Published on 6/1/25

Cercle V Calendar x Corentin Courtien & Andeme n’ na Chancia

 "Fleurs de Cerise et Pétales de Chocolat Macaé" by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France.

Corentin Courtien & Andeme n’ na Chancia

This dessert features an intense Macaé 62% chocolate ganache with bird's eye chili, a hazelnut madeleine biscuit made with Piedmont hazelnuts and saffron from Sarthe, fresh cherry marmalade combined with Adamance Morello cherry purée, fermented cherries roasted in chili- and saffron-infused oil, and Macaé 62% chocolate petals.

"Fleurs de cerise et Pétales de chocolat Macaé"
Macaé chocolate packaging Valrhona
Fruity
Single Origin

Macaé 62%

Macaé, Single Origin* Brazil, a Valrhona fruity dark chocolate Grand Cru with a subtle taste of roasted nuts and black tea, made from *cocoa beans from southern Bahia.