OQO 73% Gourmet Bar
By Jean Oronotz, CHOCOLATERIE TTOTTE, DAX
- SOFT CARAMEL
Valrhona is throwing the chocolate-making rulebook out the window with Oqo, the first dark couverture made with whole unhulled cocoa beans. Its naturally crispy texture, intense flavor and authentically raw marbled look open the way for all kinds of vibrant sensations.
Oqo will delight pastry chefs and makers looking for unvarnished uniqueness. This innovation offers an all-new experience that will boost top chefs’ creativity so that they can reinvent gastronomy’s future.
Oqo lets you add texture to your creations, play with new ideas and open up different possibilities while reigniting your imagination. Give your customers the chance to experience the intriguing power of a naturally crunchy, surprising, and novelty texture.
Oqo is like a diamond. It’s rough in its original state, but fine and refined when crafted.
Romain GRZELCZYK, CHOCOLATIER & INSTRUCTOR AT L'ÉCOLE VALRHONA
MAJOR CHARACTERISTIC: Fruity
MINOR NOTE : Roasted beans
UNIQUE NOTE : Crunchy
Like the crackling sound of a fire, Oqo’s whole bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, crunchy pieces of whole beans which erupt like a shower of glittering sparks, and powerful tangy and fruity notes that give way to warm undertones of roasted beans.
3 kg bloc - code 40981
Cranberries, dried tomatoes, almond paste, candied ginger, chilli pepper, balsamic vinegar, whiskey, grilled corn.
This product does not meet the legal definition of chocolate because the beans include shells. For your own creations, we recommend that you use trade names such as bar/couverture with whole cocoa beans, raw cocoa, Oqo 73% and so on.
Oqo 73% adds crunch to bonbon coatings and madeleine tips, cookies and other cakes. You can also use it make marbled bars, add texture to your pralinés and even create a new stracciatella ice cream. Last but not least, it’s suitable for decorating or layering into your plated and other desserts.
Oqo is a product you need to explore, understand, and master. After that, it will naturally become a key part of your recipes.
Romain GRZELCZYK, Chocolatier & Instructor, L’École Valrhona
By Grégory Lejeune, DELICATESSAINE PATISSERIE, NANTES
By Nicolas Guercio, HÔTEL LUTETIA, PARIS
By Gabriel Le Quang HOTEL CAP EDEN ROCK, ANTIBES
Exclusive recipe for Cercle V
By Romain GRZELCZYK
Exclusive recipe for Cercle V
By Baptiste SIRAND
Exclusive recipe for Cercle V
An original recipe by l'École Valrhona
Exclusive recipe for Cercle V
An original recipe by l'École Valrhona
Exclusive recipe for Cercle V
An original recipe by l'École Valrhona
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