The beans for this bar come from a small cocoa estate in Medellin, Colombia. Willie’s import the beans directly, and then press out the cocoa butter in two very early 20th century Dutch presses. They then “conche” (think of the way you knead dough to make bread) at low temperatures for over 3 weeks. And the result is delightfully smooth and aromatic. You can really taste the cocoa butter and milk. And there is no added vanilla
Whatever your preconceptions about white chocolate, we think this is one everyone should try.
ABOUT THE MAKER
You may remember Willie Harcourt-Cooze as the larger-than-life character behind Channel 4’s “Willie’s Wonky Chocolate Factory” back in 2008. The series followed Willie from his cacao farm in Venezuela through his roller coaster ride setting up his bean-to-bar chocolate factory in Devon.
Willie is a true pioneer of the artisan chocolate movement in the UK, and the first of the modern independent bean-to-bar makers. His passion is to open people’s eyes to real chocolate. By this he means chocolate that really brings alive the flavour characteristics of the great single-estate beans that he uses. The recipe is simple – cacao, natural cocoa butter and raw cane sugar – no vanilla and no soya lecithin, nothing that can get in the way of the flavour of the beans. He even uses less cocoa butter than most chocolate makers because, although that means more stopping and cleaning in the factory, the flavours last longer in your mouth.