Willie’s chocolate bean to bar range is all about flavour, and aims to inspire mainstream chocolate lovers to discover the delights of real chocolate. Great cacaos are like fine wines, each one with its own stunningly individual flavour born of its specific genetics, soil and climate. One might taste naturally of nuts and another of summer fruits. It is to capture these subtle notes and unique flavours that Willie’s make all their chocolate from the bean, which is why it’s called bean to bar chocolate! Willie’s buy single estate cacaos direct from the farmers, roast them in antique ball roasters and make them into chocolate using just raw cane sugar and natural cocoa butter – no soya lecithin, no vanilla, nothing that gets in the way of the flavour of the bean.