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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
100 years
Komana
Made with Komuntu 80% - the 100 Year Anniversary chocolate
5 stepsKamélia
Made with Komuntu 80% - the 100 Year Anniversary chocolate
15 stepsMuntu
Made with Komuntu 80% - the 100 Year Anniversary chocolate
13 stepsAlberic and Antoinette
Made with Komuntu 80% - the 100 Year Anniversary chocolate
6 stepsTarts
Oabika Transparent Tart
Made with Oabika - Gold of the pod
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 stepsSakambi
Made with Hukambi 53%
4 stepsStolen Heart
Made with Hukambi 53%
5 stepsDulcey Apricot Tart
Made with Blond® Dulcey 35%
7 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 stepsEntremets
CitricChoc Entremets
Made with Millot 74% - Pure Millot Plantation
7 stepsTSINGY
Made with Millot 74% - Pure Millot Plantation
8 stepsAtacama Pâques
Made with Jivara 40%
9 stepsHazelnut Caraïbe Dessert
Made with Caraïbe 66%
8 stepsSTOLEN KISS
Made with Raspberry Inspiration
5 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 stepsInspiration Filo
Made with Passionfruit Inspiration
6 stepsL'Authentique
Made with 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 stepsAlmond inspiration entremet
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 stepsYule log
Quinquina
Made with Oabika - Gold of the pod
8 stepsMustika Mini Yule Log
Made with Opalys 33%
6 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 stepsPlated desserts
Oabika Turnip Dessert
Made with Oabika - Gold of the pod
8 stepsSymphonie
Made with Passionfruit Inspiration
5 stepsFramjo-Dessert
Made with Raspberry Inspiration
5 stepsForest Flower
Made with Amatika 46%
8 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 stepsMARIAGE DE SAVEURS
Made with Millot 74% - Pure Millot Plantation
2 stepsPure Iced Cocoa
Made with Oabika - Gold of the pod
4 stepsBanana Whiskey Cocoa and Oabika Dessert
Made with Oabika - Gold of the pod
11 stepsBaba Oabika
Made with Oabika - Gold of the pod
5 stepsSapa Guanaja
Made with Guanaja 70%
7 stepsBouchées d'Amour
Made with Almond Inspiration
8 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 stepsSnacking cakes
Apple Tatin-style financier sponges
Made with Cooking Range Ivoire 35% white chocolate
3 stepsCARACHOC BABA
Made with Cooking Range Caramelia 36% milk chocolate
4 stepsTROPICAL BRIOCHE WITH GROUND CHOCOLATE
Made with Ground Chocolate
3 stepsOabika Madeleine
Made with Oabika - Gold of the pod
2 stepsApollo
Made with Opalys 33%
3 stepsGourmand
Made with Extra Bitter 61%
2 stepsMillionaire'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 Amande 70% - 9015
2 stepsChocolate éclair
Made with Guanaja 70%
4 stepsFingerfil
6 stepsRooibos Cape Cakes
Made with Illanka 63%
7 stepsBars and Bouchées
Carabar Snack
Made with Almond Hazelnut Praliné
3 stepsJoias Itakuja Chocolate Droplets
Made with Itakuja 55%
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 stepsMILLIONAIRE’S SHORTBREAD
Made with Opalys 33%
2 stepsAlmond Caprice
Made with Equatoriale Lactée 35%
2 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 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 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 stepsCoated Chocolate bonbons
Raspberry Valentine
Made with Kalingo 65%
8 stepsAmatika
Made with Amatika 46%
4 stepsOabika Gel
Made with Oabika - Gold of the pod
2 stepsMolded Oabika Chocolate Bonbon
Made with Oabika - Gold of the pod
1 stepOabika Nyangbo Chocolate Bonbon
Made with Oabika - Gold of the pod
3 stepsAma
Made with Hukambi 53%
2 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 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 stepsIce Cream and Sorbet
Guanaja 70% Heart of Ice
Made with Cooking Range Guanaja 70% dark chocolate
4 stepsBlue Light Chocolate Popsicle
Made with Amatika 46%
2 stepsBrazilian Granita
Made with Oabika - Gold of the pod
3 stepsCaramélia Ice cream
Made with Caramelia 36%
3 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 Raspberry 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 stepsDessert glasses
Abyss
Made with Oabika - Gold of the pod
6 stepsMacaé 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 Praliné brut Amande Noisette 50% - 47202
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 stepsDrinks
CHAICOLATTE
Made with Ground Chocolate
0 stepsMOCHACCINO
Made with Ground Chocolate
0 stepsCHOCOLATE COCKTAIL
Made with Ground Chocolate
0 stepsCASCARA COFFEE HOT CHOCOLATE
Made with Ground Chocolate
0 stepsHOT CHOCOLATE HAZELNUT PRALINÉ
Made with Ground Chocolate
2 stepsRASPBERRY AND HONEY HOT CHOCOLATE
Made with Ground Chocolate
0 stepsHOT CHOCOLATE WITH SPICES
Made with Ground Chocolate
2 stepsICED CHOCOLATE DRINK: CLASSIC, SALTED OR SPICY
Made with Ground Chocolate
0 stepsOabika brew
Made with Oabika - Gold of the pod
3 stepsIced 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 stepsCakes & travel size gateaux
Extra 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