Published on 12/5/25

Cercle V Calendar x Alexandre Dufeu

"Mille Feuilles Chocolat Oqo" by Alexandre Dufeu, Executive Pastry Chef at Jumeirah Mina Al Salam, in Dubai. 

Alexandre Dufeu

This creation features an Oqo 73% crémeux, hazelnut praline with fleur de sel, a quenelle of Madagascar vanilla ice cream, and a thin, crispy sheet of Oqo 73% couverture.

"Mille feuilles chocolat Oqo"
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).