Published on 4/1/25

Cercle V Calendar x Jonathan Soukdeo

"Signature Chocolate Cake" by Jonathan Soukdeo, Executive Pastry Chef at Rosewood Hotel in Hong Kong.

This creation was crafted with the desire to inspire elegant and graceful movement, reminiscent of a tango dance. It features a Guanaja 70% sponge cake, complemented by a Jivara 40% crunch, an intense Tahitian vanilla crème brûlée, and an Alpaco 66% mousseline.

Balanced

Exceptional blends

Guanaja 70%

Guanaja, the iconic dark chocolate of Valrhona, created with a complex blend of different aromatic profiles

Sweet Spices

Single Origin

Alpaco 66%

Alpaco 66% cocoa, Single Origin* Ecuador is a Valrhona Grand Cru chocolate with sweet spice notes and a nutty, woody taste. The *cocoa beans are sourced from 9 terroirs: Vinces, Quinindé, Simon Bolivar, La Union, Mata de Cacao, Ricaurte, San José del Tambo, Naranjal, and Lagarto (Ecuador).

Cercle V Calendar x Jonathan Soukdeo

Guanaja 70%

Alpaco 66%

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