Published on 6/5/25

Cercle V Calendar x Daniel Jongsma

"Choco slice" by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait.

Daniel Jongsma

This creation includes a ganache made with Guanaja 70% and Oqo 73% couvertures, accompanied by a cocoa jelly, coconut purée, and caramelized cocoa nibs.

" Choco slice"
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).
Balanced
Exceptional blends

Guanaja 70%

Guanaja, the iconic dark chocolate of Valrhona, created with a complex blend of different aromatic profiles