Willie’s Chocolate Factory Cookbook is Finally Out

in News
by admin | April 2nd, 2009 

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



New Product – Venezuelan 72 – One for Now …. One for Then

in News
by admin | April 2nd, 2009 

Venezuelan 72We are thrilled to introduce a new product range – Venezuelan 72

Long Forgotten Flavours 72% Cocoa , in a flavoursome edible bar with smooth Fruity Notes

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

Raising the Bar: Willie’s Chocolate Revolution

in News
by admin | April 2nd, 2009 
Venezeulan Black

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?

El Tesoro Dark Cocoa Mousse Cake

by admin | April 1st, 2009 

dark mouse cake

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

Serves 12


180g cacao, finely grated

250g unsalted butter

5 eggs

200g golden caster sugar

1 tsp vanilla extract


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.

Sticky Chocolate Spare Ribs

by admin | April 1st, 2009 

Spare Ribs

Serves 4


6 tbsp tomato purée

2 tbsp harissa

2 tbsp grated cacao

2 tbsp sunflower oil

2 tsp honey

1kg pig ribs (8 ribs)


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.


  • The misconception people have about it being bad for them is because of the sugar content.

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