Published on 11/1/25

Cercle V Calendar x Alex Coulon

"Chocolats x Chartreuse x Menthe" by Alex Coulon, Pastry Chef at La Baraque, in France. 

Alex Coulon

This dessert combines Nyangbo 68% and Oqo 73% dark couvertures with green chartreuse. It balances the boldness of chocolate and cocoa nibs with the refreshing notes of chartreuse and mint.

"Chocolats x Chartreuse x Menthe"
Nyangbo chocolate packaging Valrhona
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.
Oqo chocolate packaging Valrhona
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).