Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with Araguani Cocoa Paste
Made with PRALINE AMANDE 70% FRUITÉ
Made with PRALINE NOISETTE 50% CARAMELISE
Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ
Made with Guanaja 70%
Made with Dark Hazelnut GIANDUJA 34%
Made with Kalingo 65%
Have a question about Valrhona, this website, or technical questions about your recipe?