Single Origin Oqo 73%

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.

• 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.
• 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