Chocolate recipes from l'École Valrhona

GUANAJA CROWNS

Made with Guanaja 70%

GUANAJA CROWNS

CARRIACOU TARTLET - BISTRO VERSION

Made with Guanaja 70%

CARRIACOU TARTLET - BISTRO VERSION

TASTY EGGS

Made with Guanaja 70%

TASTY EGGS

ŒUFS DENTELLES

Made with Guanaja 70%

ŒUFS DENTELLES

Entremets Surprise

Made with Guanaja 70%

Entremets Surprise

Tantalising Tubes

Made with Tanariva 33%

Tantalising Tubes

Extra Chocolate take-out cake

Made with Caraïbe 66%

Extra Chocolate take-out cake

Origami

Made with Guanaja 70%

Origami

chocolate strata

Made with Nyangbo 68%

chocolate strata

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