Willie’s Cacao is sourced via direct trade, and processed entirely from bean to bar. Willie’s largest focus is preserving the origin’s natural flavor profiles, and only will add is raw cane sugar and a little extra cocoa butter for smoothness in the process. 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, unsurprisingly, since the average chocolate confectionery bar contains no more than 5 –10% cacao liquor; 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 that its earliest devotees would barely recognize. When he first tasted his own cacao, it was as if a light switched on, as he came to the realization that chocolate was not one brown flavor, but the home of many.