Chocolate recipes from l'École Valrhona

Banana Cream Pie

Made with Opalys 33%

Banana Cream Pie

GUANAJA CROWNS

Made with Guanaja 70%

GUANAJA CROWNS

CIFLO

Made with ALMOND INSPIRATION

CIFLO

ADAMO ICED POT

Made with ALMOND INSPIRATION

ADAMO ICED POT

SOLLIES CHOCOLATE BONBONS

Made with ALMOND INSPIRATION

SOLLIES CHOCOLATE BONBONS

Emmanuel Biscuit

Made with LIQUID CLARIFIED BUTTER

Emmanuel Biscuit

Croissant Pastry

Made with LIQUID CLARIFIED BUTTER

Croissant Pastry

Cube

Made with PRALINE NOISETTE 66% FRUITE

Cube

VISAYAS BLOND ORELYS Dessert

Made with Blond® Orelys® 35%

VISAYAS BLOND ORELYS Dessert

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