Published on 10/1/24

Cercle V Calendar x Leif Besselmann & Ioannis Versakis

Portrait Leif Besselmann & Ioannis Versakis

Oqo 73% chocolate harmonizes perfectly with love, time, and passion. Chefs Leif Besselmann and Ioannis Versakis, from the renowned Dallmayr-Pralinenmanufaktur in Germany, have crafted the praline "Reggio Emilia" coated with our whole-bean chocolate.

Inspired by the authentic flavors of the Italian region of Reggio Emilia, this creation harmoniously blends Oqo 73% with traditional ingredients. It starts with a layer of "Essenza" jelly of balsamic condiment and butter caramel, topped with a creamy Parmigiano Reggiano ganache fused with Ivoire 35% chocolate coating.

Chocolat praliné Leif Besselmann Ioannis Versakis - Reggio Emilia
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.