Chocolate recipes from l'École Valrhona

Rooibos Cape Cakes

Made with ILLANKA 63%

Rooibos Cape Cakes

FINGERFIL

Made with Biskelia 34%

FINGERFIL

Citrus Cape Cakes

Made with Ivoire 35%

Citrus Cape Cakes

CHOCOLATE ÉCLAIR

Made with Guanaja 70%

CHOCOLATE ÉCLAIR

DARK CHOCOLATE MACARONS

Made with Caraïbe 66%

DARK CHOCOLATE MACARONS

Pralina black sesame seed travel cake

Made with PRALINE AMANDE NOISETTE 50% CARAMELISE

Pralina black sesame seed travel cake

Kawaii Madeleine

Made with PRALINE NOISETTE 66% FRUITE

Kawaii Madeleine

Crousty

Made with Milk Hazelnut GIANDUJA 35%

Crousty

MALINAO Tartlets

Made with Blond® Orelys® 35%

MALINAO Tartlets

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