Willie’s Cacao is sourced via direct trade and processed entirely from bean to bar. Willie’s focus is preserving the origin’s natural flavor profiles and only adds raw cane sugar and a little extra cocoa butter for smoothness. Believe it or not, before Willie bought his cacao farm in Venezuela, El Tesoro, he was not a big chocolate eater. He found it too sweet: the average candy bar contains no more than 5 –10% cacao liquor, while the rest is mainly fat and sugar. In the last 150 years, as manufacturing methods have advanced, the mass market has transformed cacao into something its earliest devotees would barely recognize. When he first tasted his own cacao, he came to realize chocolate is the home of many flavors.