Willie's cacao Couverture white chocolate Chef's Drops 38% natural 1kg Creamy soft notes For cooking & baking

USED BY TOP CHEFS - Chefs like Marco Pierre White, Ottolenghi and Mark Hix use our couverture chocolates for their incredible depth of flavour. To create a completely clean palette for chefs to work on, we don’t use soya lecithin or vanilla. Easy to weigh and melt drops: 2g weight, 2.3cm diameter. FLAVOUR NOTES & PAIRINGS. Rich and creamy with soft cacao and caramelised notes. Not too sweet. Pair with red fruits, apricots, black pepper, lemon, orange, yuzu, lime, matcha, hojicha, hibiscus, lemongrass, pistachio, saffron, cherries. USES. The perfect carrier of delicate flavours. Use for mousse, ganache, desserts, ice cream, truffles, coating and baking Artisan chocolate, made bean to bar for the purest flavours. We use the world’s great single estate cacaos and 100% natural ingredients. To preserve the precious flavour notes of the beans, we make our chocolate in small batches, at low temperatures, taking up to 21 days (industrial chocolate takes a few hours). * Soya Free. Gluten Free. Palm Oil Free Ethically sourced - Direct Trade. Being a cocoa farmer himself, Willie puts the farmers at the heart of how he does business, buying all his cacao Direct Trade, paying a higher price premium than Fair Trade. Willie Harcourt-Cooze, cacao farmer, pioneer and chocolate fanatic, has redefined how millions of people worldwide think about chocolate. He started out buying a cocoa farm in Venezuela 20 years ago, and set up the UK’s first artisan ‘bean to bar’ chocolate factory in 2008.