This smooth chocolate is made with a native Peruvian Criollo bean, which has notes of fruit and spice. This makes it the perfect pair with the crunch of hazelnuts and the sweetness of raisins. A simple bar that is difficult to resist!
Willie Harcourt Cooze has a true passion for adventure. In 1993, while trekking on horseback through Venezuela, Willie and his wife fell in love with the Hacienda El Tesoro high in the cloud forest. They relocated there and built an eco-tourism venture, including planting 50,000 criollo cacao trees.
Now living back in Devon, Willie’s passion for chocolate takes him on a quest around the equator. He buys single estate cacao beans direct from farmers, roasts them in an antique ball roaster and makes them into
chocolate using just cane sugar and cocoa butter so that nothing gets in the way of the flavour of the bean.
Interview on ABC Radio Perth:
http://mpegmedia.abc.net.au/local/perth/200912/r487781_2516558.mp3 See more