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Recipes from l'Ecole Valrhona and Guest Chefs

Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions.

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Hanging Garden dessert

Hanging Garden dessert

Plated desserts

Made with Alpaco 66%

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Intense Araguani Truffles

Intense Araguani Truffles

Coated Chocolate bonbons

Made with Araguani Cocoa Paste

Reserved Valrhona Client
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Intense Alpaco Truffles

Intense Alpaco Truffles

Coated Chocolate bonbons

Made with Alpaco Cocoa Paste

Reserved Logged-In User
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Intense Manjari Truffles

Intense Manjari Truffles

Coated Chocolate bonbons

Made with Manjari pure pâte 100%

Reserved Logged-In User
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Intense tainori Truffles

Intense tainori Truffles

Coated Chocolate bonbons

Made with Taïnori Cocoa Paste

Reserved Logged-In User
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Intense Macaé Truffles

Intense Macaé Truffles

Coated Chocolate bonbons

Made with Macaé Cocoa Paste

Reserved Logged-In User
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MACAE RIPPLED CHOCOLATE BONBONS

MACAE RIPPLED CHOCOLATE BONBONS

Coated Chocolate bonbons

Made with Macaé Cocoa Paste

Reserved Logged-In User
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TAINORI RIPPLED CHOCOLATE BONBONS

TAINORI RIPPLED CHOCOLATE BONBONS

Coated Chocolate bonbons

Made with Taïnori Cocoa Paste

Reserved Logged-In User
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Araguani Rippled Chocolate Bonbons

Araguani Rippled Chocolate Bonbons

Coated Chocolate bonbons

Made with Araguani Cocoa Paste

Reserved Logged-In User
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