Willie's Peruvian 100% Chulucanas Cacao has notes of raisins and plums.
Chulucanas is a town in Piura Region of Peru. The town is famous for its pottery, but now it will be recognised for it's native Criollo cocoa beans. Criollo represents only five percent of all cocoa beans grown, criollo is the rarest and most expensive cocoa on the market. This particular bean has distinctive notes of raisins and plums, which grow high in the Morropon province of Peru.
Called 'chef's supreme cacao', this cacao is a pantry staple if you're a fan of fruity chocolate and love to bake. You can really taste the fruity notes, which come out as you melt the chocolate.
If you're a bit of a whizz in the kitchen there are numerous recipes which work with this exceptional source of raw chocolate.
Considering the sheer value of this cacao I have tried to use it in small doses - it is rare and I don't like to waste. That said, you really don't need to use a lot of to enjoy the fruity and subtle notes of dried fruits. Having baked with this chocolate a few times now, I can honestly say it is so versatile. It works in place of cocoa powder, which seems so lowly compared with this luxurious product.
This Peruvian pot of cacao is like gold; I suggest you treat it as such because it is one of the rarest cocoa beans, and I've no doubt you won't come across it at any other time. Willie has thus done what the big companies have yet to do: sought out the finest cacao in the world, and presented it to the customer, in an easy to use form. I see this cacao as a blank canvas in many ways; you can grind it up to a fine powder to use in cooking, or as part of a skincare regime, when added to a facial scrub - it really is one of Peru's best exports.
Since buying this pot of decadence I've ground up a tsp of cacao, and added it to a smoothie; the fruity cacao adds a boost of both flavour and energy to a smoothie, but also gives it a thickness which makes smoothies a lot more filling. I was more than satiated until lunch time, and had a lot more energy than I normally have in the mornings, which surprised me. I guess cacao isn't just for baking with...at least not the Chulucanas cacao, oh the Peruvian cocoa bean.