Recipes from l'École Valrhona | Valrhona, Let's Imagine the Best of Chocolate

Chiapas Dessert

Made with PEANUT PASTE 70%

Chiapas Dessert

COCONUT & ALMOND SPREAD

Made with ALMOND 55% AND COCONUT PRALINE

COCONUT & ALMOND SPREAD

Madeira yule log

Made with Blond® Dulcey 32%

Madeira yule log

Chocolate Equation

Made with ITAKUJA 55%

Chocolate Equation

KISSELO DESSERT - BANQUET VERSION

Made with Ivoire 35%

KISSELO DESSERT - BANQUET VERSION

Carriacou Tartlet - restaurant version

Made with Macaé 62%

Carriacou Tartlet - restaurant version

Carriacou Tartlet - banquet version

Made with Guanaja 70%

Carriacou Tartlet - banquet version

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