Whittaker’s has just launched a new Cocoa Lovers Collection for those who are fanatic about dark choc. It’s their darkest chocolate range ever and includes four new flavours; 86% Cocoa Ghana Chocolate, 76% Cocoa Nicaragua Chocolate, 70% Cocoa Samoa Chocolate and 92% Cocoa Ghana Chocolate.
Matt Whittaker the co-Chief Operating Officer for Whittaker’s talks about how this collection is for those who are really serious about enjoying intense cocoa flavours. He says that there is unique differences in taste based on the terroir of the cocoa beans – we can’t wait to try them all!
“We hope that the progress we’ve made to date and the continued journey we’re on to ensure ethical sourcing in our supply chain gives Whittaker’s Chocolate Lovers even more reasons to treat themselves with Whittaker’s Chocolate and to sample some of our darkest chocolate yet,” says Matt.
- 2x 100g blocks Whittaker’s 86% Ghanaian chocolate
- 150ml Double Cream
- 1 Tbs Unsalted Butter
- Unsweetened cocoa powder, chopped roasted hazelnuts, freeze dried strawberries/raspberries
Whittaker’s 86% Ghana Truffles Method
- Place the chocolate in a heat-proof bowl. Set aside.
- On the stove, or in the microwave, heat the cream until it is simmering.
- Add the butter to the chocolate and pour the cream over top of the chocolate. Let the warm cream and chocolate sit for 5 minutes. Stir until the chocolate has completely melted. Cover and refrigerate for 1-2 hours.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls.
- Roll each into toppings, if desired.
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks. Truffles taste best at room temperature!