Published on 2/10/25

Cercle V Calendar x Maïlys Dindin

"La Cabosse" by Maïlys Dindin, Pastry Chef at Auberge de Cercoux.

Maïlys Dindin

This creation features a chocolate shell made with Cuvée du Sourceur - Côte d'Ivoire Bio 56%, inside which lies, among other elements, a Macaé 62% siphon. Through her work, Maïlys invites us to rediscover the simple and authentic pleasure of refined pastry.

"La Cabosse" de Maïlys Dindin
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.
Cuvée Côte d'Ivoire packaging Valrhona
Cocoa-rich
1% for the planet Organic
Cuvées range

Côte d'Ivoire 56%

Like the rich vegetation of Ivory Coast, this chocolate has surprising and intense cocoa notes, with hints of toasted coconut and a dash of milk. The cocoa beans of this Single Origin Côte d'Ivoire cuvée are from Guémon.