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Recipes from l'Ecole Valrhona and Guest Chefs

Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions.

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ADAMO ICED POT

ADAMO ICED POT

Ice Cream and Sorbet

Made with ALMOND INSPIRATION

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GLAGLA ICE CREAM BAR

GLAGLA ICE CREAM BAR

Ice Cream and Sorbet

Made with STRAWBERRY INSPIRATION

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ALMOND INSPIRATION SWIRL ICE CREAM

ALMOND INSPIRATION SWIRL ICE CREAM

Ice Cream and Sorbet

Made with ALMOND INSPIRATION

Reserved Logged-In User
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Glace Kalingo marbrée Praliné Passion

Glace Kalingo marbrée Praliné Passion

Ice Cream and Sorbet

Made with Kalingo 65%

Reserved Valrhona Client
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P125 COEUR DE GUANAJA MILK ICE-CREAM

P125 COEUR DE GUANAJA MILK ICE-CREAM

Ice Cream and Sorbet

Made with P125 Coeur de Guanaja

Reserved Logged-In User
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Caramélia Ice Cream

Caramélia Ice Cream

Ice Cream and Sorbet, Techniques

Made with Caramélia 36%

Reserved Logged-In User
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