OABIKA - VALRHONA
Innovations
Information
Oabika is a cocoa fruit juice concentrate, made from the white pulp that protects beans in the cocoa pod, also known as mucilage. The cocoa juice used to make Oabika is sourced directly from cocoa plantations in Ghana using solar-powered production technology from the Swiss-Ghanaian startup Koa. It is then filtered, pasteurized and gently reduced to 72 degrees Brix to obtain a 100% made from cocoa pulp concentrate. Valrhona and Koa worked together to develop a unique recipe for this concentrate, which explains its rare flavor, syrupy texture and amber color. By transforming this still undervalued resource, the two companies are helping to reduce waste from cocoa production; Koa also engages with communities in Ghana by ensuring the traceability of their operations and providing additional income to small cocoa producers. When you taste Oabika, you will experience the extraordinary flavor of cocoa fruit, with powerful acidity and surprising aromas. It has a very nuanced profile, oscillating between subtle fermented notes, fruity notes of small, tangy berries such as redcurrant and more gourmet notes of candied fruit. Oabika is an all-new material to work with and an inexhaustible source of creativity for chefs and artisans, whose imagination is fed by new sensations.
Date de lancement
9/1/2021
Description longue
Oabika is a cocoa fruit juice concentrate, made from the white pulp that protects beans in the cocoa pod, also known as mucilage. The cocoa juice used to make Oabika is sourced directly from cocoa plantations in Ghana using solar-powered production technology from the Swiss-Ghanaian startup Koa. It is then filtered, pasteurized and gently reduced to 72 degrees Brix to obtain a 100% made from cocoa pulp concentrate. Valrhona and Koa worked together to develop a unique recipe for this concentrate, which explains its rare flavor, syrupy texture and amber color. By transforming this still undervalued resource, the two companies are helping to reduce waste from cocoa production; Koa also engages with communities in Ghana by ensuring the traceability of their operations and providing additional income to small cocoa producers. When you taste Oabika, you will experience the extraordinary flavor of cocoa fruit, with powerful acidity and surprising aromas. It has a very nuanced profile, oscillating between subtle fermented notes, fruity notes of small, tangy berries such as redcurrant and more gourmet notes of candied fruit. Oabika is an all-new material to work with and an inexhaustible source of creativity for chefs and artisans, whose imagination is fed by new sensations.
Sirha Innovation Awards
Yes
