A new cocoa fruit juice concentrate has been developed by French chocolate maker Valrhona in cooperation with Swiss-Ghanaian start-up Koa.
Targeting chefs and gastronomy professionals, the new ingredient – coined Oabika – is the ‘very first’ cocoa fruit juice concentrate at 72° Brix (the scale used to measure the fraction of sucrose in a liquid) for foodservice.
According to the collaboration, Oabika has the highest concentration on the foodservice market, providing a ‘silky consistency’ and an amber-coloured appearance. In terms of flavour, the produce is ‘fruity and tangy’ with ‘candied, honey-like notes’.
Oabika can be used for a wide range of applications, from ganache to jellies, mousses, toppings, sauces, glazes, creams, ice creams, sorbet, and drinks.
Koa – which is leveraging its innovative technology to gently process the cocoa fruit in cooperation with smallholders – said Oabika demonstrates how indulgence and responsibility for people and planet go hand-in-hand.
“We encourage others to seek such partnerships to tackle some of the food system’s most pressing challenges together,” said Koa co-founder and managing director Anian Screiber.