Published on 3/5/25

Cercle V Calendar x Sean HU

"The Langham Shenzhen Signature Cake" by Sean HU, Executive Pastry Chef at The Langham Shenzhen in China.

This cake is crafted with Grand Cru P125 - Coeur de Guanaja, paired with an Opalys 33% cream, orange and cinnamon, a caramelized Single Origin* Nyangbo 68% mousse, and a hazelnut crisp.

*Cocoa beans sourced from the Tarkwa and Assin Fosu districts (Ghana).

Vanilla

Gourmet Chocolates

Opalys 33%

This white chocolate with a pure, light color and velvety texture has a unique flavor profile with its delicately sweet taste revealing harmonious aromas of fresh milk and natural vanilla.

Sweet Spices

Single Origin

Nyangbo 68%

Nyangbo, Single Origin* Ghana, a Valrhona dark chocolate Grand Cru with sweet spice, slightly roasted and sweet vanilla notes, with *cocoa beans from the Tarkwa and Assin Fosu districts.

Cercle V Calendar x Sean HU

Opalys 33%

Nyangbo 68%

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