Willie’s passion for chocolate was born of a love of adventure. He used this spirit to explore Venezuela, buy Hacienda El Tesoro high in the cloud forest. And he keeps it today to make great chocolate. He searches the forests of the world to find the finest beans.

Every step of the way from bean to bar, Willie’s Cacao concentrates on flavour throughout the process. So, I’ve sourced old original machines, which are smaller and slower than modern machines but they capture the subtle notes and unique flavours of cacao in a way modern machines can’t. I restored a traditional 1920s batch roaster and antique conching tanks from Spain. Interestingly, these  growl and groan and thud as they process the beans. It all takes time but great things are worth waiting for, and I won’t compromise on flavour.