Coconut/Okapi chocolate millefeuille
Okapi 65
Available in 2.5kg
An intense herbaceous dark chocolate, with flavours of spices & dried fruits.
Applications
Pastries • Desserts • Ice cream • Pralines • Ganache • Cakes
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Cocoa Solids
Average fat
Viscosity
Fluid
Thick
This flavourful and versatile chocolate gives a warm feeling, especially combined with spices like cinnamon, clove and pepper. Combinations with red fruits like raspberry and black currants nicely lift up the acidity.
Peter Remmelzwaal
Owner of PR Patisserie
Flavour Details
Product details
A powerfully dynamic chocolate, starting with an intense cocoa flavour, with roasted, earthy, tobacco notes and a good clean bitterness. Moving to suggestions of black pepper, delicate orange, raisin and dried fruit flavours, it evolves beautifully into a herbal veggie finish, with a quiet farewell of honeylike sweetness. Once tasted, never forgotten.
Tempering curves
| Type |
| Belgian dark chocolate dots |
| Packaging |
| Resealable |
| Weight |
| 2.5kg |
| Best before |
| 24 months |
The Cocoa Okapi Cooperative
Genetics:
Forastero, Trinitario Hybrids
Other Crops:
Plantain, coffee, rubber, vegetables
Terroir:
Tropical Rainforest - Savannah 2,000 m altitude
Fermentation & Drying Process
D.R. Congo
Box fermentation in micro-center
– Ideal for small farmers
– Enhances specific flavors
Pre-drying
– Longer duration > extension of fermentation in lower T (no further acetate production)
– Further color development
– Increased fissuring > Balanced profiles and increased cur test
– Reduced risk for early case hardening under local circumstances
Drying
– Clean appearance
– Easier separation of husk
– Reduced acidity
– Slower speed for moisture reduction -> no risk for case hardening
Sourcing expertise and optimization of post-harvest processes
Veliche™ has identified the best beans in El Salvador and D.R. Congo and optimized the fermentation and drying processes to deliver exquisite and consistent taste profiles.
Traceable cocoa
Veliche™ offers signature origins chocolates that are made with cocoa coming from identified local cooperatives: Hacienda San José del Real de la Carrera in El Salvador and the Okapi Co-operative in D.R.Congo, to facilitate the connection between origin countries and artisans and to support the brand efforts to improve farmers’ living income
Made for Chefs
These 2 new signature origin chocolates were developed in collaboration with our Chefs’ community to ensure they will meet Chefs’ expectations.
Avoiding soya allergens & no additional flavour
This new signature origin chocolate range uses only sunflower lecithin and doesn’t contain any vanilla to ensure Chefs will enjoy pure chocolates.
New resealable and recyclable packaging
By using a zipper, the chocolates are better protected.
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