A kraft paper bag of Willie's Cacao Chef's Drops Surabaya 54% Milk chocolate stands on a wooden board with scattered chocolate pieces. A stack of cookies and a palette knife sit to the right against a textured beige wall.
Surabaya 54% Couverture Milk Chocolate packaging with nutritional information and ingredient list on a black background.
Cacao bean quality test done by Willie's Cacao for their artisan chocolate.
Chef's Drops milk chocolate buttons for cooking and baking with Willie's Cacao branding and product details on a wooden surface.
Chocolate Easter Egg with mousse filling on a bed of raspberries and chocolate shavings, featuring Willie's Cacao logo.
Willie's Cacao Surabaya 54% Milk Chocolate in a bowl partially melted with flavour notes and pairings displayed.

Surabaya 54% Milk

Indonesia | Deep caramel | 1kg

These intense couverture milk chocolate drops are made bean to bar, from the fine Javan Dark Breaking cacao. With their deep caramel notes, they make spectacular mousses and desserts.

£43.00
Variant
Surabaya 54% Milk Natural White
The Chocolate

Our couverture chocolates are prized for their incredible purity and depth of flavour. This comes from using fine single cacaos and 100% natural ingredients, in an artisan production process designed to maximise flavour. We don’t use vanilla or lecithin so our chocolates perfectly reflect the flavour characteristics of the fine cacaos they are made from.

This is a particularly dark milk chocolate with 54% cacao, the same % as some dark chocolates. This accentuates its deep caramel toffee notes.

Flavour Notes. Deep, sophisticated caramel and toffee notes
Pairings. Cinnamon, cream, star anise, caramel, coffee, cream, pears, apples.

This beautiful chocolate is made from the Javan Dark Breaking Bean. They are grown in the volcanic soils of Surabaya on Java in Indonesia, towered over by the fearsomely beautiful and still active Mount Bromo.

This beautiful dark milk chocolate with rich caramel toffee notes is particularly good for deserts.

Pairings. Cinnamon, cream, star anise, caramel, coffee, cream, pears, apples
Uses. Makes amazing mousse, truffles. Cakes, brownies, cookies, desserts, moulding, coating

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

Only Natural Ingredients

Cocoa solids 54% minimum. Ingredients: Cocoa mass, raw cane sugar, cocoa butter, MILK powder 18%

Allergy Advice

For allergens see ingredients in CAPS.

Contains milk.

May contain nuts.

Free from soya and gluten.

Energy, 2450 kJ / 591 kcal
Fat, 42.6g
- of which: Saturates, 26.5g
Carbohydrate, 40.5g
- of which: Sugars, 37.0g
Protein, 9.1g
Salt, 0.1g

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.
Surabaya 54% Milk
£43.00
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 Surabaya 54% Milk Couverture Chocolate Drops

 

Preparation time:
Cooking time:
Serves:

Full recipe
Verified Customer

Really nice flavour and a creamy texture when it melts in the mouth.

Verified Customer

These are the highest quality chocolate buttons I have EVER tried! Do delicious on their own as a snack, the chocolate flavour is unreal. They're also amazing for baking, I used them in some cookies and they turned out great. Would definitely purchase again.

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