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.
Made with P125 Coeur de Guanaja
Made with Komuntu 80% - the 100 Year Anniversary chocolate
Made with Passionfruit Inspiration
Made with Itakuja 55%
Made with Blond Dulcey 35%
Made with Opalys 33%
You are using an outdated browser. Please upgrade your browser to improve your experience and security.
