Indonesian Black

This beautiful cacao is made from the Javan Dark Breaking Bean.

They are grown in the volcanic soils of Surabaya on Java in Indonesia, towered over by the fearsomely beautiful and still active Mount Bromo.

They are the marmite of my beans. Love them or hate them with their deep, sophisticated, caramel toffee notes.

Use this 100% cocoa in both savoury and sweet dishes.

Grate a few grammes into casseroles or gravies to bring depth of flavour in the same way as you would add salt or pepper.

This beautiful bean from Surabaya has natural caramel notes. I love to make desserts with it. There is nothing like a gorgeous mousse with caramel, toffee notes.

In the same way as you add salt to caramel, try adding a little salt when you use this cacao.

If a recipe asks for 100g dark chocolate, simply put in 70g of cacao and an extra 30g of sugar.

Use these 70:30 proportions to convert any recipe.