Exclusive recipe for Cercle V
By Romain GRZELCZYK
- SALTED BUTTER CARAMEL (240°F/115°C) VANILLA PASTE
- VALENCIA OQO 73% PRALINÉ
- GUANAJA 70% SPRAY MIX
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.
Our new product turns chocolate conventions on their head and is exclusively reserved for Valrhona customers who are members of the Cercle V loyalty program.
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