Cacao Barry Ocoa Dark Chocolate is a 70.4% dark couverture made with the innovative Q-Fermentation™ process, unlocking the purest cocoa aromas. This professional-grade chocolate boasts high fluidity, a cocoa-forward profile, and fruity acidity — making it ideal for moulding, enrobing, bars, and pralinés.
Why Choose Ocoa 70.4%?
- Part of Cacao Barry's Pureté range for cleaner, more expressive cocoa flavour
- 70.4% cocoa solids for bold intensity with a refined bitter edge
- Made using Ivory Coast Forastero beans and Q-Fermentation™ technology
- High fluidity — perfect for coating, moulding, and creating smooth textures
- Suitable for vegetarians, vegans, kosher dairy, and halal diets
Flavour Profile & Pairings
- Flavour: Pure cocoa with hints of bitterness and fruity acidity
- Perfect Pairings: Hazelnut, vanilla, dark rum, blackcurrant, apricot, pear, cinnamon, caramel
Applications
- Ideal Uses: Moulding, enrobing, bars, pralinés, and chocolate decorations