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

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Tropical Key Lime - by Bashar Al Shamali, Executive Pastry Chef at Four Seasons Resort Palm Beach, in Florida
CERCLE V, Published on 9/1/25

Cercle V Calendar x Bashar Al Shamali

"Tropical Key Lime" by Bashar Al Shamali, Executive Pastry Chef at Four Seasons Resort Palm Beach, in Florida.

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

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Sublime - by Francesco Mannino, Executive Pastry Chef at Pan Pacific London
CERCLE V, Published on 8/1/25

Calendrier Cercle V x Francesco Mannino

"Sublime" by Francesco Mannino, Executive Pastry Chef at Pan Pacific London.

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Nordic Treasures - by Chocolatier Petri Sirén at Petris Chocolate, in Finland
CERCLE V, Published on 7/5/25

Cercle V Calendar x Petri Sirén

"Nordic Treasures" by Chocolatier Petri Sirén at Petris Chocolate, in Finland.

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Tiki Croq - by Pastry Chef Rudy Pein at Les Desserts de Rudy
CERCLE V, Published on 7/1/25

Cercle V Calendar x Rudy Pein

"Tiki Croq" by Pastry Chef Rudy Pein at Les Desserts de Rudy.

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Choco slice - by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait
CERCLE V, Published on 6/5/25

Cercle V Calendar x Daniel Jongsma

"Choco slice" by Daniel Jongsma, Pastry Chef at Lutece Chocolat, in Kuwait.

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Biscuit valrhona essentials
GASTRONOMY, Published on 6/3/25

Valrhona Essentials, 30 years of innovation

In 2025, Valrhona is celebrating the 30th anniversary of this emblematic collection, which encapsulates the principles of transmission, innovation and pastry-making excellence.

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Fleurs de Cerise et Pétales de Chocolat Macaé - by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France
CERCLE V, Published on 6/1/25

Cercle V Calendar x Corentin Courtien & Andeme n’ na Chancia

"Fleurs de Cerise et Pétales de Chocolat Macaé" by Chefs Corentin Courtien & Andeme n’na Chancia at restaurant L'insouciant, in France.

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Madagascar plantation trip for cercle V clients
COCOA, Published on 5/30/25

Madagascar plantation trip

In the heart of Madagascar’s Sambirano Valley, our Cercle V clients embarked on an immersive experience to understand the true origins of exceptional cacao. Guided by local experts, they walked among the lush cacao trees, learning how agroforestry, traditional know-how, and an unwavering respect ...

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