Introducing allergy friendly chocolate, by Willie Harcourt-Cooze

As the demands of allergy sufferers, lifestyle choices and dietary needs place increasing pressure on hospitality industry kitchens, which are already suffering from staffing challenges and increased operating costs, sourcing a range of top quality chocolate which is suitable for almost every allergy request and even ticks the ethical box, can certainly enhance your operation, and remove yet another headache.

Fine flavoured and allergy-free cooking chocolate made from single estate cocoa beans, such as that created by Willie Harcourt-Cooze, owner of Willie’s Cacao, located and produced in Devon,  offers several benefits for chefs to cater for individuals with food allergies or dietary restrictions.

At a recent industry event, we met up with Willie and discovered his passion for excellence and visions for supplying the industry’s top kitchens with his single estate, allergy friendly cacao.

Here are some advantages of sourcing Willies Cacao for your kitchens :

1. Allergen-friendly: Allergy-free cooking chocolate is specifically formulated to be free from common allergens such as milk, nuts, soy, and gluten as well as ‘nasties’ such as lecithins, fats and fillers. It is suitable for individuals with food allergies, intolerances, or sensitivities to these ingredients, allowing them to enjoy chocolate without worrying about adverse reactions. Willie is now making and supplying vegan milk and white couverture chocolates alongside their traditional ranges.
2. Safe alternative: For people with severe allergies, finding safe food options can be challenging. Allergy-free cooking chocolate provides a safe alternative to traditional chocolates, allowing individuals to indulge in their love for chocolate without compromising their health.
3. Pure and clean: Willie’s dark couverture chocolates simply contain cacao, raw cane sugar and natural cocoa butter. This is the perfect canvas for a chef, as there is no vanilla or lecithin to muddy the pure flavours of the cacao.
4. Single estate chocolates with distinct flavour profiles for different uses: Single estate chocolates have incredible depth and distinct flavour profiles that reflect the terroir of the specific region where the cocoa beans were grown. The fine cocoa beans are sourced from single plantations or estates, in Willie’s case from his close network of trusted single estate growers scattered around the world, particularly in South America. Choose the bean type that is perfect for your recipe.
5. Quality and craftsmanship: Allergy-free cooking chocolates made from single estate cocoa beans often prioritise quality and craftsmanship over volume. These chocolates are typically produced in smaller batches taking up to 3 weeks compared to industrial chocolates made in a few hours at high temperatures. This protects the fine flavours of the beans and allows for greater attention to detail and quality control. As a result, you can expect a superior taste and texture compared to mass-produced chocolates.
6. Ethical and sustainable sourcing: Single estate chocolate producers such as Willie have a strong focus on ethical and sustainable sourcing practices. Working directly with cocoa farmers, going beyond the usual ‘fairtrade’ tag, consistently paying higher prices and supporting local communities.
7. Allergy and guilt-free: By choosing allergy-free cooking chocolate made from single estate cocoa beans, you can enjoy your chocolate guilt-free, knowing that it has been produced with environmentally and socially responsible practices.
8. Versatility in cooking and baking: Allergy-free cooking chocolate can be used in a wide range of recipes and culinary applications. Whether you’re making cookies, cakes, brownies, or other desserts, allergy-free cooking chocolate will provide the same flavour and texture as traditional chocolate, allowing you to create delicious treats that everyone can enjoy.

Willie’s Cacao is already a  favourite of those within the industry who are known for their discerning palate and sourcing ethics, which includes Yotam Ottolenghi, Mark Hix, James Martin and Marco Pierre-White, to name a few.  Alongside these industry leading individuals, there are the growing masses of discerning diners seeking allergy free alternatives, and those with clear ethics on where their favourite ingredients are sourced. Isn’t it time you joined the single estate chocolate revolution?

Increasingly our hospitality, catering and independent chef customers are seeking out allergy friendly chocolate, but without compromising flavour notes or texture. It seems our creations deliver exactly that combination.

Willie Harcourt-Cooze

For further information, samples of Willie’s cooking chocolate range, or trade discounts, please contact us below, or Willie & Emma at Willies Cacao here.

Note: Unpaid non-commercial feature.