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

Guanaja & Sesame Praliné Flan
Gourmet

Guanaja & Sesame Praliné Flan

Made with Cooking Range Guanaja 70% dark chocolate

4 steps
Dulcey Easter Nest - Valrhona
Gourmet

Dulcey Easter Nest

Made with Chocolate Dulcey 35% - Blond Cooking Range

6 steps
Hazelnut Galette
Cercle V

Hazelnut Galette

Made with Gianduja Style

4 steps
Brioche Crown
Cercle V

Brioche Crown

Made with Almond Pastes

3 steps
Passion Fruit Inspiration & Citrus Tart
Gourmet

Passion Fruit Inspiration & Citrus Tart

Made with Cooking Range Inspiration Passionfruit

4 steps
Intense Chocolate Tart
Professional

Intense Chocolate Tart

Made with Confection 80%

2 steps
Recipe Chocolate Flan
Professional

Chocolate Flan

Made with Confection 80%

2 steps
Paris-Brest revisited recipe
Gourmet

Paris-Brest Revisited

Made with Almond Hazelnut Praliné

5 steps
Dulcey Apricot Tart
Professional

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps
Franquetta tart
Professional

Franquetta tart

Made with Andoa Noire 70% Pure Peru*

8 steps
Hukanana
Professional

Hukanana

Made with Hukambi 53%

7 steps
Mango Praliné Galette
Gourmet

Mango Praliné Galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

4 steps
Spring’s First Strawberries
Cercle V

Spring’s First Strawberries

Made with Strawberry Inspiration

6 steps
Cléry
Cercle V

Cléry

Made with Opalys 33%

6 steps
Jivara & caramel tartlet
Gourmet

Jivara & caramel tartlet

Made with Cooking Range Jivara 40% Milk Chocolate

2 steps
Guanaja chocolate and caramel tartlets
Gourmet

Guanaja chocolate and caramel tartlets

Made with Cooking Range Guanaja 70% dark chocolate

3 steps
Strawberry Inspiration and Ivoire tartlets
Gourmet

Strawberry Inspiration and Ivoire tartlets

Made with Cooking Range Ivoire 35% white chocolate

3 steps
Oriado heart tart
Gourmet

Oriado heart tart

Made with Cooking Range Oriado 60% organic dark chocolate

2 steps
Dulcey Apricot Tart
Professional

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps
Stolen Heart Recipe
Professional

Stolen Heart

Made with Hukambi 53%

5 steps
Sakambi Recipe
Professional

Sakambi

Made with Hukambi 53%

4 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

Chocolate Flan

Made with Kalingo 65%

2 steps
Gourmet

ONDE DE CHOC

Made with Cooking Range Jivara 40% Milk Chocolate

5 steps
Gourmet

Chocolate praliné galette

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps
Gourmet

Tarte pécan caramel

Made with Bahibe 46%

2 steps
Gourmet

100% Raw Apple and Chocolate Tart

Made with Cooking Range Caramelia 36% milk chocolate

5 steps
Gourmet

Vanilla & Stawberry Saint Honoré Tart

Made with Cooking Range Ivoire 35% white chocolate

6 steps
Professional

Tropical Crown

Made with Jivara 40%

5 steps
Gourmet

Carapricot Tart

Made with Cooking Range Caramelia 36% milk chocolate

3 steps
Gourmet

Financier-style citrus & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps
Gourmet

Raspberry Jivara Tart

4 steps
Professional

Caraibe Super Tart

Made with Caraïbe 66%

3 steps
Professional

Tulakalum Tartlet

Made with Tulakalum 75%

7 steps
Professional

Red Fruits Tart

Made with Ivoire 35%

3 steps
Professional

Carriacou Tartlet - Banquet Version

Made with Guanaja 70%

7 steps
Professional

P125 Coeur De Guanaja Tart

Made with P125 Coeur de Guanaja

3 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
valrhona.com-recipe-gluten-free-chocolate-tart
Gourmet

Gluten-free plant-based chocolate tart

Made with Cooking Range Nyangbo Ground Chocolate

2 steps
Professional

Rose Almond Tart

Made with Amatika 46%

6 steps
Professional

100% vegan

Made with Amatika 46%

5 steps
Gourmet

Chocolate galette des rois

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps
Oabika Transparent Tart
Professional

Oabika Transparent Tart

Made with Oabika - Gold of the pod

4 steps
Raspberry and vanilla tart
Gourmet

Raspberry and vanilla tart

Made with Cooking Range Raspberry Inspiration

4 steps
Gourmet

Chocolate wave

Made with Cooking Range Caraïbe 66% dark chocolate

5 steps
valrhona.com-recipe-strawberry-inspiration-and-ivoire-tartlets
Professional

Strawberry Inspiration and Ivoire Tartlets

Made with Cooking Range Inspiration Strawberry

3 steps
valrhona.com-recipe-baba-bool-chocolate-tart
Professional

Baba Cool Chocolate Tart

Made with Illanka 63%

6 steps

Entremets

Twelve Strokes of Midnight
Cercle V

Twelve Strokes of Midnight

Made with Extra Amer 67%

11 steps
Strawberry Hibiscus Dessert
Cercle V

Strawberry Hibiscus Dessert

Made with Almond Pastes

6 steps
Desserts Lumi
Cercle V

Lumi

Made with Blond® Dulcey 35%

5 steps
Verano Fresco
Cercle V

Verano Fresco

Made with Almond Inspiration

6 steps
Immaculada
Professional

Immaculada

Made with Amatika Blanche 35%

6 steps
In the snow
Cercle V

In the snow

Made with Tulakalum 75%

8 steps
Baba Fracas
Cercle V

Baba Fracas

Made with Yuzu Inspiration

9 steps
Easter Egg Dessert
Gourmet

Easter Egg Dessert

Made with Cooking Range Guanaja 70% dark chocolate

5 steps
Rugged
Professional

Rugged

Made with Taïnori 64%

9 steps
Stolen Kiss Recipe
Professional

STOLEN KISS

Made with Raspberry Inspiration

5 steps
Hazelnut Caraïbe Dessert
Professional

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

8 steps
Atacama Pâques
Professional

Atacama Pâques

Made with Jivara 40%

9 steps
Gourmet

Strawberry gateau

Made with Cooking Range Ivoire 35% white chocolate

3 steps
Professional

Prali Intensia Entremets

Made with Almond Hazelnut Praliné

5 steps
Professional

Abysse Dessert

Made with Tulakalum 75%

8 steps
Professional

L’Occitan

Made with Almond Inspiration

4 steps
Professional

Chiapas Dessert

Made with Peanut Paste 70%

7 steps
Professional

Inspiration Filo

Made with Passionfruit Inspiration

6 steps
Professional

L'Authentique

Made with Almond Pastes

2 steps
Professional

Mille Et Une Feuilles

Made with Opalys 33%

5 steps
Professional

Origami

Made with Guanaja 70%

5 steps
Professional

Entremets Surprise

Made with Guanaja 70%

7 steps
Professional

Banana Cream Pie

Made with Opalys 33%

6 steps
Professional

Almond inspiration entremet

Made with Almond Inspiration

8 steps
Professional

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Made with Guanaja 70%

4 steps
Professional

Black Forest

Made with Bahibe 46%

7 steps
Professional

Cocanas Vacherin

Made with Hazelnut Praliné

6 steps
Professional

Opal Coffee

Made with Opalys 33%

7 steps
Professional

Peanut William

Made with Caramelia 36%

6 steps
Professional

Avola Valentine’S Day Decoration

Made with Opalys 33%

5 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

dessert for new year

Made with Bahibe 46%

6 steps
Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps
valrhona.com-recipe-tsingy
Professional

TSINGY

Made with Millot 74% - Pure Millot Plantation*

8 steps
Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation*

7 steps
Gourmet

Opéra Millot

Made with Cooking Range Millot 74% organic dark chocolate

5 steps
Gourmet

The dark circle

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps
valrhona.com-recipe-black-forest
Gourmet

Black Forest

Made with Cooking Range Manjari 64% dark chocolate

6 steps

Yule log

Blackdown Yule Log
Cercle V

Blackdown Yule Log

Made with Tulakalum 75%

9 steps
OMENA Yule Log
Cercle V

OMENA Yule Log

Made with Azélia 35%

7 steps
Tonka Choc’log
Professional

Tonka Choc’log

Made with Guanaja 70%

7 steps
Stella
Professional

Stella

Made with Hukambi 53%

8 steps
Yule Log Tadapo
Cercle V

Yule Log Tadapo

Made with Millot 74% - Pure Millot Plantation*

8 steps
Zellie
Professional

Zellie

Made with Tanariva 33%

8 steps
Guanaja Fleur de Sel Log
Professional

Guanaja Fleur de Sel Log

Made with Guanaja Lactée 41%

5 steps
Earl
Professional

Earl

Made with Alpaco 66%

6 steps
Professional

Marakafé

Made with Macaé 62%

8 steps
BOREAS
Cercle V

BOREAS

Made with Manjari 64%

8 steps
Coconnelle
Cercle V

Coconnelle

Made with Bahibe 46%

9 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

Forest Yule Log

Made with Kalingo 65%

7 steps
Professional

Hazelnut & Lemon Yule Log

Made with Bahibe 46%

8 steps
Professional

Mustika Mini Yule Log

Made with Opalys 33%

6 steps
Gourmet

Guanaja, pear and cookie

Made with Cooking Range Guanaja 70% dark chocolate

5 steps
Professional

Almendarina Yule Log

Made with Almond Inspiration

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

Praliné Belle Hélène yule log

Made with Almond Pastes

7 steps
Professional

Santo Bûche

Made with Bahibe 46%

6 steps
Professional

Trade Winds Bûche

Made with Bahibe 46%

8 steps
Professional

Domingo Bûche

Made with Taïnori 64%

6 steps
Professional

Tropical Praliné Hazelnut Iced Bûche

Made with Hazelnut Praliné

7 steps
Professional

Rolled Iced Praliné 66% Log

Made with Hazelnut Praliné

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
Quinquina
Professional

Quinquina

Made with Oabika - Gold of the pod

8 steps

Plated desserts

Pretty as a Peach - Bistronomy version
Cercle V

Pretty as a Peach - Bistronomy version

Made with Almond Pastes

5 steps
Baba Beer - Bistronomy version
Cercle V

Baba Beer - Bistronomy version

Made with Jivara 40%

5 steps
Pretoria - Bistronomy version
Cercle V

Pretoria - Bistronomy version

Made with Opalys 33%

9 steps
Pretoria
Cercle V

Pretoria - gastronomy version

Made with Opalys 33%

9 steps
Couronne de Jasmin
Cercle V

Jasmin Crown

Made with Oriado 60%

5 steps
Jaggery
Cercle V

Jaggery

Made with Blond® Dulcey 35%

8 steps
Mushmosh
Cercle V

Mushmosh

Made with Blond® Dulcey 35%

5 steps
My Sunny Valentine
Cercle V

My Sunny Valentine

Made with Opalys 33%

7 steps
Coco Mon Amour
Cercle V

Coco Mon Amour

Made with Itakuja 55%

7 steps
Dulcey Whirl
Gourmet

Dulcey Whirl

Made with Chocolate Dulcey 35% - Blond Cooking Range

6 steps
Chocolate Tonka Puff Pastry Brioche
Gourmet

Chocolate Tonka Puff Pastry Brioche

Made with Cooking Range Azelia 35% milk chocolate

4 steps
Butternut fondants with Manjari
Gourmet

Butternut fondants with Manjari

Made with Cooking Range Manjari 64% dark chocolate

5 steps
Recipe Quetsche Whisky Caramel Chocolate Mousse
Professional

Quetsche Whisky Caramel Chocolate Mousse

Made with Oqo 73%

7 steps
Recipe Kartoffel Nachspeise
Professional

Kartoffel Nachspeise

Made with Oqo 73%

8 steps
Recette Eclipse
Professional

Eclipse

Made with Oqo 73%

6 steps
Recipe OQO-Rrence
Professional

OQO-Rrence

Made with Oqo 73%

5 steps
Recipe Vallauris pottery
Professional

Vallauris pottery

Made with Oqo 73%

5 steps
Recipe OQOLime
Professional

OQOLime

Made with Oqo 73%

4 steps
Recette OQODéli
Professional

OQODéli

Made with Oqo 73%

5 steps
HOLLY recipe
Cercle V

HOLLY

Made with Itakuja 55%

4 steps
1000 leaves and a spice recipe cercle v
Cercle V

1000 Layers and 1 spice

Made with Guanaja 70%

7 steps
FOENIVA
Professional

FOENIVA

Made with Opalys 33%

5 steps
Shooting Star
Cercle V

Shooting Star

Made with Millot 74% - Pure Millot Plantation*

8 steps
Christmas Pearl
Professional

Christmas Pearl

Made with Waina 35%

6 steps
Tortuga
Professional

Tortuga

Made with Taïnori 64%

5 steps
S’more
Professional

S’more

Made with Satilia Noire 62%

8 steps
Bermuda
Professional

Bermuda

Made with Kalingo 65%

4 steps
Suspension
Professional

Suspension

Made with Itakuja 55%

6 steps
Guanaja 70% Chocolate Cake
Gourmet

Guanaja 70% Chocolate Cake

Made with Cooking Range Guanaja 70% dark chocolate

1 step
Fabulously Flipped
Cercle V

Fabulously Flipped

Made with Strawberry Inspiration

7 steps
Avelaka
Professional

Avelaka

Made with Illanka 63%

4 steps
Rosaée
Professional

Rosaée

Made with Amatika 46%

8 steps
Abrikado
Professional

Abrikado

Made with Amatika Blanche 35%

7 steps
A Thousand and One Layers of Indulgence
Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps
Snowflake Profiteroles
Cercle V

Snowflake Profiteroles

Made with Oriado 60%

7 steps
Joulu Christmas Tree
Cercle V

Joulu Christmas Tree

Made with Jivara 40%

3 steps
Pristine Piste
Cercle V

Pristine Piste

Made with Opalys 33%

7 steps
Indulgent efflorescence
Cercle V

Indulgent efflorescence

Made with Almond Inspiration

5 steps
A Thousand and One Layers of Indulgence
Gourmet

A Thousand and One Layers of Indulgence

Made with Cooking Range Azelia 35% milk chocolate

4 steps
Clover
Cercle V

Clover

Made with Amatika 46%

9 steps
Eclipse
Professional

Eclipse

Made with Bahibe 46%

6 steps
Nyangbo stracciatella dome
Gourmet

Nyangbo stracciatella dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps
Triple chocolate hazelnut cake
Gourmet

Triple chocolate hazelnut cake

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps
Bouchées d'Amour
Professional

Bouchées d'Amour

Made with Almond Inspiration

8 steps
Sapa Guanaja Recipe
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
Professional

Mandarinquat, Orange Blossom & Macaé

Made with Macaé 62%

8 steps
Professional

Coco Kalingo

Made with Kalingo 65%

7 steps
Professional

Cinnamon Apple

Made with Azélia 35%

6 steps
Gourmet

Azélia Rock chocolate hazelnut coating

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
Gourmet

Caraïbe choux buns with praliné center

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps
Professional

Lovers’ Surprise

Made with Raspberry Inspiration

7 steps
Professional

Dos Enamorados

Made with Illanka 63%

5 steps
Hanging Garden Dessert
Professional

Hanging Garden Dessert

Made with Alpaco 66%

5 steps
Painted Roses Dessert
Professional

Painted Roses Dessert

Made with Raspberry Inspiration

4 steps
Professional

Fruit Du Soleil

Made with Almond Inspiration

6 steps
Professional

Crescendo Dessert

Made with Guanaja 70%

7 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

Pecan Promises

Made with Pecan 50%

5 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

Twist

Made with Ivoire 35%

5 steps
Professional

Baba Story

Made with Taïnori 64%

4 steps
Professional

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

3 steps
Professional

Strawberry And Vanilla

Made with Opalys 33%

6 steps
Professional

Intense Manjari

Made with Hazelnut Praliné

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 Almond Hazelnut Praliné

8 steps
Professional

Passion Fashion

Made with Jivara 40%

4 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 Hazelnut Praliné

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 Hazelnut Praliné

4 steps
Professional

Babylon

Made with Bahibe 46%

8 steps
Gourmet

Azélia Rock hazelnut and strawberry coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps
Millot 74% Black Forest
Professional

Millot 74% Black Forest

Made with Millot 74% - Pure Millot Plantation*

10 steps
valrhona.com-recipe-mariage-saveurs
Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation*

2 steps
valrhona.com-recipe-plant-based-chocolate-mousse
Gourmet

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

2 steps
valrhona.com-recipe-andoaque-dessert
Gourmet

Andoâque dessert

Made with Cooking Range Oriado 60% organic dark 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

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps
Tangerika
Professional

Tangerika

Made with Amatika 46%

7 steps
Professional

Isalo

Made with Millot 74% - Pure Millot Plantation*

7 steps
Nyangbo Stracciatella Dome
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
Forest Flower
Professional

Forest Flower

Made with Amatika 46%

8 steps
Dessert Navet Oabika
Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps
Gourmet

Red berry pavlova

Made with Cooking Range Raspberry Inspiration

5 steps
Gourmet

Cococuja

Made with Cooking Range Inspiration Passionfruit

4 steps
Gourmet

The carefree mousse

Made with Cooking Range Oriado 60% organic dark chocolate

2 steps
valrhona.com-recipe-tiramisu
Gourmet

Tiramisu

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps
Professional

Symphonie

Made with Passionfruit Inspiration

5 steps

Snacking cakes

Solila
Professional

Solila

Made with Confection 80%

10 steps
“Li’l Mousse” Petit Gâteau
Professional

“Li’l Mousse” Petit Gâteau

Made with Confection 80%

8 steps
Blackcurrant Nectar
Professional

Blackcurrant Nectar

Made with Confection 80%

10 steps
Pretty as a Peach - Bite-size version
Cercle V

Pretty as a Peach - Bite-size version

Made with Almond Pastes

5 steps
Baba Beer - Bite-size version
Cercle V

Baba Beer - Bite-size version

Made with Jivara 40%

6 steps
Christmas Cupcake
Cercle V

Christmas Cupcake

Made with Tulakalum 75%

9 steps
Primavera
Cercle V

Primavera

Made with Pistachio 42%

8 steps
Recette Soufflé CONFECTION 80%
Professional

Chocolate soufflé

Made with Confection 80%

1 step
Chocolate Éclair CONFECTION
Professional

Chocolate Éclair

Made with Confection 80%

3 steps
Recipe Yuzu Inspiration plant-based macarons
Gourmet

Yuzu Inspiration plant-based macarons

Made with Cooking Range Inspiration Yuzu

2 steps
Recipe Manjari plant-based macarons
Gourmet

Manjari plant-based macarons

Made with Cooking Range Manjari 64% dark chocolate

2 steps
Recipe Paris Brest Crunchy
Gourmet

Crunchy Paris-Brest

Made with Azélia 35%

5 steps
Hetsika
Professional

Hetsika

Made with Millot 74% - Pure Millot Plantation*

8 steps
Strawberry Inspiration Éclair
Professional

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

3 steps
Incas Mini Cakes
Gourmet

Incas Mini Cakes

Made with Cooking Range Caraïbe 66% dark chocolate

3 steps
Zéa
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

Cookies

Made with Cooking Range Equatoriale 35% milk chocolate

1 step
Gourmet

Rose éclairs

Made with Cooking Range Raspberry Inspiration

4 steps
Gourmet

Vanilla Yuzu Saint Tropez

Made with Cooking Range Ivoire 35% white chocolate

4 steps
Gourmet

Zebra crêpes

Made with Cooking Range Caraïbe 66% dark chocolate

1 step
Professional

Ground chocolate gingerbread

Made with Ground 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
valrhona.com-recipe-muscovado-praline-shortbread
Gourmet

Muscovado Sugar Praliné Shortbread

Made with Cooking Range smooth praliné Almond Hazelnut 50%

1 step
Professional

Millionaire's Brownie

Made with Azélia 35%

3 steps
Professional

Framjo Dessert

Made with Complements to decorate - Crunchy Pearls

5 steps
Professional

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

5 steps
Professional

The 5 Elements

Made with Opalys 33%

6 steps
Professional

Power Box

Made with Waina 35%

4 steps
Professional

Promise

Made with Raspberry Inspiration

4 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

White chocolate cookies

Made with Complements to garnish

1 step
Professional

Oblon

Made with Kidavoa 50%

7 steps
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 Almond Hazelnut Praliné

2 steps
Professional

Chocolate éclair

Made with Guanaja 70%

4 steps
Professional

Rooibos Cape Cakes

Made with Illanka 63%

7 steps
Gourmet

Melt-in-the-Middle Chouchous

Made with Cooking Range Ivoire 35% white chocolate

3 steps
Gourmet

Chocolate chip pancakes with caramel sauce

Made with Cooking Range Jivara 40% Milk Chocolate

2 steps
valrhona.com-ivoire-blackurrant-macaron
Gourmet

Ivoire Blackurrant Macaron

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
valrhona.com-recipe-chocoz
Gourmet

Chocoz

Made with Cooking Range Azelia 35% milk chocolate

4 steps
valrhona.com-recipe-tatin-financier
Professional

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

3 steps
valrhona.com-recipe-carachoc-baba
Professional

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

4 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

Yuzu macarons (with cocoa shell)

Made with Cooking Range Inspiration Yuzu

2 steps
Gourmet

Yuzu macarons (with white shell)

Made with Cooking Range Inspiration Yuzu

2 steps
Gourmet

Mini gluten-free Millot cakes

Made with Cooking Range Millot 74% organic dark chocolate

3 steps
valrhona.com-recipe-little-andoa-choux-buns
Gourmet

Little Andoa choux buns

Made with Cooking Range Andoa 39% milk chocolate

2 steps
valrhona.com-recipe-passion-meringue-tarts
Gourmet

Passion Meringue Tarts

Made with Cooking Range Inspiration Passionfruit

4 steps
valrhona.com-recipe-dulcey-heart
Gourmet

Dulcey Heart

3 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-black-sesame-and-ivoire-cookies
Gourmet

Einkorn, Black Sesame and Ivoire Cookies

Made with Cooking Range Ivoire 35% white chocolate

2 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
valrhona.com-recette-tigres
Gourmet

Les Tigrés

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Bars and Bouchées

11 Disciples
Cercle V

11 Disciples

Made with Almond Pastes

2 steps
Gimy Bar
Professional

Gimy Bar

Made with Azélia 35%

2 steps
Arequipa
Professional

Arequipa

Made with Illanka 63%

6 steps
Snack Time Beside the Fire
Cercle V

Snack Time Beside the Fire

Made with Jivara 40%

1 step
Turrón
Professional

Turrón

Made with Amatika Blanche 35%

1 step
Gourmand
Professional

Gourmand

Made with Extra Bitter 61%

2 steps
Apollo Recipe
Professional

Apollo

Made with Opalys 33%

3 steps
Almond Caprice Recipe
Professional

Almond Caprice

Made with Equatoriale Lactée 35%

2 steps
Gourmet

Cereal bars

Made with Cooking Range Jivara 40% Milk Chocolate

3 steps
Gourmet

Pralicoco lollipops

Made with Cooking Range Guanaja 70% dark chocolate

3 steps
Professional

Millionaire’s shortbread

Made with Opalys 33%

2 steps
Gourmet

Crispy Choc Bites

3 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
Leaf Is Life Mendiants
Professional

Leaf Is Life Mendiants

Made with Almond Pastes

2 steps
Professional

Carabar Snack

Made with Noisette 50% - 2257

3 steps
Professional

Flowers On The Rocks

Made with Almond Inspiration

2 steps
Professional

Mango Tacos

Made with Kalingo 65%

4 steps
Professional

All Dolled Up

Made with Illanka 63%

4 steps
Professional

Crock Bubble

Made with Almond Inspiration

4 steps
Professional

Yuzu Sillon

Made with Yuzu Inspiration

2 steps
Professional

Raspberry Sillon

Made with Raspberry Inspiration

2 steps
Professional

Yuzu Florentines

Made with Yuzu Inspiration

1 step
Professional

Strawberry Sillon

Made with Strawberry Inspiration

2 steps
Professional

Tantalising Tubes

Made with Tanariva 33%

7 steps
Professional

Lil’Bites

2 steps
Professional

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps
Professional

Coffee Crunch Bars

Made with Jivara 40%

2 steps
valrhona.com-recipe-millot-mandarin-love
Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation*

10 steps
valrhona.com-recipe-calao
Professional

CALAO

Made with Millot 74% - Pure Millot Plantation*

4 steps
Professional

Le Monkï

Made with Amatika 46%

5 steps
valrhona.com-recipe-gluten-free-buckwheat-and-chocolate-chip-shortbread-biscuits
Gourmet

Gluten-free buckwheat and chocolate chip shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

1 step
valrhona.com-recipe-chocolate-truffles
Gourmet

Chocolate truffles

Made with Cooking Range Caraïbe 66% dark chocolate

1 step
valrhona.com-recipe-carabar-snack
Professional

Carabar Snack

Made with Almond Hazelnut Praliné

3 steps

Coated Chocolate bonbons

Recipe Reggio Emilia
Professional

Reggio Emilia

Made with Oqo 73%

3 steps
Recipe Chocolate Bonbons
Professional

Chocolate Bonbons

Made with Confection 80%

1 step
North Star
Professional

North Star

Made with Oriado 60%

7 steps
Fresh Orange & Grand Marnier Truffles
Professional

Fresh Orange & Grand Marnier Truffles

Made with Noir Orange 56%

3 steps
Toffee Apple Lollipops
Gourmet

Toffee Apple Lollipops

Made with Cooking Range Ivoire 35% white chocolate

3 steps
Marshmallow Baby Bears
Gourmet

Marshmallow Baby Bears

Made with Cooking Range Inspiration Strawberry

2 steps
Chunky Monkey
Professional

Chunky Monkey

Made with Amatika 46%

3 steps
Zéa
Professional

Zéa

Made with Bahibe 46%

2 steps
Ama Recipe
Professional

Ama

Made with Hukambi 53%

2 steps
Gourmet

Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru*

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 Almond Hazelnut Praliné

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

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

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

Passion Bahibé Bonbons

Made with Passionfruit Inspiration

1 step
Professional

Yuzu Malinko

Made with Yuzu Inspiration

1 step
Professional

Raspberry Malinko

Made with Raspberry Inspiration

1 step
Professional

Fruity Praliné 50% with peanut pieces

Made with Almond Hazelnut Praliné

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 Almond Hazelnut Praliné

1 step
Professional

Passion Club

Made with Hazelnut Praliné

4 steps
Professional

Duchess Of Burgundy

Made with Almond Pastes

3 steps
Professional

Sollies Chocolate Bonbons

Made with Almond Inspiration

5 steps
Professional

Madinina

Made with Taïnori 64%

3 steps
Professional

Lollipops milk chocolate

Made with Hazelnut Praliné

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 Hazelnut Praliné

2 steps
Professional

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

5 steps
Professional

Pralivanilla

Made with Hazelnut Praliné

2 steps
Professional

Chocolate bonbon éclat d’or yuzu

Made with Hazelnut Praliné

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 Gianduja Style

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
Amatika
Professional

Amatika

Made with Amatika 46%

4 steps
valrhona.com-recipe-raspberry-valentine
Professional

Raspberry Valentine

Made with Kalingo 65%

8 steps

Ice Cream and Sorbet

Caramélia Ice cream
Professional

Caramélia Ice cream

Made with Caramelia 36%

3 steps
Gourmet

Guaner’s glacé

Made with Cooking Range Guanaja 70% dark chocolate

5 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

Glagla Ice Cream Bar

Made with Raspberry Inspiration

2 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

Blue Light Chocolate Popsicle

Made with Amatika 46%

2 steps
Gourmet

Iced Passion Fruit Inspiration Mousse

Made with Cooking Range Inspiration Passionfruit

1 step
valrhona.com-recipe-guanaja-70-heart-of-ice
Professional

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

4 steps

Assembly / Moulding

Christmas Tree Surprises
Cercle V

Christmas Tree Surprises

Made with Hukambi 53%

4 steps
Birdhouse
Cercle V

Birdhouse

Made with Almond Hazelnut Praliné

3 steps
Recipe Scarlet
Professional

Scarlet

Made with Oqo 73%

2 steps
Recipe OQO 73% Gourmet Bar
Professional

OQO 73% Gourmet Bar

Made with Oqo 73%

1 step
The Indulgence Egg - PHILIPPE TAYAC
Gourmet

The Indulgence Egg

Made with Cooking Range Oriado 60% organic dark chocolate

3 steps
Cosmo
Cercle V

Cosmo

Made with Millot 74% - Pure Millot Plantation*

2 steps
Pyra
Cercle V

Pyra

Made with Raspberry Inspiration

4 steps
Professional

Fragments

Made with Blond® Dulcey 35%

4 steps
Professional

Comet Molding

Made with Almond Praliné

4 steps
Professional

Muesli Inspiration Bar

Made with Croustibilles

2 steps
Professional

Super Bar

Made with Passionfruit Inspiration

5 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

Jivara-Praline Chocolate Bar With Dark Crunchy Pearls

Made with Jivara 40%

1 step
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

Raspberry Inspiration & tarragon frozen dessert cups
Gourmet

Raspberry Inspiration & tarragon frozen dessert cups

Made with Raspberry Inspiration

4 steps
Onyx
Professional

Onyx

Made with Orizaba 39%

6 steps
Gourmet

Chocolate mousse

Made with Cooking Range Guanaja 70% dark chocolate

1 step
Gourmet

Mousse au chocolat gelée de mûres

Made with Itakuja 55%

2 steps
Gourmet

Chocolate crème brûlée

Made with Cooking Range Jivara 40% Milk Chocolate

1 step
Gourmet

Citrus granité & Ivoire

Made with Cooking Range Ivoire 35% white chocolate

3 steps
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 Hazelnut Praliné

5 steps
Professional

Strawberry Melba Transparence

Made with Ivoire 35%

5 steps
Professional

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

3 steps
Professional

Ciflo

Made with Almond Inspiration

4 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 Almond Hazelnut Praliné

3 steps
Professional

Jivara Jazz Transparence

Made with Jivara 40%

4 steps
Professional

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

1 step
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 Hazelnut Praliné

4 steps
valrhona.com-recipe-viennois
Gourmet

French Viennois dessert

Made with Cooking Range Guanaja 70% dark chocolate

2 steps
Abyss
Professional

Abyss

Made with Oabika - Gold of the pod

6 steps
valrhona.com-recipe-five-shades-of-mousse
Gourmet

5 shades of mousse

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps
valrhona.com-recipe-spread
Gourmet

Spread

Made with Cooking Range Caramelia 36% milk chocolate

1 step
valrhona.com-recipe-chocolate-pannacotta
Gourmet

Chocolate Pannacotta

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Drinks

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
valrhona.com-recipe-vegan-hot-chocolate
Gourmet

Spiced vegan hot chocolate

Made with Cooking Range Nyangbo Ground Chocolate

1 step
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

Celaya Expresso 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
valrhona.com-recipe-smoothies
Gourmet

Smoothies

Made with Cooking Range Ivoire 35% white chocolate

2 steps
valrhona.com-recipe-indulgent-hot-chocolate
Gourmet

Indulgent Hot Chocolate

Made with Celaya Hot Chocolate

2 steps

Cakes & travel size gateaux

Chocolate Cake CONFECTION
Professional

Chocolate Cake

Made with Confection 80%

1 step
PanCake
Gourmet

PanCake

Made with Baking Help Cocoa Powder

4 steps
Gingerbread~Style Cake
Gourmet

Gingerbread~Style Cake

Made with Cooking Range Oriado 60% organic dark chocolate

3 steps
Mont Gerbier
Cercle V

Mont Gerbier

Made with Bahibe 46%

7 steps
Number cake
Gourmet

Number Cake

Made with Cooking Range Guanaja 70% dark chocolate

6 steps
Marble cake
Gourmet

Marble cake

Made with Baking Help Cocoa Powder

2 steps
Gourmet

Puff pastry brioche

Made with Baking Help - Milk Chocolate Chips

2 steps
Gourmet

Tonka-flavored financier sponges

Made with Cooking Range Caraïbe 66% dark chocolate

1 step
Professional

Oabika Madeleine

Made with Oabika - Gold of the pod

2 steps
Professional

Tropical brioche with Ground chocolate

Made with Ground Chocolate

3 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

Chocolate Kouing Amann

Made with Croustibilles

1 step
Professional

Kawaii Madeleine

Made with Hazelnut Praliné

2 steps
Professional

Travel cakes maracuja

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

2 steps
valrhona.com-recipe-madies
Gourmet

Madies

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps
valrhona.com-recipe-madeleines
Gourmet

Madeleines

Made with Cooking Range smooth praliné Almond Hazelnut 50%

2 steps
valrhona.com-recipe-caramel-brownies
Gourmet

Caramel brownies

Made with Cooking Range Ivoire 35% white chocolate

2 steps
valrhona.com-recipe-clafoutis
Gourmet

Clafoutis in a pan

Made with Cooking Range smooth praliné Almond Hazelnut 50%

1 step
Chocolate Spread Babka
Gourmet

Chocolate Spread Babka

Made with Chocolate spread 40%

1 step
Gourmet

Guanaja Chocolate Cake (gluten-free)

Made with Cooking Range Guanaja 70% dark chocolate

1 step
Gourmet

Lemon & yuzu cake

Made with Cooking Range Inspiration Yuzu

2 steps
Gourmet

Voyage, voyage

Made with Cooking Range Equatoriale 55% dark chocolate

3 steps
valrhona.com-recipe-chocolate-cake
Gourmet

Chocolate cake

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

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