Cercle V Calendar x Anthony Chenoz
“With a restaurateur for an uncle and a chef for a father, I was always going to have gastronomy in my blood.”
Anthony is passionate about chocolate, and his dessert is a tribute to Valrhona’s 100th anniversary. It showcases our white Opalys 33% and single origin Belizean dark Tulakalum 75% couvertures. This super-light fall dish with the merest hint of sweetness reflects Anthony’s vision for pastry-making.
Crispy cocoa tuile biscuit, Opalys and Earl Grey tea crémeux, barbecued prune condiment and verjuice, all topped off with Earl Grey tea ice cream, cocoa nibs and Tulakalum hot chocolate foam.
Why have you worked with Valrhona for 15 years?
“Because of the quality and reliability of the products. And the wide variety of ranges too. We have had the chance to talk about chocolate and share experiences with others at various events, and that has been a joy.”