USED BY TOP CHEFS. Chefs like Marco Pierre White, Ottolenghi and Mark Hix use our couverture chocolates for their incredible depth of flavour. 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. Easy to weigh and melt drops: 2g weight, 2.3cm diameter.
FLAVOUR NOTES & PAIRINGS. Incredible depth, with complex nut, coffee, roasted notes. Robust, flavour carries with intensity. Pair with coffee, brown spirits like rum, brandy and whisky, cinnamon, hazelnuts, sour cherries, berries and cream. USES: My 'go to' chocolate for cakes, brownies and baked chocolate puddings. Also good for moulding, truffles, ice cream and ganache.
Artisan chocolate, made bean to bar for the purest flavours. We use the world’s great single estate cacaos and 100% natural ingredients. To preserve the precious flavour notes of the beans, we make our chocolate in small batches, at low temperatures, taking up to 21 days (industrial chocolate takes a few hours). Vegan. Dairy Free. Soya Free. Gluten Free. Palm Oil Free
Ethically sourced - Direct Trade. Being a cocoa farmer himself, Willie puts the farmers at the heart of how he does business, buying all his cacao Direct Trade, paying a higher price premium than Fair Trade.
Willie Harcourt-Cooze, cacao farmer, pioneer and chocolate fanatic, has redefined how millions of people worldwide think about chocolate. He started out buying a cocoa farm in Venezuela 20 years ago, and set up the UK’s first artisan ‘bean to bar’ chocolate factory in 2008.
