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  Reviews & Awards  
QUALITY COOKING CHOCOLATE"When it comes to flavour, what you end up with on your spoon depends on the quality of chocolate you use." Quote from thenationalnews.com Marco Pierre White has been using my chocolate for over 10-years.

70% Chulucanas Dark Chocolate 1KG

Couverture chocolate drops. Notes of raisins and plums. Vegan.

These Chef’s Drops are made bean to bar, from the rare Piura Blanca Peruvian Chulucanas bean. My go to chocolate for deserts.

Flavour Notes. Elegant and softly fruity, with notes of raisins and plums.

Pairings. Stone fruit like plums and dates, chilli, ginger, mint, cinnamon, star anise, raisins, hazelnuts, figs

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

£30.00

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THE CHOCOLATE

INGREDIENTS

THE BEAN

COOKING

The soft fruity notes in this very fine Chulucanas couverture chocolate mean that I often find myself using it in desserts involving fruit.
It makes a great Goey pudding with a fruit centre or a Chocolate Mousse that you want to serve with a fruit coulis.
Our Chef’s drops are used by top chefs around the world. Since they are all made from fine single estate cacaos and we don’t use vanilla or lecithin in our chocolate, they bring wonderful depth and purity of flavour. Each one reflects the flavour characteristics of the bean. Easy to weigh and melt drops.

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

 

Only Natural Ingredients
Cocoa solids: 70% minimum.
Cocoa mass , raw cane sugar, cocoa butter

Dietary Information
Suitable for vegans
Free from dairy, alcohol, gluten, nuts and soya

Willie himself is a cocoa farmer, so we buy our beans directly from the farmers, paying premium prices.
This chocolate is made from a rare Piura Criollo bean grown in Chulucanas in the Morropan province of Peru. It is certified organic.
The bean is a distinctive white colour and much prized among craft chocolate makers. You’ll taste its beautiful notes of raisins and plums.

This fine and elegant chocolate makes spectacular desserts, mousses, ganche, ice creams and sorbets.

Also use for moulding, coating, truffles and baking

 Reviews 
QUALITY COOKING CHOCOLATE"When it comes to flavour, what you end up with on your spoon depends on the quality of chocolate you use." Quote from thenationalnews.com Marco Pierre White has been using my chocolate for over 10-years.

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