Published on 12/1/25

Cercle V Calendar x Nicolás GINÉS J

"Belizean Single Origin" by Nicolás GINÉS J. Pastry Chef at Catorce Doce, in Spain.

Nicolás GINÉS J.

The key elements of this dessert include a Tulakalum 75% crémeux, ice cream made from the same couverture, a cherry and raspberry escabeche, a Chai spice jelly, and an oak-smoked dark beer sponge.

"Pure Bélize"
Tulakalum chocolate packaging Valrhona
Fruity
Single Origin

Tulakalum 75%

Tulakalum, a Single Origin* Grand Cru from Belize with fruity and tangy notes, and its *cocoa beans are sourced from Cayo District.