Chocolate bar Willies Cacao Surabaya Gold 69% cocoa — 50 g

Willies Cacao Surabaya Gold 69% cocoa — 50 g is a dark chocolate bar made from Indonesian Surabaya beans. With 69% cocoa content and reduced added sugar, this 50 g bar highlights the natural cocoa character, delivering concentrated cocoa aroma and balanced bitterness. The compact size makes it convenient for tasting, baking, or as a daily dark chocolate portion for those who prefer pronounced cocoa notes.

Advantages

This chocolate focuses on pure cocoa flavour derived from single-origin Surabaya beans, offering an intense aroma and clear cocoa note profile. The 69% cocoa ratio provides a balanced bitterness suitable for direct tasting while remaining versatile enough for culinary use. Its 50 g format is convenient for portion control and portability without sacrificing the complexity typical of bean-specific dark chocolate.

Suitable for

• Tasting sessions and sensory evaluation of single-origin chocolate
• Incorporation into baking recipes like brownies, ganaches, or chocolate sauces
• Everyday dark chocolate snack for those who prefer less sweetness and more cocoa intensity
• Pairing with coffee or fortified wines to highlight cocoa flavors

When it may not be suitable

This 69% dark chocolate may not be suitable for people who prefer milk chocolate or very sweet confections, as the reduced sugar content and higher cocoa proportion create noticeable bitterness. It is also not suitable for those with cocoa or chocolate allergies, or for those requiring confectionery with added inclusions such as nuts or fruit pieces, since the bar emphasizes pure chocolate without mix-ins.

Key specifications

• Cocoa content: 69%
• Net weight: 50 g
• Origin of cocoa beans: Surabaya, Indonesia
• Chocolate type: Dark single-origin chocolate
• Recommended storage: cool, dry place away from direct sunlight

How to use

Consume the bar directly at room temperature to appreciate the aroma and texture: break into small pieces and allow each piece to melt slightly on the tongue for full flavour release. When using for baking, chop or grate the chocolate and add according to recipe proportions; for ganache or sauces, melt gently over a bain-marie or low heat to avoid burning and maintain glossy texture. For pairing, serve small pieces alongside a suitable beverage to compare taste notes.

What to consider before purchase

• Preference for dark, less sweet chocolate with pronounced cocoa bitterness
• Allergy information: contains cocoa and may have traces of common nuts (check packaging)
• Intended use: tasting, baking, or snacking—choose size and cocoa percentage accordingly

Usage recommendations

Store at stable temperatures between 15–18°C away from strong odors. For tasting, let the bar reach room temperature and inhale the aroma before tasting small pieces. When using in recipes, tempering or gentle melting ensures an even texture and optimal mouthfeel.