Chocolate recipes from l'École Valrhona

Entremets Surprise

Made with Guanaja 70%

Entremets Surprise

Tantalising Tubes

Made with Tanariva 33%

Tantalising Tubes

Abysse Dessert

Made with TULAKALUM 75%

Abysse Dessert

Arawa Chocolate Bonbons

Made with TULAKALUM 75%

Arawa Chocolate Bonbons

P125 Coeur de Guanaja Panna cotta

Made with P125 Coeur de Guanaja

P125 Coeur de Guanaja Panna cotta

Pop Éclair

Pop Éclair

Caranoa Tartlet

Caranoa Tartlet

GUANAJA CROWNS

Made with Guanaja 70%

GUANAJA CROWNS

CARRIACOU TARTLET - BISTRO VERSION

Made with Guanaja 70%

CARRIACOU TARTLET - BISTRO VERSION

FREQUENTLY ASKED QUESTIONS

Have a question about Valrhona, this website, or technical questions about your recipe?

See our answers

Send us your questions by email.

× This website uses cookies to ensure you get the best experience on our website. By continuing to browse the site, you agree to our use of cookies.

Download in progress