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

Professional

Intense Chocolate Tart

Made with Confection 80%

2 steps

Professional

Chocolate Flan

Made with Confection 80%

2 steps

Professional

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps

Professional

Franquetta tart

Made with Andoa Noire 70% Pure Peru*

8 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

Professional

Red Fruits Tart

Made with Ivoire 35%

3 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

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

Professional

Oabika Transparent Tart

Made with Oabika - Gold of the pod

4 steps

Entremets

Professional

Prali Intensia Entremets

Made with Almond Hazelnut Praliné

5 steps

Professional

Avola Valentine’S Day Decoration

Made with Opalys 33%

5 steps

Professional

STOLEN KISS

Made with Raspberry Inspiration

5 steps

Professional

Immaculada

Made with Amatika Blanche 35%

6 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

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

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

Yule log

Professional

Tropical Praliné Hazelnut Iced Bûche

Made with Hazelnut Praliné

7 steps

Professional

Praliné Belle Hélène yule log

Made with Almond Pastes

7 steps

Professional

Zellie

Made with Tanariva 33%

8 steps

Professional

Almendarina Yule Log

Made with Almond Inspiration

7 steps

Professional

Tonka Choc’log

Made with Guanaja 70%

7 steps

Professional

Stella

Made with Hukambi 53%

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

Professional

Trade Winds Bûche

Made with Bahibe 46%

8 steps

Professional

Mustika Mini Yule Log

Made with Opalys 33%

6 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

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

Professional

Crêpe Prali-Suzette

Made with Hazelnut Praliné

4 steps

Professional

Avellina praliné jelly

Made with Hazelnut Praliné

5 steps

Professional

Babylon

Made with Bahibe 46%

8 steps

Professional

Abrikado

Made with Amatika Blanche 35%

7 steps

Professional

Floreo

Made with Tulakalum 75%

8 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

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

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

Professional

Symphonie

Made with Passionfruit Inspiration

5 steps

Professional

Lovers’ Surprise

Made with Raspberry Inspiration

7 steps

Professional

Avelaka

Made with Illanka 63%

4 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

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

Professional

Eclipse

Made with Bahibe 46%

6 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

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

Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation*

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

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

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

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

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

Forest Flower

Made with Amatika 46%

8 steps

Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps

Snacking cakes

Professional

Promise

Made with Raspberry Inspiration

4 steps

Professional

Cookies

Made with Complements to garnish

1 step

Professional

Framjo Dessert

Made with Complements to decorate - Crunchy Pearls

5 steps

Professional

Millionaire's Brownie

Made with Azélia 35%

3 steps

Professional

Pralina Black Sesame Seed Travel Cake

Made with Almond Hazelnut Praliné

2 steps

Professional

Ground chocolate gingerbread

Made with Ground Chocolate

2 steps

Professional

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

Professional

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

3 steps

Professional

Chocolate Éclair

Made with Confection 80%

3 steps

Professional

Chocolate soufflé

Made with Confection 80%

1 step

Professional

Hetsika

Made with Millot 74% - Pure Millot Plantation*

8 steps

Professional

The 5 Elements

Made with Opalys 33%

6 steps

Professional

Power Box

Made with Waina 35%

4 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

Professional

Coco Fresh

Made with Opalys 33%

7 steps

Professional

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

5 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

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

Rooibos Cape Cakes

Made with Illanka 63%

7 steps

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

Bars and Bouchées

Professional

Arequipa

Made with Illanka 63%

6 steps

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Millionaire’s shortbread

Made with Opalys 33%

2 steps

Professional

Lil’Bites

2 steps

Professional

Yuzu Florentines

Made with Yuzu Inspiration

1 step

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

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

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

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

Professional

Le Monkï

Made with Amatika 46%

5 steps

Professional

Carabar Snack

Made with Almond Hazelnut Praliné

3 steps

Coated Chocolate bonbons

Professional

Pralivanilla

Made with Hazelnut Praliné

2 steps

Professional

Instant amarena

Made with Gianduja Style

2 steps

Professional

Valcoba Truffles

Made with Almond Hazelnut Praliné

1 step

Professional

Fruity Praliné 50% with peanut pieces

Made with Almond Hazelnut Praliné

1 step

Professional

Saturnia Bonbon

Made with Almond Hazelnut Praliné

2 steps

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

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

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

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

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

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

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

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

Assembly / Moulding

Professional

Comet Molding

Made with Almond Praliné

4 steps

Professional

Scarlet

Made with Oqo 73%

2 steps

Professional

OQO 73% Gourmet Bar

Made with Oqo 73%

1 step

Professional

Super Bar

Made with Passionfruit Inspiration

5 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

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

Professional

Raspberry Praliné Vacherin

Made with Hazelnut Praliné

5 steps

Professional

Like A Yogurt

Made with Almond Hazelnut Praliné

3 steps

Professional

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

1 step

Professional

Onyx

Made with Orizaba 39%

6 steps

Professional

Ciflo

Made with Almond Inspiration

4 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

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

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

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Drinks

Professional

Cascara coffee hot chocolate

Made with Ground Chocolate

0 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

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

CHOCOLATE COCKTAIL

Made with Ground Chocolate

0 steps

Professional

MOCHACCINO

Made with Ground Chocolate

0 steps

Professional

CHAICOLATTE

Made with Ground Chocolate

0 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

Professional

Tropical brioche with Ground chocolate

Made with Ground Chocolate

3 steps

Professional

Oabika Madeleine

Made with Oabika - Gold of the pod

2 steps

Professional

Chocolate Cake

Made with Confection 80%

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

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

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

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