Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with ALMOND INSPIRATION
Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Made with Guanaja 70%
Made with BAHIBE 46%
Made with PATE D'AMANDE PROVENCE 50%
Made with Kalingo 65%
Made with LE NOIR 61% BLOC 1KG
Made with PEANUT PASTE 70%
Made with STRAWBERRY INSPIRATION
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