Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Waina 35%
Made with Opalys 33%
Made with ALMOND 55% AND COCONUT PRALINE
Made with Araguani Cocoa Paste
Made with Raspberry Inspiration Crunchy Pearls
Made with Ivoire 35%
Made with CARANOA 55%
Have a question about Valrhona, this website, or technical questions about your recipe?