With the launch of the Oqo 73% couverture, Valrhona wants to go back to basics, using a very short list of ingredients: whole unhulled beans, cocoa butter, and unrefined beet sugar.

Oqo arises from a manufacturing process designed to return to the origins of cocoa. The beans are roasted and then “roughly” crushed with their shells. Once in the mouth, Oqo melts and covers the tongue with slight roughness. This crunchiness is due to the fine pieces of shell, grué, and sugar grains that provide relief and are also noticeable to the naked eye. Visually, it differs from traditional toppings due to its marbled and non-smooth appearance, which reveals a very particular grain.

At the sensory profile level, it is characterized by a powerful flavor and a unique acidity that is due to the Malagasy origin of the beans, as well as the absence of conching, which allows it to preserve ascetic notes.

Oqo also has a tempering curve identical to that of dark chocolate and can be used in a tempering machine that allows the use of chocolate with inclusions (hazelnut kernels, cocoa nibs). It is a product that will reveal all its character in applications such as tablets, spreads, pralines or even coverings. It can also be used in molding or for making ice cream and sorbets.