Published on 8/1/25

Calendrier Cercle V x Francesco Mannino

"Sublime" by Francesco Mannino, Executive Pastry Chef at Pan Pacific London.

Francesco Mannino

This dessert features a Bahibé 46% sablé crunch with cocoa nibs, exotic vanilla caramel, Bahibé 46% namelaka, roasted pineapples, Bahibé 46% sorbet, an Earl Grey and Bahibé 46% espuma, and a cocoa feuilletine tuile.

"sublime"
Bahibé chocolate packaging Valrhona
Cocoa
Single Origin

Bahibe 46%

Bahibé 46%, Single Origin* Dominican Republic, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province.