% of main ingredient
73% of Cocoa
Single Origin Oqo 73%
Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).
Flavor Profile Fruity
Oqo 73%, taking cocoa back to its source
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.
Fewer ingredients, more crunch
By making Oqo without recourse to conching (and grinding it coarsely instead), we are getting back to cocoa’s origins and representing it in its most elementary form. Oqo has a surprisingly crunchy mouthfeel thanks to its fine pieces of shell, nibs and sugar. Oqo uses just three ingredients: single origin* Madagascan whole beans, unrefined beet sugar and cocoa butter. It’s simple, it’s pure, and it’s completely without frills. The *cocoa beans are from the Ambanja District.
- ORIGINAL : Raw, radical, virtuous, transparent and straightforward: Oqo brilliantly embodies contemporary values. It’s chocolate, but as if it had been invented today.
- WHOLE : Oqo uses just three ingredients: single origin Madagascan* whole beans, unrefined beet sugar and cocoa butter. It’s simple, it’s pure, and it’s completely without frills. The *cocoa beans are from the Ambanja District.
- LIGHTLY GROUND, NOT CONCHED : By making Oqo without recourse to conching (and grinding it coarsely instead), we are getting back to cocoa’s origins and representing it in its most elementary form. Oqo has a surprisingly crunchy mouthfeel thanks to its fine pieces of shell, nibs and sugar
An ode to creativity
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 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
Origin
Partner producer
Madagascar SOCIÉTÉ MILLOT
Valrhona has been working with Millot for over 30 years. This unique 578-hectare organic cocoa plantation is on the Sambirano plain. This low-carbon cocoa (0.57kg of CO2/kg) is produced using agroforestry techniques. Valrhona is supporting Millot with projects such as renovating a village, a new health centre, an agroforestry plan and investment in a Windcoop cargo sailboat to transport cocoa beans.
Andzavibe, Ambanja
13°36’44.4”S / 48°25’27.2”E
Features
Optimal Application
Coating – Bars
Recommended Applications
Molding – Glaces et Sorbet
Pairings
Cranberry – Almond paste – Chili – Ginger – Balsamic
Best by:
18 months
Composition
Cocoa 73% min. Fat 44% Added Sugar** 27%
Seasonality
All Year Long
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