Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Caraïbe 66%
Made with Guanaja 70%
Made with INSPIRATION YUZU
Made with Waina 35%
Made with PRALINE AMANDE 70% FRUITÉ
Made with ALMOND INSPIRATION
Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Made with PASSION FRUIT INSPIRATION
Made with ITAKUJA 55%
Have a question about Valrhona, this website, or technical questions about your recipe?