Published on 2/10/25

Cercle V Calendar x Alexandra Fortunato

"La Couronne" by Alexandra Fortunato, owner and Pastry Chef at Declaire in Italy.

Alexandra Fortunato

This dessert draws inspiration from the raw beauty of Pure Origine* OQO 73% chocolate. At its core, a creamy salted caramel, a crispy almond and hazelnut praline, and a black rice crumble. All wrapped in a lightly smoked OQO 73% mousse.

*The cocoa beans are sourced from the Ambaja district (Madagascar).

La Couronne - Alexandra Fortunato

   

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).