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Published on 3/15/24

Cercle V Calendar x Andrea Tortora

Portrait Andrea Tortora

An intense aroma and flavor, a surprising consistency. These are the words used by Andrea Tortora, Pastry Chef of AT Pâtissier in Italy, to describe his latest creation, "L'œuf Signature."

This dessert is inspired by Oqo 73%, recalling the origins and more artisanal side of Italian tradition. The Chef offers a coating of Oqo 73%, striped hazelnut paste, with a core of Oqo 73% and roasted hazelnuts. The egg's unique coating, more granular with a complex flavor, owes its character to whole cocoa beans and unrefined beet sugar, chosen for their raw and authentic qualities.

Patisserie Andrea Tortora - L'œuf Signature
Oqo valrhona
Fruity
Single Origin

Oqo 73%

Like the crackling sound of a fire, Oqo’s whole bean pieces take you back to cocoa’s earliest origins. It has a raw, almost mineral texture, crunchy pieces of whole beans which erupt like a shower of glittering sparks, and powerful tangy and fruity notes that give way to warm undertones of roasted beans. Exclusively for cercle V customers.