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Willie's Cacao
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Cacao has been consumed as a drink for thousands of years in Central America. The Aztecs would drink it with chilli, either hot or cold. The Europeans modified this to create something they considered more palatable. One significant change was the addition of sugar. They also liked to add various spices from the East, such as cinnamon, nutmeg and cloves, and crushed rose petals or jasmine flowers were sometimes stirred in as flavourings. Milk was a later addition. Experiment to suit your taste and mood.

These luscious biscuits are extremely chocolaty and moist. They are best eaten on the day they are made, although they can be stored for up to a week in an airtight container.

Freshly baked and still warm chocolate hot cross buns with a dollop of melting butter… These are great for Easter and all year round!  A beautiful fruity single estate cacao like the Sambirano Madagascan or Chulucanas from Peru brings out the flavour of the dried currant!

Based on a great British favourite, this is rich and indulgent, creamy and seductive. Everyone will want a second helping.

You can serve these light chocolate mousses with raspberry coulis centres in ramekins or you can put them in moulds and turn them out. 

This is a match made in heaven. The creamy, rich chocolate is lifted by the passion fruit – it is like licking a large, (unexpectedly cold) molten truffle! I suggest to use a fruity Peruvian dark chocolate for this passion fruit and chocolate ice cream.

For some reason only the most committed chocoholics seem to make their own chocolate Easter Eggs. But it’s so much fun – kids love it, everyone loves it once they do it. What’s not to love about rivers of melted chocolate and dreams of that devil the Easter Bunny!?

One day my mum mentioned in passing how she had been making some great chocolate fruits and nuts bites using the 100% cacao and no added sugar. I didn’t think much more about it until I tasted them. They’re the best energy snack going – delicious, healthy and full of zing.

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