Published on 3/15/24

Cercle V Calendar x Andrea Tortora

An intense aroma and flavor, a surprising consistency. These are the words used by Andrea Tortora, Pastry Chef of AT Pâtissier in Italy, to describe his latest creation, "L'œuf Signature."

This dessert is inspired by Oqo 73%, recalling the origins and more artisanal side of Italian tradition. The Chef offers a coating of Oqo 73%, striped hazelnut paste, with a core of Oqo 73% and roasted hazelnuts. The egg's unique coating, more granular with a complex flavor, owes its character to whole cocoa beans and unrefined beet sugar, chosen for their raw and authentic qualities.

Patisserie Andrea Tortora - L'œuf Signature

Fruity

Single Origin

Oqo 73%

Like the crackling sound of a fire, Oqo’s whole cocoa bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, with crunchy pieces of cocoa bean which erupt like a shower of glittering sparks, and powerful acidic and fruity notes that give way to warm undertones of roasted cocoa. The *cocoa beans are from the Ambanja District (Madagascar).

Cercle V Calendar x Andrea Tortora

Oqo 73%

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