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Home / Doug's Chocolate Republic  /   Review: Willie's Indonesian 69

     
Willie's Indonesian 69 
Posted: 13 March 2012    9.0 
Willie's Indonesian 69 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.     
Avg price/gram: USD 0.06   Cocoa %: 69  Size: 80g  British chocolate 
       


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 May 2010.           

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 revolution.)

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 Peruvian chocolate, 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.

If you liked reading this, consider savoring these reviews:
 Marabou 70% Cocoa Mint Crisp from Sweden -- 70% cocoa solids
 Guylian White & Hazelnuts from Belgium -- 28% cocoa solids
 The Complete Chocolate Republic Index


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  UK has Willie Harcourt-Cooze. They have a great bean from Indonesia. Do you like Indonesian dark chocolate? It's a bar that Willie can be proud for.