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Published on 2/26/24

This Easter, Valrhona reveals "Abysse"

In 2024, the calendar is playing tricks on us, with Easter weekend and April 1st at the same time. With celebrations, egg hunts and April Fools, it's sure to be a festive occasion!
To celebrate this special time, L’École Valrhona Pastry Chef Rémi Poisson has allowed his imagination to run wild, unveiling a unique creation that brings a touch of April Fool’s mischief to the traditional Easter egg.
Made from a variety of types of chocolate, Abysse is an ode to the treasures to be found beneath the sea; a tribute to this fragile ecosystem that must be protected.

Dive into the world of Abysse

Abysse is not any old Easter egg. It is a unique creation featuring raw, almost wild shapes and patterns, echoing coral reefs. It may seem fairly classic at first glance, but with a closer look, a whole universe appears, teeming with well-hidden treasures.
The egg’s main structure is made from Oqo, one of the latest additions to Valrhona’s range of couverture chocolate. Oqo is the first to be made from whole cocoa beans, giving the egg a rough, textured exterior that contrasts with the world of intricate details enclosed within.
Hidden from view, a colorful fish assembled from 12 layers of different chocolates flits inside the egg, surrounded by dozens of tiny fruity chocolate eggs made with Oabika (cocoa fruit juice concentrate), wild blueberry, passion fruit, and sour cherry. The egg’s interior also reveals other indulgent secrets, including chocolate bonbons with hazelnut praliné ganache.

Oqo valrhona
Fruity
Single Origin

Oqo 73%

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. Exclusively for cercle V customers.
Oabika

Oabika - Gold of the pod

Oabika is a cocoa fruit juice concentrate 72° Brix, made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage. Its nuanced aromatic profile, oscillating between fruity and tangy notes, instantly takes us to the heart of the plantations to discover the rare and exceptional taste of the fruit of the cocoa tree.