Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Caraïbe 66%
Made with ITAKUJA 55%
Made with Macaé 62%
Made with P125 Coeur de Guanaja
Made with Alpaco Cocoa Paste
Made with Alpaco 66%
Made with Araguani Cocoa Paste
Made with Manjari pure pâte 100%
Have a question about Valrhona, this website, or technical questions about your recipe?