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

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

7 steps

Professional

Stolen Heart

Made with Hukambi 53%

5 steps

Professional

Sakambi

Made with Hukambi 53%

4 steps

Professional

Tropical Crown

Made with Jivara 40%

5 steps

Professional

Caraibe Super Tart

Made with Caraïbe 66%

3 steps

Professional

Tulakalum Tartlet

Made with Tulakalum 75%

7 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

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

100% vegan

Made with Amatika 46%

5 steps

Professional

Oabika Transparent Tart

Made with Oabika - Gold of the pod

4 steps

Professional

Strawberry Inspiration and Ivoire Tartlets

Made with Cooking Range Inspiration Strawberry

3 steps

valrhona.com-recipe-baba-bool-chocolate-tart

Professional

Baba Cool Chocolate Tart

Made with Illanka 63%

6 steps

Entremets

Professional

Immaculada

Made with Amatika Blanche 35%

6 steps

Professional

Rugged

Made with Taïnori 64%

9 steps

Professional

STOLEN KISS

Made with Raspberry Inspiration

5 steps

Professional

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

8 steps

Professional

Atacama Pâques

Made with Jivara 40%

9 steps

Professional

Prali Intensia Entremets

Made with Almond Hazelnut Praliné

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

Inspiration Filo

Made with Passionfruit Inspiration

6 steps

Professional

L'Authentique

Made with Almond Pastes

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

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 Hazelnut Praliné

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

Made with Bahibe 46%

6 steps

Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 steps

Professional

TSINGY

Made with Millot 74% - Pure Millot Plantation*

8 steps

Professional

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation*

7 steps

Yule log

Professional

Tonka Choc’log

Made with Guanaja 70%

7 steps

Professional

Stella

Made with Hukambi 53%

8 steps

Professional

Zellie

Made with Tanariva 33%

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

Forest Yule Log

Made with Kalingo 65%

7 steps

Professional

Hazelnut & Lemon Yule Log

Made with Bahibe 46%

8 steps

Professional

Mustika Mini Yule Log

Made with Opalys 33%

6 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

Praliné Belle Hélène yule log

Made with Almond Pastes

7 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 Hazelnut Praliné

7 steps

Professional

Rolled Iced Praliné 66% Log

Made with Hazelnut Praliné

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

Quetsche Whisky Caramel Chocolate Mousse

Made with Oqo 73%

7 steps

Professional

Kartoffel Nachspeise

Made with Oqo 73%

8 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

Avelaka

Made with Illanka 63%

4 steps

Professional

Rosaée

Made with Amatika 46%

8 steps

Professional

Abrikado

Made with Amatika Blanche 35%

7 steps

Professional

Eclipse

Made with Bahibe 46%

6 steps

Professional

Bouchées d'Amour

Made with Almond Inspiration

8 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

Coco Kalingo

Made with Kalingo 65%

7 steps

Professional

Cinnamon Apple

Made with Azélia 35%

6 steps

Professional

Lovers’ Surprise

Made with Raspberry Inspiration

7 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

Crescendo Dessert

Made with Guanaja 70%

7 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

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

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

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

Intense Manjari

Made with Hazelnut Praliné

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 Almond Hazelnut Praliné

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 Hazelnut Praliné

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 Hazelnut Praliné

4 steps

Professional

Babylon

Made with Bahibe 46%

8 steps

Professional

Millot 74% Black Forest

Made with Millot 74% - Pure Millot Plantation*

10 steps

Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation*

2 steps

Professional

Peach Ravioli

Made with Amatika 46%

7 steps

Professional

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps

Professional

Amatika Coconut & Hazelnut

Made with Amatika 46%

6 steps

Professional

Tangerika

Made with Amatika 46%

7 steps

Professional

Isalo

Made with Millot 74% - Pure Millot Plantation*

7 steps

Professional

Forest Flower

Made with Amatika 46%

8 steps

Professional

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

8 steps

Professional

Symphonie

Made with Passionfruit Inspiration

5 steps

Snacking cakes

Professional

Solila

Made with Confection 80%

10 steps

Professional

“Li’l Mousse” Petit Gâteau

Made with Confection 80%

8 steps

Professional

Blackcurrant Nectar

Made with Confection 80%

10 steps

Professional

Chocolate soufflé

Made with Confection 80%

1 step

Professional

Chocolate Éclair

Made with Confection 80%

3 steps

Professional

Hetsika

Made with Millot 74% - Pure Millot Plantation*

8 steps

Professional

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

3 steps

Professional

Zéa

Made with Bahibe 46%

0 steps

Professional

Ground chocolate gingerbread

Made with Ground Chocolate

2 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 Complements to decorate - Crunchy Pearls

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

Promise

Made with Raspberry Inspiration

4 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

White chocolate cookies

Made with Complements to garnish

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 Almond Hazelnut Praliné

2 steps

Professional

Chocolate éclair

Made with Guanaja 70%

4 steps

Professional

Rooibos Cape Cakes

Made with Illanka 63%

7 steps

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

Bars and Bouchées

Professional

Gimy Bar

Made with Azélia 35%

2 steps

Professional

Arequipa

Made with Illanka 63%

6 steps

Professional

Turrón

Made with Amatika Blanche 35%

1 step

Professional

Gourmand

Made with Extra Bitter 61%

2 steps

Professional

Apollo

Made with Opalys 33%

3 steps

Professional

Almond Caprice

Made with Equatoriale Lactée 35%

2 steps

Professional

Millionaire’s shortbread

Made with Opalys 33%

2 steps

Professional

Raspberry Valentine

Made with Raspberry Inspiration

8 steps

Professional

Cuvée Limeira Chocolate Bouchées - Amapa

Made with São Tomé 76%

5 steps

Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step

Professional

Leaf Is Life Mendiants

Made with Almond Pastes

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

Yuzu Florentines

Made with Yuzu Inspiration

1 step

Professional

Strawberry Sillon

Made with Strawberry Inspiration

2 steps

Professional

Tantalising Tubes

Made with Tanariva 33%

7 steps

Professional

Lil’Bites

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

valrhona.com-recipe-millot-mandarin-love

Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation*

10 steps

Professional

CALAO

Made with Millot 74% - Pure Millot Plantation*

4 steps

Professional

Le Monkï

Made with Amatika 46%

5 steps

Professional

Carabar Snack

Made with Almond Hazelnut Praliné

3 steps

Coated Chocolate bonbons

Professional

Reggio Emilia

Made with Oqo 73%

3 steps

Professional

Chocolate Bonbons

Made with Confection 80%

1 step

Professional

North Star

Made with Oriado 60%

7 steps

Professional

Fresh Orange & Grand Marnier Truffles

Made with Noir Orange 56%

3 steps

Professional

Chunky Monkey

Made with Amatika 46%

3 steps

Professional

Zéa

Made with Bahibe 46%

2 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

Saturnia Bonbon

Made with Almond Hazelnut Praliné

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

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

Fruity Praliné 50% with peanut pieces

Made with Almond Hazelnut Praliné

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 Almond Hazelnut Praliné

1 step

Professional

Passion Club

Made with Hazelnut Praliné

4 steps

Professional

Duchess Of Burgundy

Made with Almond Pastes

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 Hazelnut Praliné

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 Hazelnut Praliné

2 steps

Professional

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

5 steps

Professional

Pralivanilla

Made with Hazelnut Praliné

2 steps

Professional

Chocolate bonbon éclat d’or yuzu

Made with Hazelnut Praliné

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 Gianduja Style

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

Professional

Amatika

Made with Amatika 46%

4 steps

Professional

Raspberry Valentine

Made with Kalingo 65%

8 steps

Ice Cream and Sorbet

Professional

Caramélia Ice cream

Made with Caramelia 36%

3 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

Glagla Ice Cream Bar

Made with Raspberry Inspiration

2 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

Blue Light Chocolate Popsicle

Made with Amatika 46%

2 steps

Professional

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

4 steps

Assembly / Moulding

Professional

Scarlet

Made with Oqo 73%

2 steps

Professional

OQO 73% Gourmet Bar

Made with Oqo 73%

1 step

Professional

Fragments

Made with Blond® Dulcey 35%

4 steps

Professional

Comet Molding

Made with Almond Praliné

4 steps

Professional

Muesli Inspiration Bar

Made with Croustibilles

2 steps

Professional

Super Bar

Made with Passionfruit Inspiration

5 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

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

Onyx

Made with Orizaba 39%

6 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

Raspberry Praliné Vacherin

Made with Hazelnut Praliné

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 Almond Hazelnut Praliné

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 Hazelnut Praliné

4 steps

Professional

Abyss

Made with Oabika - Gold of the pod

6 steps

Drinks

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

Raspberry and honey hot chocolate

Made with Ground Chocolate

0 steps

Professional

Hot chocolate hazelnut praliné

Made with Ground Chocolate

2 steps

Professional

Cascara coffee hot chocolate

Made with Ground Chocolate

0 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

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

Cakes & travel size gateaux

Professional

Chocolate Cake

Made with Confection 80%

1 step

Professional

Oabika Madeleine

Made with Oabika - Gold of the pod

2 steps

Professional

Tropical brioche with Ground chocolate

Made with Ground Chocolate

3 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 Croustibilles

1 step

Professional

Kawaii Madeleine

Made with Hazelnut Praliné

2 steps

Professional

Travel cakes maracuja

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

2 steps

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Chocolate recipes

At Valrhona, chocolate is king! We bring you simple, sophisticated and must-try chocolate recipes to create indulgent, emotional experiences with chocolate as the main ingredient. Treat yourself to a triple-chocolate dessert, a moist chocolate sponge and a melting chocolate pudding, or give in to the temptations of a fondant, macarons and so many other recipes, from ultra-classics to mold-breakers. Whether it’s dessert, afternoon tea or coffee breaks, there's no time like the present to treat yourself and your guests. To make the most of your chocolate recipe, explore all the essential techniques for mastering chocolate in our chocolate dictionary.
While chocolate is a star during the festive period and Easter, it actually never misses an opportunity to put on a show. Whether in the form of a homemade spread on a crêpe, as chips in the frangipane of a galette des rois or in a brookie to enjoy on the road to the summer vacations, chocolate - white, dark, milk, ruby or Dulcey - never fails to shine.
To make sure you don't miss a single opportunity to indulge in a cocoa-flavored treat, try out our step-by-step chocolate recipes, from the classic cocoa-flavored snack cookie to a sophisticated chocolate-covered dessert.

Irresistible pairings with chocolate

The great taste of chocolate is a natural comfort for some, so why not double the pleasure by combining cocoa with other flavors? In a tart, chocolate goes perfectly with sun-kissed yellow fruit (such as peaches) and summer berries (raspberry, strawberry and so on). Alternatively, opt for a chocolate-caramel pairing for even greater indulgent pleasure.
In a petit gâteau, a cake or a petit four, nuts (such as pistachios, hazelnuts, almonds and macadamias) reveal all their flavors when combined with chocolate.
To perfect your creations, select a quality chocolate with the right cocoa content. The Valrhona range offers you Guanaja, a bitter chocolate containing 70% cocoa, created in our workshops. In terms of milk chocolate, Jivara (40% cocoa) adds a touch of sweetness to your mousses and ganaches. With chocolate, the variations are endless, so treat yourself!