Published on 3/1/25

Cercle V Calendar x David Pierre

"Flame" by David Pierre, Executive Pastry Chef at Grand Hyatt Incheon, in South Korea.

This creation is made using Single Origin* couvertures Kalingo 65% and Hukambi* 53%. It features a creamy filling with notes of caramel and roasted nuts.

*Kalingo 65%: Cocoa beans sourced from the island of Grenada (Grenada).

*Hukambi 53%: Cocoa beans sourced from southern Bahia (Brazil).

Balanced

Single Origin

Kalingo 65%

Kalingo, Single Origin* Grenada, a balanced Valrhona dark chocolate Grand Cru combining ripe fruit notes with the sweetness of vanilla beans, with *cocoa beans from the island of Grenada.

Cocoa-rich

Single Origin

Hukambi 53%

Hukambi, a Single Origin* Brazil Grand Cru, and its *cocoa beans are sourced from southern Bahia. This chocolate’s blend of cocoa-rich, bitter and slightly biscuity notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of the ancient forests of southern Bahia.

Cercle V Calendar x David Pierre

Kalingo 65%

Hukambi 53%

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