Published on 8/5/25

Cercle V Calendar x Ursula XVII

"Gingerbread Man Torró" by Ursula XVII, Pastry Chef and Chocolatier at Disset Chocolate in New York. 

Ursula XVII

The Chef reimagines the classic Torró, a beloved Catalan treat enjoyed at the end of festive meals. With a gingerbread praline biscuit coated in Bahibé 46% milk chocolate, she blends Catalan tradition with the festive flavor profiles of American holidays.

"Gingerbread Man Torró"
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.