Published on 11/4/24

Cercle V Calendar x Andreas Vasiliadis

Portrait Andreas Vasiliadis

Revisiting classics with boldness is the essence of creativity in pastry. Andreas Vasiliadis, Pastry Chef at Post Lech in Austria, innovates while respecting traditions, especially with his latest creation, "Le quetsche chocolaté," a modern interpretation of the famous Austrian dessert "Kaiserschmarrn."

This pastry consists of a plum mousse, a subtle Oqo 73% cream, and an Ivoire 35% glaze sprinkled with cocoa nibs. A whisky jelly and a plum sauce intensify the flavors, while the butter caramel with whisky and the Irish ice cream add a touch of sweetness and freshness.

Patisserie Andreas Vasiliadis - Le quetsche chocolaté
Oqo valrhona
Fruity
1% for the planet
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).
Balanced
Gourmet Chocolates

Ivoire 35%

White chocolate delicately sugared, Ivoire reveals aromas of warm milk enhanced by delicate vanilla notes.