Valrhona Grand Cru · Single-Origin Madagascar
Oqo 73% beans - 3 kg
Single-origin Madagascar 73%, intensely fruity and woody.
Oqo 73% is a single-origin dark couverture chocolate from Madagascar. Its high cacao content fully brings out the distinctive character of the Malagasy terroir: a tangy, fruity profile with notes of red berries, citrus and precious woods. A go-to choice for anyone seeking the most intense expression of Malagasy cacao.
Technical specifications
- Cacao
- 73%
- Minimum guaranteed content
- Type
- Dark
- Couverture chocolate
- Fluidity
- ●●●○○
- 3 out of 5 drops
Aromatic profile
Main profile
fruity
Minor note
tangy
Signature
intense
Tasting notes
Cacao origin
Country
Madagascar
Region / Terroir
Madagascar
Cacao variety
Trinitario
Status
Valrhona Grand Cru
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What is it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses (residue in the bowl and on the spatula). The 1 kg or 3 kg size always offers a better price per kg.
What is it for?
Patissland rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for a mirror shine, a crisp snap, and perfect unmolding.
Melting
50 - 55 °CDouble boiler or microwave in short burstsCooling
28 - 29 °CCrystallization of stable crystalsWorking
31 - 32 °CIdeal molding temperature
Flavor pairings
Ingredients that naturally enhance this chocolate, as recommended by Valrhona.
Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Oqo 7373% red berry tart
InspirationBreton shortbread tart shell, whipped Oqo 7373% 35% ganache, fresh raspberries and strawberry brunoise. The natural acidity of red berries enhances the chocolate's fruity profile.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Grand Cru Pure Origin |
| Type | Dark |
| Cocoa content | 73% minimum |
| Origin | Madagascar |
| Region | Madagascar |
| Cocoa variety | Trinitario |
| Status | Valrhona Grand Cru |
| Fluidity | 3 out of 5 drops |
| Storage | 18 months at 16-18 °C, protected from moisture |
| Allergens | Milk, soy (depending on product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally more than 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has traditionally produced fèves, but also offers some products as pistoles depending on the market.
How many fèves are there in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A practical format for measuring to the nearest gram without weighing once you get used to it.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, cookies): not required, simply melting it is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = blooming). Once the bag is resealed, shelf life is 18 months. A slight bloom on the chocolate is no problem: it can still be used in baked goods.
Additional resources
Explore the Valrhona collection, chocolates and pralines, polycarbonate chocolate molds on Patissland.
Explore further
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
