All Our Recipes

Bahia Tart

Made with Opalys 33%

Pressed Strawberry Tart

Made with Ivoire 35%

Pressed Passion fruit Tart

Made with Taïnori 64%

Pressed Raspberry Tart

Made with Manjari 64%

Extraordinarily chocolaty tart

Made with Caraïbe 66%

Blackcurrant Granny Smith Tart

Made with Opalys 33%

Pacane Tart

Made with Pecan 50%

P125 Coeur De Guanaja Tart

Made with P125 Coeur de Guanaja

Carriacou Tartlet - Banquet Version

Made with Guanaja 70%

Red Fruits Tart

Made with Ivoire 35%

Tulakalum Tartlet

Made with Tulakalum 75%

Caraibe Super Tart

Made with Caraïbe 66%

Baba Cool Chocolate Tart

Made with Illanka 63%

Strawberry Inspiration and Ivoire Tartlets

Made with Cooking Range Inspiration Strawberry

Chocolate galette des rois

Made with Cooking Range Caraïbe 66% dark chocolate

100% vegan

Made with Amatika 46%

Rose Almond Tart

Made with Amatika 46%

valrhona.com-recipe-gluten-free-chocolate-tart

Gluten-free plant-based chocolate tart

Made with Cooking Range Nyangbo Ground Chocolate

Chocolate brownie and black currant tart

Made with Cooking Range Komuntu 80% dark chocolate

Raspberry Jivara Tart

Made with Cooking Range Jivara 40% Milk Chocolate

Financier-style citrus & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

Carapricot Tart

Made with Cooking Range Caramelia 36% milk chocolate

Tropical Crown

Made with Jivara 40%

Vanilla & Stawberry Saint Honoré Tart

Made with Cooking Range Ivoire 35% white chocolate

100% Raw Apple and Chocolate Tart

Made with Cooking Range Caramelia 36% milk chocolate

Tarte pécan caramel

Made with Bahibe 46%

Chocolate praliné galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

ONDE DE CHOC

Made with Cooking Range Jivara 40% Milk Chocolate

Chocolate Flan

Made with Kalingo 65%

Strawberry tart

Made with Cooking Range Ivoire 35% white chocolate

Festive tart

Made with Cooking Range Ivoire 35% white chocolate

Sakambi

Made with Hukambi 53%

Stolen Heart

Made with Hukambi 53%

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

Oriado heart tart

Made with Cooking Range Oriado 60% organic dark chocolate

Strawberry Inspiration and Ivoire tartlets

Made with Cooking Range Ivoire 35% white chocolate

Millot chocolate and caramel tartlets

Made with Cooking Range Millot 74% organic dark chocolate

Jivara & caramel tartlet

Made with Cooking Range Jivara 40% Milk Chocolate

Cléry

Made with Opalys 33%

Spring’s First Strawberries

Made with Strawberry Inspiration

Mango Praliné Galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Hukanana

Made with Hukambi 53%

Franquetta tart

Made with Andoa Noire 70% Pure Peru

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

Paris-Brest Revisited

Made with Almond Hazelnut Praliné

Chocolate Flan

Made with Confection 80%

Recette Tarte Intense Chocolat CONFECTION

Intense Chocolate Tart

Made with Confection 80%

Passion Fruit Inspiration & Citrus Tart

Made with Cooking Range Inspiration Passionfruit

Chocolate wave

Made with Cooking Range Caraïbe 66% dark chocolate

Raspberry and vanilla tart

Made with Cooking Range Raspberry Inspiration

Oabika Transparent Tart

Made with Oabika - Gold of the pod

Entremets

Entremets Forêt Noire

Made with Guanaja 70%

dessert for new year

Made with Bahibe 46%

Otherwise Success

Made with Nyangbo 68%

Pomelos

Made with Macaé 62%

Txacoli Entremets

Made with Ivoire 35%

Bahibe Lactee Entremets

Made with Bahibe 46%

Avola Valentine’S Day Decoration

Made with Opalys 33%

Peanut William

Made with Caramelia 36%

Opal Coffee

Made with Opalys 33%

Cocanas Vacherin

Made with Noisette 66% - 7531

Black Forest

Made with Bahibe 46%

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Made with Guanaja 70%

Almond inspiration entremet

Made with Almond Inspiration

Banana Cream Pie

Made with Opalys 33%

Entremets Surprise

Made with Guanaja 70%

Origami

Made with Guanaja 70%

Mille Et Une Feuilles

Made with Opalys 33%

L'Authentique

Made with Amande 70% - 9015

Inspiration Filo

Made with Passionfruit Inspiration

Chiapas Dessert

Made with Peanut Paste 70%

L’Occitan

Made with Almond Inspiration

Abysse Dessert

Made with Tulakalum 75%

Prali Intensia Entremets

Made with Amande Noisette 50% - 19971

Black Forest

Made with Cooking Range Manjari 64% dark chocolate

Opéra Millot

Made with Macaé 62%

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation

TSINGY

Made with Millot 74% - Pure Millot Plantation

Vanilla-chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

Ipheya pear and chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

Strawberry gateau

Made with Cooking Range Ivoire 35% white chocolate

Atacama Pâques

Made with Jivara 40%

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

STOLEN KISS

Made with Raspberry Inspiration

Rugged

Made with Taïnori 64%

Easter Egg Dessert

Made with Cooking Range Guanaja 70% dark chocolate

Baba Fracas

Made with Yuzu Inspiration

In the snow

Made with Tulakalum 75%

Immaculada

Made with Amatika Blanche 35%

Verano Fresco

Made with Almond Inspiration

Lumi

Made with Blond® Dulcey 35%

The dark circle

Made with Cooking Range Caraïbe 66% dark chocolate

Yule log

Rolled Iced Pear-Chocolate Log

Made with Taïnori 64%

Rolled Iced Vanilla-Chocolate Log

Made with Taïnori 64%

Rolled Iced Praliné 66% Log

Made with Noisette 66% - 7531

Tropical Praliné Hazelnut Iced Bûche

Made with Noisette 55% - 11309

Domingo Bûche

Made with Taïnori 64%

Trade Winds Bûche

Made with Bahibe 46%

Santo Bûche

Made with Bahibe 46%

Opalka

Made with Opalys 33%

Madeira Yule Log

Made with Blond® Dulcey 35%

Rolled Tatin Log

Made with Tanariva 33%

Ardèche Blanche

Made with Waina 35%

Almendarina Yule Log

Made with Almond Inspiration

Guanaja, pear and cookie

Made with Cooking Range Guanaja 70% dark chocolate

Mustika Mini Yule Log

Made with Opalys 33%

Hazelnut & Lemon Yule Log

Made with Bahibe 46%

Forest Yule Log

Made with Kalingo 65%

Dulcey Coffee and Tangerine Yule log

Made with Chocolate Dulcey 35% - Blond Cooking Range

Triple chocolate yule log

Made with Cooking Range Ivoire 35% white chocolate

Coconnelle

Made with Bahibe 46%

BOREAS

Made with Manjari 64%

Marakafé

Made with Macaé 62%

Earl

Made with Alpaco 66%

Guanaja Fleur de Sel Log

Made with Guanaja Lactée 41%

Zellie

Made with Tanariva 33%

Yule Log Tadapo

Made with Millot 74% - Pure Millot Plantation

Stella

Made with Hukambi 53%

Tonka Choc’log

Made with Guanaja 70%

OMENA Yule Log

Made with Azélia 35%

Quinquina

Made with Oabika - Gold of the pod

Plated desserts

Babylon

Made with Bahibe 46%

Crêpe Prali-Suzette

Made with Noisette 55% - 11309

Mandar’in love

Made with Pâte d'amandes de Provence 50% - 3211

Chocolate Citrus Velouté

Made with Alpaco 66%

Milk Chocolate Forest

Made with Bahibe 46%

Avellina praliné jelly

Made with Noisette 55% - 11309

Tira-Misu

Made with Bahibe 46%

Black Forest Surprise

Made with Illanka 63%

Passion Fashion

Made with Jivara 40%

Prali Apple

Made with Amande Noisette 60% - 11307

Kaly Pear

Made with Opalys 33%

As Time Goes By...

Made with Taïnori 64%

Equation Chocolat

Made with Caraïbe 66%

Intense Manjari

Made with Noisette 66% - 7531

Pop Fresh

Made with Amande 60% - 2260

Strawberry And Vanilla

Made with Opalys 33%

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

Baba Story

Made with Taïnori 64%

Twist

Made with Ivoire 35%

Spiralis

Made with Almond Inspiration

Kisselo Dessert - Banquet Version

Made with Ivoire 35%

Kisselo Dessert - Restaurant Version

Made with Opalys 33%

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

Gourmet Paint Palette

Made with Pecan 50%

Transparence

Made with Ivoire 35%

Pecan Promises

Made with Pecan 50%

Pral-Ericacée

Made with Amande Noisette 60% - 11307

Strawberry Or Passion Fruit Pêle-Mêle

Made with Strawberry Inspiration

P125 Coeur De Guanaja Panna Cotta

Made with P125 Coeur de Guanaja

Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

Chocolate Equation

Made with Itakuja 55%

Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

Floreo

Made with Tulakalum 75%

K’Inich

Made with Tulakalum 75%

Crescendo Dessert

Made with Guanaja 70%

Fruit Du Soleil

Made with Almond Inspiration

Painted Roses Dessert

Made with Raspberry Inspiration

Hanging Garden Dessert

Made with Alpaco 66%

Dos Enamorados

Made with Illanka 63%

Lovers’ Surprise

Made with Raspberry Inspiration

Symphonie

Made with Passionfruit Inspiration

Framjo-Dessert

Made with Raspberry Inspiration

Tiramisu

Made with Chocolate Dulcey 35% - Blond Cooking Range

Red berry pavlova

Made with Cooking Range Raspberry Inspiration

Forest Flower

Made with Amatika 46%

Brioche French Toast with Praliné Crémeux

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Nyangbo Stracciatella Dome

Made with Cooking Range Nyangbo Ground Chocolate

Isalo

Made with Millot 74% - Pure Millot Plantation

Tangerika

Made with Amatika 46%

Amatika Coconut & Hazelnut

Made with Amatika 46%

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

Peach Ravioli

Made with Amatika 46%

Andoâque dessert

Made with Cooking Range Andoa 39% milk chocolate

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

Azélia Rock hazelnut and strawberry coating

Made with Cooking Range Azelia 35% milk chocolate

Alberic and Antoinette

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Caraïbe choux buns with praliné center

Made with Cooking Range Caraïbe 66% dark chocolate

Guanaja & Jivara chocolate duo Half-Spheres

Made with Cooking Range Guanaja 70% dark chocolate

Azélia Rock chocolate hazelnut coating

Made with Cooking Range Azelia 35% milk chocolate

Cinnamon Apple

Made with Azélia 35%

Coco Kalingo

Made with Kalingo 65%

Mandarinquat, Orange Blossom & Macaé

Made with Macaé 62%

Pure Iced Cocoa

Made with Oabika - Gold of the pod

Banana Whiskey Cocoa and Oabika Dessert

Made with Oabika - Gold of the pod

11 steps

Baba Oabika

Made with Oabika - Gold of the pod

Sapa Guanaja

Made with Guanaja 70%

Bouchées d'Amour

Made with Almond Inspiration

Triple chocolate hazelnut cake

Made with Cooking Range Caraïbe 66% dark chocolate

Nyangbo stracciatella dome

Made with Cooking Range Nyangbo Ground Chocolate

Eclipse

Made with Bahibe 46%

Clover

Made with Amatika 46%

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

Indulgent efflorescence

Made with Almond Inspiration

Pristine Piste

Made with Opalys 33%

Joulu Christmas Tree

Made with Jivara 40%

Snowflake Profiteroles

Made with Oriado 60%

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

Abrikado

Made with Amatika Blanche 35%

Rosaée

Made with Amatika 46%

Avelaka

Made with Illanka 63%

Fabulously Flipped

Made with Strawberry Inspiration

Guanaja 70% Chocolate Cake

Made with Cooking Range Guanaja 70% dark chocolate

Suspension

Made with Itakuja 55%

Bermuda

Made with Kalingo 65%

S’more

Made with Satilia Noire 62%

Tortuga

Made with Taïnori 64%

Christmas Pearl

Made with Waina 35%

Shooting Star

Made with Millot 74% - Pure Millot Plantation

FOENIVA

Made with Opalys 33%

1000 Layers and 1 spice

Made with Guanaja 70%

HOLLY

Made with Itakuja 55%

OQODéli

Made with Oqo 73%

OQOLime

Made with Oqo 73%

Vallauris pottery

Made with Oqo 73%

OQO-Rrence

Made with Oqo 73%

Eclipse

Made with Oqo 73%

Choco-Smile

Made with Oqo 73%

Kartoffel Nachspeise

Made with Oqo 73%

Recette Quetsche Chocolat Whisky Caramel

Quetsche Whisky Caramel Chocolate Mousse

Made with Oqo 73%

Butternut fondants with Manjari

Made with Cooking Range Manjari 64% dark chocolate

Chocolate Tonka Puff Pastry Brioche

Made with Cooking Range Azelia 35% milk chocolate

Dulcey Whirl

Made with Chocolate Dulcey 35% - Blond Cooking Range

The carefree mousse

Made with Cooking Range Oriado 60% organic dark chocolate

Cococuja

Made with Cooking Range Inspiration Passionfruit

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

Kamélia

Made with Komuntu 80% - the 100 Year Anniversary chocolate

15 steps

Snacking cakes

Rooibos Cape Cakes

Made with Illanka 63%

Chocolate éclair

Made with Guanaja 70%

Pralina Black Sesame Seed Travel Cake

Made with Amande Noisette 50% Caramélisé - 2261

Crousty

Made with Noisette Lait 35% - 6993

Ouranjo

Made with Opalys 33%

Guanaja Crowns

Made with Guanaja 70%

Oblon

Made with Kidavoa 50%

Cookies

Made with Pépites Blanches 24% - 15073

Ryo Croissants

Made with Pépites Blanches 24% - 15073

Passionfruit Sillon

Made with Passionfruit Inspiration

Illanka For Monsieur Opalys For Madame

Made with Illanka 63%

Opposites Attract

Made with Opalys 33%

Promise

Made with Raspberry Inspiration

Power Box

Made with Waina 35%

The 5 Elements

Made with Opalys 33%

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

Framjo Dessert

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

Millionaire'S Brownie

Made with Azélia 35%

Les Tigrés

Made with Araguani 72%

Einkorn, Black Sesame and Ivoire Cookies

Made with Cooking Range Ivoire 35% white chocolate

valrhona.com-recipe-einkorn-hazelnut-and-azelia-cookies

Einkorn, Hazelnut and Azélia Cookies

Made with Cooking Range Azelia 35% milk chocolate

valrhona.com-recipe-citrus-caramelia-cake

Citrus Caramélia Cake

Made with Cooking Range Caramelia 36% milk chocolate

Dulcey Heart

Passion Meringue Tarts

Made with Cooking Range Inspiration Passionfruit

Little Andoa choux buns

Made with Cooking Range Andoa 39% milk chocolate

Chocolate praliné cupcakes

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Doughnut-style brioche with a Guanaja melty center

Made with Cooking Range Guanaja 70% dark chocolate

Mini gateau with hazelnut praliné molten center

Made with Baking Help - Melting Hearts Pralines

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

Chocoz

Made with Cooking Range Azelia 35% milk chocolate

valrhona.com-recipe-citrus-thyme-chip-biscuits

Citrus, thyme and chocolate chip biscuits

Made with Baking Help - Dark Chocolate Chips

Ivoire Blackurrant Macaron

Made with Cooking Range Ivoire 35% white chocolate

Chocolate chip pancakes with caramel sauce

Made with Cooking Range Jivara 40% Milk Chocolate

Melt-in-the-Middle Chouchous

Made with Cooking Range Ivoire 35% white chocolate

valrhona.com-recipe-muscovado-praline-shortbread

Muscovado Sugar Praliné Shortbread

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

Breton shortbread cookies with chocolate center

Made with Cooking Range Komuntu 80% dark chocolate

Roll cakes

Made with Cooking Range Jivara 40% Milk Chocolate

Carrot cake

Made with Cooking Range Azelia 35% milk chocolate

Coco Fresh

Made with Opalys 33%

Zebra crêpes

Made with Cooking Range Caraïbe 66% dark chocolate

Vanilla Yuzu Saint Tropez

Made with Cooking Range Ivoire 35% white chocolate

Rose éclairs

Made with Cooking Range Raspberry Inspiration

Cookies

Made with Cooking Range Equatoriale 35% milk chocolate

Einkorn, black sesame and Ivoire cookies

Made with Cooking Range Ivoire 35% white chocolate

Einkorn, hazelnut and Azélia cookies

Made with Cooking Range Azelia 35% milk chocolate

Citrus, thyme and chocolate chip biscuits

Made with Baking Help - Dark Chocolate Chips

Gluten-free buckwheat and chocolate chips shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

Zéa

Made with Bahibe 46%

Incas Mini Cakes

Made with Cooking Range Caraïbe 66% dark chocolate

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

Hetsika

Made with Millot 74% - Pure Millot Plantation

Crunchy Paris-Brest

Made with Azélia 35%

Manjari plant-based macarons

Made with Cooking Range Manjari 64% dark chocolate

Recette Macaron végétal Inspiration Yuzu

Yuzu Inspiration plant-based macarons

Made with Cooking Range Inspiration Yuzu

Chocolate Éclair

Made with Confection 80%

Chocolate soufflé

Made with Confection 80%

Mini gluten-free Millot cakes

Made with Cooking Range Millot 74% organic dark chocolate

Yuzu macarons (with white shell)

Made with Cooking Range Inspiration Yuzu

Yuzu macarons (with cocoa shell)

Made with Cooking Range Inspiration Yuzu

Bars and Bouchées

Coffee Crunch Bars

Made with Jivara 40%

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

Lil’Bites

Tantalising Tubes

Made with Tanariva 33%

Strawberry Sillon

Made with Strawberry Inspiration

Yuzu Florentines

Made with Yuzu Inspiration

Raspberry Sillon

Made with Raspberry Inspiration

Yuzu Sillon

Made with Yuzu Inspiration

Crock Bubble

Made with Almond Inspiration

All Dolled Up

Made with Illanka 63%

Mango Tacos

Made with Kalingo 65%

Flowers On The Rocks

Made with Almond Inspiration

Carabar Snack

Made with Noisette 50% - 2257

Leaf Is Life Mendiants

Made with Amande 70% - 9015

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

Cuvée Limeira Chocolate Bouchées - Amapa

Made with São Tomé 76%

Raspberry Valentine

Made with Raspberry Inspiration

Carabar Snack

valrhona.com-recetas-palet-chocolate-joias-itakuja

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

Chocolate truffles

Made with Cooking Range Caraïbe 66% dark chocolate

Gluten-free buckwheat and chocolate chip shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

Le Monkï

Made with Amatika 46%

CALAO

Made with Millot 74% - Pure Millot Plantation

valrhona.com-recipe-millot-mandarin-love

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation

10 steps

Crispy Choc Bites

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

Pralicoco lollipops

Made with Cooking Range Guanaja 70% dark chocolate

Cereal bars

Made with Cooking Range Jivara 40% Milk Chocolate

Almond Caprice

Made with Equatoriale Lactée 35%

Apollo

Made with Opalys 33%

Gourmand

Made with Extra Bitter 61%

Turrón

Made with Amatika Blanche 35%

Snack Time Beside the Fire

Made with Jivara 40%

Arequipa

Made with Illanka 63%

Gimy Bar

Made with Azélia 35%

Coated Chocolate bonbons

Capucins Mendiants

Made with Alpaco 66%

Melba chocolate bonbon

Made with Ivoire 35%

Yuzu-Strawberry DÉLICIEUSE

Made with Pâte d'amandes de Provence 50% - 3211

Coated Nougat Marshmallow Bars

Made with Illanka 63%

Frambolis

Made with Guanaja 70%

Instant amarena

Made with Noisette Noir 34% - 2264

Kalingo Squares

Made with Kalingo 65%

Bahibe Chocolate Bonbon

Made with Bahibe 46%

Chocolate bonbon éclat d’or yuzu

Made with Noisette 66% - 7531

Pralivanilla

Made with Noisette 55% - 11309

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

Caramel Praliné Sprinkles Chocolate Bonbon

Made with Noisette 66% - 7531

Lollipops dark chocolate ''karna''

Made with Illanka 63%

Lollipops dark chocolate “jupiter”

Made with Illanka 63%

Lollipops milk chocolate

Made with Noisette 66% - 7531

Madinina

Made with Taïnori 64%

Sollies Chocolate Bonbons

Made with Almond Inspiration

Duchess Of Burgundy

Made with Amande 70% - 9015

Passion Club

Made with Amande Noisette 50% Caramélisé - 2261

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

Summer Delight

Made with Amande Noisette 50% Fruité Craquant - 19973

Chocolate Strata

Made with Nyangbo 68%

Raspberry Malinko

Made with Raspberry Inspiration

Yuzu Malinko

Made with Yuzu Inspiration

Passion Bahibé Bonbons

Made with Passionfruit Inspiration

Passion Bahibé Bonbon Recipe

Made with Passionfruit Inspiration

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

Arawa Chocolate Bonbons

Made with Tulakalum 75%

Tulakalum Chocolate Bonbons

Made with Tulakalum 75%

Alpaco Rippled Chocolate Bonbons

Made with Alpaco 66%

Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

Macae Rippled Chocolate Bonbons

Made with Macaé 62%

Manjari Rippled Chocolate Bonbons

Made with Manjari 64%

Tainori Rippled Chocolate Bonbons

Made with Taïnori 64%

Soft Caramels

Made with Manjari 64%

Intense Macaé Truffles

Made with Macaé 62%

Intense Alpaco Truffles

Made with Alpaco 66%

Intense Araguani Truffles

Made with Azélia 35%

Intense Manjari Truffles

Made with Manjari 64%

Intense Tainori Truffles

Made with Taïnori 64%

Saturnia Bonbon

Made with Amande Noisette 50% - 19971

Raspberry Valentine

Made with Kalingo 65%

Amatika

Made with Amatika 46%

Molded Oabika Chocolate Bonbon

Made with Oabika - Gold of the pod

Oabika Nyangbo Chocolate Bonbon

Made with Oabika - Gold of the pod

Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru

Ama

Made with Hukambi 53%

Zéa

Made with Bahibe 46%

Chunky Monkey

Made with Amatika 46%

Marshmallow Baby Bears

Made with Cooking Range Inspiration Strawberry

Toffee Apple Lollipops

Made with Cooking Range Ivoire 35% white chocolate

Fresh Orange & Grand Marnier Truffles

Made with Noir Orange 56%

North Star

Made with Oriado 60%

Chocolate Bonbons

Made with Confection 80%

Reggio Emilia

Made with Oqo 73%

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Ice Cream and Sorbet

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

Glace Kalingo Marbrée Praliné Passion

Made with Kalingo 65%

P125 Coeur De Guanaja Milk Ice-Cream

Made with P125 Coeur de Guanaja

Caramélia Ice Cream

Made with Caramelia 36%

Glagla Ice Cream Bar

Made with Raspberry Inspiration

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

Blue Light Chocolate Popsicle

Made with Amatika 46%

Brazilian Granita

Made with Oabika - Gold of the pod

Guaner’s glacé

Made with Cooking Range Guanaja 70% dark chocolate

Caramélia Ice cream

Made with Caramelia 36%

Iced Passion Fruit Inspiration Mousse

Made with Cooking Range Inspiration Passionfruit

Assembly / Moulding

Angel CHRISTMAS TREE

Made with Caramelia 36%

Springtime Owl

Made with Caraïbe 66%

Jivara-Praline Chocolate Bar With Dark Crunchy Pearls

Made with Jivara 40%

Ferra Egg

Made with Almond Inspiration

Tasty Eggs

Made with Guanaja 70%

Rather Imaginative Surprise Eggs

Made with Jivara 40%

Œufs Dentelles

Made with Guanaja 70%

Strawberry Cabosse

Made with Strawberry Inspiration

Passionfruit Cabosse

Made with Passionfruit Inspiration

Super Bar

Made with Passionfruit Inspiration

Muesli Inspiration Bar

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

Comet Molding

Made with Amande 60% - 2260

Fragments

Made with Blond® Dulcey 35%

The M pods

Made with Millot 74% - Pure Millot Plantation

Chocolate bar with an oat center

Made with Andoa Lactée 39%

Pyra

Made with Raspberry Inspiration

Cosmo

Made with Millot 74% - Pure Millot Plantation

The Indulgence Egg

Made with Cooking Range Oriado 60% organic dark chocolate

OQO 73% Gourmet Bar

Made with Oqo 73%

Scarlet

Made with Oqo 73%

Dessert glasses

Transparence l’Enchantée

Made with Noisette 66% - 7531

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

Coffee Hazelnut Transparence with Caramélia Crunchy Pearls

Made with Caramelia 36%

Forever Trends version

Made with Kalingo 65%

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

Jivara Jazz Transparence

Made with Jivara 40%

Like A Yogurt

Made with Praliné brut Amande Noisette 50% - 47202

Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

Dulcey And Exotic Marmalade Pannacotta

Made with Blond® Dulcey 35%

Soft Boiled Morning Shell

Made with Opalys 33%

Ciflo

Made with Almond Inspiration

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

Strawberry Melba Transparence

Made with Ivoire 35%

Raspberry Praliné Vacherin

Made with Noisette 55% - 11309

Coconut & Almond Spread

Made with Almond 55% and Coconut 12,5%

Macaé Chocolate Verrines - Povo

Made with Macaé 62%

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Chocolate Pannacotta

Made with Chocolate Dulcey 35% - Blond Cooking Range

Spread

Made with Cooking Range Caramelia 36% milk chocolate

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5 shades of mousse

Made with Chocolate Dulcey 35% - Blond Cooking Range

Abyss

Made with Oabika - Gold of the pod

French Viennois dessert

Made with Cooking Range Guanaja 70% dark chocolate

Citrus granité & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

Mousse au chocolat gelée de mûres

Made with Itakuja 55%

Chocolate mousse

Made with Cooking Range Guanaja 70% dark chocolate

Chocolate Breakfast Bowl

Made with Baking Help - Crunchy Pearls Mix

Onyx

Made with Orizaba 39%

Verrine glacée Inspiration Framboise estragon

Raspberry Inspiration & tarragon frozen dessert cups

Made with Raspberry Inspiration

Drinks

Blue Flower Tea Celaya

Made with Celaya Hot Chocolate

Bauleys

Made with Blond® Dulcey 35%

Celaya Expresso Frappé

Made with Celaya Hot Chocolate

Earl Grey Celaya Frappé

Made with Celaya Hot Chocolate

Iced Speculaas Celaya

Made with Celaya Hot Chocolate

Iced Praliné Celaya

Made with Celaya Hot Chocolate

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Indulgent Hot Chocolate

Smoothies

Made with Cooking Range Ivoire 35% white chocolate

Spiced vegan hot chocolate

Made with Cooking Range Nyangbo Ground Chocolate

CHAICOLATTE

Made with Ground Chocolate

MOCHACCINO

Made with Ground Chocolate

CHOCOLATE COCKTAIL

Made with Ground Chocolate

CASCARA COFFEE HOT CHOCOLATE

Made with Ground Chocolate

HOT CHOCOLATE HAZELNUT PRALINÉ

Made with Ground Chocolate

RASPBERRY AND HONEY HOT CHOCOLATE

Made with Ground Chocolate

HOT CHOCOLATE WITH SPICES

Made with Ground Chocolate

ICED CHOCOLATE DRINK: CLASSIC, SALTED OR SPICY

Made with Ground Chocolate

Oabika brew

Made with Oabika - Gold of the pod

Cakes & travel size gateaux

Travel cakes maracuja

Made with Pâte d'amandes de Provence 50% - 3211

Kawaii Madeleine

Made with Noisette 66% - 7531

Chocolate Kouing Amann

Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719

P125 Chocolate Classic

Made with P125 Coeur de Guanaja

Extra Chocolate Take-Out Cake

Made with Caraïbe 66%

Extra Chocolate Layer Cake Replication

Made with Caraïbe 66%

Chocolate cake

Made with Cooking Range Caraïbe 66% dark chocolate

Chocolate Spread Babka

Made with Chocolate spread 40%

Clafoutis in a pan

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Caramel brownies

Made with Cooking Range Ivoire 35% white chocolate

Madeleines

Made with Cooking Range smooth praliné Almond Hazelnut 50%

Madies

Made with Cooking Range Caraïbe 66% dark chocolate

Chocolate crispy cereal cake

Made with Cooking Range Komuntu 80% dark chocolate

Caramelised chocolate cookies

Made with Cooking Range Komuntu 80% dark chocolate

TROPICAL BRIOCHE WITH GROUND CHOCOLATE

Made with Ground Chocolate

Oabika Madeleine

Made with Oabika - Gold of the pod

Tonka-flavored financier sponges

Made with Cooking Range Caraïbe 66% dark chocolate

Puff pastry brioche

Made with Baking Help - Milk Chocolate Chips

Marble cake

Made with Cocoa Powder

Number Cake

Made with Cooking Range Millot 74% organic dark chocolate

Mont Gerbier

Made with Bahibe 46%

Gingerbread~Style Cake

Made with Cooking Range Oriado 60% organic dark chocolate

PanCake

Made with Baking Help Cocoa Powder

Chocolate Cake

Made with Confection 80%

Voyage, voyage

Made with Cooking Range Equatoriale 55% dark chocolate

Lemon & yuzu cake

Made with Cooking Range Inspiration Yuzu

Millot Chocolate Cake (gluten-free)

Made with Cooking Range Millot 74% organic dark chocolate