Chocolate recipes from l'École Valrhona

Pop Éclair

Made with CARANOA 55%

Pop Éclair

Illanka for Monsieur Opalys for Madame

Made with ILLANKA 63%

Illanka for Monsieur Opalys for Madame

Opposites Attract

Made with Opalys 33%

Opposites Attract

Rooibos Cape Cakes

Made with ILLANKA 63%

Rooibos Cape Cakes

CHOCOLATE ÉCLAIR

Made with Guanaja 70%

CHOCOLATE ÉCLAIR

DARK CHOCOLATE MACARONS

Made with Caraïbe 66%

DARK CHOCOLATE MACARONS

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