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 Taïnori 64% Pure Dominican Republic*
Made with Ivoire 35%
Made with Almond Hazelnut 50%
Made with Guanaja 70%
Made with Strawberry Inspiration
Made with Blond Dulcey 35%
Made with Cooking Range Guanaja
Made with Cooking Range Jivara
Made with Almond Hazelnut Praliné
Made with Millot 74%
Made with Nyangbo 68% Pure Ghana*
Made with Illanka 63% Pure Peru*
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