Valrhona Oabika 72 ° B concentrate, made from cocoa fruit juice

The new ingredient from the fruit of the cocoa tree! `Dare to do it!` The completely new, golden concentrate opens up a wide variety of possible uses: glaze, liquid core, fruit jelly, chocolate pralines, drinks, ice cream ... It enables the composition of new flavor combinations, inspires new sweet and salty creations and sets completely new standards. Its unique taste reveals a complex, nuanced and subtle aroma profile that combines fruity and sour notes, such as currants or passion fruit, with sweeter and rounder notes of confit fruits. The fresh cocoa fruit juice is produced sustainably and responsibly by the more than 1,600 cocoa producers in Ghana who belong to the network of the start-up partner Koa. It is then filtered, pasteurized and gently reduced to 72 degrees Brix in order to obtain a concentrate made from 100% cocoa pulp.