I now have a couple of his 70% Peruvian dark chocolate bars, another pair of the 72% Venezuelan dark chocolate bars and, most especially, two blocks of the 100% pure cacao for cooking with. We’ve only opened the Peruvian bar so far – a dinky little square box that contains two slabs of fruity, full-flavoured eating chocolate. This isn’t chocolate for the fainthearted or those that prefer milk chocolate but, for me, it is heaven in a box!
We spent the weekend trying out the cacao à la Willie: grated over eggs fried in chilli oil, with a spicy tomato mince sauce, on top of scrambled eggs. He recommends that you use the cacao as if it were salt, to accentuate flavour, and the smell of chocolate over meals is getting to be a familiar one. I’ll have to try some of the sweet as well as savoury recipes in his cookbook now.
Willie’s chocolate isn’t very widely available but, for Cork readers, the Husband managed to track it down in the English Market’s Chocolate Shop and I’ve also seen it on sale at the Gubbeen stall which goes around to various markets, including the one in Mahon Point on Thursdays.