Chocolate recipes from l'École Valrhona

TULAKALUM TARTLET

Made with TULAKALUM 75%

TULAKALUM TARTLET

PACANE Tart

Made with 50% PECAN PRALINÉ

PACANE Tart

Caranoa Tartlet

Made with CARANOA 55%

Caranoa Tartlet

P125 Coeur de Guanaja Tart

Made with P125 Coeur de Guanaja

P125 Coeur de Guanaja Tart

RED FRUITS TART

RED FRUITS TART

Bahia Tart

Made with Opalys 33%

Bahia Tart

Baba Cool Chocolate Tart

Made with ILLANKA 63%

Baba Cool Chocolate Tart

Pressed Strawberry Tart

Pressed Strawberry Tart

Pressed Passion fruit Tart

Made with Taïnori 64%

Pressed Passion fruit Tart

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