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 Cooking Range Inspiration Passionfruit
Made with Almond Hazelnut Praliné
Made with Cooking Range Ivoire 35% white chocolate
Made with Cooking Range Komuntu 80% dark chocolate
Made with Kalingo 65%
Made with Cooking Range smooth praliné Almond Hazelnut 50%
Made with Cooking Range Caraïbe 66% dark chocolate
Made with Cooking Range Nyangbo Ground Chocolate
Made with Bahibe 46%
Made with Cooking Range Jivara 40% Milk Chocolate
Made with Cooking Range Raspberry Inspiration
Made with Cooking Range Caramelia 36% milk chocolate
Made with Cooking Range Millot 74% organic dark chocolate
Made with Cooking Range Oriado 60% organic dark chocolate
Made with Cooking Range Guanaja 70% dark chocolate
Made with Cooking Range Manjari 64% dark chocolate
Made with Chocolate Dulcey 35% - Blond Cooking Range
Made with Cooking Range Azelia 35% milk chocolate
Made with Cooking Range Andoa 39% milk chocolate
Made with Cooking Range Inspiration Yuzu
Made with Azélia 35%
Made with Baking Help - Melting Hearts Pralines
Made with Baking Help - Dark Chocolate Chips
Made with Cooking Range Equatoriale 35% milk chocolate
Made with Andoa Noire 70% Pure Peru*
Made with Cooking Range Inspiration Strawberry
Made with Baking Help - Crunchy Pearls Mix
Made with Raspberry Inspiration
Made with Itakuja 55%
Made with Celaya Hot Chocolate
Made with Baking Help Cocoa Powder
Made with Baking Help - Milk Chocolate Chips
Made with Chocolate spread 40%
Made with Cooking Range Equatoriale 55% dark chocolate
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