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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Gourmet

Indulgent Hot Chocolate

2 steps

Gourmet

Smoothies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

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

Yule log

Professional

Quinquina

Made with Oabika - Gold of the pod

8 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

Biskélia croquante

5 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 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

Slalom

8 steps

Professional

Rolled Iced Pear-Chocolate Log

Made with Taïnori 64%

5 steps

Coated Chocolate bonbons

Professional

Raspberry Valentine

Made with Kalingo 65%

8 steps

Professional

Amatika

Made with Amatika 46%

4 steps

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

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

1 step

Professional

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

3 steps

Professional

Almond, Fig + Black Currant

Made with Almond Inspiration

5 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

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 Praliné Amande 70% - 9015

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 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

Bars and Bouchées

Professional

Carabar Snack

3 steps

valrhona.com-recetas-palet-chocolate-joias-itakuja

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Gourmet

Chocolate truffles

Made with Cooking Range Caraïbe 66% dark chocolate

1 step

Gourmet

Gluten-free buckwheat and chocolate chip shortbread biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Professional

Le Monkï

Made with Amatika 46%

5 steps

Professional

CALAO

Made with Millot 74% - Pure Millot Plantation

4 steps

valrhona.com-recipe-millot-mandarin-love

Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation

10 steps

Professional

Raspberry Valentine

Made with Raspberry Inspiration

8 steps

Professional

Cuvée Limeira Chocolate Bouchées - Amapa

Made with Limeira 50%

5 steps

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Leaf Is Life Mendiants

Made with Praliné Amande 70% - 9015

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

Strawberry Sillon

Made with Strawberry Inspiration

2 steps

Professional

Tantalising Tubes

Made with Tanariva 33%

7 steps

Professional

Almond Caprice

Made with Amande 60% - 2260

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

Professional

Picchu Crunch

Made with Illanka 63%

2 steps

Plated desserts

Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

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

Symphonie

Made with Passionfruit Inspiration

5 steps

Professional

Framjo-Dessert

Made with Raspberry Inspiration

5 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

Forest Flower

Made with Amatika 46%

8 steps

Gourmet

Brioche French Toast with Praliné Crémeux

Made with Cooking Range Almond Hazelnut 50%

2 steps

Gourmet

Nyangbo Stracciatella Dome

Made with Cooking Range Nyangbo Ground Chocolate

3 steps

Professional

Isalo

Made with Millot 74% - Pure Millot Plantation

7 steps

Professional

Tangerika

Made with Amatika 46%

7 steps

Professional

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps

Professional

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps

Professional

Peach Ravioli

Made with Amatika 46%

7 steps

Gourmet

Andoâque dessert

Made with Cooking Range Andoa 39% milk chocolate

6 steps

Gourmet

Plant-Based Chocolate Mousse

Made with Cooking Range Guanaja 70% dark chocolate

2 steps

Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

2 steps

Gourmet

Azélia Rock hazelnut and st awberry coating

Made with Cooking Range Azelia 35% milk chocolate

4 steps

Professional

Lovers’ Surprise

Made with Raspberry Inspiration

8 steps

Professional

Dos Enamorados

Made with Illanka 63%

5 steps

Professional

Hanging Garden Dessert

Made with Alpaco 66%

5 steps

Professional

Painted Roses Dessert

Made with Raspberry Inspiration

4 steps

Professional

Fruit Du Soleil

Made with Almond Inspiration

6 steps

Professional

Indulgent Efflorescence

Made with Almond Inspiration

5 steps

Professional

Crescendo Dessert

Made with Guanaja 70%

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

Tira-Misu

Made with Bahibe 46%

8 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

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

Zinzli Plated Dessert

Made with Blond® Orelys® 35%

7 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

Pop Fresh

Made with Amande 60% - 2260

8 steps

Professional

Intense Manjari

Made with Noisette 66% - 7531

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

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 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

Entremets

Gourmet

The dark circle

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

Gourmet

Opéra Millot

Made with Cooking Range Millot 74% organic dark chocolate

5 steps

Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation

7 steps

Professional

TSINGY

Made with Millot 74% - Pure Millot Plantation

8 steps

Professional

Prali Intensia Entremets

Made with Amande Noisette 50% - 19971

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

Almond Inspiration Entremet

Made with Almond Inspiration

8 steps

Professional

Inspiration Filo

Made with Passionfruit Inspiration

6 steps

Professional

L'Authentique

Made with Praliné Amande 70% - 9015

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

Visayas Blond Orelys Dessert

Made with Blond® Orelys® 35%

8 steps

Professional

Banana Cream Pie

Made with Opalys 33%

6 steps

Professional

L’Amandier

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 Noisette 66% - 7531

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 2016

Made with Bahibe 46%

6 steps

Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps

Ice Cream and Sorbet

Gourmet

Iced Passion Fruit Inspiration Mousse

Made with Cooking Range Inspiration Passionfruit

1 step

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

Professional

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

0 steps

Professional

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

7 steps

Professional

Glagla Ice Cream Bar

Made with Strawberry Inspiration

2 steps

Professional

Adamo Iced Pot

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

Assembly / Moulding

Professional

The M pods

Made with Millot 74% - Pure Millot Plantation

1 step

Professional

Chocolate bar with an oat center

Made with Andoa Lactée 39%

3 steps

Professional

Fragments

Made with Blond® Dulcey 35%

4 steps

Professional

Comet Molding

Made with Amande 60% - 2260

4 steps

Professional

Muesli Inspiration Bar

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

2 steps

Professional

Super Bar

Made with Passionfruit Inspiration

1 step

Professional

Ferra Egg

Made with Almond Inspiration

3 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

Snacking cakes

Gourmet

Mini gluten-free Millot cakes

Made with Cooking Range Millot 74% organic dark chocolate

3 steps

Gourmet

Yuzu macarons (with white shell)

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Yuzu macarons (with cocoa shell)

Made with Cooking Range Inspiration Yuzu

2 steps

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-recipe-citrus-caramelia-cake

Gourmet

Citrus Caramélia Cake

Made with Cooking Range Caramelia 36% milk chocolate

5 steps

Gourmet

Triple Chocolate Hazelnut Cake

Made with Cooking Range Caraïbe 66% dark chocolate

4 steps

Gourmet

Passion Meringue Tarts

Made with Cooking Range Inspiration Passionfruit

4 steps

Gourmet

Little Andoa choux buns

Made with Cooking Range Andoa 39% milk chocolate

2 steps

Gourmet

Chocolate praliné cupcakes

Made with Cooking Range Almond Hazelnut 50%

2 steps

Gourmet

Doughnut-style brioche with a Guanaja melty center

Made with Cooking Range Guanaja 70% dark chocolate

1 step

Gourmet

Mini gateau with hazelnut praliné molten center

Made with Baking Help - Melting Hearts Pralines

1 step

Professional

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

3 steps

Professional

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

4 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

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

Gourmet

Citrus, thyme and chocolate chip biscuits

Made with Baking Help - Dark Chocolate Chips

1 step

Gourmet

Ivoire Blackurrant Macaron

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Gourmet

Madeleines

Made with Cooking Range Almond Hazelnut 50%

2 steps

Gourmet

Madies

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Gourmet

Chocolate chip pancakes with caramel sauce

Made with Cooking Range Jivara 40% Milk Chocolate

2 steps

Gourmet

Melt-in-the-Middle Chouchous

Made with Cooking Range Ivoire 35% white chocolate

3 steps

valrhona.com-recipe-muscovado-praline-shortbread

Gourmet

Muscovado Sugar Praliné Shortbread

Made with Cooking Range Almond Hazelnut 50%

1 step

Professional

Millionaire'S Brownie

Made with Azélia 35%

3 steps

Professional

Framjo Dessert

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

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

Pop Éclair

Made with Caranoa 55%

4 steps

Professional

Yuzu Florentines

Made with Yuzu Inspiration

1 step

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

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 Amande Noisette 50% Caramélisé - 2261

2 steps

Professional

Lil’Bites

Made with Praliné Amande 70% - 9015

2 steps

Professional

Chocolate éclair

Made with Guanaja 70%

4 steps

Professional

Fingerfil

6 steps

Professional

Rooibos Cape Cakes

Made with Illanka 63%

7 steps

Tarts

Professional

Oabika Transparent Tart

Made with Oabika - Gold of the pod

4 steps

Gourmet

Chocolate wave

Made with Cooking Range Caraïbe 66% dark chocolate

5 steps

Gourmet

Raspberry and vanilla tart

Made with Cooking Range Raspberry Inspiration

4 steps

Professional

Baba Cool Chocolate Tart

Made with Illanka 63%

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

Professional

Rose Almond Tart

Made with Amatika 46%

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

Caraibe Super Tart

Made with Caraïbe 66%

3 steps

Professional

Tulakalum Tartlet

Made with Tulakalum 75%

7 steps

Professional

Caranoa Tartlet

Made with Caranoa 55%

4 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

Malinao Tartlets

Made with Blond® Orelys® 35%

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

Dessert glasses

valrhona.com-recette-pannacotta-chocolat

Gourmet

Chocolate Pannacotta

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Gourmet

Spread

Made with Cooking Range Caramelia 36% milk chocolate

1 step

valrhona.com-rezepte-mousses-in-5-farben

Gourmet

5 shades of mousse

Made with Chocolate Dulcey 35% - Blond Cooking Range

5 steps

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Gourmet

French Viennois dessert

Made with Cooking Range Guanaja 70% dark chocolate

2 steps

Gourmet

Chocolate crème brûlée

Made with Cooking Range Jivara 40% 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

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 Amande Noisette 50% A l'ancienne - 2263

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 Noisette 66% - 7531

4 steps

Cakes & travel size gateaux

Gourmet

Voyage, voyage

Made with Cooking Range Equatoriale 55% dark chocolate

3 steps

Gourmet

Lemon & yuzu cake

Made with Cooking Range Inspiration Yuzu

2 steps

Gourmet

Millot Chocolate Cake (gluten-free)

Made with Cooking Range Millot 74% organic dark chocolate

1 step

Gourmet

Les Tigrés

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Gourmet

Chocolate cake

Made with Cooking Range Caraïbe 66% dark chocolate

2 steps

Gourmet

Black Forest

Made with Cooking Range Manjari 64% dark chocolate

7 steps

Gourmet

Dulcey Heart

Made with Chocolate Dulcey 35% - Blond Cooking Range

2 steps

Gourmet

Chocolate Spread Babka

Made with Chocolate spread 40%

1 step

Gourmet

Clafoutis in a pan

Made with Cooking Range Almond Hazelnut 50%

1 step

Gourmet

Caramel brownies

Made with Cooking Range Ivoire 35% white chocolate

2 steps

Gourmet

Chocolate galette des rois

Made with Cooking Range Caraïbe 66% dark chocolate

4 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 Dark chocolate crunchy pearls 55% - 3kg bag - 4719

1 step

Professional

Kawaii Madeleine

Made with Noisette 66% - 7531

2 steps

Professional

Travel cakes maracuja

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

2 steps

Professionals, find more step-by-step recipes on the online Essentials

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