OCOO – Processed white chocolate
Control the Maillard reaction like never before with OCOO, and transform white chocolate into a unique experience. Only with OCOO can you manage this reaction precisely, causing the denaturation of the chocolate’s proteins. This process alters the chocolate’s white colour, giving it a special texture, similar to that of a truffle, which is surprisingly smooth and delicious.
OCOO allows you to experiment with controlled Maillard reactions, opening up a world of possibilities to create innovative textures and flavours. Transform white chocolate into something entirely new with OCOO!





































