Editorial

This booklet contains twelve original gourmet recipes to bring out the best of the Oabika cocoa juice concentrate flavor, developed
by a group of passionate and creative chefs.

A partner of taste artisans since 1922, a pio-

Contents
neer and benchmark in the world of chocolate,
Valrhona defines itself today as a company
whose mission statement, “Together, let’s use 04 16 26
good food to make the world a better place”, Presentation of Oabika Abyss Brazilian Granita
conveys the strength of its commitment.
Together with its employees, chefs and cocoa
producers, Valrhona creates the best in choc-
olate to shift the status quo towards a fairer,
06 18 28
Meet the chefs Baba Oabika Oabika Gel
more sustainable cocoa industry and gastron-
omy that tastes great, looks great and does
great things for the world. To create the best
in chocolate and cocoa products together, we 08 20 30
must share: share our know-how so that we Oabika Turnip Dessert Oabika Molded Oabika
can all constantly progress, improve and be Transparent Tart Chocolate Bonbon
inspired to take the profession to new heights.
10
To develop recipes with Oabika and its new
cocoa juice concentrate, Valrhona wanted to
Pure Iced Cocoa 22 31
Oabika Madeleine Oabika Nyangbo
involve eight passionate and talented chefs
Chocolate Bonbon
from the very start of the project to be as
12
close as possible to the expectations and
needs of gastronomy professionals. Driven by Banana Whiskey Cocoa 24
the extraordinary potential of this product, and Oabika Dessert Oabika Brew
and the desire to move forward together and
innovate, these chefs have developed gour-
met recipes with Oabika. The objective is to
support chefs from all over the world, what- Oabika, a new ingredient for all culinary professions to work with
ever their specialty, in the use of this new and
groundbreaking product and to inspire them
by providing original recipes created by duos
of chefs with complementary profiles, both in
terms of their know-how and style.
Pastry Mixology Chocolate-mang Pastry shop Ice cream
Cocoa fruit juice concentrate 72° Brix
Oabika is a cocoa fruit juice concentrate, made from the still-undervalued white pulp that protects beans in the cocoa pod,
also known as mucilage.
Its nuanced aromatic profile, oscillating between fruity and tangy notes, instantly takes us to the heart of the plantations
to discover the rare and exceptional taste of the fruit of the cocoa tree.
Its syrupy texture and amber color make it an exceptional ingredient, the new key ingredient for chefs and artisans around
the world.

Adding value to an exceptional

raw material
PACKAGING
The fresh juice is harvested sustainably and
responsibly directly from cacao plantations 5kg Bag-in-Box (metallic bag fitted with
in Ghana, then filtered, pasteurized and a cap and placed in a cardboard box).
gently evaporated at 72 degrees Brix, Code: 34200
producing a concentrate 100% extracted
from cocoa pulp. INGREDIENT

The name means “gold of the pod” in Twi, Cocoa pulp

a language spoken in Ghana. It refers to
CONSUME WITHIN
cocoa mucilage, an extraordinary resource
that is still undervalued.
12 months
In promoting this exceptional raw material,
STORING
Valrhona is continuing its commitment
to making the cocoa industry fair and Before opening, store in a dry place away
sustainable, by using another part of the from light, between 60°F and 65°F (16°C
pod and enabling cocoa producers to and 18°C), or keep chilled below 40°F
generate additional revenue from selling (4°C) in order to preserve the optimal
this co-product. organoleptic qualities of the product.

After opening, keep chilled below

40°F (4°C).

*Calculated based on the date of manufacture.

Oabika is an all-new material to work with
The extraordinary taste of cocoa fruit
Cocoa pod cut and an inexhaustible source of creativity
for chefs and artisans, whose imagination
When you taste Oabika, you will experience the extraordinary
is fed by new sensations.
flavor of cocoa fruit, with powerful acidity and surprising
BEANS It is an ingredient that will satisfy the needs
aromas. It has a very nuanced profile, oscillating between subtle
of all gastronomy professionals—pastry chefs,
fermented notes, fruity notes of small, tangy berries such as
chocolatiers, ice cream makers, restaurateurs,
redcurrant and more gourmet notes of candied fruit.
caterers and mixologists.
Oabika is an ode to creative escapism. The unusual taste
It can be used pure or diluted for sweet
instantly transports you deep inside cocoa plantations
and savory recipes alike, to make toppings,
to uncover a mysterious fruit, with an exceptional treasure
sauces, glazes, ganaches, jellies, mousses,
hidden inside the pod.
creams, ice creams, sorbets, drinks and
much more.
MUCILAGE

5
 David Briand Victor Delpierre

Meet the chefs After being awarded a BEP in bakery

in 2004, David went on to obtain
a BEP as well as a BTM (Brevet
Technique des Métiers - Vocational
Victor is a passionate expert
beverages consultant who received
the World Champion Coffee In
Good Spirits award in 2013. Creator
Diploma) in pastry. He then joined the of “La Cuisine des Boissons”, this
prestigious team of Oriol Balaguer, artist enjoys collaborating with
the “Meilleur Maître Artisan Pâtissier renowned figures from the world of
d’Espagne” (Best Master Pastry gastronomy to push the boundaries
Maker of Spain), in Barcelona, where of taste and to create exciting new
he gained valuable experience. After ways of serving drinks. Victor likes to
Eric Verbauwhede working there for six years, including mix different worlds, and tear up the Baptiste Sirand
two as Executive Chef, he decided rulebook. His mission is to protect
Eric is originally from Caen he wanted to share his knowledge the environment and our health After obtaining his BEP (Brevet
in Calvados. He passed his by joining the Valrhona School as but in a fun way, giving unlimited d’Études Professionelles - National
CAP (Certificat d’Aptitude Pastry Chef Trainer in 2014. Finalist pleasure to others while caring Vocational Qualification) in Cuisine
Professionnelle - Certificate of of the International Confectionery Art for the planet! Victor organizes in 2010, and then the Professional
Professional Competence) and Competition in 2016 with the French training courses and coaching Baccalaureate in Cuisine in 2012,
BEP exams as an independent Team, David was awarded the title sessions all over the world and has Baptiste joined Anne-Sophie Pic’s
candidate, then continued on to of one of the “Meilleurs Ouvriers de launched a YouTube channel which 3-star Michelin restaurant in Valence
take a BTS (Brevet de Technicien France” in 2019. aims to educate people on how to in 2013, where he worked for three
Supérieur - Advanced Vocational “consume better”. years. In 2016, he gained further
Training Certificate) in cuisine and experience working with Philippe
with a specialization in restaurant Rigollot in Annecy. The following
desserts. “Le Petit Nice” (Gérald year, Baptiste joined Anne-Sophie
Passédat’s 3-Michelin star restaurant) Pic’s restaurant at the “Beau Rivage
in Marseille, “Le Casadelmar” in Palace” in Lausanne, Switzerland.
Corsica, “Le Chabichou” are some He worked there as a Pastry Chef
of the restaurants he worked at until October 2019, when he joined
before joining Anne-Sophie Pic in the Valrhona School as a Pastry Chef
April 2011, as second pastry chef and Instructor.
then as executive pastry chef for the
PIC group. His desserts stand out
for their taste and always surprising
combinations.

Julia Canu
Jérémie Runel
Passionate about gastronomy
Jérémie Runel is a young and quirky Frédéric Bau and science from a very young
but expert chef who spent his early age, as a little girl, Julia dreamed
years in the kitchen among the Rémy Havetz A talented and non-conformist of becoming an artisan ice cream
pots and pans of three generations pastry chef, founder of L’École maker. After obtaining her scientific
of great chefs. Then, when he hit Self-taught and without any official Valrhona, and today a Experimental baccalaureate, she joined the Paul
his teenage phase, he decided to pastry-making qualifications, Rémy Pastry Chef for the Valrhona brand, Bocuse Institute in Ecully, to learn
become a pastry chef! A discipline started working in the restaurant Frédéric Bau has already written five all the basics of our profession:
requiring meticulous attention to business with a first experience at reference works about chocolate. cooking, baking and pastry-making.
detail while allowing him to express “Le Val d’Auge” in the Lille area. Curious and passionate about Julia’s always dreamed of opening
his creativity and vivid imagination. He then went to live in London for everything, this pastry maestro her own store, and after working
After fifteen years spent working nine years and worked for several of and virtuoso of creativity has also abroad for some of the major names
in high-end establishments with the biggest names around (“Alain invented many delicious recipes, in ice cream, she returned to Lyon
the best pastry chefs (“Fauchon”, Ducasse at the Dorchester”, “The always finding new sources of to open the “Único” and “Fresco”
“Le Bristol”, Valrhona), he embarked Square” and “Pollen Street Social”). inspiration to revamp the standard stores. For four years now, with the
on a quest to find the ultimate ice Now based in Lyon, he works as repertoire of sweet treats. For him, help of her husband Tiago, they have
cream and launched the “La Fabrique pastry chef for the “La Bijouterie” breaking the rules is essential to help been sharing their know-how with
Givrée”, which now has ten stores. and “Sapnà” restaurants, where he the profession to progress and to producers in order to create the most
explores, tests and invents daring anticipate social change: this is what sublime ice cream products around.
and improbable combinations and he set out to demonstrate with his
aims to show that no recipe is set latest book entitled “Gourmandise
in stone. Raisonnée”.

7
 Oabika Turnip Dessert Makes 24 pieces. Pâtisserie
restauratiо

CRÈME ANGLAISE
310g Heavy cream 36% Bring the cream and milk to a boil and combine with the egg yolks and sugar you have
310g Whole milk previously combined without beating.
130g Egg yolks Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use

Rémy Havetz David Briand

65g Sugar immediately.

NYANGBO CRÉMEUX
750g Crème Anglaise Once the crème anglaise is warm and strained, slowly combine the warm mixture with
290g NYANGBO 68% the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.

ALMOND STREUSEL
80g European-style butter 84% Cut the cold butter into small cubes.
80g Brown sugar Sift the dry ingredients together.
80g All-purpose flour Add the butter and mix using the paddle attachment in a stand mixer. Small balls will form.
80g Extra-fine blanched almond powder Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-
160°C) until it is a warm golden color.

NOUGATINE WITH OABIKA COCOA NIBS

150g Sugar Mix together the sugar and pectin, then add the butter, water and OABIKA.
2.4g Pectin NH Cook on a low heat – Do not stir too much until the mixture starts to thicken.
120g European-style butter 84% Leave to boil for a few seconds.
10g Mineral water Add the COCOA NIBS and spread as thinly as possible between two sheets.
50g OABIKA Cook in the oven at 355-375°F (180-190°C).
170g COCOA NIBS Leave to cool.

OABIKA PACOJET SORBET

700g Mineral water Bring half of the amount of water to a boil with the OABIKA.
300g OABIKA Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.

OABIKA SAUCE
100g OABIKA Mix the OABIKA and water together.
20g Mineral water

OABIKOMB
340g Sugar Cook all the ingredients except the sodium bicarbonate to 275°F (135°C).
110g Glucose DE 35/40 Strain the baking soda through a sieve and stir in.
46g OABIKA Remove from heat and set aside.
46g Mineral water Leave to set at room temperature.
18g Baking soda

TURNIP AND OABIKA COMPOTE

1000g Turnip Peel and finely chop the turnips.
Two chefs, one recipe Oabika in the recipe 130g Mineral water Cook everything together until the turnips are cooked through.
150g OABIKA Mix together, and strain through a sieve.
“Working in pairs is always very interesting and motivat- A pinch of Maldon salt
“We decided to focus on the cocoa juice’s country of ori-
ing. We come from two different worlds and it’s rewarding
gin, Ghana. So it was only natural that we included
to combine our know-how while remaining open-minded.
Nyangbo 68% chocolate in the dessert; its very cocoa- ASSEMBLY AND FINISHING
The idea of putting turnip in a dessert is innovative and
like, slightly toasted flavor blends perfectly with the acid- In the center of the plate, place a ring of 8cm in diameter.
works really well! Developing this recipe has been a real
ity of Oabika and contrasts beautifully with the sweetness Arrange the crémeux, cover with the streusel and Maldon salt.
challenge, as well as a source of inspiration.”
of the turnip. In this dessert, the contrasting textures are Pipe the turnip compote on top of the streusel.
paramount, which is why we worked the cocoa in different Add the strips of nougatine with nibs on the top.
forms, creamy, crunchy, crisp, sorbet, and so on. In terms Add a generous quenelle of OABIKA sorbet.
of the visual presentation, we decided to continue the Place a few pieces of Oabikomb on top of the quenelle.
theme by producing a very raw-looking, earthy dessert Lastly, add a small amount of OABIKA sauce on the side of the dessert.
with a rather dark monochrome color. In this dessert,
Oabika is really used as a seasoning, it spices things up
and adds character.”

VALRHONA: OABIKA (34200), COCOA NIBS (3285), NYANGBO 68% (6085) 9

 Pure Iced Cocoa Makes 12 frozen desserts (1 dessert = 2 servings). Pâtisserie
restauratiо

OABIKA NYANGBO 68% ICE CREAM

For 4kg of mixture Infuse the milk and cream with the COCOA NIBS at least 48 hours in advance, mixing
well with an immersion blender.

Julia Canu Éric Verbauwhede

2.25kg Fresh pasteurized whole cow’s milk Make the ice cream by heating the infused mixture to 150°F (65°C) and adding the
592g Heavy cream 36% egg yolks.
536g NYANGBO 68% Add the milk powder, carob, sugar, salt and vanilla which have been previously mixed
520g OABIKA together. Heat the mixture to 185°F (85°C).
240g COCOA NIBS Pour over the dark chocolate and mix well with a immersion blender.
140g Fresh pasteurized egg yolks Leave to cool in a blast chiller until the mixture reaches 37°F (3°C).
133g 1% fat milk powder Add the OABIKA and blend well.
88g Brown sugar Keep chilled for 48 hours. Blend well then strain out the COCOA NIBS using a sieve.
9g Organic carob Churn and then put in the freezer immediately.
5g Camargue salt
4g Madagascan vanilla bean

OABIKA GEL GARNISH

480g Water Heat the mixture of OABIKA, water and agar-agar to 185°F (85°C).
385g OABIKA Leave to cool, mix well and pour onto a guitar sheet on a baking sheet.
9g Agar-agar Leave to set overnight in the refrigerator, then unmold and dice finely.

COCOA STREUSEL
325g All-purpose flour Emulsify the butter and sugar in a mixer bowl using the paddle attachment.
280g NYANGBO 68% Add flour, salt, baking soda, cocoa powder and mix.
278g Butter Add the butter, which you have melted in advance. Mix well again and leave to rest in
222g Brown sugar the refrigerator for 1 hour.
108g Sugar Spread coarsely (like crumble) onto a baking sheet.
55g COCOA POWDER Bake at 355°F (180°C) for about 8 minutes (depending on the size) to obtain a smooth
9g Baking soda texture and then leave to cool.
6g Salt

OABIKA MARBLING
348g Water Heat the mixture of water and OABIKA to 185°F (85°C) then allow to cool off the heat
240g OABIKA for a few moments.
2.5g Brown sugar Add the carob and brown sugar mixture when the previous mixture has reached
1.2g Carob about 150°F (65°C).
Cook for 2 minutes and set aside.
Once the mixture is cold, mix it using a food processor.

ASSEMBLY AND FINISHING

Use a chocolate “pod” type mold for the presentation.
Fill a half chocolate pod with approximately 172g of OABIKA NYANGBO 68% dark chocolate ice cream, while adding a marbled effect with
the OABIKA marbling.
Store in the freezer.
Take out 8 minutes before serving and garnish with the finely diced OABIKA gel garnish and the cocoa streusel. Put an additional half
chocolate pod on the plate as decoration.

Two chefs, one recipe Oabika in the recipe

“We’re both constantly looking for new and complex “Oabika adds a pleasant acidity that refreshes the
flavors by using clever dosing and playing with tex- palate and makes the mouth water just like when
tures: that’s why we created this recipe with a mul- tasting chocolate. The product also gives our ice
titude of textures, in part thanks to Oabika. We cream a softer texture thanks to its high fiber con-
decided to pay homage to this wonderful fruit, the tent. It also has very good nutritional properties and
cocoa pod, using its mucilage (with Oabika) and its is an eco-friendly sweetening agent.”
beans (with the cocoa nibs and Nyangbo 68% dark
chocolate).”

VALRHONA: OABIKA (34200), COCOA NIBS (3285), COCOA POWDER (32080), NYANGBO 68% (6085) 11
Banana Whiskey Cocoa and Oabika Dessert Makes 24 desserts. Pâtisserie
restauratiо

ALMOND COCOA STREUSEL

40g European-style butter 84% Cut the cold butter into small cubes. Sift the dry ingredients together.
40g Brown sugar Add the butter and mix using the paddle attachment in a stand mixer. Small balls will form.
45g Raw hazelnut flour Stop mixing. Store in the refrigerator or freeze until you are ready.

Eric Verbauwhede Baptiste Sirand

0.5g Fleur de sel Evenly spread out on a silicone mat and bake at 300-320°F (150-160°C) until an
30g All-purpose flour attractive golden color is achieved.
10g COCOA POWDER

COCOA NIB AND HAZELNUT PRESSED STREUSEL

160g Almond Cocoa Streusel Once the streusel has been cooked and cooled, weigh it and break it up slightly.
40g NYANGBO 68% Mix it together with the melted topping and the finely chopped COCOA NIBS. Form
20g COCOA NIBS into small rock-like shapes.
Store in the refrigerator.

OABIKA-FLAVORED CRÈME ANGLAISE

120g Heavy cream 36% Bring the cream and milk to a boil and pour onto the egg yolks which you have
50g Whole milk previously mixed (but not beaten) with the OABIKA. Thicken the mixture at a
25g Egg yolks temperature of 185°F (85°C), strain through muslin and use immediately.
74g OABIKA

OABIKA NYANGBO 68% CRÉMEUX

250g OABIKA-flavored crème anglaise Add the rehydrated gelatin to the warm, strained crème anglaise. Using a spatula,
130g NYANGBO 68% emulsify with the melted chocolate (in the same way as a ganache) to obtain a
2g Gelatin powder 220 Bloom smooth, shiny and springy texture. To complete the emulsion, mix using an immersion
10g Water for the gelatin blender – Be careful not to incorporate any air and make sure you work at a
130g OABIKA temperature higher than 95°F (35°C).
Leave to set in the refrigerator.

OABIKA COCOA NIB CRISTALLINE

160g Fondant Heat the fondant, glucose and isomalt to 340°F (170°C). Lower the temperature with
110g Glucose DE 35/40 the OABIKA and COCOA NIBS, then pour onto a baking sheet. Leave to cool.
75g Isomalt Grind into a fine powder and store in a dry place. Sprinkle on to a silicone mat in small
60g COCOA NIBS circles of about 8cm in diameter. Melt in the oven at 300°F (150°C) for 2 minutes.
75g OABIKA Shape them immediately after taking them out of the oven.

BANANA AND WHISKEY COMPOTE

250g Banana Bake the bananas in the oven at 300°F (150°C) with the skin on for about
25g Brown sugar 10/15 minutes depending on their ripeness. Leave aside for 10 minutes after taking
25g OABIKA them out of the oven. Peel them and blend them, adding the rehydrated gelatin to the
2g Gelatin powder 220 Bloom still warm bananas and brown sugar. Finish off by adding the vanilla, OABIKA and
10g Water for the gelatin whiskey.
2g Madagascan vanilla bean
25g Whiskey

OABIKA-INFUSED BANANA
100g Banana Cut the bananas into strips of about 4mm thick and cook sous-vide with the OABIKA
100g OABIKA for 30 minutes to 1 hour depending on their ripeness. Leave to drain on some paper
for a few seconds and serve.

VALRHONA: OABIKA (34200), COCOA NIBS (3285), COCOA POWDER (32080), NYANGBO 68% (6085) 13
Banana Whiskey Cocoa and Oabika Dessert
(Cont.)

OABIKA NIB PACOJET ICE CREAM

250g OABIKA Heat the liquid mixture to 120°F (50°C) then add the mixture of brown sugar, glucose
500g Whole milk powder, milk powder, the COCOA NIBS previously reduced to powder and the
200g Heavy cream 36% stabilizer. Bring to a boil. Add the egg yolks and pasteurize.
100g Egg yolks Pour into the Pacojet bowl and freeze at -13 to 0°F (-18 to -25°C).
25g 1% fat dry milk Use the Pacojet and use within 2 hours.
25g Glucose powder DE 33
25g Brown sugar
5g Combined stabilizer
25g COCOA NIBS

OABIKA MINI PEARLS

100g OABIKA Boil water and OABIKA with agar and add gelatin. Pipe while hot into “micro pearl”
50g Mineral water molds (such as Silikomart(r) ref 11608).
1g Agar-agar
2g Gelatin powder 220 Bloom
10g Water for the gelatin

COCOA NIB VIENNESE SPONGE

90g Egg yolks Whisk together the egg yolks, whole eggs and the larger portion of sugar in a mixer.
240g Eggs Beat the egg whites with the smaller portion of sugar.
190g Sugar Mix the stiffened whites with the other mixture and finally add the sifted flour.
150g Egg whites Spread onto baking sheets and sprinkle with the COCOA NIBS ground into a powder.
60g Sugar Bake for 7/8 minutes at 390°F (200°C).
120g Pastry flour
A few COCOA NIBS

OABIKA WHISKEY SOAKING SYRUP

50g Water Bring all the ingredients to a boil, cover with film and leave to infuse for 30 minutes,
50g OABIKA strain and then use.
5g Fresh ginger
10g COCOA NIBS
5g Chocolate liqueur
5g Whiskey

ASSEMBLY AND FINISHING

Soak the Viennese sponge strips on the side without the cocoa nib powder. Place a thin strip, previously soaked and cut into a point,
arranged in a wave shape in the center of the plate. Decorate with dots of the crémeux and whiskey banana compote on top. Add the
pieces of pressed streusel and banana slices. Add a quenelle of ice cream, then finish with the OABIKA mini pearls and the cristallines.

Two chefs, Oabika in the recipe The overall idea was to express as much of the
fundamental taste of Oabika on the plate as
one recipe “We decided to go with distinct and natural possible, and to enhance it in relation to the
flavors, with undertones of cocoa nib, the other products within this flavor pairing: an
“We had already worked
indulgent roundness of the banana comple- intense taste, with tropical and honeyed notes
together at Maison Pic and
menting the tropical taste of Oabika, and a with an acidity similar to a ripe citrus fruit.
shared a common approach to
hint of whiskey that brings a touch of com- We have tried to accentuate the Oabika as
desserts in terms of ingredi-
plexity to the whole with its peaty and much as possible, incorporating it into each
ent combinations and flavors.”
smoky notes. different stage to sweeten the dish or using it
The result is a perfect balance with little as a condiment. What’s interesting about this
added sugar, and great flavors which linger approach is that visually you get the impres-
on the palate. The acidity adds a nice touch at sion that the banana and cocoa beans are the
the end of the meal in order to cleanse the star products of the dessert when it’s really
palate and finish on a delicious note while the Oabika that stands out as the outstand-
discovering a new flavor. ing flavor.”

VALRHONA: OABIKA (34200), COCOA NIBS (3285), COCOA POWDER (32080), NYANGBO 68% (6085) 15
 Abyss Makes 10 cocktail-desserts. Pâtisserie
restauratiо

IN THE SPIRIT OF A MADAGASCAN VANILLA PANNA COTTA

600g Half-fat milk Dissolve the pectin with the sugar, and finely chop the vanilla bean into small pieces.
60g Sugar Bring the milk to a boil with the vanilla, cover and leave to infuse for about 10 minutes.
5g Pectin X58 Whisk the pectin into the milk while still warm and cook the mixture on a high heat for

Frédéric Bau Victor Delpierre

1 Madagascan vanilla bean a few minutes. Strain the mixture and place immediately in dessert glasses of your
choice.
OABIKA DIAMOND GEL
150g OABIKA Bring the mixture of ingredients to a boil for a few minutes, and pour out to a thickness
100g Mineral water of about 2cm. Allow to set without touching it, and place in the refrigerator, covered
1g Agar-agar with film.
DELICIOUS WATER
1L Mineral water Wash and peel the ginger. Grate it finely with a Microplane-type grater or equivalent,
125g OABIKA add to the water and leave to infuse.
55g Fresh ginger Leave to infuse at room temperature for about 2 hours, then strain the mixture.
20g Hibiscus, peach, apricot and apple Lastly, add the OABIKA and keep cold.
infusion (such as Aquasummer by
Kusmi Tea®)
OABIKA FOAM
150g Mineral water Put the ingredients in a siphon. Add two cartridges of gas, and shake.
150g OABIKA Keep in the refrigerator for a minimum of 2 hours before serving, the foam will be all
the more beautiful and long-lasting.
COCOA NIB BATONS
125g All-purpose flour Cut the cold butter into cubes, put it in a mixer using the paddle attachment and beat
125g COCOA NIBS the mixture to achieve a sand-like texture.
100g Butter As soon as the dough starts to come together, add the egg whites and finish by
100g Sugar kneading for a few seconds.
100g Raw almond flour Remove from the mixer and immediately roll the mixture out between two sheets of
baking paper to a thickness of about 6mm.
Sprinkle the COCOA NIBS evenly over the top, cover with paper and roll again to
crush the nibs into the dough.
Cool before cutting the batons to the size of your choice.
Bake at 300-310°F (150-155°C).
Store in a dry place.
GUANAJA ELIXIR
125g GUANAJA 70% Leave the GUANAJA fèves to infuse in the brandy at room temperature for 4 days.
50 cl Unflavored fruit brandy 40% Strain with a muslin or a sheet of coffee filter paper.

ASSEMBLY AND FINISHING

Fill transparent dessert glasses with approximately 65g of vanilla panna cotta.
Store in a cool place for a maximum of 3 days, preferably covered with plastic wrap.
Using a paring knife, break up the OABIKA diamond gel to create ice crystal-like shard shapes.
Place them around the edge of the panna cotta and stick carefully to the glasses.
Fill with about 60g of delicious water and just before serving, gently cover with the OABIKA foam using a siphon.
Serve with the cocoa nib batons and the Guanaja elixir shooter (drink ice-cold from the freezer).

Two chefs, one recipe Oabika in the recipe

“We both decided to forget the worlds that we know, “Oabika offers a complete and fun experience. It is
chocolate for one and coffee for the other, to create a magic ingredient that accentuates, enhances and
a level playing field and set ourselves a new culinary balances flavors. It represents an exceptional
challenge. Each brought their own individuality and moment in time, deliciously refreshing, taking us on
vision for the product to some fabulously enriching, a journey deep inside the pod at the heart of a cocoa
unexpected and gourmet meetings and discussions. plantation.”
We initially decided not to use alcohol in the recipe,
but after the first tasting, we wanted to add com-
plexity to the recipe as a whole, for an even more
indulgent experience. The result is a lavish cock-
tail-dessert that can be drunk and eaten at the same
time, with a layered visual effect and soft, gourmet
melt-in-the-mouth, crunchy and crispy textures.”

VALRHONA: OABIKA (34200), COCOA NIBS (3285), GUANAJA 70% (4653) 17

 Makes 24 pieces.

Baba Oabika KNEADED BABA DOUGH

Pâtisserie
btique
Pâtisserie
restauratiо

230g Strong flour Use your hands to thoroughly mix together the flour, eggs, baking powder and fleur de sel.
180g Whole eggs Knead.
40g Live yeast Once the dough starts to come away from the edges, gradually add the sugar then the
4g Fleur de sel room-temperature butter.
60g Sugar Once the dough is very smooth, stop kneading.
Jérémie Runel David Briand 140g European-style butter 84% fat Leave it to rise for 10 minutes.
Use a piping bag to fill the greased molds with dough.
Leave it to rise until each one has doubled in size and bake at 345°F (160°C) for approx.
15 minutes.
OABIKA SYRUP
1.5L Mineral water Bring the ingredients to a boil.
220g Brown sugar Set aside.
300g OABIKA

VANILLA AND RUM WHIPPED GANACHE

210g Heavy cream 36% Heat the small amount of cream, glucose, invert sugar and lime zest and then pass
20g Invert sugar through a strainer.
20g Glucose DE 35/40 Gradually combine the hot mixture with the melted chocolate.
150g OPALYS 33% Immediately mix using an immersion blender to make a perfect emulsion.
320g Heavy cream 36% Add the second portion of cold heavy cream, then the rum.
2g Tahiti vanilla bean Mix with the blender again.
25g Aged rum Leave to set in the refrigerator, preferably for 12 hours.
0.7g Lime zest Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

ABSOLU NEUTRAL SPRAY MIX

450g 
ABSOLU CRISTAL Bring the ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.
NEUTRAL GLAZE Immediately apply using a spray gun at approx. 175°F (80°C).
45g Mineral water
PINEAPPLE AND LIME BRUNOISE
150g Victoria pineapple Peel and dice the pineapple, zest the limes and mix with the brunoise.
0.2 Limes Set aside.
VANILLA CHANTILLY CREAM
140g Heavy cream 36% Beat together the chilled cream, vanilla seeds and sugar.
11g Sugar Store in the refrigerator.
2g Madagascar vanilla bean

PREPARATION
Prepare the whipped ganache and shortcrust pastry.
Place about 24g of the baba dough in each mold, leave it to rise to 3/4 of the mold and then bake at 320°F (160°C) for about 20 minutes.
Set aside.
Make the soaking syrup and let the babas soak in the hot syrup for about 15 minutes. Set aside for the excess liquid to drain off.
Make the pineapple brunoise and place about 5g of the mixture in each baba.
Pipe the firm whipped ganache onto a silicone mat using a smooth 20mm nozzle (about 30g) and flatten slightly with a guitar sheet,
then freeze.
Apply a thin layer of neutral glaze to the whipped ganache.
Place the rum-flavored whipped ganache on the top of the babas.

DECORATIONS AND FINISHES

Place dots of pre-crystallized OPALYS 33% chocolate on a strip of guitar sheet, cover with a second guitar sheet and press together.
Separate the two sheets and on one side, place about 3g of OABIKA directly onto the chocolate. Cover with the second sheet so that the
OABIKA is caught between the two drops of chocolate then cut out disks of about 6cm in diameter. Leave to set in the refrigerator.
Place a disk on top of the whipped ganache. Make the chantilly cream, and create decorative swirls.

Two chefs, one recipe Oabika in the recipe

“Jérémie and I like to revisit the classics. That’s why “The honeyed, acidic notes of Oabika go perfectly
we decided to use Oabika in the iconic rum baba with an aged rum and the tropical taste of pineap-
recipe.” ple. Oabika is in the soaking syrup which, because
of the mellowness of the baba itself, releases all its
flavors. We also decided to simply incorporate it into
the decoration which further enhances the aromatic
profile of this very special product.”

VALRHONA: OABIKA (34200), OPALYS 33% (8118), ABSOLU CRISTAL NEUTRAL GLAZE (5010) 19
 Oabika Transparent Tart Makes 10 tartlets. Pâtisserie
btique
Pâtisserie
restauratiо

SWEET ALMOND PASTRY

220g European-style butter Cream the butter, and sift the dry ingredients, flour and almond flour. Using the paddle
100g Whole eggs (2) attachment, mix the sugar, salt, flour and almond flour into the butter, and finally the eggs.

Frédéric Bau Baptiste Sirand

60g Almond flour Be careful not to overwork the dough.
180g Confectioner’s sugar Add the remaining flour very quickly without working in elasticity.
120g All-purpose flour Roll out, cover and refrigerate for at least one night before working.
340g All-purpose flour Make tarts that are 8cm in diameter and 2cm high.
3g Fine salt Bake at 300-320°F (150-160°C) maximum.

SOFT ALMOND SPONGE

120g Water Boil the water with the starch and sugar.
12g Rice or corn starch As soon as the texture is smooth and shiny, remove from the heat and add the almond
50g Sugar flour and the 120g of liquid egg whites.
120g Egg whites Beat the remaining egg whites with the sugar to form soft peaks and gently fold into
100g Almond flour the mixture prepared before.
80g Egg whites Roll out to a thickness of about 1cm and bake at 355-375°F (180-190°C).
60g Sugar Once cooled, cut out disks of 7cm in diameter.

LIGHT ALMOND CRÉMEUX

325g Half-fat milk Combine the pectin with the sugar.
15g Sugar Add to the warm milk while whisking to avoid any lumps of pectin forming.
2g Pectin X58 Stir with a spatula without stopping until it starts to boil.
30g 70% ALMOND PASTE Emulsify the ALMOND INSPIRATION with the diced almond paste.
65g ALMOND INSPIRATION Blend with an immersion blender for a few seconds to ensure the perfect emulsion
and a perfect velvety mouthfeel.
(40g approximately per tart) Immediately pour into the white chocolate-coated tart cases.

OABIKA SHARDS AND DRAPE

260g Water Mix the ingredients together cold, bring to a boil for a few minutes. Pour about 200g
260g OABIKA into a tub, to make the OABIKA shards later, and immediately pour the rest onto a
1g Carob gum stainless steel tray, taking care to tilt it right away to obtain the thinnest possible film.
1.5g Kappa If necessary, and to make it easier to do, heat the tray in the oven beforehand, the gel
will take longer to set.
(15g of OABIKA shards per tart)

ASSEMBLY AND FINISHING

The tart cases are baked in the oven on a low heat at 300-310°F (150-155°C), to obtain a golden color and to preserve the crispness for
longer when in the store window.
The OABIKA drape and shards are stored ready to use in the refrigerator, and covered with cling film.
Brush on some hot, melted Ivoire couverture and immediately place the soft almond sponge disks on top, pressing firmly to ensure they stay
in place.
Leave to set in the refrigerator. In the meantime, make the almond crémeux.
Fill the tarts to the brim with the almond crémeux while still warm.
Leave to set in the refrigerator for about 1 hour.
Place tangerine segments or another fruit of your choice on top and garnish with a few OABIKA shards to enchant the taste buds.
Finish by covering with your exotic, gourmet drape, to experience a real moment of pleasure.

Oabika in the recipe

“With this dessert, we want to take your taste buds
on a journey into the yet unknown taste of the cocoa
pod nectar. Far from notes of cocoa, it takes us to
the limits of fruity, tangy, exotic and floral flavors.
The sweetness of almond delicately and elegantly
takes us further still into the heart of the cocoa tree
fruit.”

VALRHONA: OABIKA (34200), ALMOND PASTE 70% (3212), ALMOND INSPIRATION (14029) 21
 Oabika Madeleine Makes 30 pieces. Pâtisserie
btique

MADELEINE DOUGH
300g All-purpose flour Sift the flour and baking powder together.
10g Baking powder Mix the eggs, sugar, salt, lemon zest and vanilla using a paddle attachment in a stand
265g Whole eggs mixer or a food processor.

Jérémie Runel David Briand

240g Sugar Add the sifted dry ingredients, milk and the hot clarified butter at a temperature of
2.5g Salt 115-120°F (45-48°C) – This temperature is important here.
3.5g Lemon zest Store your product in the refrigerator for 24 hours before use.
1g Madagascan vanilla bean
60g Whole milk
125g CLARIFIED BUTTER

OABIKA MADELEINE FROSTING

60g Icing sugar Sift the icing sugar and mix together all the ingredients.
385g Mineral water
60g OABIKA

ASSEMBLY AND FINISHING

Make the madeleine dough and fill the molds 3/4 of the way up.
Bake at 340°F (170°C) for about 12 minutes.
Garnish with Oabika after taking out of the oven.
Leave to cool.
Make the glaze, heat gently and glaze the bottom of the madeleines.
Put in the oven for a few minutes to dry out.

Two chefs, one recipe

“Once again we wanted to revisit a classic recipe and
chose to work with the madeleine, a simple recipe
that is so tasty!”

Oabika in the recipe

“The madeleine is one of the simplest delicacies
around and that’s why we chose to associate it with
Oabika to add indulgence, from the hot filling to
the glaze, without denaturing the flavor of Oabika.”

VALRHONA: OABIKA (34200), NYANGBO 68% (6085), CLARIFIED BUTTER (5009) 23

 Oabika Brew Makes one glass. Mixoloe

COLD BREW COFFEE

35g Coarsely ground coffee Cold brew the ingredients using the Toddy method.
500g Filtered water If you cannot use the Toddy method, mix all the ingredients together in a container

Victor Delpierre Rémy Havetz

50g Fresh ginger, peeled and cut into and leave to macerate for 6 hours.
small pieces Strain through a cloth.

SMOKED PEATED WHISKEY WITH COCOA NIBS

250g Organic lightly Toast the COCOA NIBS and vine shoots with a blowtorch.
peated whiskey such as Sequoia Pour the whiskey over the toasted cocoa nibs and vine shoots.
80g COCOA NIBS Leave to cool.
80g Vine shoot Put the mixture in a sous-vide pouch.
Cook at 115°F (45°C) for 4 hours.
Filter it twice using a sieve and filter paper.

Variation: ask your wine merchant for advice on choosing a peated and smoky
whiskey like “18-year-old Caol Ila®”: it has a very smoky, peaty flavor that becomes
lighter over time, with notes of sweet almond and a long-lasting smoky taste on the
palate.

*BLACK TEA INFUSION

400g Filtered water Mix 6g of tea with 400g of water and leave it to infuse at room temperature for
6g Lapsang souchong-type black tea 6 hours.
Strain through a cloth.

ASSEMBLY AND FINISHING

Alcoholic version: Pour 3 cl of cocoa nib-flavored smoked peated whiskey, 10 cl of cold brew coffee and 2 cl of OABIKA into a glass. Top up
with 10 cl of IPA-type beer. Stir and serve

Alcohol-free version: For a non-alcoholic variation, replace the cocoa nib smoked whiskey with a black tea infusion*. Pour 5 cl of of black tea
infusion, 7 cl of cold brew coffee and 2 cl of OABIKA into a glass. Stir and serve.

Two chefs, one recipe Oabika in the recipe

“We very quickly started working in tune with each “Oabika is used here to bring the flavors together,
other without having to talk about it much. We the ingredient that balances, seasons and enhances
understood each other’s different worlds and the drink.”
immediately it seemed obvious that peated whiskey,
beer and coffee should take center stage. Then, we
calibrated our palates in order to find the right dose
of smokiness, peatiness and acidity for the recipe.
The vision we had each imagined on paper was per-
fectly harmonized here too. The result is an ultra-re-
freshing and light drink with an explosive taste and
a smoky, subtly peaty finish. Its dark beer color
evokes a vigorous, masculine drink but it appeals to
many palates with its perfect marriage of flavors.”

VALRHONA: OABIKA (34200), COCOA NIBS (3285) 25

 Brazilian Granita Recipe calculated to make 24 pops. Glacerie

OABIKA PINEAPPLE TATIN INSERT

650g Pineapple flesh cut into 2cm cubes Start by making a dry caramel with the brown sugar, then roast the pineapple cubes
155g OABIKA in the caramel.

Julia Canu Jérémie Runel

65g Brown sugar Once roasted, deglaze with the OABIKA and blend everything together until smooth.
Pour into the small insert molds (ice pop-type) and dip the baton in.
Put in the freezer for at least 30 minutes.
Unmold and set aside in the freezer.

OABIKA ROAST PINEAPPLE GARNISH

85g Finely diced pineapple Roast the finely diced pineapple in OABIKA and immediately set aside on a small tray
50g OABIKA with parchment paper.
Store in the refrigerator.

OABIKA GRANITA
1L Mineral water Mix the water with the OABIKA, pour 1cm of the mixture into the ice pop molds and
335g OABIKA then place in the freezer.

ASSEMBLY AND FINISHING

After placing the OABIKA granita for 10 minutes in the freezer, add the OABIKA roasted pineapple garnish and pour on more OABIKA
granita, then place the frozen OABIKA pineapple tatin insert inside and finish by pouring on the OABIKA granita one last time.

Two chefs, one recipe Oabika in the recipe

“When we tasted the product for the first time, we “Oabika is a noble and delicate product. Its distinc-
immediately realized that it had a unique flavor. So tive acidity, which is still not well known in Europe,
we wanted to retain this flavor, without changing it is highlighted and nuanced here thanks to a roasted
beyond recognition through a complex process or pineapple interior which adds gourmet candied
combining it with products that would overpower it. notes without masking the freshness of the recipe.
Based on our experience as artisan ice cream mak- Oabika evokes the flavors of faraway destinations,
ers, where we are always looking for the latest inno- a characteristic acidity that makes the mouth water:
vations while respecting the raw ingredients we use, it’s an invitation to travel.”
we wanted to enhance the Oabika flavor with an ‘ice
pop’ recipe, which is an original way to showcase the
fresh taste of the cocoa tree fruit found on certain
beaches in Brazil.”

VALRHONA: OABIKA (34200) 27

 Oabika Gel Makes 50 pieces. Chocolaterie

CITRIC ACID SOLUTION

An original L’École Valrhona recipe

1.5g Mineral water Warm the water slightly and incorporate the citric acid. Mix and leave to dissolve.
1.5g Citric acid
OABIKA 74°B GEL
200g Mineral water Heat the water along with the OABIKA.

David Briand Baptiste Sirand

180g OABIKA Once the temperature has reached 105°F (40°C), add the pectin and smaller portion
25g Sugar of sugar.
5g Yellow Pectin Bring to a boil before adding the remaining sugar.
130g Sugar Cook the mixture at 229°F (108°C) i.e. about 74°Brix.
3g Citric acid solution Add the citric acid solution.
Pour into silicone molds.
Roll in sugar after 24 hours of leaving to set.

Oabika in the recipe

“Through this recipe, we wanted to create a simple
sweet treat, to stand the test of time, while preserv-
ing the character of this unique product.
The composition of Oabika allows it to be made into
a jelly, which is less sweet than a fruit paste, with
floral notes, a freshness and natural acidity that is
unique to concentrated Oabika.
Oabika retains its amber color, and when cooked at
74°B, produces the perfect texture for tasting.”

VALRHONA: OABIKA (34200) 29

Chocolaterie

Molded Oabika Oabika Nyangbo Chocolaterie

Chocolate Bonbon Chocolate Bonbon

An original L’École Valrhona recipe An original L’École Valrhona recipe

David Baptiste David Baptiste

Briand Sirand Briand Sirand

Makes 240 pieces. Recipe calculated for one 34cm × 10mm frame; Makes 165 pieces.

GANACHE FOR MOLDED OABIKA BONBONS OABIKA NYANGBO GANACHE FOR COATING
500g Heavy cream 36% Heat the cream, Oabika and the glucose DE 60 to 160°F (70°C). 220g OABIKA Heat the cream along with the OABIKA to 165°F (75°C), pour half of the mixture over the
230g OABIKA Slowly pour the hot mixture on the melted chocolate and unmelted clarified butter. 340g Heavy cream 36% chocolate beans.
190g Glucose DE 60 Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, 480g NYANGBO 68% Mix well with a spatula, add the rest of the cream, and mix using an immersion blender to
490g NYANGBO 68% elastic texture. form a perfect emulsion.
100g CLARIFIED BUTTER Maintain this texture throughout the mixing process. Pour the ganache at a temperature of 93-95°F (34-36°C) into a frame previously fixed to a
Mix. pre-coated guitar sheet.
Leave to set for 24 to 36 hours at 60-65°F (16-18°C) and a 60% relative humidity level.
Turn out the ganache, coat it with a fine layer of couverture and cut it into your chosen shape.
ASSEMBLY AND FINISHING
Using a spray gun, spray the molds with tempered red cocoa butter (85-90°F/30-32°C) on a low pressure to create a “speckled” effect on
CITRIC ACID SOLUTION
the molds. 4g Mineral water Warm the water slightly and incorporate the citric acid. Mix and leave to dissolve.
Scrape off any excess and leave to set. 4g Citric acid
Put into molds with the pre-crystallized NYANGBO 68% couverture.
Turn out and leave the chocolate to spread for a few moments, then smooth away any excess. OABIKA 74°B GEL
Drain the molds holding them suspended over two pastry rulers and before the mixture sets completely, remove any excess from the 500g Mineral water Heat the water along with the OABIKA.
half-spheres. 450g OABIKA Once the temperature has reached 105°F (40°C), add the pectin and smaller portion of
Leave to set. 62g Sugar sugar.
Use a piping bag to fill the molded bonbons with the OABIKA ganache heated to 85-90°F (30-32°C). (about 6g). 12g Yellow Pectin Bring to a boil before adding the remaining sugar.
Leave to set for 24 hours at 60°F (17°C) and at 60% relative humidity. 320g Sugar Cook the mixture at 226°F (108°C) i.e. about 74°Brix. Add the citric acid solution.
To seal, heat the edges of the half-spheres with a heat gun and then seal with some pre-crystallized NYANGBO couverture. 7.5g Citric acid solution Pour out.
This way, the joints will be seamless.
ASSEMBLY AND FINISHING
Tip: To ensure that the underside of the bonbons is smooth, apply a thin layer of tempered couverture chocolate, cover with a guitar sheet Pour the fruit gel into a 34 × 34cm tray of 4mm in height on a silicone mat.
and press down, making sure to remove all the air with a thin spatula. Leave to cool.
Place a 6mm high tray on top of the fruit gel and pour in the chocolate ganache.
Leave to set at 60°F (17°C) then remove from the molds. Leave to set for 24 to 36 hours at 60°F (17°C) and a 60% relative humidity level.
Once the ganache has set, coat both sides of the frame with the set dark chocolate topping and cut out 15 × 30mm rectangles with a guitar cutter.
Coat with the dark chocolate topping, then before removing from the mat, sprinkle cocoa powder on each bonbon and cover with a guitar sheet,
applying light pressure to each bonbon.
Leave to set.

Oabika in the recipe

Oabika in the recipe
“Its acidity and honey flavor make Oabika a unique ingredient that awakens the palate and gives
“A smooth, melt-in-the-mouth ganache combining a balance between the hints of cocoa from the recipes some pizazz. We included an Oabika gel on the bottom and a Nyangbo-Oabika
the Nyangbo 68% chocolate topping and the acidity provided by the Oabika, all in a crispy shell. ganache on the top, all coated with a Nyangbo 68% topping. And let me tell you, this 100%
A balancing act made possible by Oabika’s unique aromatic profile.” Ghana bonbon has some character!”

VALRHONA: OABIKA (34200), NYANGBO 68% (6085), CLARIFIED BUTTER (5009) VALRHONA: OABIKA (34200), NYANGBO 68% (6085) 31
 www.valrhona.com
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