A cylinder of 100% cocoa (180 grams) perfect for the kitchen. Suitable for all your baking recipes. Or to cook of course.
In recipes ‘chocolate’ is often used as an ingredient, without specification. Or at most ‘pure chocolate’ or ‘cocoa’, which completely ignores the taste differences between random cheap chocolate and chocolates made from good cocoa.
Fortunately, in more and more restaurants, the chef can tell you what kind of cocoa is used.
In this case it is a cylinder of 100% cocoa from Willie’s cocoa. A block of cocoa that you can easily shave off part of. To use for a lot. Whether you want to make hot chocolate from it, for a chocolate cake or cookies, or for a hot dish or dessert.
This cocoa from the Sambirano valley in Madagascar is specifically fruity.
It is therefore 100% cocoa. That automatically means that if your recipe asks to use a pure 70% chocolate you can add 30% sugar, and then you are there too.
On the website of Willie’s cocoa there are also a lot of great recipes. From meringues to chocolate cheesecakes and from truffles to triple chocolate cookies.
Ingredients: cocoa. 100%
Allergy Note: May contain traces of nuts.
Very suitable for: baking & roasting. Cooking & simmering. So in the kitchen. If you like to bake with quality cocoa.
Note: No sugar, 100% cocoa in the form of a cylinder. Not very convenient to eat like this, take a 100% chocolate bar instead, this cilinder is mainly suitable for the kitchen.