Published on 9/1/24

Cercle V Calendar x Walter Musco

The raw aspect of Oqo 73% reminds me of the brutalism of Le Corbusier, reveals Walter Musco, Chef of the renowned Pasticceria Walter Musco in Bompiani, Italy. His travels in Africa and his love for tribal art inspired his culinary creation, "Tanala," a vibrant tribute to Madagascar.

This pastry consists of a soft Oqo 73% biscuit, vanilla rice cream, and banana panna cotta. The whole ensemble is crowned with a light Oqo 73% mousse and an elegant black stencil.

Through this dessert, Walter Musco celebrates not only the flavors of Madagascar but also its artistic and cultural heritage, merging tradition and modernity in pastry.

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).

Cercle V Calendar x Walter Musco

Oqo 73%

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