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Willie's Cacao
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RIO CARIBE 44% MILK CHOCOLATE 1KG

Couverture chocolate drops. Rich Nutty Coffee Notes.

These Chef’s Drops are made bean to bar, from the fine trinitario Venezuelan Rio Caribe cacao. It is the classic couverture milk chocolate, versatile in the kitchen.


Flavour Notes. Rich and creamy with rounded nutty, coffee notes.




Pairings. Hazelnuts, sea salt, roasted almonds, liquorice, clementine, 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

		


Our couverture chocolates are prized for their incredible purity and depth of flavour. This comes from using fine single cacaos and 100% natural ingredients, in an artisan production process designed to maximise flavour.




We don’t use vanilla or lecithin so our chocolates perfectly reflect the flavour characteristics of the fine cacaos they are made from.






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 44% minimum. cocoa mass, cocoa butter, raw cane sugar, MILK powder 21%.




Dietary Information


Suitable for vegetarians


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








Nutritional
Information


Average Quantity
per 100g






Energy


 2360Kj






 


 568Kcal






Fat total


38.2g






      Saturated fat


23.9g






Carbohydrates


45.4g






      Sugar


32.9g






Protein


8.2g






Salt


0.1g










Rio Caribe is a king among cacaos. It is grown on the Paria Peninsula on the north eastern side of Venezuela and takes its name from the small fishing port of Rio Caribe. Farming methods are traditional and no chemicals are used.




It is an exceptionally fine Trinitario bean, and has really unusual levels of depth and complexity. It’s nutty coffee notes unfold slowly and stay with you.








This is a classic and versatile milk chocolate.


Use in anything from cookies, cakes and brownies, to ice cream, mousse, desserts, moulding, coating, and truffles.




                


                
                
            


            


		
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