COMET MOLDING
Cercle V

COMET MOLDING

Assembly / Moulding

Made with PRALINE AMANDE 60% CARAMELISE

Reserved Logged-In Cercle V User
Chocolate Equation
Cercle V

Chocolate Equation

Plated desserts

Made with ITAKUJA 55%

Reserved Logged-In Cercle V User
Citrus Cape Cakes
Cercle V

Citrus Cape Cakes

Snacking cakes

Made with Ivoire 35%

Reserved Logged-In Cercle V User
COCONUT & ALMOND SPREAD
Cercle V

COCONUT & ALMOND SPREAD

Teatime and Viennoiseries

Made with ALMOND 55% AND COCONUT PRALINE

Reserved Logged-In Cercle V User
Picchu Crunch
Cercle V

Picchu Crunch

Bar and Bouchées

Made with ILLANKA 63%

Reserved Logged-In Cercle V User
Capucins Mendiants
Cercle V

Capucins Mendiants

Coated Chocolate bonbons

Made with Alpaco 66%

Reserved Logged-In Cercle V User
MELBA CHOCOLATE BONBON
Cercle V

MELBA CHOCOLATE BONBON

Coated Chocolate bonbons

Made with Ivoire 35%

Reserved Logged-In Cercle V User
Rolled Iced Pear-Chocolate Log
Cercle V

Rolled Iced Pear-Chocolate Log

Ice-Cream Yule log

Made with Taïnori 64%

Reserved Logged-In Cercle V User
SLALOM
Cercle V

SLALOM

Ice-Cream Yule log

Made with Biskelia 34%

Reserved Logged-In Cercle V User
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