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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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TASTY EGGS

TASTY EGGS

Assembly / Moulding

Made with Guanaja 70%

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Rather imaginative surprise eggs

Rather imaginative surprise eggs

Assembly / Moulding

Made with JIVARA 40%

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ŒUFS DENTELLES

ŒUFS DENTELLES

Assembly / Moulding

Made with Guanaja 70%

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PASSIONFRUIT CABOSSE

PASSIONFRUIT CABOSSE

Assembly / Moulding

Made with PASSION FRUIT INSPIRATION

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