Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions.
Made with Chocolate Dulcey 35% - Blond Cooking Range
Made with Cooking Range Ivoire 35% white chocolate
Made with Opalys 33%
Made with Amatika Blanche 35%
Made with Amatika 46%
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