Published on 12/4/24

Cercle V Calendar x Nicolas Guercio

What inspired me is this granularity that brings a 'flaky' texture when worked very finely. I also love its 'earthy' look that gives it a raw edge. These words from Nicolas Guercio, Pastry Chef at Hôtel Lutetia Paris, resonate with passion when he talks about Oqo 73%.

"Oqolime" combines textures and flavors with a crispy cocoa layer, a Manjari 64% lime ganache, a tender lime caramel, and a refreshing lime zest at the heart of 'Oqolime.' A thin and delicate Oqo 73% tile creates a contrast with the robust texture of the dessert.

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).

Single Origin

Manjari 64%

Manjari, Single Origin* Madagascar, a Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District.

Cercle V Calendar x Nicolas Guercio

Oqo 73%

Manjari 64%

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