I first had Willie’s Cacao wandering the streets of Prague on a hot summer afternoon about 2 years ago. I had just stumbled into an obscurely located bean-to-bar chocolate shop and was intrigued by their simplistic but attractive packaging (to be quite honest, I think the font is what sold me – it reminded me of Willy Wonka). I picked up a bar of their salted milk chocolate and was blown away by what was at the time one of the best milk chocolate bars I had ever tasted. I’ve had plenty more since and am happy to say that Willie’s is still on the top of my list. Needless to say I was thrilled when I had the chance to taste a more diverse selection of their bars recently. I love that Willie’s Cacao opts to make all of their 50g bars relatively small, but thick. When you snack off a piece, it feels so much more substantial than a lot of the uber thin bars out there.
The ginger lime bar was the one flavoured chocolate I had the chance to try. I loved the little bites of candied ginger dispersed throughout the bar, as they added a little bit of zippiness.
I’ve never loved white chocolate until I started eating good white chocolate. The flavour of the cocoa butter in this El Blanco bar is so prominent, that the best way I can describe it is that it’s white chocolate that tastes like dark chocolate.
When they decided to name this “Milk of the Gods”, they weren’t kidding. It is unbelievably smooth; the way it melts in your mouth is quite literally heavenly. Not too sweet, but sweet enough to satisfy that milk chocolate fix, it’s smokey and sultry and I just want to keep eating it.
Madagascar chocolate has never been my favourite, largely because of its high acidity compared to chocolate of other origins, but this bar was pretty good. Fruity and smooth, it stayed away from being mouth-puckeringly sour.
The Rio Caribe Venezuelan bar was the only one I really couldn’t get on board with. Initially, I got this weird tinny taste and the more it developed, the more it reminded me of canned tomatoes. The texture also wasn’t the smoothest. It goes to show that so much of tasting chocolate is personal preference and you’re never going to like every bar you try.
If you like fruity chocolate, and I mean really, really fruity, then you will love Willie’s Peruvian bar. Honestly it’s like eating Glosettes if Glosettes were made with single origin bean to bar chocolate, without the actual raisins. There is a bit of acidity in this bar; I got notes of Sultanas or golden raisins more than I did Thompson raisins.
The Venezuelan Gold Las Trincheras was one of my favourite bars of the whole lot. As the tasting notes suggest, it was incredibly smooth, but what really won me over was the depth of the chocolate flavour. Notes of fudgy cocoa, coffee, and roasted almonds/hazelnuts were most prominent to me.
Out of all the single origin bars I was most excited to try the Indonesian, as I can’t recall ever having had Indonesian chocolate before. The best way I can describe it is that it’s like the lovechild of Madagascar and Venezuelan cacao. When it first hits your palate, you get the acidity of Madagascar cacao, which develops into cocoa and coffee bean notes characteristic of Venezuelan cacao. I’m not sure I got any caramel per se, but it was interesting to taste test none the less.
Willie’s Cacao has quite the line-up; in addition to the bars I tried, they also have a variety of other flavours from sea salt milk to hazelnut and raisin. To learn more about Willie’s and to try some for yourself, check out their website.
**Thanks to Willie’s Cacao for supplying the chocolate for this post. The opinions shared here are exclusively my own.