This bar is made from beans from the Sambirano Valley in North West Madagascar.  Madagascar, famed for its remarkable biodiversity, with many of its plant and animal life unique to the island, is well known for its superior cacao. The beans produce a bar with a wonderful flavour bursting with juicy summer fruits.

There is only one cacao producing area in Madagascar - in the north of the country, north and south of the river Sambirano. Cacao arrived on the island as seedlings from Venezuela 100 years ago! Once Venezuelan criollo, they have now developed their own flavour. Our latest beans were exported by Millot in Ambanja, who were responsible for the drying and fermenting of the bean that were produced in this area. The Millot plantation started producing cacao in the 1920’s and is famous for it’s fine flavoured beans which are used by some of the most well known chocolate makers. The plantation is open to visitors and is often listed as one of the world’s top plantations.

RECIPE SUGGESTIONS:
Cacao, Roasted Pepper and Chilli Harissa
Blackcurrant and Chocolate Paste
Stuffed Peaches
Wild Mushroom and Taleggio Pizza
Mole Negro

Waslala is located in central Nicaragua, where cacao has been grown since Pre-Colombian times. The country possesses fertile farmland and vast tropical rain forests perfect for the cultivation of cacao. It is an increasingly important cacao growing region and I loved these beans straight away because they produce very unusual bars with fresh pecan notes.

RECIPE SUGGESTIONS:
Chocolate Fudge
Mexican Chocolate Ice Cream
Chocolate Wafers

This bar is made from beans from the Departamento de San Martin in Northern Peru, in the foothills of the Andes, in the lush Amazonian rainforests. The cacao from this region has natural tropical fruit flavour notes. The flavour notes of the bars are of fruit liquor with a distinct tropical finish. The Peruvian Black bars also have a slightly higher cocoa butter something which is very sought after by chocolatiers. This was one of the original three beans I sold. I tasted a couple of samples from Peru, but the San Martin beans were simply amazing in every way: the moment I tasted them, I knew I had to use them to make my 100% cacao bar.

The beans are grown by small farmers, who are part of a cooperative who provided them with technical and marketing assistance and credit to help increase productivity and profitability. Please visit the cooperatives website for more information, see cacaotocache.org

This bar is made from beans which come from a very old hacienda that produces fantastic beans and is being helped by the Terra Viva Foundation. Terra Viva is a Venezuelan non-governmental organisation that encourages sustainable development through environmental programmes with a strong education focus. I visited this Hacienda four years ago and tried to buy the beans then and have now finally been able to purchase them.  They are exceptional and produce a bar with smooth nutty notes.

RECIPE SUGGESTIONS:
Orange, Almond and Ginger Bitter Chocolate Cake
Basic Chocolate Pasta Dough
Saddle of Roe Deer with Chocolate Gravy and Spiced Red Cabbage
Wild Mushroom Stew
Bonet

This bar is made from beans which come from the Island of Java and are 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. They produce a surprisingly light dark chocolate with soft caramel (and mouthwatering berry) notes.

Indonesia is the world’s third largest producer of cacao. Our Javan beans are produced by a state owned plantation, who account for 8% of Indonesia’s production, and who are growers for most of the fine flavoured or premium beans that are produced there. State owned plantations are run wholly on business lines and their staff are recruited on a professional basis.

This is a limited edition bar from one of the most highly regarded cacao growing regions of Venezuela.  Situated in a secluded valley in the Henri Pitter Park (where my farm is too) in the north east of the country, the cacao plantations here date back to the 1700’s.  Back in 1993, I spent a wonderful three months living on the beach and walking on the mountains here. While I was there I had the chance to make a small amount of cacao and recognized it’s very fine fruity flavours. I was very pleased to be offered the chance to buy a small quantity of these beans which produce a bar with zesty notes of fruit and nut.

This was one of the original three amigos, complementing the dark tangy Rio Caribe and deeply fruity Peruvian Black. The beans are sourced from Barlovento which means ‘windward’ and refers to a coastal stretch of Venezuela east of Caracas where the humid winds blow continuously onto the land. Carenero refers to the port it was once shipped from and Superior to the quality of the beans. The flavour notes of the bars are of nut and spice and are full bodied with a strong chocolaty taste.

RECIPE SUGGESTIONS:
Chocolate Pesto
Chocolate and Black Peppermint Sauce
Chocolate Brownies
Chocolate Candied Orange Peel
Cacao and Olive Bread
Self-Saucing Chocolate Pudding

This bar is made from beans from the north eastern side of Venezuela. They take their name from the small fishing port of Rio Caribe on the Paria Peninsula, which is sometimes called the “chocolate coast”. The beans from this region are full of flavour with hints of citrus fruits and a smooth tangy finish. This is the strongest dark chocolate bar I make.

The beans are purchased from Cacao San José, a family-founded, owned and managed business since 1830. Please visit their website for more information, see www.cacaosanjose.com.

RECIPE SUGGESTIONS:
Cream Chocolate Sauce
Cranberry, Bitter Chocolate and Orange Biscotti
Chocolate Cupcakes
Chocolate and Blackberry Lava Cakes

This bar is made from beans from the north-eastern side of Venezuela. They take their name from the small fishing port of Rio Caribe on the Paria Peninsula, which is sometimes called the “chocolate coast”. The beans from this region are full of flavour with hints of citrus fruits and a smooth tangy finish. This is the strongest dark chocolate bar I make.

The beans are purchased from Cacao San José, a family-founded, owned and managed business since 1830. Please visit their website for more information, see www.cacaosanjose.com.

RECIPE SUGGESTIONS:
Lavendar truffles
Chocolate Pastry
Fig, Mascarpone and Chocolate Brioche
Chocolate Chip Ice Cream

This bar is made from beans which come from a very old hacienda that produces fantastic beans and is being helped by the Terra Viva Foundation. Terra Viva is a Venezuelan non-governmental organisation that encourages sustainable development through environmental programmes with a strong education focus.  I visited this Hacienda four years ago and tried to buy the beans then and have now finally been able to purchase them.  They are exceptional and produce a bar with smooth nutty notes.

RECIPE SUGGESTIONS:
Chocolate Spread
Florentines
Bitter Chocolate and lemon Tarts
Chocolate, Blueberry & Buckwheat Blinis
Bitter Chocolate and Coffee Sauce
Chocolate Roulade
Chocolate Macaroons
Chocolate, Hazlenut and Espresso Cake
Candied Citrus and Pine Nut Risotto Cake with a Bitter Chocolate Glaze
Chocolate Panna Cotta with a Raspberry Coulis
Simnel Cake
Mince Pies In Chocolate and Orange Pastry
Mexican Chocolate Ice Cream
Chocolate Bugs

This bar is made from beans from the Sambirano Valley in North West Madagascar.  Madagascar, famed for its remarkable biodiversity, with many of its plant and animal life unique to the island, is well known for its superior cacao. The beans produce a bar with a wonderful flavour bursting with juicy summer fruits.

There is only one cacao producing area in Madagascar - in the north of the country, north and south of the river Sambirano. Cacao arrived on the island as seedlings from Venezuela 100 years ago! Once Venezuelan criollo, they have now developed their own flavour. Our latest beans were exported by Millot in Ambanja, who were responsible for the drying and fermenting of the bean that were produced in this area. The Millot plantation started producing cacao in the 1920’s and is famous for it’s fine flavoured beans which are used by some of the most well known chocolate makers. The plantation is open to visitors and is often listed as one of the world’s top plantations.

RECIPE SUGGESTIONS:
Triple Chocolate Cookies
Chocolate Sorbet
Classic Chocolate Mousse in a Bitter Chocolate Case
Chocolate and Hazlenut Meringues with Blackberries in Kirsch
Baked Chocolate Cheesecake
Chocolate Custard
Chocolate French Toast
Chocolate, Lemon Almond Cake
Chocolate Cupcakes
Chocolate Torta
Chocolate Truffle Cake
Willie’s Walnut Whip
Sea Salt and Pickled Lemon Chocolate Caramels
Soft Chocolate Amaretti Biscuits
Financiers With A Mint Chocolate Glaze
Bitter Chocolate Tart
Toll-House Cookies
Peach, Chocolate and Almond Galette
Pain au Chocolat
Chocolate Profiteroles or Eclairs
Classic Chocolate and Espresso Mousse
Quince Cheese Chocolates
Chocolate and Meringue Semifreddo
Blackforest Gateau
Chocolate Crepes
Religieuse
Chocolate Marshmallows
Chocolate Souffle
Devil’s Food Cake
Stollen
Chocolate Charlotte
Chocolate Christmas Cake

This bar is made from beans which come from the Island of Java and are 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. They produce a surprisingly light dark chocolate with soft caramel (and mouthwatering berry) notes.

Indonesia is the world’s third largest producer of cacao. Our Javan beans are produced by a state owned plantation, who account for 8% of Indonesia’s production, and who are growers for most of the fine flavoured or premium beans that are produced there. State owned plantations are run wholly on business lines and their staff are recruited on a professional basis.

RECIPE SUGGESTIONS:
Classic Chocolate Mousse in a Bitter Chocolate Case
Chocolate Chip Ice Cream
White Chocolate, Saffron and Orange Blossom filled chocolates
Chocolate Crème Brulee
69 Mousse
Chocolate Advocat
Willie’s Walnut Whip
Chocolate Madeleines
Apples Dipped in Chocolate
Panettone
Chocolate Bundt Cake

This bar is made from beans from the Departamento de San Martin in Northern Peru, in the foothills of the Andes, in the lush Amazonian rainforests. The cacao from this region has natural tropical fruit flavour notes. The flavour notes of the bars are of fruit liquor with a distinct tropical finish. The Peruvian Black bars also have a slightly higher cocoa butter something which is very sought after by chocolatiers.

The beans are grown by small farmers, who are part of a cooperative who provide them with technical and marketing assistance and credit to help increase productivity and profitability. Please visit the cooperative’s website for more information, see cacaotocache.org.

RECIPE SUGGESTIONS:
Dark Chocolate Sauce
Orange-Blossom Chocolate Biscuits
Black Forest Gateau
Chocolate and Chestnut Terrine
Poached Pear Pavlova with a Bitter Chocolate Sauce
Oeufs a la Neige au Chocolat
Chocolate Brandy Butter

Willie's Chocolate Factory Cookbook is composed of two parts. In the first half, Willie tells the extraordinary story behind his dream to produce the very best chocolate in the world. Willie's recipes shows how you can use 100% Cacao to enrich a great range of dishes, from Tiramisu, Chicken Mole, Porcini and Chocolate Risotto, to a Bloody Mary - El Tesoro style or Willie's Heavenly Cheesecake. A perfect inspiration for all food-lovers. Viva Cacao!

If you'd like to get a taste for cooking with Willie's Cacao then why not read the introduction and a few of Willie's recipes by clicking here.

Willie's Chocolate Bible is for all the chocolate romantics of the world. Woven into the story of Willie's quest to make the best chocolate in the world are over 150 original and classic chocolate recipes. From biscuits and cakes to ice creams and puddings this is essential reading for chocolate lovers everywhere.

Every cacao flavour. Every dark chocolate flavour. Signed Chocolate Bible.

Assorted 100% cacao bars 6 for the price of 5.

A selection of dark chocolate bars from around the world.

Assorted 100% cacoa bars plus 1 free dark chocolate bar.

A selection of three cacao bars presented in a delectable gift pack.

A selection of three dark chocolate bars presented in a delectable gift pack.