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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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Abysse Dessert

Abysse Dessert

Entremets

Made with TULAKALUM 75%

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Entremets Surprise

Entremets Surprise

Entremets

Made with Guanaja 70%

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Entremets Forêt Noire
Cercle V

Entremets Forêt Noire

Entremets

Made with Guanaja 70%

Reserved Logged-In Cercle V User
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DESSERT FOR NEW YEAR 2016
Cercle V

DESSERT FOR NEW YEAR 2016

Entremets

Made with BAHIBE 46%

Reserved Logged-In Cercle V User
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LE SUCCÈS

LE SUCCÈS

Entremets

Made with LE NOIR 61% BLOC 1KG

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OTHERWISE SUCCESS

OTHERWISE SUCCESS

Entremets

Made with Nyangbo 68%

Reserved Valrhona Client
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Pomelos

Pomelos

Entremets

Made with Macaé 62%

Reserved Valrhona Client
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"Buckwheat,Bergamot & Blood Orange chiffon Cake"

Entremets

Made with Guanaja 70%

Reserved Logged-In User
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