Chocolate recipes from l'École Valrhona

COMET MOLDING

COMET MOLDING

TASTY EGGS

Made with Guanaja 70%

TASTY EGGS

Rather imaginative surprise eggs

Made with JIVARA 40%

Rather imaginative surprise eggs

ŒUFS DENTELLES

Made with Guanaja 70%

ŒUFS DENTELLES

STRAWBERRY CABOSSE

Made with STRAWBERRY INSPIRATION

STRAWBERRY CABOSSE

PASSIONFRUIT CABOSSE

Made with PASSION FRUIT INSPIRATION

PASSIONFRUIT CABOSSE

FERRA EGG

Made with ALMOND INSPIRATION

FERRA EGG

Angel CHRISTMAS TREE

Made with Caramélia 36%

Angel CHRISTMAS TREE

Dulcey teatime spread

Made with Blond® Dulcey 32%

Dulcey teatime spread

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