Description
This is white chocolate as it should be, making mousses and desserts that are rich, pure and sublimely creamy. Its subtle cacao and caramelized notes come from using raw cane sugar and natural non-deodorized cocoa butter, pressed from fine beans. It is much less sweet than most white chocolate, and most unusually Willie’s Cacao does not use vanilla or lecithin as they would cover up these beautiful natural flavors. This means that as a cooking chocolate, it is the perfect carrier of delicate flavors.
Flavor Notes: Rich and creamy with soft cacao and caramelized notes. Not too sweet
Pairings: Red fruits, apricots, black pepper, lemon, orange, yuzu, lime, matcha, Hojicha, hibiscus, lemongrass, pistachio, saffron, cherries, pineapple, coconut, coffee, almonds, cinnamon
Uses: Mousse, ganache, desserts, ice cream, truffles, coating, enrobing, baking
