Distinctive dark chocolate couverture with an itense cocoa taste and a hint of acidity.
Containing defatted cocoa powder, this Ocoa chocolate couverture is excellent for preparations such as ganache or mousse, but also for fillings.
Each chocolate from the 'Toute la pureté de la nature' range has been created with the pure cocoa beans using the Q-Fermentation™ method. Through mild roasting and slow conching, Cacao Barry's master chocolate makers created three exclusive chocolates. With the Ocoa dark chcocolate, your dessert creations will take on a whole new dimension.
Ingredients: 73% cocoa mass, 26.5% sugar, emulsifier: soy lecithin, natural vanilla flavouring.
Cocoa content: 70% minimum
Net weight: 5kg
Sold by: Unit
Dry and cool room: maximum 70% humidity, temperature around 17-18°C.
Tends to absorb smells and humidity, especially once opened.
Quick and easy crystallization process:
In a melting or tempering machine, melt 2/3 of the chocolate couverture and bring to 40°C. Add the remaining 1/3 of the chocolate. Combine with a spatula.
This should bring the chocolate down to 26°C, which is the ideal temperature to work with chocolate couverture (make sure the chocolate is maintained at 28°C during the whole moulding or coating process).
Tempering the chocolate in the microwave: follow the same instructions and temperatures in a recipient suitable for the microwave. Make sure you check the temperature regularly.
Pioneer for over 160 years
In 1842, Charles Barry, a merchant in the tea and coffee industry and a true chocolate lover, decided to go to Africa in order to select exclusive cocoa beans that would enable him to create his very first connoisseur's chocolate.
The Barry Callebaut group is now dedicated to meeting the expectations of individuals and professionals with premium-quality chocolate.
Unique and passionate partners since 1842
These high standards are reflected in all the Cacao Barry chocolate couvertures, fruit of the creativity and excellence of their 'Meilleurs Ouvriers de France' (prestigious French award for best craftsmen).
Creator of exclusive products such as pailleté feuilletine, chocolate pistoles or Mycryo® cocoa butter, Cacao Barry fosters your creativity.
In the Cacao Barry Chocolate Academy centres and Ambassadors Club, a team of passionate and dedicated chocolatiers and pastry chefs share their knowledge and expertise to address the needs of other craftsmen and to develop new products. They contribute to the transmission of precious techniques and knowledge about one of the most beautiful ingredients.
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