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Willie's Cacao
Willie's Cacao
Willie's Cacao
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SURABAYA 54% MILK CHOCOLATE 1KG

Couverture chocolate drops. Deep caramel, toffee notes

These dark couverture milk chocolate drops are made bean to bar, from the fine Indonesian Javan Dark Breaking cacao. With its deep caramel notes, it makes spectacular mousses and desserts.


Flavour Notes. Deep, sophisticated caramel and toffee notes




Pairings. Cinnamon, cream, star anise, caramel, coffee, cream, pears, apples




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 a particularly dark milk chocolate with 54% cacao, the same % as some dark chocolates. This allows its deep caramel toffee notes to really shine through.




To create a completely clean palette for chefs to work on, we don’t use soya lecithin or vanilla. All our chocolates perfectly reflect the distinct flavour notes of their beans, so you can choose the one perfect for your recipe.








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 54% minimum. cocoa mass, cocoa butter, raw cane sugar, MILK powder 18%.




Dietary Information


Suitable for vegetarians


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








Nutritional
Information


Average Quantity
per 100g






Energy


 2450Kj






 


 591Kcal






Fat total


42.6g






      Saturated fat


26.5g






Carbohydrates


40.5g






      Sugar


37g






Protein


9.1g






Salt


0.1g










This beautiful chocolate 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.








This wonderful dark milk chocolate makes amazing mousses and desserts.


Also use for truffles, cakes, brownies, cookies, moulding, coating




                


                
                
            


            


		
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