Gourmets,discover the Cité du Chocolat, its workshops and its courses, open to all comers.
Made with PRALINE AMANDE NOISETTE 60% FRUITE
Made with ILLANKA 63%
Made with JIVARA 40%
Made with Opalys 33%
Made with Taïnori 64%
Made with Caraïbe 66%
Made with PRALINE NOISETTE 66% FRUITE
Made with PRALINE AMANDE 60% CARAMELISE
Have a question about Valrhona, this website, or technical questions about your recipe?