/ Doug's Chocolate Republic /
Review: Willie's Indonesian 69
Willie's Indonesian 69
Posted: 13 March 2012
It'd be a crime if Willie Harcourt-Cooze let his family life go to seed as he produced chocolate bars little better than Hershey or Cadbury's. We can breathe easy here. Willie's chocolates, while maybe not worth losing one's family for, deliver the goods.
Willie adds yet another dish, after gado gado, tempeh, and
nasi goreng, to the must-try Indonesian food tasters' menu.
price/gram: USD 0.06
Cocoa %: 69
Aussie Dave came through
again, mailing me another luscious treat, brought to me
courtesy of Willie's Delectable Cacao. Willie
Harcourt-Cooze is an eccentric dedicated to the
production of fine dark chocolate using antique equipment.
He's a bean-to-bar guy all the way. He's had a few specials on UK television, and the few clips I've been able
to see show him adding cacao to everything.
We could leave him locked up
in the closet of the eccentric or purposely
different-for-the-sake-of-attention if he were just another
wannabe artiste emoting grand cliches, like what I
imagine a lot of the late 60's hippies were like when they
preached free love, change, and new frontiers when all they
wanted to do was get high and get laid; they became today's
CPA's and lawyers. Free love became multiple divorces,
and change and new frontiers meant an adjustment of the
financial and legal codes which paved the way for Enron and
Worldcom stock scandals. Willie isn't weird for
weirdness' sake. The man's on a mission to craft
amazing bean-to-bar chocolate, and he's willing to let his
marriage hit the skids to do it. His ever patient wife
finally had enough of the chocolate sex toys and late night
caresses of extra dark chocolate bars, and the two separated in
It'd be a crime if Willie
Harcourt-Cooze let his family life go to seed as he produced
chocolate bars little better than Hershey's or Cadbury's.
We can breathe easy here. Willie's chocolates, while maybe
not worth losing one's family for, deliver the goods.
The high quality is packed into two thin 40 gram bars,
inserted side-by-side into the square box -- "one for now,
one for then." A great idea. People
like me can rip open the two individually wrapped pieces at
once, making it a "both for then, none for now" or "none
then, all for now," depending upon your metaphysical views
on the nature of the past, present, and future.
The less chocolately inclined can eat the second half six
months from now without the chocolate being compromised by
the elements. With Willie's Indonesian 69, he adds yet another dish, after gado gado, tempeh, and nasi goreng,
to the must-try Indonesian food tasters' menu.
There's definitely something
to be said about 'less is more.' On a Willie's
label, you don't need a dictionary or a
food reference guide to decipher what's gone inside.
It doesn't get any simpler. Cocoa mass, cocoa butter,
and Cuban raw cane sugar. (You have to use some kind
of Cuban ingredient if your mission is to start a
It would be an
interesting experiment to conduct a taste comparison
between all of Willie's chocolates. I could have
better discerned the differences between his
his Madagascar, and
this one from Indonesia. But this might be
like comparing one famous porn starlet to another.
Preference just comes down to personal taste.