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 Confection 80%
Made with Blond® Dulcey 35%
Made with Andoa Noire 70% Pure Peru*
Made with Hukambi 53%
Made with Caraïbe 66%
Made with P125 Coeur de Guanaja
Made with Ivoire 35%
Made with Jivara 40%
Made with Illanka 63%
Made with Tulakalum 75%
Made with Guanaja 70%
Made with Pecan 50%
Made with Opalys 33%
Made with Manjari 64%
Made with Taïnori 64%
Made with Amatika 46%
Made with Cooking Range Inspiration Strawberry
Made with Oabika - Gold of the pod
Made with Raspberry Inspiration
Made with Amatika Blanche 35%
Made with Bahibe 46%
Made with Millot 74% - Pure Millot Plantation*
Made with Peanut Paste 70%
Made with Almond Inspiration
Made with Amande Noisette 50% - 19971
Made with Passionfruit Inspiration
Made with Amande 70% - 9015
Made with Noisette 66% - 7531
Made with Caramelia 36%
Made with Macaé 62%
Made with Nyangbo 68%
Made with Tanariva 33%
Made with Guanaja Lactée 41%
Made with Alpaco 66%
Made with Kalingo 65%
Made with Waina 35%
Made with Noisette 55% - 11309
Made with Komuntu 80% - the 100 Year Anniversary chocolate
Made with Oqo 73%
Made with Satilia Noire 62%
Made with Itakuja 55%
Made with Azélia 35%
Made with Amande Noisette 50% Fruité Craquant - 19973
Made with Strawberry Inspiration
Made with Amande Noisette 60% - 11307
Made with Amande 60% - 2260
Made with Pâte d'amandes de Provence 50% - 3211
Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689
Made with Kidavoa 50%
Made with Almond 55% and Coconut 12,5%
Made with Pépites Blanches 24% - 15073
Made with Noisette Lait 35% - 6993
Made with Amande Noisette 50% Caramélisé - 2261
Made with Cooking Range Caramelia 36% milk chocolate
Made with Cooking Range Ivoire 35% white chocolate
Made with Yuzu Inspiration
Made with Extra Bitter 61%
Made with Equatoriale Lactée 35%
Made with São Tomé 76%
Made with Noisette 50% - 2257
Made with Almond Hazelnut Praliné
Made with Oriado 60%
Made with Noir Orange 56%
Made with Noisette Noir 34% - 2264
Made with Cooking Range Guanaja 70% dark chocolate
Made with Andoa Lactée 39%
Made with Orizaba 39%
Made with Praliné brut Amande Noisette 50% - 47202
Made with Ground Chocolate
Made with Celaya Hot Chocolate
Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719
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