Published on 11/5/25

Cercle V Calendar x Johnny Chung

 "The Forest Floor" by Johnny Chung, Pastry Chef at Toqué!, in Montreal.

Johnny Chung

Inspired by the forest in spring and early summer, this dessert features a Bahibé 46% mousse, Opalys 33% whipped ganache with rose water, a roasted cocoa nib and Opalys 33% crumble, thyme meringue, macerated strawberries, a strawberry red wine gel, and strawberry sorbet.

" The Forest Floor"
Vanilla
Gourmet Chocolates

Opalys 33%

This white chocolate with a pure, light color and velvety texture has a unique flavor profile with its delicately sweet taste revealing harmonious aromas of fresh milk and natural vanilla.
Bahibé chocolate packaging Valrhona
Cocoa
Single Origin

Bahibe 46%

Bahibé 46%, Single Origin* Dominican Republic, a Valrhona milk chocolate Grand Cru with a cocoa-rich taste and cereal and ripe fruit notes, made from *cocoa beans from Duarte province.