Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Made with Manjari pure pâte 100%
Made with ALMOND INSPIRATION
Made with PASSION FRUIT INSPIRATION
Made with ILLANKA 63%
Made with PRALINE NOISETTE 66% FRUITE
Have a question about Valrhona, this website, or technical questions about your recipe?