Made in France, Ocoa 70% dark couverture chocolate has excelled in the art of enrobing and moulding since its creation in 2014.
Its remarkable and exceptional fluidity is the result of its high cocoa butter content, ensuring a smooth and shiny finish without any protruding feet or edges on the chocolate bonbon. The coating, homogeneous over the whole surface, offers complete protection for the praline, eliminating any risk of fat bloom.
A quality that is evident in the way the flavours are preserved. Thanks to the innovative "Q Fermentation" fermentation method used on West African plantations, Ocoa 70% offers an intense cocoa taste and a subtle hint of acidity that enhances the inner flavours of your praline or bar.
By purchasing this Cacao Barry product, you are becoming part of our efforts to reimagine the future of cocoa farming through the Cocoa Horizons Foundation which supports the UN sustainable development goals.
