Single estate dark chocolate with hazelnut and raisinMade ‘bean to bar’Criollo beans from Chulucanas, PeruPeru holds a special place in my heart, not only the first South American country I visited, it's home to a remarkable bean from Chulucanas, a native Piura criollo. Studded with hazelnut and raisins, this is one moreish square of chocolate. Travel inspired, something desire.Willie’s CacaoWillie Harcourt-Cooze is all about flavour and has redefined how millions of people worldwide think about chocolate. A born adventurer, Willie has travelled deep into the forests and jungles of the world in the search of rare and beautiful beans.  His dream of making the world’s best chocolate was born on Hacienda El Tesoro, high in the Cloud Forest in Venezuela, a cacao farm he fell in love with, bought and went to live on in the early 1990’s. As a cacao farmer himself, Willie puts ethical sourcing at the heart of how he does business and buys his beans direct from the farmers.  No chemicals are used on any of the cacao beans, but only some of them are actually certified organic. The focus is on using the best ingredients that fit with our philosophy, not specifically on the certifications they have.  For example, we only use organic citrus essences because of the pesticides typically used and we only use organic raisins to avoid the palm oil often used to coat conventional ones. Smooth, simple & moreish