ORICAO 58% - WEISS Couverture Chocolate - 5kg
ORICAO 58% - WEISS Couverture Chocolate - 5kg
ORICAO 58% - WEISS Couverture Chocolate - 5kg
ORICAO 58% - WEISS Couverture Chocolate - 5kg
ORICAO 58% - WEISS Couverture Chocolate - 5kg
ORICAO 58% - WEISS Couverture Chocolate - 5kg

ORICAO 58% - WEISS Couverture Chocolate - 5kg

1022063
103.00 € excl. VAT
108.67 € incl. VAT
Delivery: 3 to 5 working days

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The Oricao WEISS couverture chocolate is designed to be used daily in all your creations.

It is distinguished by its intense taste of dark chocolate , with a sweetness in the first mouth that facilitates the marriages of aromas.

It then awakens all the typical notes of chocolate for a very chocolatey end of tasting. It is ideal for all uses: pastry, moulding, coating, etc.

Discover the recipe for Melting Chocolate Brioche, by Fabien Giorgian, Chef Baker & Pastry Chef, in the Recipes tab below ⬇️
A delicious option combining two bakery essentials: fluffy brioche and rich chocolate fondant, enhanced with a praline insert for extra indulgence.

Or try the Chocolate-Praline Macaron, by Jonathan Chauve, WEISS Pastry Chef & Chocolatier !

Fondettes sold in 5KG buckets.

Characteristics of Oricao 58% dark couverture chocolate

  • Origin (Geographical): Ivory Coast, Ghana
  • % cocoa: 55.00
  • Fluidity level: 3
  • Fineness: 18 µm
  • Viscosity: ≤ 1.5 Pa.s
  • Flow limit: ≤ 5 Pa
  • Humidity: ≤ 0.8%
  • % cocoa fat: 36.00
  • % sugar: 41.00

Nutritional values ​​(100g) of Oricao 58% dark couverture chocolate

  • Energy: 551 kcal / 2299 kJ
  • Fat: 36.30g
  • Saturated fatty acids: 21.50g
  • Carbohydrates: 43.50g
  • Sugars: 41.10g
  • Protein: 7.20g
  • Salt: 10.00mg
  • Fiber: 10.80g

Oricao Chocolate Ingredients   Weiss à Pâtisser

  • Cocoa beans
  • Sugar
  • Cocoa butter
  • Emulsifiers: lecithins
  • Vanilla

Ideas for Recipes for Oricao 58% Weiss Melts

1. Intense Dark Chocolate Drink

  • Prepare a hot drink by melting the Oricao 58% Melts in hot milk.
  • Add a pinch of salt and vanilla
  • Whisk the mixture until smooth and frothy.
  • Serve in cups and enjoy this intense dark chocolate drink!

2. Chocolate Decor for Pastries

  • Melt the Oricao 58% couverture chocolate .
  • Pour the melted chocolate into a parchment paper cone or a piping bag.
  • Make decorative designs on cakes, cupcakes or tarts.
  • Let the chocolate harden at room temperature or in the refrigerator before serving.

3. Oricao 58% Chocolate Pastry Ganache

  • Heat some liquid cream in a saucepan until it starts to simmer.
  • Finely chop the Oricao Weiss chocolate and pour it into a bowl.
  • Pour the hot cream over the chocolate and stir until smooth and homogeneous.
  • Let the ganache cool before using it as a filling for tarts, éclairs or macarons.

4. Creamy Dark Chocolate Ice Cream

  • In a saucepan, mix milk, cream,sugar and 58% Oricao melts.
  • Heat the mixture over low heat until the chocolate melts completely.
  • Let the mixture cool, then pour it into an ice cream maker and let it churn.
  • Freeze the ice cream for a few hours before enjoying it.

5. Velvety Dark Chocolate Mousse

  • Separate the egg whites from the yolks.
  • Melt the Oricao 58% baking chocolates in a bain-marie.
  • Add the egg yolks to the melted chocolate and mix well.
  • Beat the egg whites with a pinch of salt, then gently fold them into the chocolate mixture.
  • Distribute the mousse into glasses and leave to rest in the refrigerator for at least two hours before serving.

6. Glossy Dark Chocolate Glaze

  • Melt the Weiss Oricao melts in a bain-marie until smooth.
  • Let the melted chocolate cool slightly, then pour it over the dessert of your choice (cake, tart, etc.).
  • Smooth the glaze with a spatula to obtain a shiny and uniform finish.
  • Let the glaze set at room temperature or in the refrigerator before enjoying.

7. Dark Chocolate Sauce for Desserts

  • Heat some single cream in a saucepan until simmering.
  • Finely chop the Oricao 58% Chocolate and place in a bowl.
  • Pour the hot cream over the chocolate and stir until the mixture is smooth and glossy.
  • Add a tablespoon of butter for a creamier texture.
  • Serve the chocolate sauce hot or cold over ice cream, crepes, fruit or pastries.

8. Chocolate Ganache for Bonbons

  • Boil some liquid cream in a saucepan, then pour it over the chopped Weiss Oricao 58% Chocolates.
  • Mix until you get a smooth and homogeneous ganache.
  • Let the ganache cool and harden slightly before using it to fill candies.
  • Coat the ganache candies in melted Weiss couverture chocolate and let harden before enjoying.

WEISS couverture chocolates for pastry professionals

WEISS is a renowned brand in the chocolate industry and offers a complete range of high-quality couverture chocolates   . WEISS couverture chocolates are specially designed to meet the needs of pastry professionals and confectioners, but also individuals looking for exceptional products.

The WEISS brand offers a variety of flavors, from the classic dark chocolates to the most original white chocolates and milk chocolates . WEISS couverture chocolates are made from the best cocoa beans from different regions, ensuring superior quality and a refined palette of flavors. These chocolates offer an exceptional taste experience.

Brioche fondante 1Brioche fondante variante

Melting Chocolate Brioche

Fabien GIORGIAN, Chef Baker - Pastry Chef

"For a plain brioche variation, simply omit the cocoa powder from the brioche dough and the egg wash before baking."

Yields: Approximately 24 pieces
Steps: 4

1 - Chocolate Brioche Dough

    KNEADING
    At the end of the kneading process, take 1kg of the brioche dough and add the milk/cocoa powder mixture. Mix on medium speed with a paddle attachment until a homogeneous mixture is obtained.

    PROVING
    Immediate use: Leave to prove for 1 hour at room temperature, then chill quickly before use.
    Delayed use: Leave to prove for 30-40 minutes at room temperature, then 12 hours at 4°C.

    SHAPING
    Shape into 50g balls, leave to relax for 30 minutes in the fridge. Roll out into 9cm discs and place in greased 9cm diameter aluminium moulds.

    SECOND PROOF
    Leave to proof for 1h at 25°C.

    2 - Chocolate-Praline Fondant

    Melt the Oricao 58% couverture chocolate and butter in a bain-marie.
    Mix the eggs with the sugar, then add the sifted flour.
    Pour in the melted chocolate/butter mixture and finish by adding the praline and Dark Sublimes chocolate chips.
    Bake for 10 minutes at 160°C in 7cm round Flexipan moulds.
    Store in freezer.

    3 - Baking

    Blend all ingredients together.
    Brush the chocolate brioche discs with the egg wash and press firmly in the centre with the end of a rolling pin, then place the frozen chocolate-praline fondant insert.
    Bake for 8 minutes at 170°C.

    4 - Finishing

    Pipe the chocolate spread onto the chocolate-praline fondant.

    __________________________________________________________

    Chocolate-Praline Macarons

    "The idea behind this recipe is to offer an even more indulgent, less sweet macaron with a naturally praline color. Using praline powder adds more flavor with less effort."

    Yields approximately 100 macarons of Ø4 cm
    Stepss : 2

    1 - Praline Macarons

    In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites (1) with the Albuwhip until foamy.
    In a saucepan, cook the water and granulated sugar to 118°C (244°F).
    Pour the hot sugar syrup over the egg whites and continue beating until cool and a firm meringue is obtained.
    In a bowl, mix the egg whites (2) with the praline powder and almond flour. Gradually fold in the meringue, then macaronnage (mix until the batter is smooth and shiny).
    Pipe the macarons to the desired size using a Ø10 mm pastry tip onto a baking sheet lined with a silicone mat.
    Sprinkle with praline powder or cocoa powder and bake without allowing to crust at 140°C (284°F) for approximately 12 minutes in a convection oven for Ø4 cm macarons.
    Transfer to a wire rack to cool immediately after baking.

    2 - Chocolate Ganache

    Bring the milk and glucose to a boil and pour over the Oricao 58% chocolate, emulsify with an immersion blender.
    Add the French Hazelnut Praline 65-35 and emulsify again, cover with plastic wrap, pressing it directly onto the surface of the ganache, and let crystallize for a few hours at +4°C (39°F).
    Fill the macarons using a piping bag fitted with a Ø10 mm pastry tip.

    Delivery times mentioned on each product only concern shipments in France:

    • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
    • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
    • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

    Foreign countries: 

    • European countries: Estimated delivery time between 5 and 10 working days.
    • Switzerland: Estimated delivery time between 5 and 10 working days.

    For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

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