OQO 73% Gourmet Bar | Valrhona Chocolate
As needed OQO 73% Fill Gourmet Bar molds with 80g of cold caramel for a 200g gourmet bar. Leave to set for 24 hours. Seal with the prepared OQO couvertur
Ingredients
- 70 g Water
- 212,5g Glucose syrup 38/40 DE
- 50g Sorbitol
- 135g Unsalted butter
- 200g Block of 100% extra cocoa paste
- 25g Cocoa butter
- 200g Sterilized whipping cream
- As needed OQO 73%
More Like This
OQO 73% Gourmet Bar | Valrhona Chocolate
valrhona.com
OQO-Rrence | Valrhona Chocolate
valrhona.com
Valrhona Guanaja Snacking Bar | World Wide Chocolate
worldwidechocolate.com
Reggio Emilia | Valrhona Chocolate
valrhona.com
OQOLime | Valrhona Chocolate
valrhona.com
OQODéli | Valrhona Chocolate
valrhona.com
Valrhona Chocolate Peanut Bars | World Wide Chocolate
worldwidechocolate.com
OQODéli | Valrhona Chocolate
valrhona.com