water for Chocolate' will remember the quail with rose petals. This cacao is perfect for moles made with nuts and chilli, or savoury game dishes - where it lends a dark, fruity, depth.
A cacao for those that enjoy a very rounded, fruity flavour to their baking.