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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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Leaf is Life Mendiants

Leaf is Life Mendiants

Bar

Made with PRALINE AMANDE 70% FRUITÉ

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Painted roses dessert

Painted roses dessert

Plated desserts

Made with RASPBERRY INSPIRATION

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Hanging Garden dessert

Hanging Garden dessert

Plated desserts

Made with Alpaco 66%

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Indulgent Efflorescence

Indulgent Efflorescence

Plated desserts

Made with ALMOND INSPIRATION

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Flowers on the Rocks

Flowers on the Rocks

Bar and Bouchées

Made with ALMOND INSPIRATION

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Crescendo Dessert

Crescendo Dessert

Plated desserts

Made with Guanaja 70%

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Citrus Abacus

Citrus Abacus

Molded Chocolate bonbons

Made with CRUNCHY 50% ALMOND/HAZELNUT PRALINÉ

Reserved Valrhona Client
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Blackcurrant Granny Smith Tart

Blackcurrant Granny Smith Tart

Tarts

Made with Opalys 33%

Reserved Logged-In User
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Namelaka lime cream with candied raspberries

Namelaka lime cream with candied raspberries

Plated desserts

Made with Ivoire 35%

Reserved Logged-In User
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