All Our Recipes | Valrhona

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.

Recipes

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Tarts

Gourmet

Passion Fruit Inspiration & Citrus Tart

Made with Cooking Range Inspiration Passionfruit

4 steps

Gourmet

Paris-Brest Revisited

Made with Almond Hazelnut Praliné

5 steps

Cercle V

Brioche Crown

Made with Almond Pastes

3 steps

Cercle V

Hazelnut Galette

Made with Gianduja Style

4 steps

Gourmet

Financier-style citrus & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Raspberry Jivara Tart

4 steps

Gourmet

Chocolate brownie and black currant tart

Made with Cooking Range Komuntu 80% dark chocolate

5 steps

Gourmet

Chocolate Flan

Made with Kalingo 65%

2 steps

Professional

Intense Chocolate Tart

Made with Confection 80%

2 steps

Professional

Chocolate Flan

Made with Confection 80%

2 steps

Gourmet

Mango Praliné Galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

4 steps

Gourmet

Chocolate praliné galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps

Cercle V

Cléry

Made with Opalys 33%

6 steps

Gourmet

Chocolate galette des rois

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

valrhona.com-recipe-gluten-free-chocolate-tart

Gourmet

Gluten-free plant-based chocolate tart

Made with Cooking Range Nyangbo Ground Chocolate

2 steps

Gourmet

Tarte pécan caramel

Made with Bahibe 46%

2 steps

Gourmet

Vanilla & Stawberry Saint Honoré Tart

Made with Cooking Range Ivoire 35% white chocolate

6 steps

Gourmet

ONDE DE CHOC

Made with Cooking Range Jivara 40% Milk Chocolate

5 steps

Professional

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps

Professional

Franquetta tart

Made with Andoa Noire 70% Pure Peru*

8 steps

Gourmet

Raspberry and vanilla tart

Made with Cooking Range Raspberry Inspiration

4 steps

Cercle V

Spring’s First Strawberries

Made with Strawberry Inspiration

6 steps

Professional

Hukanana

Made with Hukambi 53%

7 steps

Professional

Caraibe Super Tart

Made with Caraïbe 66%

3 steps

Professional

P125 Coeur De Guanaja Tart

Made with P125 Coeur de Guanaja

3 steps

Gourmet

Carapricot Tart

Made with Cooking Range Caramelia 36% milk chocolate

3 steps

Professional

Red Fruits Tart

Made with Ivoire 35%

3 steps

Gourmet

Jivara & caramel tartlet

Made with Cooking Range Jivara 40% Milk Chocolate

2 steps

Gourmet

Millot chocolate and caramel tartlets

Made with Cooking Range Millot 74% organic dark chocolate

3 steps

Gourmet

Strawberry Inspiration and Ivoire tartlets

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Oriado heart tart

Made with Cooking Range Oriado 60% organic dark chocolate

2 steps

Professional

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps

Professional

Sakambi

Made with Hukambi 53%

4 steps

Professional

Stolen Heart

Made with Hukambi 53%

5 steps

Gourmet

Festive tart

Made with Cooking Range Ivoire 35% white chocolate

4 steps

Gourmet

Strawberry tart

Made with Cooking Range Ivoire 35% white chocolate

4 steps

Gourmet

100% Raw Apple and Chocolate Tart

Made with Cooking Range Caramelia 36% milk chocolate

5 steps

Professional

Tropical Crown

Made with Jivara 40%

5 steps

valrhona.com-recipe-baba-bool-chocolate-tart

Professional

Baba Cool Chocolate Tart

Made with Illanka 63%

6 steps

Professional

Tulakalum Tartlet

Made with Tulakalum 75%

7 steps

Professional

Carriacou Tartlet - Banquet Version

Made with Guanaja 70%

7 steps

Professional

Pacane Tart

Made with Pecan 50%

6 steps

Professional

Blackcurrant Granny Smith Tart

Made with Opalys 33%

5 steps

Professional

Extraordinarily chocolaty tart

Made with Caraïbe 66%

3 steps

Professional

Pressed Raspberry Tart

Made with Manjari 64%

6 steps

Professional

Pressed Passion fruit Tart

Made with Taïnori 64%

6 steps

Professional

Pressed Strawberry Tart

Made with Ivoire 35%

5 steps

Professional

Bahia Tart

Made with Opalys 33%

6 steps

Professional

Rose Almond Tart

Made with Amatika 46%

6 steps

Professional

Strawberry Inspiration and Ivoire Tartlets

Made with Cooking Range Inspiration Strawberry

3 steps

Professional

100% vegan

Made with Amatika 46%

5 steps

Gourmet

Chocolate wave

Made with Cooking Range Caraïbe 66% dark chocolate

5 steps

Professional

Oabika Transparent Tart

Made with Oabika - Gold of the pod

4 steps

Entremets

Cercle V

Twelve Strokes of Midnight

Made with Extra Amer 67%

11 steps

Cercle V

Strawberry Hibiscus Dessert

Made with Almond Pastes

6 steps

Gourmet

Vanilla-chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

4 steps

Gourmet

Ipheya pear and chocolate dessert

Made with Cooking Range Komuntu 80% dark chocolate

8 steps

Cercle V

Lumi

Made with Blond® Dulcey 35%

5 steps

Professional

Avola Valentine’S Day Decoration

Made with Opalys 33%

5 steps

Professional

STOLEN KISS

Made with Raspberry Inspiration

5 steps

Gourmet

Opéra Millot

Made with Cooking Range Millot 74% organic dark chocolate

5 steps

Cercle V

Baba Fracas

Made with Yuzu Inspiration

9 steps

Cercle V

Verano Fresco

Made with Almond Inspiration

6 steps

Gourmet

Easter Egg Dessert

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Professional

Immaculada

Made with Amatika Blanche 35%

6 steps

Cercle V

In the snow

Made with Tulakalum 75%

8 steps

Professional

dessert for new year

Made with Bahibe 46%

6 steps

Professional

Origami

Made with Guanaja 70%

5 steps

Professional

TSINGY

Made with Millot 74% - Pure Millot Plantation*

8 steps

Professional

Chiapas Dessert

Made with Peanut Paste 70%

7 steps

Professional

L’Occitan

Made with Almond Inspiration

4 steps

Professional

Mille Et Une Feuilles

Made with Opalys 33%

5 steps

Professional

Abysse Dessert

Made with Tulakalum 75%

8 steps

Professional

Almond inspiration entremet

Made with Almond Inspiration

8 steps

Professional

Rugged

Made with Taïnori 64%

9 steps

Professional

Atacama Pâques

Made with Jivara 40%

9 steps

Professional

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

8 steps

Gourmet

Black Forest

Made with Cooking Range Manjari 64% dark chocolate

7 steps

Gourmet

Strawberry gateau

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation*

7 steps

Professional

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Made with Guanaja 70%

4 steps

Professional

Prali Intensia Entremets

Made with Amande Noisette 50% - 19971

5 steps

Professional

Inspiration Filo

Made with Passionfruit Inspiration

6 steps

Professional

L'Authentique

Made with Amande 70% - 9015

2 steps

Professional

Entremets Surprise

Made with Guanaja 70%

7 steps

Professional

Banana Cream Pie

Made with Opalys 33%

6 steps

Professional

Black Forest

Made with Bahibe 46%

7 steps

Professional

Cocanas Vacherin

Made with Noisette 66% - 7531

6 steps

Professional

Opal Coffee

Made with Opalys 33%

7 steps

Professional

Peanut William

Made with Caramelia 36%

6 steps

Professional

Bahibe Lactee Entremets

Made with Bahibe 46%

7 steps

Professional

Txacoli Entremets

Made with Ivoire 35%

5 steps

Professional

Pomelos

Made with Macaé 62%

7 steps

Professional

Otherwise Success

Made with Nyangbo 68%

5 steps

Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps

Gourmet

The dark circle

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

Yule log

Cercle V

Blackdown Yule Log

Made with Komuntu 80% - the 100 Year Anniversary chocolate

9 steps

Gourmet

Guanaja, pear and cookie

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Professional

Zellie

Made with Tanariva 33%

8 steps

Professional

Almendarina Yule Log

Made with Almond Inspiration

7 steps

Cercle V

OMENA Yule Log

Made with Azélia 35%

7 steps

Professional

Tonka Choc’log

Made with Guanaja 70%

7 steps

Professional

Stella

Made with Hukambi 53%

8 steps

Cercle V

Yule Log Tadapo

Made with Millot 74% - Pure Millot Plantation*

8 steps

Professional

Guanaja Fleur de Sel Log

Made with Guanaja Lactée 41%

5 steps

Professional

Earl

Made with Alpaco 66%

6 steps

Professional

Marakafé

Made with Macaé 62%

8 steps

Cercle V

Coconnelle

Made with Bahibe 46%

9 steps

Professional

Trade Winds Bûche

Made with Bahibe 46%

8 steps

Professional

Mustika Mini Yule Log

Made with Opalys 33%

6 steps

Cercle V

BOREAS

Made with Manjari 64%

8 steps

Gourmet

Triple chocolate yule log

Made with Cooking Range Ivoire 35% white chocolate

4 steps

Gourmet

Dulcey Coffee and Tangerine Yule log

Made with Chocolate Dulcey 35% - Blond Cooking Range

4 steps

Professional

Hazelnut & Lemon Yule Log

Made with Bahibe 46%

8 steps

Professional

Forest Yule Log

Made with Kalingo 65%

7 steps

Professional

Ardèche Blanche

Made with Waina 35%

6 steps

Professional

Rolled Tatin Log

Made with Tanariva 33%

5 steps

Professional

Madeira Yule Log

Made with Blond® Dulcey 35%

8 steps

Professional

Opalka

Made with Opalys 33%

7 steps

Professional

Santo Bûche

Made with Bahibe 46%

6 steps

Professional

Domingo Bûche

Made with Taïnori 64%

6 steps

Professional

Tropical Praliné Hazelnut Iced Bûche

Made with Noisette 55% - 11309

7 steps

Professional

Rolled Iced Praliné 66% Log

Made with Noisette 66% - 7531

4 steps

Professional

Rolled Iced Vanilla-Chocolate Log

Made with Taïnori 64%

5 steps

Professional

Rolled Iced Pear-Chocolate Log

Made with Taïnori 64%

5 steps

Professional

Quinquina

Made with Oabika - Gold of the pod

8 steps

Plated desserts

Cercle V

Pretty as a Peach - Bistronomy version

Made with Almond Pastes

5 steps

Cercle V

Pretoria - Bistronomy version

Made with Opalys 33%

9 steps

Cercle V

Pretoria - gastronomy version

Made with Opalys 33%

9 steps

Cercle V

Baba Beer - Bistronomy version

Made with Jivara 40%

5 steps

Cercle V

Jasmin Crown

Made with Oriado 60%

5 steps

Cercle V

Jaggery

Made with Blond® Dulcey 35%

8 steps

Cercle V

Mushmosh

Made with Blond® Dulcey 35%

5 steps

Cercle V

My Sunny Valentine

Made with Opalys 33%

7 steps

Cercle V

Coco Mon Amour

Made with Itakuja 55%

7 steps

Gourmet

Butternut fondants with Manjari

Made with Cooking Range Manjari 64% dark chocolate

5 steps

Gourmet

Dulcey Whirl

Made with Chocolate Dulcey 35% - Blond Cooking Range

6 steps

Cercle V

Shooting Star

Made with Millot 74% - Pure Millot Plantation*

8 steps

Gourmet

Chocolate Tonka Puff Pastry Brioche

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Gourmet

Guanaja & Jivara chocolate duo Half-Spheres

Made with Cooking Range Guanaja 70% dark chocolate

4 steps

Professional

Alberic and Antoinette

Made with Komuntu 80% - the 100 Year Anniversary chocolate

6 steps

Professional

Kamélia

Made with Komuntu 80% - the 100 Year Anniversary chocolate

15 steps

Gourmet

Caraïbe choux buns with praliné center

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps

Cercle V

Indulgent efflorescence

Made with Almond Inspiration

5 steps

Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Quetsche Whisky Caramel Chocolate Mousse

Made with Oqo 73%

7 steps

Professional

Kartoffel Nachspeise

Made with Oqo 73%

8 steps

Professional

Choco-Smile

Made with Oqo 73%

5 steps

Professional

Eclipse

Made with Oqo 73%

6 steps

Professional

OQO-Rrence

Made with Oqo 73%

5 steps

Professional

Vallauris pottery

Made with Oqo 73%

5 steps

Professional

OQOLime

Made with Oqo 73%

4 steps

Professional

OQODéli

Made with Oqo 73%

5 steps

Cercle V

HOLLY

Made with Itakuja 55%

4 steps

Cercle V

1000 Layers and 1 spice

Made with Guanaja 70%

7 steps

Gourmet

Tiramisu

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Gourmet

Red berry pavlova

Made with Cooking Range Raspberry Inspiration

5 steps

Professional

FOENIVA

Made with Opalys 33%

5 steps

Professional

Christmas Pearl

Made with Waina 35%

6 steps

Professional

Tortuga

Made with Taïnori 64%

5 steps

Professional

S’more

Made with Satilia Noire 62%

8 steps

Professional

Bermuda

Made with Kalingo 65%

4 steps

Professional

Suspension

Made with Itakuja 55%

6 steps

Professional

Bouchées d'Amour

Made with Almond Inspiration

8 steps

Cercle V

Fabulously Flipped

Made with Strawberry Inspiration

7 steps

Professional

Symphonie

Made with Passionfruit Inspiration

5 steps

Professional

Lovers’ Surprise

Made with Raspberry Inspiration

7 steps

Gourmet

Guanaja 70% Chocolate Cake

Made with Cooking Range Guanaja 70% dark chocolate

1 step

Professional

Avelaka

Made with Illanka 63%

4 steps

Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Abrikado

Made with Amatika Blanche 35%

7 steps

Professional

Rosaée

Made with Amatika 46%

8 steps

Professional

Painted Roses Dessert

Made with Raspberry Inspiration

4 steps

Professional

Hanging Garden Dessert

Made with Alpaco 66%

5 steps

Professional

Crescendo Dessert

Made with Guanaja 70%

7 steps

Cercle V

Snowflake Profiteroles

Made with Oriado 60%

7 steps

Cercle V

Joulu Christmas Tree

Made with Jivara 40%

3 steps

Cercle V

Pristine Piste

Made with Opalys 33%

7 steps

Professional

Passion Fashion

Made with Jivara 40%

4 steps

Professional

Intense Manjari

Made with Noisette 66% - 7531

8 steps

Professional

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

3 steps

Professional

Pecan Promises

Made with Pecan 50%

5 steps

Professional

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps

Cercle V

Clover

Made with Amatika 46%

9 steps

Professional

Eclipse

Made with Bahibe 46%

6 steps

Gourmet

Nyangbo stracciatella dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps

Gourmet

Triple chocolate hazelnut cake

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

Professional

Twist

Made with Ivoire 35%

5 steps

Professional

Sapa Guanaja

Made with Guanaja 70%

7 steps

Professional

Baba Oabika

Made with Oabika - Gold of the pod

5 steps

Professional

Banana Whiskey Cocoa and Oabika Dessert

Made with Oabika - Gold of the pod

11 steps

Professional

Pure Iced Cocoa

Made with Oabika - Gold of the pod

4 steps

Gourmet

Azélia Rock hazelnut and strawberry coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Mandarinquat, Orange Blossom & Macaé

Made with Macaé 62%

8 steps

Professional

Cinnamon Apple

Made with Azélia 35%

6 steps

Professional

Coco Kalingo

Made with Kalingo 65%

7 steps

Gourmet

Azélia Rock chocolate hazelnut coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation*

2 steps

Gourmet

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

2 steps

Professional

Isalo

Made with Millot 74% - Pure Millot Plantation*

7 steps

Professional

Dos Enamorados

Made with Illanka 63%

5 steps

Professional

Fruit Du Soleil

Made with Almond Inspiration

6 steps

Professional

K’Inich

Made with Tulakalum 75%

6 steps

Professional

Floreo

Made with Tulakalum 75%

8 steps

Professional

Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

6 steps

Professional

Chocolate Equation

Made with Itakuja 55%

6 steps

Professional

Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

6 steps

Professional

P125 Coeur De Guanaja Panna Cotta

Made with P125 Coeur de Guanaja

3 steps

Professional

Strawberry Or Passion Fruit Pêle-Mêle

Made with Strawberry Inspiration

6 steps

Professional

Pral-Ericacée

Made with Amande Noisette 60% - 11307

4 steps

Professional

Transparence

Made with Ivoire 35%

5 steps

Professional

Gourmet Paint Palette

Made with Pecan 50%

8 steps

Professional

Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

4 steps

Professional

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

5 steps

Professional

Kisselo Dessert - Restaurant Version

Made with Opalys 33%

7 steps

Professional

Kisselo Dessert - Banquet Version

Made with Ivoire 35%

6 steps

Professional

Spiralis

Made with Almond Inspiration

6 steps

Professional

Baba Story

Made with Taïnori 64%

4 steps

Professional

Strawberry And Vanilla

Made with Opalys 33%

6 steps

Professional

Pop Fresh

Made with Amande 60% - 2260

8 steps

Professional

Equation Chocolat

Made with Caraïbe 66%

6 steps

Professional

As Time Goes By...

Made with Taïnori 64%

6 steps

Professional

Kaly Pear

Made with Opalys 33%

4 steps

Professional

Prali Apple

Made with Amande Noisette 60% - 11307

8 steps

Professional

Black Forest Surprise

Made with Illanka 63%

5 steps

Professional

Tira-Misu

Made with Bahibe 46%

8 steps

Professional

Avellina praliné jelly

Made with Noisette 55% - 11309

5 steps

Professional

Milk Chocolate Forest

Made with Bahibe 46%

5 steps

Professional

Chocolate Citrus Velouté

Made with Alpaco 66%

6 steps

Professional

Mandar’in love

Made with Pâte d'amandes de Provence 50% - 3211

5 steps

Professional

Crêpe Prali-Suzette

Made with Noisette 55% - 11309

4 steps

Professional

Babylon

Made with Bahibe 46%

8 steps

Gourmet

Andoâque dessert

Made with Cooking Range Andoa 39% milk chocolate

6 steps

Professional

Peach Ravioli

Made with Amatika 46%

7 steps

Professional

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps

Professional

Tangerika

Made with Amatika 46%

7 steps

Professional

Framjo-Dessert

Made with Raspberry Inspiration

5 steps

Gourmet

Nyangbo Stracciatella Dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps

Gourmet

Brioche French Toast with Praliné Crémeux

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps

Professional

Forest Flower

Made with Amatika 46%

8 steps

Gourmet

The carefree mousse

Made with Cooking Range Oriado 60% organic dark chocolate

2 steps

Gourmet

Cococuja

Made with Cooking Range Inspiration Passionfruit

4 steps

Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps

Snacking cakes

Cercle V

Pretty as a Peach - Bite-size version

Made with Almond Pastes

5 steps

Cercle V

Baba Beer - Bite-size version

Made with Jivara 40%

6 steps

Cercle V

Christmas Cupcake

Made with Tulakalum 75%

9 steps

Cercle V

Primavera

Made with Pistachio 42%

8 steps

Gourmet

Yuzu Inspiration plant-based macarons

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Manjari plant-based macarons

Made with Cooking Range Manjari 64% dark chocolate

2 steps

Gourmet

Breton shortbread cookies with chocolate center

Made with Cooking Range Komuntu 80% dark chocolate

2 steps

Professional

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

Gourmet

Dulcey Heart

3 steps

Professional

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

3 steps

Gourmet

Les Tigrés

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Gourmet

Zebra crêpes

Made with Cooking Range Caraïbe 66% dark chocolate

1 step

Gourmet

Incas Mini Cakes

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps

Gourmet

Vanilla Yuzu Saint Tropez

Made with Cooking Range Ivoire 35% white chocolate

4 steps

Professional

Chocolate Éclair

Made with Confection 80%

3 steps

Gourmet

Crunchy Paris-Brest

Made with Azélia 35%

5 steps

Professional

Chocolate soufflé

Made with Confection 80%

1 step

Professional

Hetsika

Made with Millot 74% - Pure Millot Plantation*

8 steps

Gourmet

Passion Meringue Tarts

Made with Cooking Range Inspiration Passionfruit

4 steps

Gourmet

Melt-in-the-Middle Chouchous

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Yuzu macarons (with cocoa shell)

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Mini gateau with hazelnut praliné molten center

Made with Baking Help - Melting Hearts Pralines

1 step

valrhona.com-recipe-muscovado-praline-shortbread

Gourmet

Muscovado Sugar Praliné Shortbread

Made with Cooking Range smooth praliné Almond Hazelnut 50%

1 step

Gourmet

Yuzu macarons (with white shell)

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Rose éclairs

Made with Cooking Range Raspberry Inspiration

4 steps

Professional

The 5 Elements

Made with Opalys 33%

6 steps

Professional

Power Box

Made with Waina 35%

4 steps

Professional

Framjo Dessert

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

5 steps

Professional

Oblon

Made with Kidavoa 50%

7 steps

Professional

Chocolate éclair

Made with Guanaja 70%

4 steps

Professional

Zéa

Made with Bahibe 46%

0 steps

Gourmet

Gluten-free buckwheat and chocolate chips shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Gourmet

Citrus, thyme and chocolate chip biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Gourmet

Einkorn, hazelnut and Azélia cookies

Made with Cooking Range Azelia 35% milk chocolate

2 steps

Gourmet

Einkorn, black sesame and Ivoire cookies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Gourmet

Chocoz

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Gourmet

Cookies

Made with Cooking Range Equatoriale 35% milk chocolate

1 step

Gourmet

Ivoire Blackurrant Macaron

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Professional

Coco Fresh

Made with Opalys 33%

7 steps

Gourmet

Carrot cake

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Gourmet

Roll cakes

Made with Cooking Range Jivara 40% Milk Chocolate

5 steps

Gourmet

Chocolate chip pancakes with caramel sauce

Made with Cooking Range Jivara 40% Milk Chocolate

2 steps

Professional

Millionaire'S Brownie

Made with Azélia 35%

3 steps

Professional

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

5 steps

Professional

Promise

Made with Raspberry Inspiration

0 steps

Professional

Opposites Attract

Made with Opalys 33%

5 steps

Professional

Illanka For Monsieur Opalys For Madame

Made with Illanka 63%

5 steps

Professional

Passionfruit Sillon

Made with Passionfruit Inspiration

2 steps

Professional

Ryo Croissants

Made with Pépites Blanches 24% - 15073

3 steps

Professional

Cookies

Made with Pépites Blanches 24% - 15073

1 step

Professional

Guanaja Crowns

Made with Guanaja 70%

4 steps

Professional

Ouranjo

Made with Opalys 33%

4 steps

Professional

Crousty

Made with Noisette Lait 35% - 6993

3 steps

Professional

Pralina Black Sesame Seed Travel Cake

Made with Amande Noisette 50% Caramélisé - 2261

2 steps

Professional

Rooibos Cape Cakes

Made with Illanka 63%

7 steps

Gourmet

Little Andoa choux buns

Made with Cooking Range Andoa 39% milk chocolate

2 steps

valrhona.com-recipe-citrus-caramelia-cake

Gourmet

Citrus Caramélia Cake

Made with Cooking Range Caramelia 36% milk chocolate

5 steps

valrhona.com-recipe-einkorn-hazelnut-and-azelia-cookies

Gourmet

Einkorn, Hazelnut and Azélia Cookies

Made with Cooking Range Azelia 35% milk chocolate

2 steps

Gourmet

Einkorn, Black Sesame and Ivoire Cookies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

valrhona.com-recipe-citrus-thyme-chip-biscuits

Gourmet

Citrus, thyme and chocolate chip biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Professional

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

4 steps

Professional

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Doughnut-style brioche with a Guanaja melty center

Made with Cooking Range Guanaja 70% dark chocolate

1 step

Gourmet

Chocolate praliné cupcakes

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps

Gourmet

Mini gluten-free Millot cakes

Made with Cooking Range Millot 74% organic dark chocolate

3 steps

Bars and Bouchées

Cercle V

11 Disciples

Made with Almond Pastes

2 steps

Professional

Lil’Bites

2 steps

Professional

Yuzu Florentines

Made with Yuzu Inspiration

1 step

Gourmet

Crispy Choc Bites

3 steps

Gourmet

Cereal bars

Made with Cooking Range Jivara 40% Milk Chocolate

3 steps

Professional

Apollo

Made with Opalys 33%

3 steps

Professional

Gimy Bar

Made with Azélia 35%

2 steps

Professional

Gourmand

Made with Extra Bitter 61%

2 steps

Professional

Arequipa

Made with Illanka 63%

6 steps

Cercle V

Snack Time Beside the Fire

Made with Jivara 40%

1 step

Professional

Turrón

Made with Amatika Blanche 35%

1 step

Professional

Leaf Is Life Mendiants

Made with Amande 70% - 9015

2 steps

Professional

Flowers On The Rocks

Made with Almond Inspiration

2 steps

Professional

Mango Tacos

Made with Kalingo 65%

4 steps

valrhona.com-recipe-millot-mandarin-love

Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation*

10 steps

Professional

Almond Caprice

Made with Equatoriale Lactée 35%

2 steps

Professional

CALAO

Made with Millot 74% - Pure Millot Plantation*

4 steps

Gourmet

Pralicoco lollipops

Made with Cooking Range Guanaja 70% dark chocolate

3 steps

Professional

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

2 steps

Professional

Crock Bubble

Made with Almond Inspiration

4 steps

Professional

Raspberry Valentine

Made with Raspberry Inspiration

8 steps

Professional

Cuvée Limeira Chocolate Bouchées - Amapa

Made with São Tomé 76%

5 steps

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Carabar Snack

Made with Noisette 50% - 2257

3 steps

Professional

All Dolled Up

Made with Illanka 63%

4 steps

Professional

Yuzu Sillon

Made with Yuzu Inspiration

2 steps

Professional

Raspberry Sillon

Made with Raspberry Inspiration

2 steps

Professional

Strawberry Sillon

Made with Strawberry Inspiration

2 steps

Professional

Tantalising Tubes

Made with Tanariva 33%

7 steps

Professional

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps

Professional

Coffee Crunch Bars

Made with Jivara 40%

2 steps

Gourmet

Gluten-free buckwheat and chocolate chip shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Gourmet

Chocolate truffles

Made with Cooking Range Caraïbe 66% dark chocolate

1 step

Professional

Le Monkï

Made with Amatika 46%

5 steps

valrhona.com-recipe-joias-itakuja-droplets

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Carabar Snack

Made with Almond Hazelnut Praliné

3 steps

Coated Chocolate bonbons

Professional

Raspberry Malinko

Made with Raspberry Inspiration

1 step

Professional

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

1 step

Professional

Passion Bahibé Bonbons

Made with Passionfruit Inspiration

1 step

Professional

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

5 steps

Professional

Zéa

Made with Bahibe 46%

2 steps

Professional

Chocolate Bonbons

Made with Confection 80%

1 step

Professional

Reggio Emilia

Made with Oqo 73%

3 steps

Gourmet

Toffee Apple Lollipops

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru*

2 steps

Professional

North Star

Made with Oriado 60%

7 steps

Professional

Fresh Orange & Grand Marnier Truffles

Made with Noir Orange 56%

3 steps

Professional

Raspberry Valentine

Made with Kalingo 65%

8 steps

Gourmet

Marshmallow Baby Bears

Made with Cooking Range Inspiration Strawberry

2 steps

Professional

Chunky Monkey

Made with Amatika 46%

3 steps

Professional

Sollies Chocolate Bonbons

Made with Almond Inspiration

5 steps

Professional

Ama

Made with Hukambi 53%

2 steps

Professional

Oabika Nyangbo Chocolate Bonbon

Made with Oabika - Gold of the pod

3 steps

Professional

Molded Oabika Chocolate Bonbon

Made with Oabika - Gold of the pod

1 step

Professional

Saturnia Bonbon

Made with Amande Noisette 50% - 19971

2 steps

Professional

Intense Tainori Truffles

Made with Taïnori 64%

4 steps

Professional

Intense Manjari Truffles

Made with Manjari 64%

4 steps

Professional

Intense Araguani Truffles

Made with Azélia 35%

4 steps

Professional

Intense Alpaco Truffles

Made with Alpaco 66%

4 steps

Professional

Intense Macaé Truffles

Made with Macaé 62%

4 steps

Professional

Soft Caramels

Made with Manjari 64%

1 step

Professional

Tainori Rippled Chocolate Bonbons

Made with Taïnori 64%

1 step

Professional

Manjari Rippled Chocolate Bonbons

Made with Manjari 64%

1 step

Professional

Macae Rippled Chocolate Bonbons

Made with Macaé 62%

1 step

Professional

Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

1 step

Professional

Alpaco Rippled Chocolate Bonbons

Made with Alpaco 66%

1 step

Professional

Tulakalum Chocolate Bonbons

Made with Tulakalum 75%

1 step

Professional

Arawa Chocolate Bonbons

Made with Tulakalum 75%

1 step

Professional

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

3 steps

Professional

Passion Bahibé Bonbon Recipe

Made with Passionfruit Inspiration

1 step

Professional

Yuzu Malinko

Made with Yuzu Inspiration

1 step

Professional

Chocolate Strata

Made with Nyangbo 68%

3 steps

Professional

Summer Delight

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps

Professional

Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

1 step

Professional

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

1 step

Professional

Passion Club

Made with Amande Noisette 50% Caramélisé - 2261

4 steps

Professional

Duchess Of Burgundy

Made with Amande 70% - 9015

3 steps

Professional

Madinina

Made with Taïnori 64%

3 steps

Professional

Lollipops milk chocolate

Made with Noisette 66% - 7531

2 steps

Professional

Lollipops dark chocolate “jupiter”

Made with Illanka 63%

1 step

Professional

Lollipops dark chocolate ''karna''

Made with Illanka 63%

1 step

Professional

Caramel Praliné Sprinkles Chocolate Bonbon

Made with Noisette 66% - 7531

2 steps

Professional

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

5 steps

Professional

Pralivanilla

Made with Noisette 55% - 11309

2 steps

Professional

Chocolate bonbon éclat d’or yuzu

Made with Noisette 66% - 7531

2 steps

Professional

Bahibe Chocolate Bonbon

Made with Bahibe 46%

3 steps

Professional

Kalingo Squares

Made with Kalingo 65%

5 steps

Professional

Instant amarena

Made with Noisette Noir 34% - 2264

2 steps

Professional

Frambolis

Made with Guanaja 70%

2 steps

Professional

Coated Nougat Marshmallow Bars

Made with Illanka 63%

3 steps

Professional

Yuzu-Strawberry DÉLICIEUSE

Made with Pâte d'amandes de Provence 50% - 3211

2 steps

Professional

Melba chocolate bonbon

Made with Ivoire 35%

2 steps

Professional

Capucins Mendiants

Made with Alpaco 66%

2 steps

Professional

Amatika

Made with Amatika 46%

4 steps

Ice Cream and Sorbet

Gourmet

Guaner’s glacé

Made with Cooking Range Guanaja 70% dark chocolate

5 steps

Professional

Caramélia Ice cream

Made with Caramelia 36%

3 steps

Professional

Glagla Ice Cream Bar

Made with Raspberry Inspiration

2 steps

Professional

Brazilian Granita

Made with Oabika - Gold of the pod

3 steps

Professional

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

7 steps

Professional

Caramélia Ice Cream

Made with Caramelia 36%

3 steps

Professional

P125 Coeur De Guanaja Milk Ice-Cream

Made with P125 Coeur de Guanaja

2 steps

Professional

Glace Kalingo Marbrée Praliné Passion

Made with Kalingo 65%

3 steps

Professional

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

0 steps

Professional

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

4 steps

Professional

Blue Light Chocolate Popsicle

Made with Amatika 46%

2 steps

Gourmet

Iced Passion Fruit Inspiration Mousse

Made with Cooking Range Inspiration Passionfruit

1 step

Assembly / Moulding

Cercle V

Christmas Tree Surprises

Made with Hukambi 53%

4 steps

Cercle V

Birdhouse

Made with Almond Hazelnut Praliné

3 steps

Professional

Scarlet

Made with Oqo 73%

2 steps

Professional

OQO 73% Gourmet Bar

Made with Oqo 73%

1 step

Gourmet

The Indulgence Egg

Made with Cooking Range Oriado 60% organic dark chocolate

3 steps

Cercle V

Pyra

Made with Raspberry Inspiration

4 steps

Professional

Super Bar

Made with Passionfruit Inspiration

5 steps

Cercle V

Cosmo

Made with Millot 74% - Pure Millot Plantation*

2 steps

Professional

Jivara-Praline Chocolate Bar With Dark Crunchy Pearls

Made with Jivara 40%

1 step

Professional

Muesli Inspiration Bar

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

2 steps

Professional

Fragments

Made with Blond® Dulcey 35%

4 steps

Professional

Comet Molding

Made with Amande 60% - 2260

4 steps

Professional

Passionfruit Cabosse

Made with Passionfruit Inspiration

2 steps

Professional

Strawberry Cabosse

Made with Strawberry Inspiration

2 steps

Professional

Œufs Dentelles

Made with Guanaja 70%

4 steps

Professional

Rather Imaginative Surprise Eggs

Made with Jivara 40%

3 steps

Professional

Tasty Eggs

Made with Guanaja 70%

4 steps

Professional

Ferra Egg

Made with Almond Inspiration

3 steps

Professional

Springtime Owl

Made with Caraïbe 66%

6 steps

Professional

Angel CHRISTMAS TREE

Made with Caramelia 36%

3 steps

Professional

Chocolate bar with an oat center

Made with Andoa Lactée 39%

3 steps

Professional

The M pods

Made with Millot 74% - Pure Millot Plantation*

1 step

Dessert glasses

Gourmet

Citrus granité & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Gourmet

Chocolate Breakfast Bowl

Made with Baking Help - Crunchy Pearls Mix

2 steps

Gourmet

Raspberry Inspiration & tarragon frozen dessert cups

Made with Raspberry Inspiration

4 steps

Professional

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

1 step

Gourmet

Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

1 step

Gourmet

Mousse au chocolat gelée de mûres

Made with Itakuja 55%

2 steps

Professional

Onyx

Made with Orizaba 39%

6 steps

Professional

Ciflo

Made with Almond Inspiration

4 steps

Gourmet

Chocolate mousse

Made with Cooking Range Guanaja 70% dark chocolate

1 step

Gourmet

Spread

Made with Cooking Range Caramelia 36% milk chocolate

1 step

Professional

Macaé Chocolate Verrines - Povo

Made with Macaé 62%

6 steps

Professional

Coconut & Almond Spread

Made with Almond 55% and Coconut 12,5%

1 step

Professional

Raspberry Praliné Vacherin

Made with Noisette 55% - 11309

5 steps

Professional

Strawberry Melba Transparence

Made with Ivoire 35%

5 steps

Professional

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

3 steps

Professional

Soft Boiled Morning Shell

Made with Opalys 33%

4 steps

Professional

Dulcey And Exotic Marmalade Pannacotta

Made with Blond® Dulcey 35%

3 steps

Professional

Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

5 steps

Professional

Like A Yogurt

Made with Praliné brut Amande Noisette 50% - 47202

3 steps

Professional

Jivara Jazz Transparence

Made with Jivara 40%

4 steps

Professional

Forever Trends version

Made with Kalingo 65%

4 steps

Professional

Coffee Hazelnut Transparence with Caramélia Crunchy Pearls

Made with Caramelia 36%

4 steps

Professional

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

3 steps

Professional

Transparence l’Enchantée

Made with Noisette 66% - 7531

4 steps

valrhona.com-recipe-five-shades-of-mousse

Gourmet

5 shades of mousse

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Gourmet

French Viennois dessert

Made with Cooking Range Guanaja 70% dark chocolate

2 steps

Gourmet

Chocolate Pannacotta

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Drinks

Gourmet

Spiced vegan hot chocolate

Made with Cooking Range Nyangbo Ground Chocolate

1 step

Gourmet

Indulgent Hot Chocolate

Made with Celaya Hot Chocolate

2 steps

Professional

Oabika brew

Made with Oabika - Gold of the pod

3 steps

Professional

ICED CHOCOLATE DRINK: CLASSIC, SALTED OR SPICY

Made with Ground Chocolate

0 steps

Professional

HOT CHOCOLATE WITH SPICES

Made with Ground Chocolate

2 steps

Professional

RASPBERRY AND HONEY HOT CHOCOLATE

Made with Ground Chocolate

0 steps

Professional

HOT CHOCOLATE HAZELNUT PRALINÉ

Made with Ground Chocolate

2 steps

Professional

CASCARA COFFEE HOT CHOCOLATE

Made with Ground Chocolate

0 steps

Professional

CHOCOLATE COCKTAIL

Made with Ground Chocolate

0 steps

Professional

MOCHACCINO

Made with Ground Chocolate

0 steps

Professional

CHAICOLATTE

Made with Ground Chocolate

0 steps

Gourmet

Smoothies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Professional

Celaya Expresso Frappé

Made with Celaya Hot Chocolate

2 steps

Professional

Iced Praliné Celaya

Made with Celaya Hot Chocolate

2 steps

Professional

Iced Speculaas Celaya

Made with Celaya Hot Chocolate

1 step

Professional

Earl Grey Celaya Frappé

Made with Celaya Hot Chocolate

2 steps

Professional

Bauleys

Made with Blond® Dulcey 35%

2 steps

Professional

Blue Flower Tea Celaya

Made with Celaya Hot Chocolate

2 steps

Cakes & travel size gateaux

Gourmet

Chocolate crispy cereal cake

Made with Cooking Range Komuntu 80% dark chocolate

4 steps

Gourmet

Caramelised chocolate cookies

Made with Cooking Range Komuntu 80% dark chocolate

2 steps

Gourmet

Madeleines

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps

Professional

Oabika Madeleine

Made with Oabika - Gold of the pod

2 steps

Gourmet

Madies

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Professional

TROPICAL BRIOCHE WITH GROUND CHOCOLATE

Made with Ground Chocolate

3 steps

Gourmet

Tonka-flavored financier sponges

Made with Cooking Range Caraïbe 66% dark chocolate

1 step

Gourmet

Number Cake

Made with Cooking Range Millot 74% organic dark chocolate

6 steps

Professional

Chocolate Cake

Made with Confection 80%

1 step

Gourmet

Marble cake

Made with Baking Help Cocoa Powder

2 steps

Gourmet

Millot Chocolate Cake (gluten-free)

Made with Cooking Range Millot 74% organic dark chocolate

1 step

Gourmet

Lemon & yuzu cake

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

PanCake

Made with Baking Help Cocoa Powder

4 steps

Gourmet

Gingerbread~Style Cake

Made with Cooking Range Oriado 60% organic dark chocolate

3 steps

Cercle V

Mont Gerbier

Made with Bahibe 46%

7 steps

Gourmet

Puff pastry brioche

Made with Baking Help - Milk Chocolate Chips

2 steps

Gourmet

Caramel brownies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Professional

Chocolate Kouing Amann

Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719

1 step

Professional

Kawaii Madeleine

Made with Noisette 66% - 7531

2 steps

Professional

Extra Chocolate Layer Cake Replication

Made with Caraïbe 66%

2 steps

Professional

Extra Chocolate Take-Out Cake

Made with Caraïbe 66%

2 steps

Professional

P125 Chocolate Classic

Made with P125 Coeur de Guanaja

1 step

Professional

Travel cakes maracuja

Made with Pâte d'amandes de Provence 50% - 3211

2 steps

Gourmet

Clafoutis in a pan

Made with Cooking Range smooth praliné Almond Hazelnut 50%

1 step

Gourmet

Chocolate Spread Babka

Made with Chocolate spread 40%

1 step

Gourmet

Chocolate cake

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Gourmet

Voyage, voyage

Made with Cooking Range Equatoriale 55% dark chocolate

3 steps

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