Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Opalys 33%
Made with Ivoire 35%
Made with PRALINE AMANDE NOISETTE 50% CARAMELISE
Made with Blond® Orelys® 35%
Made with PASSION FRUIT INSPIRATION
Made with Caraïbe 66%
Made with ILLANKA 63%
Have a question about Valrhona, this website, or technical questions about your recipe?