14-Jul 2015, by Lee Sandwith
We’ve talked about the health benefits of chocolate in a previous article but we haven’t really explored its full potential.
As a rule of thumb, it’s pretty well known that products with a higher percentage of cacao are of higher quality and potentially more beneficial from a health perspective.
So what about 100% cacao?
I first came across the possibility of using 100% cacao a few years ago after watching Channel 4’s awesome documentary series called Willi’s Wonky Chocolate Factory in the UK.
The series followed “Willie” Harcourt-Cooze’s journey growing high quality cacao beans on his farm in Venezuela, and his mission to establish a brand of 100% cacao chocolate in the UK.
The good news is that he succeeded and I managed to get hold of a nice wee slab of Peruvian Black during a recent trip back to the UK.
The possibilities for cooking with cacao seem to be endless, as a brief browse online will quickly confirm.
Willie has some great recipes on his website – check out this one with scallops and this awesome chilli – and there’s a bunch of inspirational posts online which I’ll be checking out in more detail later.
If you haven’t yet experienced Willie’s products you’re missing out; if the 100% cacao isn’t for you (it’s just for cooking really), you MUST check out some of his other treasures (the Peruvian Gold 70 is ridiculous!).