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Published on 10/8/23

Cercle V Calendar x S’more

octobre portrait

In the heart of London, you will find a place where French gastronomy and the heritage of New Orleans intertwine. It’s there that we meet Michael D’Angelo, pastry chef at Louie London. For the  Cercle V Challenge, i he presented us with his “S’more” dessert. 

“In my desserts, I like to hark back to the classic, simple tastes of childhood.”

 Discover a light, smokily flavored marshmallow squeezed between two layers of Graham cracker and a piece of chocolate. The whirlwind of chocolate cream on top represents a planet revolving through the universe. Manjari 64%,Abinao 85%, Jivara 40% and Guanaja 70% are all honored guests in this dessert.

For Michael, what makes Valrhona strongest is its support for its customers. This includes advice on which chocolates to use, teaching about various techniques, technical guidance and so on. It’s because of this much-appreciated personal relationship with Valrhona that Michael decided to place his trust in the company.

créa octobre
Fruity
Single Origin

Manjari 64%

Manjari, single origin Madagascar, is made from rare cocoa beans from Madagascar giving it a fresh, acidic, sharp bouquet with red fruit notes.
Bitter
Exceptional blends

Abinao 85%

A high cocoa content and a skilful blend of the finest cocoa beans from Africa make Abinao 85% a "Marriage of Grands Cru s" characterized by powerful tannins with a strong, lingering intensity.