A stand-up kraft paper bag of Willie's Cacao Chef's Drops Las Trincheras 72% dark chocolate stands on a rustic wooden board with scattered chocolate buttons, a copper bundt mold, and a palette knife against a textured beige wall.
Willie Harcourt-Cooze's Orange and Almond Cake made with Chef's Chocolate Drops, cut into slices on a slate board with orange slices.
Split cacao pod with visible seeds held by Willie Harcourt-Cooze, branded 'Willie's Cacao'.
Flavour map for Willie's Cacao with colorful segments and brand name on a black background.
Chef's Drops dark chocolate buttons for cooking and baking with Willie's Cacao branding and product details on a wooden surface.
A bowl of melted chocolate and a wooden spatula with flavour notes and pairings for Willie's Cacao Las Trincheras 72% dark chocolate.
Nutritional information card for Las Trincheras 72% Couverture Dark Chocolate on a black background, with product text, nutrition facts per 100g, and vegan/soya-free/gluten-free badges.

Las Trincheras 72%

Blend of fine cacaos | Smooth nutty | 1kg

This chocolate is perfect for baking with its smooth nutty notes. Craft made from fine single estate beans.

£43.00
Variant
Chulucanas 70% Dark Las Trincheras 72% Rio Caribe 72% Dark Sambirano 55% Dark Sambirano 71% Dark
The Chocolate

These couverture chocolate drops are made from a blend of fine single estate cacaos and 100% natural ingredients, in an artisan production process designed to maximise flavour. We don’t use soya lecithin or vanilla as this would muddy the flavours.

This blend makes a classic baking chocolate.

Flavour notes. A multi-layered journey of smooth, welcoming nutty notes. Reasonably robust, flavour carries with medium intensity
Pairings. Cocoa nibs, macadamia, roasted almonds, liquorice, walnuts, cardamom.

These smooth nutty notes in these couverture dark chocolate drops make them perfect for all kinds of baking. And because the flavour is so smooth, children will love them in cup cakes, or icing or to melt into milk to make hot chocolates.

Pairings. Cocoa nibs, macademia, roasted almonds, liquorice, walnuts, cardamon
Uses. Excellent for baking cakes and cookies. Desserts, ganache, moulding, coating, truffles. Hot chocolate.

A bulk chocolate pack of drops: 2g weight, 2.3cm diameter, making them easy to weigh and melt.

Only Natural Ingredients

Cocoa solids 72% minimum. Ingredients: cocoa mass, raw cane sugar, cocoa butter

Allergy Advice

For allergens see ingredients in CAPS.

May contain nuts.

Free from soya and gluten.

Energy, 2388 kJ / 575 kcal
Fat, 41.6g
- of which: Saturates, 24.9g
Carbohydrate, 36.2g
- of which: Sugars, 27.9g
Protein, 8.9g
Salt, 0.01g

Orders placed by 8.30am GMT Monday – Friday excluding bank holidays, are usually dispatched within 1-2 working days. The warehouse does not dispatch on weekends or bank holidays. To work out when your parcel will arrive, you need to add on the delivery time of your chosen service. 

The weight of your parcel is calculated as the total weight of the individual products plus the weight of the outer shipping packaging. We may split orders into more than one parcel.  

For security, hampers are always sent specially via DPD delivery.
Our fine cacaos have incredible purity and depth of flavour. Each one is quite unique. ​
For the finest flavours we take about 3 weeks to make the chocolate at low temperatures. ​
We believe that the finest flavours come from the finest ingredients.​
We buy direct from the farmers with whom we have long term partnerships.​

Cooking with chocolate

My approach to cooking is the same as my approach to making chocolate. It is all about flavour. Flavour coming from the best ingredients, perfect flavour combinations and balance.

Top chefs like Marco Pierre-White and Ottolenghi use our couverture chocolates, quite simply because they bring such incredible depth and beautiful pure flavour notes. Purity and naturalness is key. If I wanted soya lecithin or vanilla in my recipes I would put them in, but I don’t want them coming in by the back door, hidden in the chocolate!

There are many chocolate disasters just waiting to happen in the kitchen. Hopefully these tips will help you avoid them and make all your chocolate cooking triumphant!

Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​

My top recipe for Las Trincheras 72% Couverture Chocolate Drops

Chocolate, Blueberry & Buckwheat Blinis

The perfect sweet bite to add a flair to any party.

 

Preparation time: 30 minutes
Cooking time: 3 minutes
Serves: 25

Full recipe
Verified Customer

Made a great birthday cake, really chocolatey and I love that there is no lecithin.

Verified Customer

Really smooth chocolate. I've used them in a few ways, hot chocolate, in place of cocoa powder, grated on top of cream and just straight from the pot. They're smooth and delicious.

Frequently asked questions

For the best flavour and texture, store your Willie’s Cacao chocolate in a cool, dry place away from direct sunlight, ideally between 15–18°C. Keep it away from strong-smelling foods, as chocolate can absorb surrounding aromas. Avoid storing chocolate in the fridge, as moisture and temperature changes can affect its texture and appearance, sometimes causing a white bloom on the surface. If your kitchen is particularly warm, refrigerate chocolate in an airtight container and allow it to return to room temperature before opening. Properly stored chocolate will retain its delicious flavour and quality for longer.

Allergen information can be found on individual product pages and on the packaging of Willie’s Cacao products. We recommend checking the full ingredients list and allergen declarations before purchasing, particularly if you have a food allergy or intolerance. If you need further information about a specific product or potential cross-contamination, please contact our customer service team before ordering.

All of my products are gluten and soya free. Willie’s Cacao offers a range of chocolate with different ingredients, so we recommend checking the individual product descriptions and ingredient lists to find options suitable for dietary restrictions such as vegetarian or vegan diets.

Yes! Willie’s Cacao chocolate makes a wonderful gift for birthdays, anniversaries, Christmas and other special occasions. You can place an order and have your chosen chocolate gifts delivered directly to the recipient, making it easy to share the pleasure of exceptional chocolate with someone special. Explore our range of chocolate bars, truffles and assorted chocolate gifts to find the perfect present. Please check our delivery information at checkout for available delivery options and any gift messaging services.

If you can't find the answer you are looking for or want to get in touch to discuss your order, becoming a stockist or marketing enquires please visit our contact page or use the relevant email address below.

Order queries: shop@williescacao.com

Wholesale: mail@williescacao.com

Marketing: marketing@williescacao.com