Willie Harcourt-Cooze grows cocoa in Venezuala. He also travels the world sourcing cocoa beans.
Willie Harcourt-Cooze grows cacao in Venezuala. He also travels the world sourcing cacao beans. These beans are then harvested, fermented and dried, then they are packed into hessian sacks and transported directly by sea to his chocolate factory in Uffculme, Devon, in South West England. There the beans are roasted in small batches and a whole magical world of grinding, refining and conching happens. This is his drinking chocolate.
"Totally pure and bursting with flavour, it is made with one of the world’s great single estate cacaos that I found in Medellin, Colombia. This is what gives it its incredible richness and depth of flavour.
It is 100% natural, containing only two ingredients, cacao and raw cane sugar.
I make it from the bean with the same uncompromising commitment to quality as with our chocolate.
The beans get a light roast, and then we conche for up to 21 days until the flavour is perfect.
Finally we press out some of the butter using early 20th century cocoa butter presses, and mill it into a powder with the raw cane sugar.
Use to make either hot or cold drinks, and for vegan drinks use non dairy milks like almond."
Cocoa solids minimum 52%. Ingredients: cocoa, raw cane sugar