Willie Harcourt-Cooze 

Willie Harcourt-Cooze (aka Organic Willie) is the only small cacao grower-producer in the UK. He has been farming cacao for more than a decade at the Hacienda El Tesoro, his beautiful farm in the breathtaking heights of the Henri Pittier National Park.

No pesticides, fertilizers or chemicals of any description have ever been used on Willie's cacao trees, which are irrigated by water that runs down from the cloud forest-topped mountains. Once the beans have been harvested and fermented on his farm, they head directly across the sea to his chocolate factory in Devon, South West England.

Willie's huge, shiny cacao processing machines look like something out of a cartoon. His traditional 1920s batch roaster and antique conching tanks from Spain growl and groan and thud as they process the beans to achieve the unique scrumptious flavour of Venezuelan Black.

Venezuelan Black can be used in a multitude of ways, enriching anything from aromatic truffles, cakes and creamy hot chocolate to dark savoury sauces, gravy and casseroles. Its delicious, distinctive 100% pure cacao flavour is exceptionally versatile and adaptable.

'Venezuelan Black' 

Venezuelan Black is made from 100% pure Venezuelan cacao, the finest, rarest, most expensive cacao in the world.

Using some the world's best criollo beans from the finest cacao regions in Venezuela; the beans are traditionally roasted and processed in Willie's chocolate factory in Devon, England, to bring out the individual and exotic flavours in a 100% solid cacao bar.

The three 180 gram bars in the 'Venezuelan Black' range are:
Carenero Superior - Nut and Spice Flavour
Rio Caribe Superior - Citrus Flavour
El Tesoro - Berry Fruit Flavour

The flavours are not added, but are brought out from the cacao (cocoa) beans during the production of each bar.
Wille sources three different types of cacao beans from all over Venezuela, to create the three unique flavours.
The different flavours themselves are not strong enough to overpower the flavour of the cacao, but instead they help to bring the cacao to life.

Carenero and Rio Caribe are named after the cacao beans used to make them, while El Tesoro (Treasure) is the name of Willie's hacienda, in Venezuela, and contains 100 per cent Chuao cacao.

Recipes using 'Venezuelan Black' 

From cacao bean to cuisine...

Chocolate Brownies

Willie Harcourt-Cooze's Chocolate Brownie Recipe. (Serves 4)

Ingredients:
200g unsalted butter,
180g chocolate: a bar of venezuelan black (100% cacao) or equivalent good dark chocolate,
5 eggs,
350 g sugar: half caster & half muscovado,
200g almonds,
3 teaspoons vanilla essence,
100 g shelled walnuts, crushed or 100 g chocolate nibs, crushed.

How to make it:
1. Preheat oven to 170 degrees (fan oven).
2. Line an 11" square baking tray with greaseproof paper (don't worry if if your baking tray is a little smaller or a little larger).
3. In a heavy pan, melt the chocolate and butter over a low heat. in your mixer whisk the eggs for a minute, followed by the sugar for another minute, then the almonds and vanilla. lastly add the walnuts or nibs to your silky chocolatey blend, whisk it all together for a minute.
4. Pour into baking tray and bake for 40 - 45 minutes.
5. Cut into squares, in the tray, while still warm, then leave to cool... Before eating!
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Cloud Forest Chocolate Cake

Willie Harcourt-Cooze has worked his chocolate magic on a Cloud Forest Chocolate Cake. Makes 1 x 25cm cake (Serves 4)

Ingredients:
180g cacao, finely grated,
250g unsalted butter,
125g golden caster sugar,
50g light muscovado sugar,
6 eggs,
100g ground almonds.

How to make it:
1. Preheat oven to 160ºC. Line a 25cm spring-formed cake tin with baking paper.
2. Melt the cacao and butter by placing them, along with half the caster sugar and all of the muscovado sugar in a large heat-proof bowl. Sit the bowl over a pan of simmering water.
3. Meanwhile, beat the eggs with the remaining caster sugar until they have tripled in size.
4. When the cacao and butter has melted, add the almonds and stir to combine.
5. Gradually fold the cacao mixture into the eggs. Tip the cake mix into the prepared tin.
6. Bake for 25 minutes, then leave to cool in the tin.
7. The cake can be iced by heating 500ml double cream with 150g caster sugar. Stir in 180g grated cacao, leave to cool and spread over the cake.
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Chocolate Truffles

Thought chocolate truffles couldn't get any better? Try this 100 per cent pure cacao recipe from Willie Harcourt-Cooze and think again. (Makes about 40 truffles)

Ingredients:
250ml double cream,
150g caster sugar,
180g cacao, finely grated,
Cocoa powder, for dusting.

How to make it:
1. Heat the cream and sugar in a small pan until almost boiling.
2. Stir in the cacao, then remove the pan from the heat.
3. Transfer the truffle mixture to a plastic container. Cover and place in the refrigerator until cold and firm.
4. To shape the truffles, scoop a teaspoon of the mixture and roll quickly between your palms. Dust the truffles in cocoa powder and store in the fridge until ready to serve.
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Black Beans and Arepas

This tasty Venezuelan recipe from Willie Harcourt-Cooze makes a real hearty lunch served with homemade arepas. And being Willie he's added a little cacao twist. (Serves 6)

Ingredients:
For the black beans:
4 tbsp olive oil,
2 onions, diced,
3 garlic cloves, finely chopped,
2 red peppers, de-seeded and finely chopped,
300g black beans,
Chicken stock (about 300ml),
2-3 tbsp cacao.

For the arepas:
600ml warm water,
½ tsp salt,
450g Masa Harina (corn) flour.

How to make it:
1. Heat the olive oil in a large pan. Add the onions, garlic and peppers and fry until soft.
2. Tip in the black beans and pour over enough chicken stock to cover. Simmer for 45 minutes.
3. Meanwhile prepare the arepas. Preheat a griddle pan. Place the flour and salt in a large mixing bowl and gradually add the warm water, mixing to form a stiff dough. Leave to stand for 5 minutes.
4. Knead the dough for a couple of minutes then form into small balls. Flatten with the palm of your hand.
5. Place the arepas in the hot pan and fry 3-4 minutes, either side.
6. Before serving the black beans, stir in the cacao. Season and serve with the arepas.
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Venezuelan Hot Chocolate Recipe

What could warm the cockles more than a steaming cup of hot chocolate on a winter's day? This Venezuelan version from Willie Harcourt-Cooze uses 100 per cent pure cacao. (Serves 2)

Ingredients:
25g cacao, finely grated,
100ml water,
Honey or sugar, to taste.

How to make it:
1. Tip the cacao and water into a small pan and bring to the boil, stirring frequently.
2. When thick and well combined, remove the hot chocolate from the heat.
3. Add honey or sugar to taste. You can thin the hot chocolate by adding extra water or vary it by adding a splash of milk. Vanilla, chilli, cinnamon and nutmeg also make great additions.
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Gazpacho Recipe

Willie Harcourt-Cooze has worked his chocolate magic on a Spanish classic with delicious results. (Serves 4)

Ingredients:
1 large red pepper, halved and de-seeded,
1kg very ripe tomatoes, de-seeded and diced,
½ onion, diced,
2 garlic cloves, peeled and diced,
½ large cucumber, peeled, de-seeded and chopped,
10 tbsp extra virgin olive oil,
3 tbsp white wine vinegar,
3 tbsp caster sugar,
3 tbsp cacao, finely grated.

How to make it:
1. Roast the red pepper under a grill or on a griddle until the skin has blackened slightly.
2. Place the pepper, tomatoes, onion, garlic and cucumber in a food processor and begin to blitz. While the processor is going, pour in the olive oil.
3. Blitz the gazpacho until smooth.
4. Combine the vinegar and sugar in a small pan and heat until the sugar has dissolved. Stir in the cacao and continue to heat until the cacao has melted.
5. Remove the pan from the heat and leave to cool slightly.
6. Pour the cacao syrup into the gazpacho. Season and serve.
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Partridge Basted with Chocolate Recipe

Chocolate and partridge may sound like an odd couple, but according to Willie Harcourt-Cooze, they're a match made in heaven. (Serves 8)

Ingredients:
8 oven-ready partridges,
75g goose fat,
4 tbsp cacao, finely grated,
4 shallots, peeled and sliced,
Olive oil,
Thyme sprigs.

How to make it:
1. Preheat oven to 200ºC.
2. Place the goose fat and cacao in a small pan and heat until the goose fat has melted, stirring occasionally. Remove the pan from the heat and leave to cool.
3. Heat a little olive oil in a large frying pan. Add the shallots and fry until soft.
4. Season the partridges then add them to the pan, along with the shallots. Fry the birds until golden brown then remove from the pan. Leave to cool slightly, reserving the shallots and cooking juices for gravy.
5. Use a pastry brush to paint the birds with the chocolate goose fat. Sprinkle over the thyme and roast for 25-30 minutes. Leave the birds to rest before serving with gravy and roast vegetables.
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Venezuelan Black Cookies

This recipe is very simple - its got only 3 ingredients and it takes minutes to make (as featured in 'The Independent' newspaper on 21st March).

Ingredients:
180g venezuelan black 100% cacao (or another good quality chocolate),
150g lovedean or other good quality granola,
3 tbsp clear honey.

How to make it:
1. Cut the chocolate into pieces and melt with the honey in a heat proof bowl over a pan of simmering water. Remove from the heat and stir in the granola...
2. Line a tray with silicone or grease-proof paper and drop teaspoon full size pieces on to the paper, flattening slightly with the back of a spoon.
3. Leave to set in the fridge then remove the paper and serve.
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The Choc Shoc Recipe

The 'Choc Shoc' not only tastes great but it's also a slimming aid - it satisfies the stomach instantly by quashing your hunger!

Ingredients:
1 part cacao,
2 or 3 parts water (depending on desired thickness),
A little honey.

How to make it:
1. Grate the cacao and melt it into the water. Once the water and cacao boil they emulsify.
2. Add a little more water if you like it thinner, then add a little honey to taste.
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Where to Purchase bars from the 'Venezuelan Black' range 

You can buy Venezuelan Black from these places:

Waitrose

On 23rd March 2008, 'Venezuelan Black' was launched in 120 Waitrose stores across the country!
Price - The bars are on sale at £5.99 each.

Selfridges & Co.

Available in the Foodhall on the ground floor (Selfridges, Oxford Street, London).
Selfridges also do a mail-order service for this product; you can ring them on 0800 123 400 (overseas customers should call +44 113 369 8040) and ask for the Foodhall.
Price - The cost is £7 per bar, and with Postage & Packing it is £10 - that is still cheaper than all the other online traders.

The Venezuelan Black Shop

Price - The cost is £11.99 per bar, and with Postage & Packing it is £13.99.
IMPORTANT UPDATE: THIS ONLINE SHOP IS CLOSED...
To be honest, I'm not entirely sure if this shop is affiliated with Willie Harcourt-Cooze in any way.

'Venezuelan Black' on eBay 

Some enterprising souls have decided to list their bars on eBay

Fetching new data from eBay now... please stand by

Venezuelan Black on Amazon 

(Not sure if this is made by Willie Harcourt-Cooze?)

Chocolat Vitale Drinking Chocolate, Venezuelan Black (65 % Cococa), 18-Ounce Tins (Pack of 2)

Avg. Customer Rating:

Amazon Price: $29.57 (as of 10/10/2008)

Interesting Website Links 

VENEZUELAN BLACK - 100% CACAO

The Official website for the 'Venezuelan Black' brand.

CHOC STAR

The website for Petra Barran (appeared in episode 3 of 'Willie's Wonky Chocolate Factory') who converted an ice-cream van into the country's first mobile chocolate cafe, called 'Choc Star'.
Best of all you can hire the Choc Star for your own functions here!
They even offer the Venezuelan Hot Chocolate Shot which combines Willie's Venezualan Black Cacao, Chilli, Cinnamon and Vanilla to create a truly unique pick-me-up.

Marco Pierre White - The Yew Tree Inn

The 'Yew Tree Inn' (owned by the legendary Chef Marco Pierre White) is one of the UK's first restaurants to use the 'Venezuelan Black' cacao in some of their dishes.

Tania's Room

A website set-up by Tania Harcourt-Cooze to provide updates on the general madness surrounding the Harcourt-Coozes and their chocolate business as well as other lifestyle information.

Willie Harcourt-Cooze Interview - Channel 4

Here, Willie reveals how his taste buds developed in Ireland and led him to Venezuela before depositing him in a converted chicken shed in Devon. He also reveals why gravy isn't gravy without a bit of chocolate, and why he's most definitely not a man to be truffled with.

Extreme measures Article - Guardian Newspaper

Making the best chocolate means being in control of every step in the process. Tim Dowling talks to the first Englishman since the Cadburys to attempt it.

Willie Harcout-Cooze goes in search of Britain's best Easter eggs - Independent Newspaper

Hermione Eyre meets the eccentric entrepreneur whose scheme to make 'the best chocolate in the world' has become cult television viewing. Plus, we invite Willie Harcourt-Cooze (and family) to taste-test the Easter offerings of Britain's leading chocolatiers...

Willie's Wonky Chocolate Factory 

Follow Willie's exploits in this four part series (as seen on Channel 4)

Willie's Wonky Chocolate Factory: Episode 1 - The Harvest

Willie Harcourt-Cooze has a mission to grow and produce his own chocolate from bean to bar. It's harvest time and Willie takes his family to Venezuela to oversee their first major harvest. But is the crop good enough to get their chocolate business off the ground?

Willie's Wonky Chocolate Factory: Episode 2 - Selling the Good Stuff

After celebrating a bumper cacao harvest in Venezuela, it's time for Willie and his family to come back to the UK and the challenge of starting a profitable chocolate company in a competitive market.

Willie's Wonky Chocolate Factory: Episode 3 - From Bean to Bar

Willie's all set to go into production on his dream chocolate but how will the British public react to the 100 per cent cacao taste? With mounting debts, machinery woes and no orders it's time to pull out all the stops.

Willie's Wonky Chocolate Factory: Episode 4 - The Final Push

The orders for Willie's 100 per cent cacao bar have started to arrive but they're not coming thick and fast. Can Willie push his product from the niche market to a mainstream ingredient? The pressure is on for the final push.

Blog Posts about 'Venezuelan Black' 

See what others, on the internet, think of Willie's idea

Covent Garden Night Market

Covent Garden Night Market. Covent Garden Night Market is back again for the month of August, every Thursday and Friday. Like last year, expect lots of lovely food stalls with the added extra of a kitchen theatre hosting celebrity chefs ...

on Venezuelan Black: chicken mole

In the weeks leading up to Easter, Channel 4 television aired the series Willie's Wonky Chocolate Factory. During four hour-long episodes, we watched Willy Harcourt-Cooze set up his chocolate factory in the South West of England and ...

on Venezuelan Black: hot chocolate

I drink hot chocolate on a regular basis. I always have. So today, it was definitely time to see how Tania and Willie Harcourt-Cooze's choc shoc shapes up. The hot chocolate starts off unpromisingly pale but as it heats up the ...

It's the purest chocolate in the world...or so I'm told

I don't normally fall for TV programmes that are cunningly disguised as an extended advert for a new product. I say normally because recently I did. The programme in question was Willie's Wonky Chocolate Factory. ...

Tania Harcourt-Cooze's Blog 

The latest news from the Harcourt-Coozes

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Reader Feedback 

Please leave any useful comments here :)

beeobrien Thanks for the information and the great recipes. Yum. Posted April 11, 2008

Mayan

Finally! I've managed to find the all those lovely chocolate recipes, as well as all sorts of other useful information, in one place!

Many many thanks for this wonderful webpage!

Posted March 22, 2008

eat chocolate everyday!

man i think i need to get me some of that pure good stuff. i need my hit!

Posted March 17, 2008

Choca-Moca-Monster

This site is Ace!
Had exactly the info I wanted - I'm gonna be doin some serious cooking this weekend!

Posted March 17, 2008

chocoholic

Selfridges do a mail-order service for this product. Just call 0800 123400 and ask for the Foodhall of your nearest store. Cost is £7 per bar, and with P P £10 - that's cheaper than all the other online traders (none of which are affiliated with Willie Harcourt-Cooze) if you buy all three bars.

The American site mentioning Venezuelan Black is a completely different product.

Posted March 17, 2008

 

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