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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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Intense Araguani Truffles

Intense Araguani Truffles

Coated Chocolate bonbons

Made with Araguani Cocoa Paste

Reserved Valrhona Client
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FRAMBOLIS

FRAMBOLIS

Coated Chocolate bonbons

Made with Guanaja 70%

Reserved Valrhona Client
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INSTANT AMARENA

INSTANT AMARENA

Coated Chocolate bonbons

Made with Dark Hazelnut GIANDUJA 34%

Reserved Valrhona Client
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Kalingo Squares

Kalingo Squares

Coated Chocolate bonbons

Made with Kalingo 65%

Reserved Valrhona Client
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LOLLIPOPS Dark chocolate ''KARNA''

LOLLIPOPS Dark chocolate ''KARNA''

Molded Chocolate bonbons

Made with ILLANKA 63%

Reserved Valrhona Client
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LOLLIPOPS Dark chocolate “JUPITER”

LOLLIPOPS Dark chocolate “JUPITER”

Molded Chocolate bonbons

Made with ILLANKA 63%

Reserved Valrhona Client
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