Sourced from the Island of Java, these bars are made from a highly prized strain of cacao. The beans are visually striking as they are exceptionally light in colour and they have a slightly higher cacao butter content than usual. This makes them highly prized by chocolate manufacturers, particularly in the use of milk chocolate. The beans produce a bar with light caramel notes.

“Sourced near Surabaya in East Java, Indonesia, this single bean cacao has been carefully roasted in our factory in Devon using traditional methods to capture the bean’s light caramel notes. Its characteristics change with each harvest – like fine wine.”

With 572,000 metric tons of cocoa beans produced, Indonesia is the third world biggest producer of cocoa after Ivory Coast and Ghana.
Indonesian Cocoa export are currently valued at approximately $600-700 million per year and provide the main source of income and livelihood for over 400,000 smallholder farmers and their families.

We have added the Recipe of a Traditional Indonesian Desert for you to try with the new Cocao here !

Es Brenebon - Red Beans in Cocoa Syrup

Ingredients :
1 kg red beans (soak for 2-24 hours then boil the beans until soft)
90 grams of grated cocoa powder
2 cans chocolate condensed milk
750 gr sugar
water
ice

Directions :
1. Boil water, chocolate condensed milk, sugar and cocoa powder.
2. Add boiled red beans, bring to a boil. Remove from heat.
3. Serve with ice or vanilla ice cream (better serve the next day).

Pre Order yours here now

Willie Harcourt-Cooze was born in London on April 29, 1964 to an Irish mother and a Burmese father. He was the third of five children, surrounded by four sisters.While on holiday in Ireland, his father, William, fell in love with and bought the deserted Horse Island on a wild stretch of Ireland’s south west coast. The family moved to live there when Willie was four. In a farmhouse between Ballydehob and Schull Willie spent his childhood making cheese, smoking fish, milling flour, growing vegetables and pickling fruit.

Willie was reeling in sea trout almost before he could walk, so it is not surprising that his passion for food survived and thrived into adulthood. Willie returned to London at 15 and at 18 left home for a series of swashbuckling adventures and tastes; from the feral meats of the Australian outback to the native dishes of Peru, via a feast of exotic delicacies throughout the Far East. He charmed his way onto fishing boats and into local kitchens and devoured a multitude of culinary secrets. While in Venezuela on holiday in 1993 with his wife, Tania, Willie met a traveler who told him of a place “where the mountain meets the sea”. They headed for this remote coastal area near Choroni.

Having fallen for the area, one day a beach umbrella seller told them of a hacienda in the cloud forest for sale. They went to investigate in the Henri Pittier National Park, where 1800 metre mountains steep into the Caribbean Sea. That was Willie’s first introduction to the cacao tree. The owner changed his mind, but three years later, after returning to London and almost giving up hope, Willie was able buy Hacienda El Tesoro in 1996. He quickly discovered his passion for chocolate and began experimenting with making cacao bars. Ten years later he had carved himself into the land, which is renowned for having some of the finest beans in the world.

Willie and Tania’s first two children, Sophia and William were born in Venezuela.Their third Eve arrived when the family had moved to Devon as Willie sought to set up a chocolate factory. He began collecting original chocolate making machinery from around the world. Willie started producing his first single origin 100% cylinders in the factory in Devon in 2007. They were an instant hit and a year later Willie added to them with his first single origin chocolate bars.

Willie is the only small cacao grower and producer in the UK. He was the subject of a Channel 4 documentary, Willie’s Wonky Chocolate Factory, in 2008 which was followed by a second series; Willie’s Chocolate Revolution: Raising the Bar. His book Willie’s Chocolate Factory Cookbook was published by Hodder & Stoughton in 2009.”

# Publisher: Hodder & Stoughton General Division
# Published: 04 March 2010
# Format: Paperback 226 pages
# See: Full bibliographic data
# Categories: Cooking With Chocolate
# ISBN 13: 9780340980408 ISBN 10: 0340980400

An eccentric entrepreneur with a mission to educate the British public in the delights of top quality chocolate, Willie Harcourt-Cooze, the star of Willie`s Wonky Chocolate Factory reveals how to use the ultimate luxury ingredient in a collection of 60 recipes. WILLIE`S CHOCOLATE FACTORY COOKBOOK tells the story of how Willie came to grow his own cacao beans in the Cloud Mountains of Venezuela and now turns it into his exquisite chocolate at his hand-built factory in Devon. An ingredient in its own right, Willie shows how much 100% cacao chocolate can enhance an astonishing range of sweet and savoury dishes from Cloud Forest Chocolate Cake and Black Beans and Arepas, to Venezuelan Hot Chocolate and Chicken Mole. With stunning photography and mouth-watering recipes, WILLIE`S CHOCOLATE FACTORY COOKBOOK is perfect for all food-lovers.

Hardcover: 224 pages
Publisher: Hodder & Stoughton (19 Mar 2009)
Language English
ISBN-10: 0340980516
ISBN-13: 978-0340980514
Product Dimensions: 24 x 18.2 x 3.4 cm

Buy your copy now through our shop with some chocolate

or

Selected from the finest cocoa regions in Venezuela, these beautiful beans are carefully roasted in Willie’s Chocolate factory in England using antique 100-year-old chocolate making machinery. The beans are then crafted into fine dark chocolate – made the way chocolate used to be ( maximum taste from minimum meddling). Venezuelan 72 unleashes long forgotten flavours, in two temping delicate and delectable squares. One for now … one for then.

Ingredients : Cocoa Mass , Cocoa Butter, Cuban Raw Cane Sugar

Try some now from our on-line shop

Venezeulan Black

Back on Channel 4 at 8pm on April 7th to April 9th for some more choctastic adventures , Watch Raising the Bar: Willie’s Chocolate Revolution

Willie Harcourt-Cooze is back, continuing his mission to produce the finest chocolate in the world and to convert the public into eating the best quality confectionery. Having successfully set up his ‘wonky’ chocolate factory in Devon, Willie is about to take on the ‘big boys’ of the chocolate world and compete directly with the producers of the UK’s most popular treats, setting his sights on developing his own chocolate bar.

Britons spend more per head on chocolate than any other nation in Europe. However, few of us eat true authentic chocolate. Willie wants to re-educate the public about how chocolate should actually taste and develop a recipe for his own chocolate bar to compete in the market. Willie’s aim is to create a bar that is both delicious and affordable, but which doesn’t contain the excessive quantities of vegetable fat, sugar and additives that characterise most of the existing products that line supermarket shelves. Along the way Willie tries to recreate delicious home-made versions of popular chocolate bars and further investigate the health benefits of chocolate.

Will Willie get the funding and new equipment necessary to produce his new bar; can he persuade retailers to stock it; and will the public change their tastes? Can one individual, no matter how passionate, really hope to take on the chocolate giants and win?

A rich dark flavoursome desert … a perfect end to a dinner party!

Serves 12

Ingredients

180g cacao, finely grated

250g unsalted butter

5 eggs

200g golden caster sugar

1 tsp vanilla extract

Method

1 Preheat the oven to 160C / Gas 3. Line a 25cm cake tin with non-stick baking paper.

2 Melt the cacao and butter in a large heatproof bowl over a pan of simmering water. Meanwhile, beat the eggs with the sugar and the vanilla extract until pale yellow and fluffy.

3 Pour the cacao mixture into the eggs and beat to combine.

4 Stand the lined tin in a roasting tray and fill the tin with the mousse mixture.

5 Pour enough boiling hot water into the roasting tray to come halfway up the side of the tin. Bake for 30 minutes or until set. Leave to cool in the tin.

Serves 4

Ingredients

6 tbsp tomato purée

2 tbsp harissa

2 tbsp grated cacao

2 tbsp sunflower oil

2 tsp honey

1kg pig ribs (8 ribs)

Method

1 Put all the ingredients for coating the ribs into a small pan, with a pinch of salt.

2 Place over a medium heat and stir occasionally until thick and glossy. Leave to cool slightly.

3 Pour the sauce over the ribs and turn the ribs over and over until coated.

4 Cook the ribs over a medium barbecue for 20-30 minutes, depending on their size, turning them frequently and brushing regularly with the sauce.

Ingredients

4-5 tbsp olive oil

1 onion, finely chopped

100g dried porcini mushrooms

25g butter

250g arborio rice

1 litre hot chicken or vegetable stock

2 tbsp cacao, finely grated Parmesan, to serve

Method

1 Heat the olive oil in a large pan. Add the onion and garlic and fry over a gentle heat until soft.

2 Place the porcini in a small bowl and cover with boiling water to rehydrate.

3 Drop the butter into the pan. Stir in the rice.

4 Add the porcini and the soaking liquid. Simmer, stirring occasionally until the liquid is absorbed.

5 Add a ladleful of stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock until all the liquid has been absorbed and the rice is plump and tender. Stir in the cacao. Season and serve with grated Parmesan.

Cocoa Butter seems to be reviewed for removing stretch marks due to its highly concentrated natural fats. It also seems to be recommended for the treatment of skin conditions such as eczema and dermatitis. Recent research indicates that massaging the skin with cocoa butter may help relieve stress, boost the immune system, and even prevent cancer. This is because cocoa butter, like chocolate, contains a lot of CMP “Cocoa mass polyphenol” for the Heston Blumenthal types out there!

True or Not , I would like to provide you with some recommendations for Cocoa Butter Products here Cocoa Butter