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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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The 5 Elements

The 5 Elements

Snacking cakes

Made with Opalys 33%

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Super Bar

Super Bar

Bar

Made with PASSION FRUIT INSPIRATION

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Caraibe Super Tart

Caraibe Super Tart

Tarts

Made with Caraïbe 66%

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Joias Itakuja Chocolate Droplets

Joias Itakuja Chocolate Droplets

Bar and Bouchées

Made with ITAKUJA 55%

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Cuvée Limeira Chocolate Bouchées - Amapa

Cuvée Limeira Chocolate Bouchées - Amapa

Bar and Bouchées

Made with Cuvée Limeira 50%

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Macaé Chocolate Verrines - Povo

Macaé Chocolate Verrines - Povo

Verrines

Made with Macaé 62%

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STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

Plated desserts

Made with STRAWBERRY INSPIRATION

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RASPBERRY MALINKO

RASPBERRY MALINKO

Coated Chocolate bonbons

Made with RASPBERRY INSPIRATION

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