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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Coated Chocolate bonbons

valrhona.com-recipe-raspberry-valentine
Professional

Raspberry Valentine

Made with Kalingo 65%

8 steps
Amatika
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
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Manjari Rippled Chocolate Bonbons

Made with Manjari 64%

1 step
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Macae Rippled Chocolate Bonbons

Made with Macaé 62%

1 step
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Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

1 step
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Alpaco Rippled Chocolate Bonbons

Made with Alpaco 66%

1 step
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Tulakalum Chocolate Bonbons

Made with Tulakalum 75%

1 step
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Arawa Chocolate Bonbons

Made with Tulakalum 75%

1 step
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Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

1 step
Professional

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

3 steps
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Almond, Fig + Black Currant

Made with Almond Inspiration

5 steps
Professional

Passion Bahibé Bonbon Recipe

Made with Passionfruit Inspiration

1 step
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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
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Chocolate Strata

Made with Nyangbo 68%

3 steps
Professional

Summer Delight

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps
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Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

1 step
Professional

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

1 step
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Passion Club

Made with Amande Noisette 50% Caramélisé - 2261

4 steps
Professional

Duchess Of Burgundy

Made with Amande 70% - 9015

3 steps
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Sollies Chocolate Bonbons

Made with Almond Inspiration

5 steps
Professional

Madinina

Made with Taïnori 64%

3 steps
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Lollipops milk chocolate

Made with Noisette 66% - 7531

2 steps
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Lollipops dark chocolate “jupiter”

Made with Illanka 63%

1 step
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Lollipops dark chocolate ''karna''

Made with Illanka 63%

1 step
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Caramel Praliné Sprinkles Chocolate Bonbon

Made with Noisette 66% - 7531

2 steps
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Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

5 steps
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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
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Kalingo Squares

Made with Kalingo 65%

5 steps
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Instant amarena

Made with Noisette Noir 34% - 2264

2 steps
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Frambolis

Made with Guanaja 70%

2 steps
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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
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Melba chocolate bonbon

Made with Ivoire 35%

2 steps
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Capucins Mendiants

Made with Alpaco 66%

2 steps

Bars and Bouchées

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Carabar Snack

Made with Almond Hazelnut Praliné

3 steps
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Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step
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Le Monkï

Made with Amatika 46%

5 steps
valrhona.com-recipe-calao
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CALAO

Made with Millot 74% - Pure Millot Plantation

4 steps
valrhona.com-recipe-millot-mandarin-love
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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 Amande 70% - 9015

2 steps
Professional

Carabar Snack

Made with Noisette 50% - 2257

3 steps
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Flowers On The Rocks

Made with Almond Inspiration

2 steps
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Mango Tacos

Made with Kalingo 65%

4 steps
Professional

All Dolled Up

Made with Illanka 63%

4 steps
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Crock Bubble

Made with Almond Inspiration

4 steps
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Yuzu Sillon

Made with Yuzu Inspiration

2 steps
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Raspberry Sillon

Made with Raspberry Inspiration

2 steps
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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
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Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

2 steps
Professional

Coffee Crunch Bars

Made with Jivara 40%

2 steps
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Picchu Crunch

Made with Illanka 63%

2 steps

Plated desserts

Dessert Navet Oabika
Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps
Professional

Symphonie

Made with Passionfruit Inspiration

5 steps
valrhona.com-recipe-framjo
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Framjo-Dessert

Made with Raspberry Inspiration

5 steps
Forest Flower
Professional

Forest Flower

Made with Amatika 46%

8 steps
Professional

Isalo

Made with Millot 74% - Pure Millot Plantation

7 steps
Tangerika
Professional

Tangerika

Made with Amatika 46%

7 steps
Professional

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps
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Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps
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Peach Ravioli

Made with Amatika 46%

7 steps
valrhona.com-recipe-mariage-saveurs
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MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

2 steps
Professional

Lovers’ Surprise

Made with Raspberry Inspiration

8 steps
Professional

Dos Enamorados

Made with Illanka 63%

5 steps
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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
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Indulgent Efflorescence

Made with Almond Inspiration

5 steps
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Crescendo Dessert

Made with Guanaja 70%

6 steps
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K’Inich

Made with Tulakalum 75%

6 steps
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Floreo

Made with Tulakalum 75%

8 steps
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Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

6 steps
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Tira-Misu

Made with Bahibe 46%

8 steps
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Chocolate Equation

Made with Itakuja 55%

6 steps
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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
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Transparence

Made with Ivoire 35%

5 steps
Professional

Gourmet Paint Palette

Made with Pecan 50%

8 steps
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Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

4 steps
Professional

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

5 steps
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Kisselo Dessert - Restaurant Version

Made with Opalys 33%

7 steps
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Kisselo Dessert - Banquet Version

Made with Ivoire 35%

6 steps
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Spiralis

Made with Almond Inspiration

6 steps
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Twist

Made with Ivoire 35%

5 steps
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Zinzli Plated Dessert

Made with Blond® Orelys® 35%

7 steps
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Baba Story

Made with Taïnori 64%

4 steps
Professional

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

3 steps
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Strawberry And Vanilla

Made with Opalys 33%

6 steps
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Pop Fresh

Made with Amande 60% - 2260

8 steps
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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
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Milk Chocolate Forest

Made with Bahibe 46%

5 steps
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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

Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation

7 steps
valrhona.com-recipe-tsingy
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
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Inspiration Filo

Made with Passionfruit Inspiration

6 steps
Professional

L'Authentique

Made with 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
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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 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
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dessert for new year 2016

Made with Bahibe 46%

6 steps
Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps

Snacking cakes

valrhona.com-recipe-tatin-financier
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Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

3 steps
valrhona.com-recipe-carachoc-baba
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CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

4 steps
Professional

Coco Fresh

Made with Opalys 33%

7 steps
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 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

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