Published on 5/1/25

Cercle V Calendar x Ruban García Chacón

Mosaïque - by Pastry Chef Ruban García Chacón at Pâtisserie Domi Vélez, in Spain

Ruban García Chacón

This dessert features a Guanaja 70% chocolate financier base, paired with a Bahibé 46% chocolate mousse, a saffron cream, an almond and Bahibé 46% chocolate crunch, a 70% almond praline, roasted almond granules, and Eclat d'Or. The creation is decorated with a velvet-effect milk chocolate coating.

"Mosaïque"
Balanced
Exceptional blends

Guanaja 70%

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