Barry Ocoa 70% dark couverture chocolate in pistoles

Barry Ocoa dark chocolate, with a cocoa content of 70%

Barry Ocoa dark couverture chocolate is a chocolate that appeals to both professionals and amateur pastry chefs.

It is distinguished by its intense cocoa flavour and subtle hint of natural vanilla. With a minimum of 70% cocoa, including 39.8% cocoa butter, it offers a smooth texture ideal for coatings.

Presented in the form of chocolate pebbles, it is easy to measure and melts evenly, giving a perfectly homogeneous result.

A couverture chocolate that can be used in all sorts of ways

Ocoa dark chocolate is particularly prized for making small candies and chocolate figures. This is largely due to its fluidity, which allows for beautiful, smooth, and shiny shells. To achieve this, you will need the necessary equipment to temper the couverture chocolate. Once melted, you can pour it into a polycarbonate chocolate mould to shape your figures.

It's an essential ingredient for pastry chefs during the holidays. It is used to prepare Valentine's Day and Easter chocolates, as well as truffles and mendiants for Christmas.

You can also use Barry dark couverture chocolate every day. For example, to make vanilla muffins, pear pound cakes, chocolate cakes, or brownies. Once melted, simply stir it into your cake batters and personalize your recipes. It pairs beautifully with vanilla, but also with apricot, blackcurrant, or spices like cinnamon.