Chocolate bar Willies Cacao Chulucanas Złoto Peru 70% cocoa, 50 g

Willies Cacao Chulucanas Złoto Peru 70% cocoa, 50 g is a single-origin dark chocolate bar crafted to highlight pronounced cocoa flavour and natural aroma. With 70% cocoa solids, this 50 g portion provides an intense dark chocolate experience suitable for direct tasting, culinary use, and portioned serving. The bar reflects Willies Cacao’s focus on origin-driven taste, delivering a compact format convenient for recipes, baking, and controlled portions.

Advantages

The chocolate offers a high cocoa percentage that emphasizes deep cocoa notes and reduced sweetness, allowing the bean character to come forward. Its compact 50 g size is practical for testing single-origin flavour, fitting easily into baking measurements and household portions. Produced to retain the natural aroma of the beans, the bar is suitable for both tasting and culinary integration where a pronounced dark chocolate presence is required.

Suitable for

• Direct tasting as an intense dark chocolate snack
• Incorporation into baking recipes such as cakes, brownies and cookies
• Melting for ganaches, sauces, and dessert coatings
• Portion-controlled serving and recipe testing

Key specifications

• Cocoa content: 70%
• Weight: 50 grams
• Chocolate type: Dark chocolate, single-origin
• Flavor profile: Pronounced cocoa flavour with natural bean aroma
• Intended uses: Tasting, baking, melting, culinary applications

How to use

Use the bar directly for tasting or break into pieces for recipes. For baking, chop or grate the chocolate and add according to the recipe’s weight or percentage requirements. When melting, use a gentle bain-marie or low-power microwave bursts, stirring frequently to avoid scorching. For ganaches and sauces, combine melted chocolate with warmed cream or butter to achieve the desired texture and flavor intensity.

Usage recommendations

Store in a cool, dry place away from strong odors and direct sunlight to preserve flavour and texture. For recipe consistency, weigh the chocolate rather than estimating by volume. When pairing, complement the 70% cocoa character with citrus zest, roasted nuts, coffee, or full-bodied red wines.