Ocoa Dark Chocolate

70% cocoa

1kg

Cacao Barry

Ocoa is a distinctive dark chocolate couverture featuring an intense cocoa taste with a subtle hint of acidity. Formulated with defatted cocoa powder, it is specifically designed for high-performance use in ganaches, mousses, and various fillings.

Ocoa is produced using the Q-Fermentation™ method. Through careful mild roasting and slow conching, Cacao Barry has created a deep flavour profile that adds a professional dimension to any culinary creation.

Crystallization & Tempering Process:

• Melting: Melt 2/3 of the chocolate in a tempering machine or microwave-safe bowl to 40°C.
• Seeding: Incorporate the remaining 1/3 of the unmelted chocolate and stir with a spatula.
• Cooling: Allow the temperature to drop to 26°C.
• Working Temp: Maintain a constant 28°C throughout the moulding or coating process.

• Ingredients: 73% cocoa mass, 26.5% sugar, emulsifier: soy lecithin, natural vanilla flavouring.
• Cocoa content: 70% minimum
• Storage conditions: dry and cool room: maximum 70% humidity, temperature around 17-18°C.
• Net weight: 1kg