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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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Caraibe Super Tart

Caraibe Super Tart

Tarts

Made with Caraïbe 66%

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Joias Itakuja Chocolate Droplets

Joias Itakuja Chocolate Droplets

Bar and Bouchées

Made with ITAKUJA 55%

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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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Alpaco Rippled Chocolate Bonbons

Alpaco Rippled Chocolate Bonbons

Coated Chocolate bonbons

Made with Alpaco Cocoa Paste

Reserved Logged-In User
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Hanging Garden dessert

Hanging Garden dessert

Plated desserts

Made with Alpaco 66%

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Intense Araguani Truffles

Intense Araguani Truffles

Coated Chocolate bonbons

Made with Araguani Cocoa Paste

Reserved Valrhona Client
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Intense Alpaco Truffles

Intense Alpaco Truffles

Coated Chocolate bonbons

Made with Alpaco Cocoa Paste

Reserved Logged-In User
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Intense Manjari Truffles

Intense Manjari Truffles

Coated Chocolate bonbons

Made with Manjari pure pâte 100%

Reserved Logged-In User
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