Willies cacao adds richness and depth to many dishes, savoury and sweet. It’s excitingly versatile, offering different flavour profiles in different dishes. The robust flavour notes, which survive at higher cooking temperatures, are great for casseroles and other savoury dishes, while the subtle, fruity notes shine through in a simple sauce or mousse.

The trick in savoury dishes is to use it as a condiment. It’s incredibly easy too: just stir the grated cacao into a dish (or as described in the recipe).

For sweet dishes, such as truffles or mousse, where you are looking for the fine, fruity flavour notes, you need a more delicate approach, which is one of the reason why the caco for sweet dish is usually melted in a bain-marie (a bowl set over a saucepan of gently simmering water).

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