Chocolate bar Willies Cacao Las Trincheras Gold 72% cocoa 50 g

Willies Cacao Las Trincheras Gold 72% cocoa 50 g is a single-origin dark chocolate bar made from cocoa beans sourced in the Las Trincheras region of Venezuela. The 72% cocoa content delivers an intense, pure cocoa profile with balanced bitterness and subtle aromatic notes. Packaged in a compact 50 g portion, this bar is intended for tasting, culinary use, or gifting to those who prefer a pronounced dark chocolate character.

Advantages

The chocolate offers a concentrated cocoa taste typical of single-origin production, allowing distinct regional flavors to come through. A 72% cocoa concentration provides a firm structure suitable for direct tasting and for incorporation into recipes where a pronounced chocolate presence is desired. The compact 50 g size makes it convenient to store, portion, and present as a thoughtful gift for dark chocolate enthusiasts.

Suitable for

• Tasting and sensory evaluation of single-origin chocolate
• Use in baking and dessert recipes requiring intense dark chocolate
• Gifting to recipients who prefer high-cocoa dark chocolate
• Pairing with robust beverages such as black coffee, espresso, or full-bodied red wine

Key specifications

• Cocoa content: 72% dark chocolate
• Origin: single-origin beans from Las Trincheras, Venezuela
• Net weight: 50 g
• Product format: solid chocolate bar, individually wrapped
• Flavor profile: intense cocoa with balanced bitterness and aromatic notes

How to use

Consume the bar directly at room temperature to evaluate its texture and flavor. For baking, chop or grate the chocolate and add it to batters, ganaches, or sauces where a high cocoa intensity is required. When using for tasting or paired service, allow the chocolate to rest briefly after unwrapping to reach optimal aroma release, and break off small pieces to assess flavor development across initial, middle, and finish phases.

Usage recommendations

Store the chocolate in a cool, dry place away from direct sunlight and strong odors, ideally between 15–18°C and at moderate humidity. When baking, adjust sugar levels in recipes to account for the bar’s high cocoa percentage, and if tempering is required for coating or molding, follow standard tempering procedures for dark chocolate to achieve a stable shine and snap.