Willie's Venezuelan Black 100% Careno Cacao is one of the finest cacao products I've had the privilege to use.
I found this powerful little chef's store-cupboard staple in Waitrose after work, when I was looking for a natural hot chocolate substitute to the regular ground cocoa, which I'v recently gone off.
This 100% pot of raw cacao has 'nut and spice notes' written on the front, which encouraged my purchase (I love nutty and spicy flavours).
I like to make my own chocolate' with this type of cacao. It sounds somewhat unrealistic, and a bit silly, but I like to make the effort, and it is so much fun. This particular cacao is fantastic when melted with a little jersey milk, added in stages, whisked, and cooled. I have made my own chocolate bar using this type of cacao simply using milk, natural agave syrup, and crushed almonds. The addition of nuts, and creamy milk turn the exciting cacao into something spectacular. Whilst I would recommend trying this out a number of times until you're happy with it, I think this would make a great party favor.
In the same vein, this chocolate makes fantastic hot chocolate. Although on the packaging it states nut and spice notes', they are so subtle, that when paired with sugar and milk, all you can taste is deliciously indulgent chocolate. You only need to use a tablespoon worth of the cacao to make an impressively rich mug of hot chocolate - your way.
A friend of mine recently visited and when she saw I had a pot of this stuff in my cupboard she immediately exclaimed that we 'must' make churros. Churros are a South American long, and sweet doughy dessert. My friend is Mexican, so she knows what she's talking about. We've yet to make her famous churros, but she advised we grind down the cacao, melt half of it for the dipping chocolate, and mix the other ground half with cinnamon and brown sugar for a traditional churros coating.
I don't know about you, but I'm quite excited by this little pot of Venezuelan cacao.