Chocolate recipes from l'École Valrhona

Chocolate Equation

Made with ITAKUJA 55%

Chocolate Equation

Tira-Misu

Made with BAHIBE 46%

Tira-Misu

Babylon

Made with BAHIBE 46%

Babylon

Crêpe Prali-Suzette

Made with PRALINE NOISETTE 55% FRUITE

Crêpe Prali-Suzette

MANDAR’IN LOVE

Made with PATE D'AMANDE PROVENCE 50%

MANDAR’IN LOVE

Chocolate Citrus Velouté

Made with Alpaco 66%

Chocolate Citrus Velouté

Milk Chocolate Forest

Made with BAHIBE 46%

Milk Chocolate Forest

Avellina praliné jelly

Made with PRALINE NOISETTE 55% FRUITE

Avellina praliné jelly

Tira-Misu

Made with BAHIBE 46%

Tira-Misu

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