Published on 9/5/25

Cercle V Calendar x Stefano Martinelli

 "Mirabelle Plums with Hukambi & Marigold" by Stefano Martinelli, Sous-Pastry Chef at Golvet Restaurant, in Germany.

Stefano Martinelli

For this creation, he chose Hukambi 53% couverture, blending it with mirabelle plums and tagetes flowers. The Chef tends to favor light desserts and new interpretations of classics, while playing with ingredients and seasonality.

"Mirabelle avec Hukambi et fleurs tagètes"
Hukambi chocolate packaging Valrhona
Cocoa-rich
Single Origin

Hukambi 53%

Hukambi, a Single Origin* Brazil Grand Cru, and its *cocoa beans are sourced from southern Bahia. This chocolate’s blend of cocoa-rich, bitter and slightly biscuity notes ushers us in to discover the mysteries of the fauna and flora living in the shadows of the ancient forests of southern Bahia.