These plant-based couverture white chocolate drops create rich and creamy vegan cakes and desserts, offering exceptional flavour and ease of use. Made bean to bar in small batches over up to21 days, they preserve the pure taste of fine single estate cacaos. With natural cocoa butter, raw cane sugar, and a blend of oat and rice flour, these drops deliver caramelised and soft cacao notes—no vanilla needed. Ideal for baking, coating, moulding, or melting, they are a favourite among top chefs for their depth and purity.

• Weight & Size:1kg pack of easy-to-melt drops (2g each,2.3cm diameter)
• Flavour Profile: Rich and creamy with caramelised sugar, soft cacao, and subtle oat notes. Not overly sweet.
• Pairings: Complements red fruits, apricots, black pepper, hojicha, hibiscus, cherries, pineapple, coconut, coffee, almonds, and cinnamon.
• Uses: Perfect for cakes, cookies, brownies, desserts, ice cream, truffles, coating, and moulding.
• Dietary: Vegan, dairy-free, soya-free, gluten-free, palm oil-free.
• Ethics: Direct Trade sourced by cacao farmer Willie Harcourt-Cooze, supporting small farming groups using sustainable, chemical-free methods under shade trees.
• Minimum Cocoa Butter:36%

Willie’s Cacao, based in Devon, is the UK’s first artisan bean-to-bar chocolate factory, founded in2008. Their award-winning range is crafted with100% natural ingredients and revered by chefs like Yotam Ottolenghi. Pure flavours. Pure pleasure.