{"product_id":"cacao-barry-ocoa-dark-70","title":"Cacao Barry Ocoa Dark Chocolate Couverture 70%","description":"\u003cp\u003eFor those who demand the purest, most uncompromising dark chocolate experience — Ocoa is the answer. Cacao Barry's Ocoa 70% is a single-origin dark couverture sourced exclusively from the Dominican Republic, one of the world's most celebrated cacao-growing regions. The result is a chocolate of extraordinary depth and character: intensely dark, powerfully aromatic, and unmistakably complex.\u003c\/p\u003e\u003cp\u003eA staple in professional pastry kitchens and chocolate ateliers, Ocoa 70% is the couverture you choose when you want your chocolate to speak for itself. Available at \u003ca href=\"\/collections\/chocolate\"\u003eNut House\u003c\/a\u003e, delivered across the UK.\u003c\/p\u003e\u003ch2\u003eWhy Professionals Choose Ocoa 70%\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle-origin Dominican Republic cacao:\u003c\/strong\u003e Distinctive terroir-driven flavour you simply can't replicate with blended chocolate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntensely dark at 70%:\u003c\/strong\u003e Bold cocoa character with natural bitterness perfectly balanced by fruity complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional fluidity:\u003c\/strong\u003e High cocoa butter content for smooth tempering, enrobing, and ganache work\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eConsistent professional performance:\u003c\/strong\u003e Crafted to exacting Cacao Barry standards for reliable results every time\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eTasting Notes\u003c\/h2\u003e\u003cp\u003ePowerful and aromatic with notes of dark dried fruit, roasted coffee, and earthy cocoa. A bold, full-bodied profile with a long, complex finish. Pairs beautifully with raspberry, passion fruit, espresso, and fleur de sel.\u003c\/p\u003e\u003ch2\u003eHow to Use\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTempering:\u003c\/strong\u003e Melt to 50–55°C, cool to 27–28°C, reheat to 31–32°C — see our \u003ca href=\"https:\/\/nuthouse.org.uk\/blogs\/news\/how-to-use-couverture-chocolate-a-professional-bakers-guide\"\u003efull tempering guide\u003c\/a\u003e for tabling and seeding methods\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGanaches:\u003c\/strong\u003e Use a 2:1 chocolate to cream ratio for firm truffles, or 1:1 for an intense pourable glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnrobing \u0026amp; moulding:\u003c\/strong\u003e Excellent fluidity for coating truffles and filling praline moulds with a dramatic dark finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMousses:\u003c\/strong\u003e Fold into whipped cream at 35–40°C for a deeply intense dark chocolate mousse\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking:\u003c\/strong\u003e Use in brownies, fondants, and tarts where you want a bold, uncompromising chocolate flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePairings:\u003c\/strong\u003e Outstanding with \u003ca href=\"\/collections\/vanilla\"\u003evanilla\u003c\/a\u003e, raspberry, passion fruit, espresso, and sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eAbout Cacao Barry\u003c\/h2\u003e\u003cp\u003eFounded in France in 1842, Cacao Barry is one of the world's most respected couverture chocolate manufacturers. Their single-origin range celebrates the unique flavour profiles of exceptional cacao-growing regions. Browse our full \u003ca href=\"\/collections\/chocolate\"\u003eCacao Barry and premium chocolate range\u003c\/a\u003e at Nut House.\u003c\/p\u003e","brand":"Cacao Barry","offers":[{"title":"5 Kg","offer_id":57215846908286,"sku":null,"price":118.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0985\/1286\/3614\/files\/CacaoBarry-Ocoa-5kg_main-1.avif?v=1775504158","url":"https:\/\/nuthouse.org.uk\/products\/cacao-barry-ocoa-dark-70","provider":"Nut House","version":"1.0","type":"link"}