Cooking with this remarkable Single Estate Venezuelan Rio Caribe couverture dark chocolate is a revelation. Perfect for cakes and desserts, it transforms recipes with its rich depth and complex flavour notes. The easy-to-melt drops simplify chocolate preparation, making it ideal for both professional chefs and home bakers. Nutty and coffee notes pair beautifully with rum, cognac, and whisky, enhancing brownies, cookies, and cakes.

Used by top chefs like Marco Pierre White, Ottolenghi, and Mark Hix, this artisan chocolate is made bean to bar in Devon by Willie Harcourt-Cooze, a pioneer in the UK’s artisan chocolate movement. Sourced through Direct Trade from a single estate in Venezuela, it supports sustainable farming practices and biodiversity. Made with 100% natural ingredients, it is vegan, soya free, gluten free, and palm oil free.

Dark Chocolate. Cocoa solids: 72% minimum. Ingredients: cocoa mass, raw cane sugar, cocoa butter.