Published on 6/15/24

Cercle V Calendar x Grégory Lejeune

My knowledge in Naturopathy inspires my choices of ingredient combinations, reveals Grégory Lejeune, Pastry Chef at Delicatessaine in Nantes.

His talent shines in his creation, the 'Oqo'Délie,' a velvety Oqo 73% mousse enhanced by Wiri Wiri chili, a soft almond biscuit, a tonka bean cream, and a seed-infused shortbread.

The Wiri Wiri chili, with notes of dried fruits, brings a gentle warmth that complements the intensity of Oqo 73% perfectly. "The chili, rich in potassium, pairs with the magnesium in the chocolate, creating a combination beneficial for the body."

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 Grégory Lejeune

Oqo 73%

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