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Description

Cakes and deserts are transformed by the wonderful depth and complex flavour notes of the cacao, while the easy to melt drops take away all the hassle making all your chocolate recipes a lot easier. No wonder Rio Caribe Chef’s drops are used by top chefs around the world. The Chulucanas single estate cacao used for this couverture dark chocolate has raisins and plums notes which are particularly great in brownies, cookies and cakes.

Ingredients

Contains cacao solids 70% minimum Ingredients: cacao mass
raw cane sugar
cacao butter.

Certifications & Awards

SALSA - Safe and Local Supplier Approval

Made in: United Kingdom

Currently available
Chefs at The Ritz London already use our drops

Chulucanas Chef's Drops - 70% Single Estate Cacao

Product category Baking Chocolate
Vegan
Gluten free
Cakes and deserts are transformed by the wonderful depth and complex flavour notes of the cacao, while the easy to melt drops take away all the hassle making all your chocolate recipes a lot easier. No wonder Rio Caribe Chef’s drops are used by top chefs around the world. The Chu... Show more
Cakes and deserts are transformed by the wonderful depth and complex flavour notes of the cacao, while the easy to melt drops take away all the hassle making all your chocolate recipes a lot easier. No wonder Rio Caribe Chef’s drops are used by top chefs around the world. The Chulucanas single estate cacao used for this couverture dark chocolate has raisins and plums notes which are particularly great in brownies, cookies and cakes.
£46.00
1 x 3Kg
(exc. VAT)
Minimum quantity is 1 case for this product
Min. quantity 1 case
Allow 7 days for delivery

About Willie's Cacao

Cullompton, United Kingdom
My chocolate is all about flavour. Great cacaos are like fine wines, each one with its own stunningly individual flavour born of its specific genetics, soil and climate. It is to capture these subtle notes and unique flavours that I make all my chocolate from the bean to bar chocolate! I buy single estate cacaos direct from the farmers, roast them in antique ball roasters and make them into chocolate using just raw cane sugar and natural cocoa butter – no soya lecithin, no vanilla, nothing that gets in the way of the flavour of the bean.

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