Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Guanaja 70%
Made with LIQUID CLARIFIED BUTTER
Made with PRALINE NOISETTE 66% FRUITE
Made with WHITE CHOCOLATE DROPS 24%
Made with Caraïbe 66%
Made with PASSION FRUIT INSPIRATION
Made with STRAWBERRY INSPIRATION
Have a question about Valrhona, this website, or technical questions about your recipe?