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Willie's Cacao
Willie's Cacao
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38% NATURAL WHITE CHOCOLATE 1KG

Couverture chocolate drops. Creamy with soft cacao notes

These Chef’s Drops are made from natural cocoa butter with no vanilla. They are rich, pure and sublimely creamy, the perfect carrier of delicate flavours.


Flavour Notes. Rich and creamy with soft cacao and caramelised notes. Not too sweet.




Pairings. Red fruits, apricots, black pepper, lemon, orange, yuzu, lime, matcha, hojicha, hibiscus, lemongrass, pistachio, saffron, cherries, pineapple, coconut, coffee, almonds, cinnamon




A bulk chocolate pack of drops: 2g weight, 2.3cm diameter. See cooking section for uses.








		
		
£29.50




		
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THE CHOCOLATE
INGREDIENTS
THE BEAN
COOKING

		






This is white chocolate as it should be, making mousses and desserts that are rich, pure and sublimely creamy. Its subtle cacao and caramelised notes come from using raw cane sugar and natural not deodorized cocoa butter, pressed from fine beans.


It is much less sweet than most white chocolate, and most unusually we do not use vanilla or lecithin as they would cover up these beautiful natural flavours. This means that as a cooking chocolate, it is the perfect carrier of delicate flavours.










These cooking chocolate drops are 2g in weight and 2.3cm in diameter making them easy to weigh and melt.




		
Only Natural Ingredients


Ingredients: Cocoa solids 38% minimum. MILK powder 39%, cocoa butter, raw cane sugar.




Dietary Information


Suitable for vegetarians


Free from alcohol, gluten and soya. May contain traces of nuts








Nutritional
Information


Average Quantity
per 100g






Energy


 2589Kj






 


 624Kcal






Fat total


48.1g






      Saturated fat


28.9g






Carbohydrates


37.5g






      Sugar


27.5g






Protein


10.2g






Salt


0.4g














All our white chocolates are now made with our own natural cocoa butter with its soft caramelised notes of cacao. Where most white chocolates are made with de-odourised cocoa butter, we press ours out of fine cacaos when we are making our cocoa powder. With such beautiful natural flavours, there is no need for too much sugar or any vanilla in our white chocolate. We have always used natural cocoa butter, but until we started making cocoa powder for our Hot Chocolate we had to buy it. Now, exciting to say, we are completely self sufficient. A cocoa bean is made up of cocoa solids and cocoa butter. So the quality of the butter is determined by the quality of your beans.
















This couverture white chocolate is the perfect carrier of delicate flavours.


Use for mousse, ganache, desserts, ice cream, truffles, coating and baking








                


                
                
            


            


		
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