Chocolate recipes from l'École Valrhona

Kisselo Dessert - Restaurant version

Made with Opalys 33%

Kisselo Dessert - Restaurant version

CARRIACOU TARTLET - BISTRO VERSION

Made with Guanaja 70%

CARRIACOU TARTLET - BISTRO VERSION

Pral-Ericacée

Made with PRALINE AMANDE NOISETTE 60% FRUITE

Pral-Ericacée

STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

Made with STRAWBERRY INSPIRATION

STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

Carriacou Tartlet - restaurant version

Made with Macaé 62%

Carriacou Tartlet - restaurant version

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

Crêpe Prali-Suzette

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