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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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Macaé Chocolate Verrines - Povo

Macaé Chocolate Verrines - Povo

Verrines

Made with Macaé 62%

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P125 Coeur de Guanaja Panna cotta

P125 Coeur de Guanaja Panna cotta

Verrines

Made with P125 Coeur de Guanaja

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Kisselo Dessert - Bistro version

Kisselo Dessert - Bistro version

Plated desserts, Verrines

Made with Ivoire 35%

Reserved Logged-In User
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STRAWBERRY MELBA TRANSPARENCE

STRAWBERRY MELBA TRANSPARENCE

Verrines

Made with Ivoire 35%

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Raspberry Praliné Vacherin

Raspberry Praliné Vacherin

Verrines

Made with PRALINE NOISETTE 55% FRUITE

Reserved Valrhona Client
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Coeur de Guanaja pannacotta with Dark Chocolate Pearls
Cercle V

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Verrines

Made with P125 Coeur de Guanaja

Reserved Logged-In Cercle V User
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Like a yogurt

Like a yogurt

Verrines

Made with PRALINE AMANDE NOISETTE 50% FRUITE A L'ANCIENNE

Reserved Valrhona Client
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SOFT BOILED MORNING SHELL

SOFT BOILED MORNING SHELL

Verrines

Made with Opalys 33%

Reserved Logged-In User
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