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All Our Recipes
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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Professionals, find more step-by-step recipes on the online Essentials
Chocolate recipes
At Valrhona, chocolate is king! We bring you simple, sophisticated and must-try chocolate recipes to create indulgent, emotional experiences with chocolate as the main ingredient. Treat yourself to a triple-chocolate dessert, a moist chocolate sponge and a melting chocolate pudding, or give in to the temptations of a fondant, macarons and so many other recipes, from ultra-classics to mold-breakers. Whether it’s dessert, afternoon tea or coffee breaks, there's no time like the present to treat yourself and your guests. To make the most of your chocolate recipe, explore all the essential techniques for mastering chocolate in our chocolate dictionary.
While chocolate is a star during the festive period and Easter, it actually never misses an opportunity to put on a show. Whether in the form of a homemade spread on a crêpe, as chips in the frangipane of a galette des rois or in a brookie to enjoy on the road to the summer vacations, chocolate - white, dark, milk, ruby or Dulcey - never fails to shine.
To make sure you don't miss a single opportunity to indulge in a cocoa-flavored treat, try out our step-by-step chocolate recipes, from the classic cocoa-flavored snack cookie to a sophisticated chocolate-covered dessert.
Irresistible pairings with chocolate
The great taste of chocolate is a natural comfort for some, so why not double the pleasure by combining cocoa with other flavors? In a tart, chocolate goes perfectly with sun-kissed yellow fruit (such as peaches) and summer berries (raspberry, strawberry and so on). Alternatively, opt for a chocolate-caramel pairing for even greater indulgent pleasure.
In a petit gâteau, a cake or a petit four, nuts (such as pistachios, hazelnuts, almonds and macadamias) reveal all their flavors when combined with chocolate.
To perfect your creations, select a quality chocolate with the right cocoa content. The Valrhona range offers you Guanaja, a bitter chocolate containing 70% cocoa, created in our workshops. In terms of milk chocolate, Jivara (40% cocoa) adds a touch of sweetness to your mousses and ganaches. With chocolate, the variations are endless, so treat yourself!