"100% Rio Caribe cacao is a true cook's ingredient, it inspires. Used by top chefs in both sweet and savoury dishes, with its classic nutty flavour profile, it makes the ultimate cakes and brownies. SWEET - a great cacao for deserts. There is nothing like a gorgeous mousse with caramel, toffee notes. If a recipe asks for 100g 70% dark chocolate, simply put in 70g of cacao and an extra 30g of sugar. Use these 70:30 proportions to convert any recipe. SAVOURY - used by top chefs to bring deph of flavour and shine to savoury dishes like casseroles, risottos and gravies. Add a few grams when seasoning, in the same way as you would add salt or pepper. Or grate over risottos or eggs before serving. HEALTHY DRINKS - Willie makes his hot chocolate by whisking 100% cacao with hot water and a touch of sugar.
