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Published on 5/8/23

Cercle V Calendar x Jürgen Birth

Jürgen Birth

In May, we’re taking you to Erfurt, Germany. Not far from the cathedral, in the heart of the Estima restaurant, pastry chef Jürgen Birth gives his customers modern, creative Spanish-French cuisine. His creation for the Cercle V Challenge perfectly illustrates his world.

“My overarching approach is to root my work in traditional confectionery but interpret it in a modern way, while cutting back on sugar.”

This elegant, light dessert is inspired by a summer stroll through the market. The textures are both fruity and creamy, in a nod to the flavors of the Mediterranean. The hint of mint tops it all off with a fresh twist. It features a sweet-and-tangy duo of Oabika and Opalys 33%.

Jürgen has observed that Valrhona shares his commitment to fairer, more sustainable gastronomy. Valrhona is, he says, “about more than chocolate, it’s a reliable partner in terms of quality and taste”.

création Birth
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.
Oabika

Oabika - Gold of the pod

Oabika is a cocoa fruit juice concentrate 72° Brix, made from the still-undervalued white pulp that protects beans in the cocoa pod, also known as mucilage. Its nuanced aromatic profile, oscillating between fruity and tangy notes, instantly takes us to the heart of the plantations to discover the rare and exceptional taste of the fruit of the cocoa tree.