Published on 7/15/24

Cercle V Calendar x Paolo Brunelli

Portrait Paolo Brunelli

At the heart of Gelateria Brunelli & Paolo Brunelli, Pastry Chef Paolo Brunelli distinguishes himself through his incessant exploration of new flavors. His latest creation, the 'Integral Oqo Sorbet,' highlights the captivating intensity of Oqo 73% chocolate.

The Chef designed this plant-based sorbet as a symphony of textures and tastes, where the acidity and crunchiness of the chocolate harmoniously blend with delicate notes of agricultural rum and caramel powder. It's an invitation to rediscover chocolate in an even more irresistible form.

Sorbet Paolo Brunelli - Sorbet intégral Oqo
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).