Indonesian Black 100% Javan Light Breaking (£5.99), chocolate sounds like quite a title. It is in fact raw cacao from the volcanic soils of Surabaya, brought to the fore by Willie's Cacao. The cacao is the epic kind that I am happy to say I have tried and enjoyed.
This is the chocolate which you use to bake with. It is intense, decadent, and indulgent. The 100% statement connotes the content of cocoa mass in the whole product, and this ground up 'chocolate' is pure cacao.
Of the range of Willie's chocolates I personally find this one the best to cook with. The caramel 'notes' as he calls them are pretty much that - sweet inflections which make baking that much sweeter because of the toffee-like flavour. It is mild, however, so don't forgo the sugar you plan on adding.
Regardless of the chocolate dish you make, this is without a doubt my go-to pot of stuff, which makes everything oh so chocolatey. The reason why it's so wonderful is that Willie has left the chocolate in its relatively natural state. The naturally occurring sugars make it wonderful to cook with, and it smells incredible once melted.
I have used this particular cacao in six dishes thus far - caramel salted chocolate cookies, a chocolate sponge cake, and chocolate shortbread to mention a few. Each time I have only had to use a small amount of the cacao because it is powerful in small doses. That's another reason I've such a fan of this type of cacao - you don't need a lot, and the pot of this precious pantry ingredients lasts a long time. I've had my pot for two weeks, but a friend of mine has had her pot for cacao for 8 months, and it's still basically full.
It would seem investing in a pot of Indonesian Black 100% cacao is one of the best culinary decisions you'll make. If you're a bit of a baker and like to experiment with the chocolate you're using, this is the variety you'll need. The perfume of the chocolate truly is a heady, intoxicating mix, which will fill up your kitchen with the most glorious scent. Indonesian Black cacao will soon replace the rather draconian cocoa powder at the back of your cupboard.