Chocolate recipes from l'École Valrhona

Abysse Dessert

Made with TULAKALUM 75%

Abysse Dessert

Origami

Made with Guanaja 70%

Origami

Entremets Surprise

Made with Guanaja 70%

Entremets Surprise

Entremets Forêt Noire

Made with Guanaja 70%

Entremets Forêt Noire

DESSERT FOR NEW YEAR 2016

Made with BAHIBE 46%

DESSERT FOR NEW YEAR 2016

LE SUCCÈS

Made with LE NOIR 61% BLOC 1KG

LE SUCCÈS

OTHERWISE SUCCESS

Made with Nyangbo 68%

OTHERWISE SUCCESS

Pomelos

Made with Macaé 62%

Pomelos

"Buckwheat,Bergamot & Blood Orange chiffon Cake"

Made with Guanaja 70%

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