Cercle V Calendar x Simone Passolungo

"Terra Brown" by Pastry Chef Simone Passolungo, at the artisanal chocolate shop Monte Fondente in Italy.

This creation consists of a cocoa tart, a cocoa biscuit soaked in coffee liqueur, a Manjari 64% and coffee ganache, an Araguani 72% dark chocolate mousse, and a cocoa mirror glaze. It is surrounded by a sablé crumble, Manjari 64% dark chocolate shavings, cocoa nibs, and a cocoa sponge made using a siphon.