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 Azélia 35%
Made with Almond Hazelnut Praliné
Made with Strawberry Inspiration
Made with Ariaga Noire 66%
Made with Extra Amer 67%
Made with Satilia Noire 62%
Made with Opalys 33%
Made with Ariaga Noire 59%
Made with Satilia Lactée 38%
Made with Ivoire 35%
Made with Peanut Paste 70%
Made with Araguani 72% Pure Venezuela*
You are using an outdated browser. Please upgrade your browser to improve your experience and security.
