1. Home
  2. Recipes
  3. Recipes with Professionnel, Assembly / Moulding

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.

Learn more
TASTY EGGS

TASTY EGGS

Assembly / Moulding

Made with Guanaja 70%

Reserved Logged-In User
Learn more
Rather imaginative surprise eggs

Rather imaginative surprise eggs

Assembly / Moulding

Made with JIVARA 40%

Reserved Logged-In User
Learn more
ŒUFS DENTELLES

ŒUFS DENTELLES

Assembly / Moulding

Made with Guanaja 70%

Reserved Logged-In User
Learn more
PASSIONFRUIT CABOSSE

PASSIONFRUIT CABOSSE

Assembly / Moulding

Made with PASSION FRUIT INSPIRATION

Reserved Logged-In User
Need Help?

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.

Send a message
Download in progress
Close