These 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.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. ... Willie Harcourt-Cooze, cacao farmer, chocolate pioneer and artisan chocolate maker, makes some of the best chocolates in the world in his bean to bar Chocolate Factory in Devon. His award winning Willie’s Cacao chocolates are all made from fine single estate cacaos, and 100% natural ingredients. To preserve these beautiful flavours he takes up to 3 weeks to make the chocolate compared to industrial chocolate that is made in a few hours. Everything is done from scratch, even roasting and pasting the nuts for his delectable Praline Truffles. The range includes bars, truffles, couverture chocolates that are used by top chefs like Ottolenghi, and Hot Chocolate that has won awards around the world. Being a cacao farmer himself, he buys all his cacao Direct Trade, paying a higher price premium than Fair Trade. All his cacaos are grown by small farming groups, using traditional methods under shade trees which is sustainable and supports bio-diversity. No chemicals are used. Pure Flavours. Pure Pleasure.
