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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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Cuvée Limeira Chocolate Bouchées - Amapa

Cuvée Limeira Chocolate Bouchées - Amapa

Bar and Bouchées

Made with Cuvée Limeira 50%

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Joias Itakuja Chocolate Droplets

Joias Itakuja Chocolate Droplets

Bar and Bouchées

Made with ITAKUJA 55%

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Macaé Chocolate Verrines - Povo

Macaé Chocolate Verrines - Povo

Verrines

Made with Macaé 62%

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Alpaco Rippled Chocolate Bonbons

Alpaco Rippled Chocolate Bonbons

Coated Chocolate bonbons

Made with Alpaco Cocoa Paste

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ADAMO ICED POT

ADAMO ICED POT

Ice Cream and Sorbet

Made with ALMOND INSPIRATION

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Almond and Coconut Praline Niukafa snacking cake

Almond and Coconut Praline Niukafa snacking cake

Snacking cakes

Made with ALMOND 55% AND COCONUT PRALINE

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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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