ARDÈCHE BLANCHE

ARDÈCHE BLANCHE

Yule log

Made with Waina 35%

Reserved Valrhona Client
Almendarina yule log

Almendarina yule log

Yule log

Made with ALMOND INSPIRATION

Reserved Logged-In User
COMET MOLDING
Cercle V

COMET MOLDING

Assembly / Moulding

Made with PRALINE AMANDE 60% CARAMELISE

Reserved Logged-In Cercle V User
Rolled Iced Pear-Chocolate Log
Cercle V

Rolled Iced Pear-Chocolate Log

Ice-Cream Yule log

Made with Taïnori 64%

Reserved Logged-In Cercle V User
SLALOM
Cercle V

SLALOM

Ice-Cream Yule log

Made with Biskelia 34%

Reserved Logged-In Cercle V User
Rolled Iced Vanilla-Chocolate Log
Cercle V

Rolled Iced Vanilla-Chocolate Log

Ice-Cream Yule log

Made with Taïnori 64%

Reserved Logged-In Cercle V User
Rolled Iced Praliné 66% Log
Cercle V

Rolled Iced Praliné 66% Log

Ice-Cream Yule log

Made with PRALINE NOISETTE 66% FRUITE

Reserved Logged-In Cercle V User
Tropical Praliné Hazelnut Iced Bûche
Cercle V

Tropical Praliné Hazelnut Iced Bûche

Ice-Cream Yule log

Made with PRALINE NOISETTE 55% FRUITE

Reserved Logged-In Cercle V User
MANDAR’IN LOVE
Cercle V

MANDAR’IN LOVE

Plated desserts

Made with PATE D'AMANDE PROVENCE 50%

Reserved Logged-In Cercle V User
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