Published on 4/5/25

Cercle V Calendar x Florian Mongai

"Texture de Chocolat" by Florian Mongai, Sous-Pastry Chef at La Co(o)rniche Hotel.

Florian Mongai

This dessert is made with Manjari 64%. Encased in a cocoa cigarette batter, it includes a chocolate-coffee crémeux, coffee ice cream, and a flourless chocolate biscuit. The entire dessert is topped with warm chocolate mousse made using a siphon, finished with a crispy cocoa gavotte.

Texture de Chocolat
Manjari chocolate packaging Valrhona
Fruity
Single Origin

Manjari 64%

Manjari, Single Origin* Madagascar, A Valrhona fruity dark chocolate Grand Cru with tangy red berry notes, made from *cocoa beans from Ambanja District.