• Production: Produced directly from beans by maker
  • Certification:
    • None
  • Ingredients:
    • Cocoa Mass
    • Cocoa Butter
    • Cuban Raw Cane Sugar

Selected from the finest cacao regions of Indonesia, these beautiful beans are carefully roasted in Willie's chocolate factory in England using antique 100-year-old chocolate making machinery. The beans are then crafted into fine dark chocolate – made the way chocolate used to be (maximum taste from minimum meddling).

Indonesian 69 unleashes long forgotten flavours, in two tempting, delicate and delectable squares. One for now... one for then.

Willie’s Delectable Cacao – Indonesian 69—Chocolate Review Rating: 80.5% out of 100 based on 2 reviews.

Willie’s Delectable Cacao – Indonesian 69

Perhaps the most exotic of Willie Harcourt-Cooze’s eating bar range, and furthest from his original Venezuelan roots.

‘Indonesian 69’ turns out to be one of the most successful of his bars though, providing interest and an authentic representation of the cacao source.

We are not given too much detail about the bean source. Historically, Indonesia has some early criollo imports and then various waves of trinitario hybrids and ‘high productive’ forasteros in recent years. The flavour notes here suggest a good, non-industrial source.

A step forward in interest and flavour for Willie, proving that tasty – if rustic – chocolate can be sold at an affordable price.


Alex Rast: 26-Feb-2011

Posted: February 26, 2011 by
SCORES Score/10 Weight
Aroma: 10%
Look/snap: 5%
Taste: 35%
Melt: 5%
Length: 15%
Opinion: 30%
Total/100: 100%
Best before:
Batch num:
Supplied by:

From the first bean-to-bar fine chocolate producer in the UK, a chocolate that indicates both improvement and a determination to be serious about fine chocolate. Willie’s has established a dark, heavy style that somehow seems appropriately British, although here the effect is decidedly lighter than some of his other offerings. However, it traverses the range of flavour experiences, bringing one of the most fully-dimensional chocolates into perfect perspective. There’s still, perhaps, some work to be done – one feels the finish isn’t quite as refined as it might be, but it’s hard to deny that this chocolate holds its own against the best competition in the chocolate world.

The idea to split the chocolate into 2 40g squares is inspired, making it possible to taste without compromising the wrapping integrity for all the chocolate, while at the same time providing a satisfying amount should you want the full 80g whack. The chocolate itself is a bit rustic in appearance, clearly uneven and with noticeable swirling and bubbling. A slightly ominous dark black colour isn’t exactly a great portent of things to come either.

However, the aroma completely eclipses any visual worries; it’s simply beautiful. Initial strawberry and milky notes mark a clear break from the dark, ashy bars of Willie’s recent past, and indicate a top-notch source. Hints of caramel give the aroma a nice richness, and woody notes with some molasses shows that the bar won’t be all light and bright – a setup for near-perfect balance. This is one of the nicest aromas ever in a chocolate. Nor does the flavour let down the side, delivering on the promised strawberry fruitiness right from the start, before moving to woody, cocoa central body, ending in a nutty finish. This is a superb, logical evolution, marred only slightly by a jarring intrusion of very sour grapefruit in the middle. Nonetheless the decisive break with the Willie’s early overroast is unmistakeable.

Texture, on the other hand, is poor, dry and rather coarse, as if minimal effort had been expended in the visuals and finish in order to put first things first and focus on the flavour. As a decision this cannot be faulted, if a compromise must needs be made, but it feels rather like that with a longer conche the textural problems would go away, all the while eliminating that aggressive citrus that was the one negative in an otherwise fine flavour. Not that the tweaking need go too far; this is a good chocolate, and too much fiddling might end up makiing matters worse. With the Indonesian 69, Willie puts forth a credible effort to be considered as a fine chocolate maker.

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