White chocolate - here made from Venezuelan cocoa butter, raw cane sugar and milk - is refined with Kotabuki matcha in this chocolate bar. The chocolate has an intense flavor and an incredibly creamy, smooth texture. In short: a pleasure that seeks its equal.

Willie Harcourt-Cooze is one of those slightly crazy or visionary stubborn people, depending on your point of view, who have made it their business to get the best out of a particular product with perseverance and enthusiasm - in his case, the cocoa bean. Cultivation on the plantations takes place without pesticides, fertilizers or other chemical aids, and irrigation is carried out with water from the surrounding area. After harvesting, the cocoa fruit is dried and fermented on site before being shipped to Devon. There, Harcourt-Cooze carefully roasts the beans on an old plant dating back to the 1920s - proving that it's not modern technology but craftsmanship that counts. The cocoa is conched for three days, unlike cocoa powder, the valuable cocoa butter remains completely contained.

Specification:

White Chocolate with Matcha

Ingredients:

Cocoa butter, 37.9% milk powder, raw cane sugar, 2.9% Matcha
cocoa content: 38% minimum

Storage and preparation instructions:

Store in a cool, dry place.

Origin:

United Kingdom

Responsible food business operator:

IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH
Johann-Sebastian-Bach-Strasse 30
65193 Wiesbaden
Germany