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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














Because the best ingredients make the best flavours, all my white chocolate is made with Natural Cocoa Butter pressed from fine cacaos, with all the subtle aromas and flavours that brings.




This is very different to most white chocolates, because they use butter extracted from low quality beans and then de-odourised to remove unpleasant flavours.




It is is essentially a tasteless white fat which is why they always use vanilla to create some kind of a flavour.




I never use vanilla, even in white chocolate.”
















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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