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THE CHOCOLATES OF MY DREAMS - MY LIMITED EDITION CHOCOLATE BARS

Willie’s Cacao Limited Edition chocolates - ‘They are the chocolates of my dreams’ Willie Harcourt-Cooze.

The wonderful thing about my passion for real chocolate, is that the adventure never ends.  However far I travel, there’s always a universe of undiscovered flavour pairings for my single estate cacaos just waiting for me to find them, so I can share them with you!

This is why I love being able to make my limited edition chocolates, my Magnificent Creations. I am constantly infusing and soaking, dicing and drying, mixing and tasting to create the chocolates of my dreams. 

MY EXCLUSIVE CHOCOLATES - THE JOY AND THE ARTIST’S STRUGGLE

I am obsessed with flavour. Everywhere I go I am looking out for new ingredients or new ways of preparing ingredients or new alcohols to soak them in. From creamy Peruvian lucuma, to green tea toasted with rice with its wonderful caramel notes.

My limited edition chocolates are inspired by visits to markets, cocktail bars and restaurants, and meetings with exceptional artisan producers. I’ve been taken foraging in south west France and visited micro distilleries around the world. I’d get back to the factory with  my new discoveries and start experimenting. I have jars of everything from sloes to kelp soaking in amazing alcohols.

Willie’s Cacao Limited Edition Magnificent Creation Chocolates. Unique artisan chocolate flavours including chilli and papillon con limon

Throughout the years I’ve conjured up countless new flavour pairings and chocolates. The problem was that these special and unique chocolates weren’t going to be something I could make in my factory and sell to shops….  The ingredients were either too expensive, too hard to get hold of, or the type of ingredients means that the chocolate would need to be made by hand. Now, make no mistake - there are few activities in this world I love more than creating handmade chocolate bars - the problem is that I have only one pair of hands!

Frustrated for years at being unable to share my creations, during Lockdown I had a brainwave that allowed me to unleash the wildest corners of my imagination.  My Chocolate Tasting Club was born!

  • Do you want to discover new Chocolate Pairings every month? Join my Chocolate Tasting Club and receive my Tasting Guide, Flavour Map and Monthly Chocolate Tasting Boxes through your letterbox
  • Read about one of my trips to Venezuela

THE BEAUTY OF SINGLE-ESTATE CACAO
FOR PAIRING WITH UNIQUE FLAVOURS

Willie’s Cacao Limited Edition Chocolate Bars, The different cacao beans all with wildly varying flavour profiles. some pair may pair well with citrus notes and others pair better with nuts.

Being a Cacao Farmer first and chocolatier second, I think of the flavours in my chocolates in the same way that wine tasters talk about wine.

My passion for discovering the finest single-estate cacaos from all over the world means I have at my disposal beans with unique and wildly varying flavour profiles. This is what makes them so interesting and perfect for very specific and special flavour pairings like these. One ingredient may go perfectly with a nutty bean but clash wildly with a bean with citrus notes.

The vast majority of chocolates are industrially made from very neutral tasting beans and contain both lecithin and vanilla. I am one of the few chocolate makers in the UK making chocolate from bean to bar so I can keep my flavours totally pure.

MY FAVOURITE LIMITED EDITIONS AND HANDMADE CHOCOLATE BARS  

I’ve now made over 50 of these special limited edition chocolates! I can hardly believe it, they are all truly a labour of love but of course, I have a few favourites...

  • Don’t you think my Limited Edition Magnificent Creations would make wonderful gifts REAL chocolate lovers? Join my list of Chocolate Lovers to receive the secret link where you’ll be able to buy them just a few times a year.
Willie's Cacao Limited Edition artisan Chocolates, Miso & Mirin.

MISO & MIRIN
AWAJUN 70 DARK CHOCOLATE WITH MISO AND RAISINS SOAKED IN MIRIN

Salted caramel has become so incredibly popular because it is that wonderful combination of salty and sweet. Here the barley miso provides an umami take on salty, and the mirin-soaked raisins bring bursts of floral, fruity sweetness. This is one joyful bar of chocolate.

HOJICHA
CREAMY WHITE CHOCOLATE WITH HOJICHA TEA

Prepare to be blown away by exuberant Hojicha. Unique in the Japanese tea world, it’s made by toasting green tea in porcelain pots over charcoal. This creates its signature smoky, caramel notes which are simply sublime in white chocolate. Pure Flavours. Pure Pleasure.

Willie's Cacao Limited Edition artisan Chocolates, Turkish Coffee & Blood Orange Cashew.

TURKISH COFFEE
LAS TRINCHERAS 72 DARK CHOCOLATE WITH COFFEE AND SPICES

Turkish Coffee is a highlight of the coffee world. Every household and region has its preferred spice blend based around cardamom, and all go perfectly with chocolate.

BLOOD ORANGE & CASHEW
BARACOA 65 DARK CHOCOLATE WITH BLOOD ORANGE AND CASHEW

Blood orange and cashew are both gentle souls, complementing each other with their depth and subtlety. It is a classic combination elevated by the extra creaminess of the cashews and the fragrant berry notes in the orange.

Willie's Cacao Limited Edition artisan Chocolates, Whisky Sour & Yuzu Almod.

WHISKY SOUR
BARACOA 65 DARK CHOCOLATE WITH BOURBON RAISINS AND ORANGE

Whisky and chocolate is one of my all time favourite pairings. Here I have soaked the raisins in bourbon so you get bursts of bourbon with a background note of orange. Spectacular!

YUZU & ALMOND
YUZU AND ROASTED ALMONDS IN BARACOA 66 DARK CHOCOLATE

An aromatic Japanese take on the Mediterranean classic orange and almond. When I came to make this chocolate, I naturally turned to the Baracoa bean with its soft honey notes. Beautiful.

Published: 20/04/2022

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