Published on 3/5/25

Cercle V Calendar x Sean HU

 "The Langham Shenzhen Signature Cake" by Sean HU, Executive Pastry Chef at The Langham Shenzhen in China.

Sean HU

This cake is crafted with Grand Cru P125 - Coeur de Guanaja, paired with an Opalys 33% cream, orange and cinnamon, a caramelized Single Origin* Nyangbo 68% mousse, and a hazelnut crisp.

*Cocoa beans sourced from the Tarkwa and Assin Fosu districts (Ghana).

Gâteau signature du Langham Schenzhen
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.
Nyangbo chocolate packaging Valrhona
Sweet Spices
Single Origin

Nyangbo 68%

Nyangbo, Single Origin* Ghana, a Valrhona dark chocolate Grand Cru with sweet spice, slightly roasted and sweet vanilla notes, with *cocoa beans from the Tarkwa and Assin Fosu districts.