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All Our Recipes
Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions.
Recipes
Drinks
Indulgent Hot Chocolate
2 stepsSmoothies
Made with Cooking Range Ivoire 35% white chocolate
2 stepsSpiced vegan hot chocolate
Made with Cooking Range Nyangbo Ground Chocolate
1 stepIced Praliné Celaya
Made with Celaya Hot Chocolate
2 stepsIced Speculaas Celaya
Made with Celaya Hot Chocolate
1 stepEarl Grey Celaya Frappé
Made with Celaya Hot Chocolate
2 stepsCelaya Expresso Frappé
Made with Celaya Hot Chocolate
2 stepsBauleys
Made with Blond® Dulcey 35%
2 stepsBlue Flower Tea Celaya
Made with Celaya Hot Chocolate
2 stepsYule log
Quinquina
Made with Oabika - Gold of the pod
8 stepsAlmendarina Yule Log
Made with Almond Inspiration
7 stepsArdèche Blanche
Made with Waina 35%
6 stepsRolled Tatin Log
Made with Tanariva 33%
5 stepsMadeira Yule Log
Made with Blond® Dulcey 35%
8 stepsOpalka
Made with Opalys 33%
7 stepsBiskélia croquante
5 stepsSanto Bûche
Made with Bahibe 46%
6 stepsTrade Winds Bûche
Made with Bahibe 46%
8 stepsDomingo Bûche
Made with Taïnori 64%
6 stepsTropical Praliné Hazelnut Iced Bûche
Made with Noisette 55% - 11309
7 stepsRolled Iced Praliné 66% Log
Made with Noisette 66% - 7531
4 stepsRolled Iced Vanilla-Chocolate Log
Made with Taïnori 64%
5 stepsSlalom
8 stepsRolled Iced Pear-Chocolate Log
Made with Taïnori 64%
5 stepsCoated Chocolate bonbons
Raspberry Valentine
Made with Kalingo 65%
8 stepsAmatika
Made with Amatika 46%
4 stepsSaturnia Bonbon
Made with Amande Noisette 50% - 19971
2 stepsIntense Tainori Truffles
Made with Taïnori 64%
4 stepsIntense Manjari Truffles
Made with Manjari 64%
4 stepsIntense Araguani Truffles
Made with Azélia 35%
4 stepsIntense Alpaco Truffles
Made with Alpaco 66%
4 stepsIntense Macaé Truffles
Made with Macaé 62%
4 stepsSoft Caramels
Made with Manjari 64%
1 stepTainori Rippled Chocolate Bonbons
Made with Taïnori 64%
1 stepManjari Rippled Chocolate Bonbons
Made with Manjari 64%
1 stepMacae Rippled Chocolate Bonbons
Made with Macaé 62%
1 stepAraguani Rippled Chocolate Bonbons
Made with Azélia 35%
1 stepAlpaco Rippled Chocolate Bonbons
Made with Alpaco 66%
1 stepTulakalum Chocolate Bonbons
Made with Tulakalum 75%
1 stepArawa Chocolate Bonbons
Made with Tulakalum 75%
1 stepStrawberry Bahibé Bonbons
Made with Strawberry Inspiration
1 step“Nana” Nyangbo Pineapple Chocolate Bonbons
Made with Nyangbo 68%
3 stepsAlmond, Fig + Black Currant
Made with Almond Inspiration
5 stepsPassion Bahibé Bonbon Recipe
Made with Passionfruit Inspiration
1 stepPassion Bahibé Bonbons
Made with Passionfruit Inspiration
1 stepYuzu Malinko
Made with Yuzu Inspiration
1 stepRaspberry Malinko
Made with Raspberry Inspiration
1 stepChocolate Strata
Made with Nyangbo 68%
3 stepsSummer Delight
Made with Amande Noisette 50% Fruité Craquant - 19973
2 stepsRocher
Made with Amande Noisette 50% Fruité Craquant - 19973
1 stepValcoba Truffles
Made with Amande Noisette 50% Caramélisé - 2261
1 stepPassion Club
Made with Amande Noisette 50% Caramélisé - 2261
4 stepsDuchess Of Burgundy
Made with Praliné Amande 70% - 9015
3 stepsSollies Chocolate Bonbons
Made with Almond Inspiration
5 stepsMadinina
Made with Taïnori 64%
3 stepsLollipops milk chocolate
Made with Noisette 66% - 7531
2 stepsLollipops dark chocolate “jupiter”
Made with Illanka 63%
1 stepLollipops dark chocolate ''karna''
Made with Illanka 63%
1 stepCaramel Praliné Sprinkles Chocolate Bonbon
Made with Noisette 66% - 7531
2 stepsCitrus Abacus
Made with Amande Noisette 50% Fruité Craquant - 19973
5 stepsPralivanilla
Made with Noisette 55% - 11309
2 stepsChocolate bonbon éclat d’or yuzu
Made with Noisette 66% - 7531
2 stepsBahibe Chocolate Bonbon
Made with Bahibe 46%
3 stepsKalingo Squares
Made with Kalingo 65%
5 stepsInstant amarena
Made with Noisette Noir 34% - 2264
2 stepsFrambolis
Made with Guanaja 70%
2 stepsCoated Nougat Marshmallow Bars
Made with Illanka 63%
3 stepsYuzu-Strawberry DÉLICIEUSE
Made with Pâte d'amandes de Provence 50% - 3211
2 stepsMelba chocolate bonbon
Made with Ivoire 35%
2 stepsCapucins Mendiants
Made with Alpaco 66%
2 stepsBars and Bouchées
Carabar Snack
3 stepsJoias Itakuja Chocolate Droplets
Made with Itakuja 55%
1 stepChocolate truffles
Made with Cooking Range Caraïbe 66% dark chocolate
1 stepGluten-free buckwheat and chocolate chip shortbread biscuits
Made with Baking Help - Dark Chocolate Chips
1 stepLe Monkï
Made with Amatika 46%
5 stepsCALAO
Made with Millot 74% - Pure Millot Plantation
4 stepsMillot and mandarin in love
Made with Millot 74% - Pure Millot Plantation
10 stepsRaspberry Valentine
Made with Raspberry Inspiration
8 stepsCuvée Limeira Chocolate Bouchées - Amapa
Made with Limeira 50%
5 stepsJoias Itakuja Chocolate Droplets
Made with Itakuja 55%
1 stepLeaf Is Life Mendiants
Made with Praliné Amande 70% - 9015
2 stepsCarabar Snack
Made with Noisette 50% - 2257
3 stepsFlowers On The Rocks
Made with Almond Inspiration
2 stepsMango Tacos
Made with Kalingo 65%
4 stepsAll Dolled Up
Made with Illanka 63%
4 stepsCrock Bubble
Made with Almond Inspiration
4 stepsYuzu Sillon
Made with Yuzu Inspiration
2 stepsRaspberry Sillon
Made with Raspberry Inspiration
2 stepsStrawberry Sillon
Made with Strawberry Inspiration
2 stepsTantalising Tubes
Made with Tanariva 33%
7 stepsAlmond Caprice
Made with Amande 60% - 2260
2 stepsCrock Passion
Made with Amande Noisette 50% Fruité Craquant - 19973
2 stepsCoffee Crunch Bars
Made with Jivara 40%
2 stepsPicchu Crunch
Made with Illanka 63%
2 stepsPlated desserts
Oabika Turnip Dessert
Made with Oabika - Gold of the pod
8 stepsThe carefree mousse
Made with Cooking Range Oriado 60% organic dark chocolate
2 stepsCococuja
Made with Cooking Range Inspiration Passionfruit
4 stepsSymphonie
Made with Passionfruit Inspiration
5 stepsFramjo-Dessert
Made with Raspberry Inspiration
5 stepsTiramisu
Made with Chocolate Dulcey 35% - Blond Cooking Range
5 stepsRed berry pavlova
Made with Cooking Range Raspberry Inspiration
5 stepsForest Flower
Made with Amatika 46%
8 stepsBrioche French Toast with Praliné Crémeux
Made with Cooking Range Almond Hazelnut 50%
2 stepsNyangbo Stracciatella Dome
Made with Cooking Range Nyangbo Ground Chocolate
3 stepsIsalo
Made with Millot 74% - Pure Millot Plantation
7 stepsTangerika
Made with Amatika 46%
7 stepsAmatika Coconut & Hazelnut
Made with Amatika 46%
6 stepsMilk Chocolate Mousse Coconut & Passion Fruit
Made with Amatika 46%
6 stepsPeach Ravioli
Made with Amatika 46%
7 stepsAndoâque dessert
Made with Cooking Range Andoa 39% milk chocolate
6 stepsPlant-Based Chocolate Mousse
Made with Cooking Range Guanaja 70% dark chocolate
2 stepsMARIAGE DE SAVEURS
Made with Millot 74% - Pure Millot Plantation
2 stepsAzélia Rock hazelnut and st awberry coating
Made with Cooking Range Azelia 35% milk chocolate
4 stepsLovers’ Surprise
Made with Raspberry Inspiration
8 stepsDos Enamorados
Made with Illanka 63%
5 stepsHanging Garden Dessert
Made with Alpaco 66%
5 stepsPainted Roses Dessert
Made with Raspberry Inspiration
4 stepsFruit Du Soleil
Made with Almond Inspiration
6 stepsIndulgent Efflorescence
Made with Almond Inspiration
5 stepsCrescendo Dessert
Made with Guanaja 70%
6 stepsK’Inich
Made with Tulakalum 75%
6 stepsFloreo
Made with Tulakalum 75%
8 stepsBrioche Pain Perdu
Made with Amande Noisette 50% Fruité Craquant - 19973
6 stepsTira-Misu
Made with Bahibe 46%
8 stepsChocolate Equation
Made with Itakuja 55%
6 stepsCarriacou Tartlet - Restaurant Version
Made with Macaé 62%
6 stepsP125 Coeur De Guanaja Panna Cotta
Made with P125 Coeur de Guanaja
3 stepsStrawberry Or Passion Fruit Pêle-Mêle
Made with Strawberry Inspiration
6 stepsPral-Ericacée
Made with Amande Noisette 60% - 11307
4 stepsPecan Promises
Made with Pecan 50%
5 stepsTransparence
Made with Ivoire 35%
5 stepsGourmet Paint Palette
Made with Pecan 50%
8 stepsNamelaka Lime Cream With Candied Raspberries
Made with Ivoire 35%
4 stepsCarriacou Tartlet - Bistro Version
Made with Guanaja 70%
5 stepsKisselo Dessert - Restaurant Version
Made with Opalys 33%
7 stepsKisselo Dessert - Banquet Version
Made with Ivoire 35%
6 stepsSpiralis
Made with Almond Inspiration
6 stepsTwist
Made with Ivoire 35%
5 stepsZinzli Plated Dessert
Made with Blond® Orelys® 35%
7 stepsBaba Story
Made with Taïnori 64%
4 stepsChocolate Soufflé & Verbena Iced Milk
Made with Taïnori 64%
3 stepsStrawberry And Vanilla
Made with Opalys 33%
6 stepsPop Fresh
Made with Amande 60% - 2260
8 stepsIntense Manjari
Made with Noisette 66% - 7531
8 stepsEquation Chocolat
Made with Caraïbe 66%
6 stepsAs Time Goes By...
Made with Taïnori 64%
6 stepsKaly Pear
Made with Opalys 33%
4 stepsPrali Apple
Made with Amande Noisette 60% - 11307
8 stepsPassion Fashion
Made with Jivara 40%
4 stepsBlack Forest Surprise
Made with Illanka 63%
5 stepsTira-Misu
Made with Bahibe 46%
8 stepsAvellina praliné jelly
Made with Noisette 55% - 11309
5 stepsMilk Chocolate Forest
Made with Bahibe 46%
5 stepsChocolate Citrus Velouté
Made with Alpaco 66%
6 stepsMandar’in love
Made with Pâte d'amandes de Provence 50% - 3211
5 stepsCrêpe Prali-Suzette
Made with Noisette 55% - 11309
4 stepsBabylon
Made with Bahibe 46%
8 stepsEntremets
The dark circle
Made with Cooking Range Caraïbe 66% dark chocolate
4 stepsOpéra Millot
Made with Cooking Range Millot 74% organic dark chocolate
5 stepsCitricChoc Entremets
Made with Millot 74% - Pure Millot Plantation
7 stepsTSINGY
Made with Millot 74% - Pure Millot Plantation
8 stepsPrali Intensia Entremets
Made with Amande Noisette 50% - 19971
5 stepsAbysse Dessert
Made with Tulakalum 75%
8 stepsL’Occitan
Made with Almond Inspiration
4 stepsChiapas Dessert
Made with Peanut Paste 70%
7 stepsAlmond Inspiration Entremet
Made with Almond Inspiration
8 stepsInspiration Filo
Made with Passionfruit Inspiration
6 stepsL'Authentique
Made with Praliné Amande 70% - 9015
2 stepsMille Et Une Feuilles
Made with Opalys 33%
5 stepsOrigami
Made with Guanaja 70%
5 stepsEntremets Surprise
Made with Guanaja 70%
7 stepsVisayas Blond Orelys Dessert
Made with Blond® Orelys® 35%
8 stepsBanana Cream Pie
Made with Opalys 33%
6 stepsL’Amandier
Made with Almond Inspiration
8 stepsBuckwheat, Bergamot & Blood Orange Chiffon Cake
Made with Guanaja 70%
4 stepsBlack Forest
Made with Bahibe 46%
7 stepsCocanas Vacherin
Made with Noisette 66% - 7531
6 stepsOpal Coffee
Made with Opalys 33%
7 stepsPeanut William
Made with Caramelia 36%
6 stepsAvola Valentine’S Day Decoration
Made with Opalys 33%
5 stepsBahibe Lactee Entremets
Made with Bahibe 46%
7 stepsTxacoli Entremets
Made with Ivoire 35%
5 stepsPomelos
Made with Macaé 62%
7 stepsOtherwise Success
Made with Nyangbo 68%
5 stepsdessert for new year 2016
Made with Bahibe 46%
6 stepsEntremets Forêt Noire
Made with Guanaja 70%
8 stepsIce Cream and Sorbet
Iced Passion Fruit Inspiration Mousse
Made with Cooking Range Inspiration Passionfruit
1 stepGuanaja 70% Heart of Ice
Made with Cooking Range Guanaja 70% dark chocolate
4 stepsBlue Light Chocolate Popsicle
Made with Amatika 46%
2 stepsMarbled Tropical Dulcey Ice-Cream Bars
Made with Blond® Dulcey 35%
0 stepsAlmond Inspiration Swirl Ice Cream
Made with Almond Inspiration
7 stepsGlagla Ice Cream Bar
Made with Strawberry Inspiration
2 stepsAdamo Iced Pot
Made with Almond Inspiration
7 stepsCaramélia Ice Cream
Made with Caramelia 36%
3 stepsP125 Coeur De Guanaja Milk Ice-Cream
Made with P125 Coeur de Guanaja
2 stepsGlace Kalingo Marbrée Praliné Passion
Made with Kalingo 65%
3 stepsMarbled Tropical Dulcey Ice-Cream Bars
Made with Blond® Dulcey 35%
0 stepsAssembly / Moulding
The M pods
Made with Millot 74% - Pure Millot Plantation
1 stepChocolate bar with an oat center
Made with Andoa Lactée 39%
3 steps
Fragments
Made with Blond® Dulcey 35%
4 stepsComet Molding
Made with Amande 60% - 2260
4 stepsMuesli Inspiration Bar
Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689
2 stepsSuper Bar
Made with Passionfruit Inspiration
1 stepFerra Egg
Made with Almond Inspiration
3 stepsPassionfruit Cabosse
Made with Passionfruit Inspiration
2 stepsStrawberry Cabosse
Made with Strawberry Inspiration
2 stepsŒufs Dentelles
Made with Guanaja 70%
4 stepsRather Imaginative Surprise Eggs
Made with Jivara 40%
3 stepsTasty Eggs
Made with Guanaja 70%
4 stepsFerra Egg
Made with Almond Inspiration
3 stepsJivara-Praline Chocolate Bar With Dark Crunchy Pearls
Made with Jivara 40%
1 stepSpringtime Owl
Made with Caraïbe 66%
6 stepsAngel CHRISTMAS TREE
Made with Caramelia 36%
3 stepsSnacking cakes
Mini gluten-free Millot cakes
Made with Cooking Range Millot 74% organic dark chocolate
3 stepsYuzu macarons (with white shell)
Made with Cooking Range Inspiration Yuzu
2 stepsYuzu macarons (with cocoa shell)
Made with Cooking Range Inspiration Yuzu
2 stepsEinkorn, Black Sesame and Ivoire Cookies
Made with Cooking Range Ivoire 35% white chocolate
2 stepsEinkorn, Hazelnut and Azélia Cookies
Made with Cooking Range Azelia 35% milk chocolate
2 stepsCitrus Caramélia Cake
Made with Cooking Range Caramelia 36% milk chocolate
5 stepsTriple Chocolate Hazelnut Cake
Made with Cooking Range Caraïbe 66% dark chocolate
4 stepsPassion Meringue Tarts
Made with Cooking Range Inspiration Passionfruit
4 stepsLittle Andoa choux buns
Made with Cooking Range Andoa 39% milk chocolate
2 stepsChocolate praliné cupcakes
Made with Cooking Range Almond Hazelnut 50%
2 stepsDoughnut-style brioche with a Guanaja melty center
Made with Cooking Range Guanaja 70% dark chocolate
1 stepMini gateau with hazelnut praliné molten center
Made with Baking Help - Melting Hearts Pralines
1 stepApple Tatin-style financier sponges
Made with Cooking Range Ivoire 35% white chocolate
3 stepsCARACHOC BABA
Made with Cooking Range Caramelia 36% milk chocolate
4 stepsChocoz
Made with Cooking Range Azelia 35% milk chocolate
4 stepsCookies
Made with Cooking Range Equatoriale 35% milk chocolate
1 stepCitrus, thyme and chocolate chip biscuits
Made with Baking Help - Dark Chocolate Chips
1 stepIvoire Blackurrant Macaron
Made with Cooking Range Ivoire 35% white chocolate
2 stepsMadeleines
Made with Cooking Range Almond Hazelnut 50%
2 stepsMadies
Made with Cooking Range Caraïbe 66% dark chocolate
2 stepsChocolate chip pancakes with caramel sauce
Made with Cooking Range Jivara 40% Milk Chocolate
2 stepsMelt-in-the-Middle Chouchous
Made with Cooking Range Ivoire 35% white chocolate
3 stepsMuscovado Sugar Praliné Shortbread
Made with Cooking Range Almond Hazelnut 50%
1 stepMillionaire'S Brownie
Made with Azélia 35%
3 stepsFramjo Dessert
Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689
5 stepsAlmond And Coconut Praline Niukafa Snacking Cake
Made with Almond 55% and Coconut 12,5%
5 stepsThe 5 Elements
Made with Opalys 33%
6 stepsPower Box
Made with Waina 35%
4 stepsPop Éclair
Made with Caranoa 55%
4 stepsYuzu Florentines
Made with Yuzu Inspiration
1 stepPromise
Made with Raspberry Inspiration
0 stepsOpposites Attract
Made with Opalys 33%
5 stepsIllanka For Monsieur Opalys For Madame
Made with Illanka 63%
5 stepsPassionfruit Sillon
Made with Passionfruit Inspiration
2 stepsRyo Croissants
Made with Pépites Blanches 24% - 15073
3 stepsCookies
Made with Pépites Blanches 24% - 15073
1 stepOblon
Made with Kidavoa 50%
7 stepsGuanaja Crowns
Made with Guanaja 70%
4 stepsOuranjo
Made with Opalys 33%
4 stepsCrousty
Made with Noisette Lait 35% - 6993
3 stepsPralina Black Sesame Seed Travel Cake
Made with Amande Noisette 50% Caramélisé - 2261
2 stepsLil’Bites
Made with Praliné Amande 70% - 9015
2 stepsChocolate éclair
Made with Guanaja 70%
4 stepsFingerfil
6 stepsRooibos Cape Cakes
Made with Illanka 63%
7 stepsTarts
Oabika Transparent Tart
Made with Oabika - Gold of the pod
4 stepsChocolate wave
Made with Cooking Range Caraïbe 66% dark chocolate
5 stepsRaspberry and vanilla tart
Made with Cooking Range Raspberry Inspiration
4 stepsBaba Cool Chocolate Tart
Made with Illanka 63%
6 stepsStrawberry Inspiration and Ivoire Tartlets
Made with Cooking Range Inspiration Strawberry
3 steps100% vegan
Made with Amatika 46%
5 stepsRose Almond Tart
Made with Amatika 46%
6 stepsGluten-free plant-based chocolate tart
Made with Cooking Range Nyangbo Ground Chocolate
2 stepsCaraibe Super Tart
Made with Caraïbe 66%
3 stepsTulakalum Tartlet
Made with Tulakalum 75%
7 stepsCaranoa Tartlet
Made with Caranoa 55%
4 stepsRed Fruits Tart
Made with Ivoire 35%
3 stepsCarriacou Tartlet - Banquet Version
Made with Guanaja 70%
7 stepsP125 Coeur De Guanaja Tart
Made with P125 Coeur de Guanaja
3 stepsPacane Tart
Made with Pecan 50%
6 stepsBlackcurrant Granny Smith Tart
Made with Opalys 33%
5 stepsMalinao Tartlets
Made with Blond® Orelys® 35%
5 stepsExtraordinarily chocolaty tart
Made with Caraïbe 66%
3 stepsPressed Raspberry Tart
Made with Manjari 64%
6 stepsPressed Passion fruit Tart
Made with Taïnori 64%
6 stepsPressed Strawberry Tart
Made with Ivoire 35%
5 stepsBahia Tart
Made with Opalys 33%
6 stepsDessert glasses
Chocolate Pannacotta
Made with Chocolate Dulcey 35% - Blond Cooking Range
5 stepsSpread
Made with Cooking Range Caramelia 36% milk chocolate
1 step5 shades of mousse
Made with Chocolate Dulcey 35% - Blond Cooking Range
5 stepsAbyss
Made with Oabika - Gold of the pod
6 stepsFrench Viennois dessert
Made with Cooking Range Guanaja 70% dark chocolate
2 stepsChocolate crème brûlée
Made with Cooking Range Jivara 40% Milk Chocolate
1 stepMacaé Chocolate Verrines - Povo
Made with Macaé 62%
6 stepsCoconut & Almond Spread
Made with Almond 55% and Coconut 12,5%
1 stepRaspberry Praliné Vacherin
Made with Noisette 55% - 11309
5 stepsStrawberry Melba Transparence
Made with Ivoire 35%
5 stepsKisselo Dessert - Bistro Version
Made with Ivoire 35%
3 stepsCiflo
Made with Almond Inspiration
4 stepsSoft Boiled Morning Shell
Made with Opalys 33%
4 stepsDulcey And Exotic Marmalade Pannacotta
Made with Blond® Dulcey 35%
3 stepsVelvety Dulcey Jelly Fig And Blackcurrant Compote
Made with Blond® Dulcey 35%
5 stepsLike A Yogurt
Made with Amande Noisette 50% A l'ancienne - 2263
3 stepsJivara Jazz Transparence
Made with Jivara 40%
4 stepsDulcey Teatime Spread
Made with Blond® Dulcey 35%
1 stepForever Trends version
Made with Kalingo 65%
4 stepsCoffee Hazelnut Transparence with Caramélia Crunchy Pearls
Made with Caramelia 36%
4 stepsCoeur de Guanaja pannacotta with Dark Chocolate Pearls
Made with P125 Coeur de Guanaja
3 stepsTransparence l’Enchantée
Made with Noisette 66% - 7531
4 stepsCakes & travel size gateaux
Voyage, voyage
Made with Cooking Range Equatoriale 55% dark chocolate
3 stepsLemon & yuzu cake
Made with Cooking Range Inspiration Yuzu
2 stepsMillot Chocolate Cake (gluten-free)
Made with Cooking Range Millot 74% organic dark chocolate
1 stepLes Tigrés
Made with Cooking Range Caraïbe 66% dark chocolate
2 stepsChocolate cake
Made with Cooking Range Caraïbe 66% dark chocolate
2 stepsBlack Forest
Made with Cooking Range Manjari 64% dark chocolate
7 stepsDulcey Heart
Made with Chocolate Dulcey 35% - Blond Cooking Range
2 stepsChocolate Spread Babka
Made with Chocolate spread 40%
1 stepClafoutis in a pan
Made with Cooking Range Almond Hazelnut 50%
1 stepCaramel brownies
Made with Cooking Range Ivoire 35% white chocolate
2 stepsChocolate galette des rois
Made with Cooking Range Caraïbe 66% dark chocolate
4 stepsExtra Chocolate Layer Cake Replication
Made with Caraïbe 66%
2 stepsExtra Chocolate Take-Out Cake
Made with Caraïbe 66%
2 stepsP125 Chocolate Classic
Made with P125 Coeur de Guanaja
1 stepChocolate Kouing Amann
Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719
1 stepKawaii Madeleine
Made with Noisette 66% - 7531
2 stepsTravel cakes maracuja
Made with Pâte d'amandes de Provence 50% - 3211
2 steps