All Our Recipes

Muntu

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

Komana

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Kamélia

Made with Komuntu 80% - the 100 Year Anniversary chocolate

15 steps

Alberic and Antoinette

Made with Komuntu 80% - the 100 Year Anniversary chocolate

Tarts

Symphony

Made with Yuzu Inspiration

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

Franquetta tart

Made with Andoa Noire 70% Pure Peru

Hukanana

Made with Hukambi 53%

Caraibe Super Tart

Made with Caraïbe 66%

P125 Coeur De Guanaja Tart

Made with P125 Coeur de Guanaja

Red Fruits Tart

Made with Ivoire 35%

Dulcey Apricot Tart

Made with Blond® Dulcey 35%

Sakambi

Made with Hukambi 53%

Stolen Heart

Made with Hukambi 53%

Tropical Crown

Made with Jivara 40%

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

Baba Cool Chocolate Tart

Made with Illanka 63%

Tulakalum Tartlet

Made with Tulakalum 75%

Carriacou Tartlet - Banquet Version

Made with Guanaja 70%

Pacane Tart

Made with Pecan 50%

Blackcurrant Granny Smith Tart

Made with Opalys 33%

Extraordinarily chocolaty tart

Made with Caraïbe 66%

Pressed Raspberry Tart

Made with Manjari 64%

Pressed Passion fruit Tart

Made with Taïnori 64%

Pressed Strawberry Tart

Made with Ivoire 35%

Bahia Tart

Made with Opalys 33%

Rose Almond Tart

Made with Amatika 46%

Strawberry Inspiration and Ivoire Tartlets

Made with Cooking Range Inspiration Strawberry

100% vegan

Made with Amatika 46%

Oabika Transparent Tart

Made with Oabika - Gold of the pod

Entremets

STOLEN KISS

Made with Raspberry Inspiration

Immaculada

Made with Amatika Blanche 35%

dessert for new year

Made with Bahibe 46%

Origami

Made with Guanaja 70%

TSINGY

Made with Millot 74% - Pure Millot Plantation

Chiapas Dessert

Made with Peanut Paste 70%

L’Occitan

Made with Almond Inspiration

Mille Et Une Feuilles

Made with Opalys 33%

Abysse Dessert

Made with Tulakalum 75%

Almond inspiration entremet

Made with Almond Inspiration

Rugged

Made with Taïnori 64%

9 steps

Atacama Pâques

Made with Jivara 40%

9 steps

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

CitricChoc Entremets

Made with Millot 74% - Pure Millot Plantation

Buckwheat, Bergamot & Blood Orange Chiffon Cake

Made with Guanaja 70%

Prali Intensia Entremets

Made with Amande Noisette 50% - 19971

Inspiration Filo

Made with Passionfruit Inspiration

L'Authentique

Made with Amande 70% - 9015

Entremets Surprise

Made with Guanaja 70%

Banana Cream Pie

Made with Opalys 33%

Black Forest

Made with Bahibe 46%

Cocanas Vacherin

Made with Noisette 66% - 7531

Opal Coffee

Made with Opalys 33%

Peanut William

Made with Caramelia 36%

Avola Valentine’S Day Decoration

Made with Opalys 33%

Bahibe Lactee Entremets

Made with Bahibe 46%

Txacoli Entremets

Made with Ivoire 35%

Pomelos

Made with Macaé 62%

Otherwise Success

Made with Nyangbo 68%

Entremets Forêt Noire

Made with Guanaja 70%

Yule log

Tonka Choc’log

Made with Guanaja 70%

Stella

Made with Hukambi 53%

Guanaja Fleur de Sel Log

Made with Guanaja Lactée 41%

Earl

Made with Alpaco 66%

Marakafé

Made with Macaé 62%

Trade Winds Bûche

Made with Bahibe 46%

Mustika Mini Yule Log

Made with Opalys 33%

Hazelnut & Lemon Yule Log

Made with Bahibe 46%

Forest Yule Log

Made with Kalingo 65%

Almendarina Yule Log

Made with Almond Inspiration

Ardèche Blanche

Made with Waina 35%

Rolled Tatin Log

Made with Tanariva 33%

Madeira Yule Log

Made with Blond® Dulcey 35%

Opalka

Made with Opalys 33%

Santo Bûche

Made with Bahibe 46%

Domingo Bûche

Made with Taïnori 64%

Tropical Praliné Hazelnut Iced Bûche

Made with Noisette 55% - 11309

Rolled Iced Praliné 66% Log

Made with Noisette 66% - 7531

Rolled Iced Vanilla-Chocolate Log

Made with Taïnori 64%

Rolled Iced Pear-Chocolate Log

Made with Taïnori 64%

Quinquina

Made with Oabika - Gold of the pod

Plated desserts

FOENIVA

Made with Opalys 33%

Christmas Pearl

Made with Waina 35%

Tortuga

Made with Taïnori 64%

S’more

Made with Satilia Noire 62%

Bermuda

Made with Kalingo 65%

Suspension

Made with Itakuja 55%

Bouchées d'Amour

Made with Almond Inspiration

Symphonie

Made with Passionfruit Inspiration

Lovers’ Surprise

Made with Raspberry Inspiration

Avelaka

Made with Illanka 63%

Abrikado

Made with Amatika Blanche 35%

Rosaée

Made with Amatika 46%

Painted Roses Dessert

Made with Raspberry Inspiration

Hanging Garden Dessert

Made with Alpaco 66%

Crescendo Dessert

Made with Guanaja 70%

Passion Fashion

Made with Jivara 40%

Intense Manjari

Made with Noisette 66% - 7531

Chocolate Soufflé & Verbena Iced Milk

Made with Taïnori 64%

Pecan Promises

Made with Pecan 50%

Amatika Coconut & Hazelnut

Made with Amatika 46%

Eclipse

Made with Bahibe 46%

Twist

Made with Ivoire 35%

Sapa Guanaja

Made with Guanaja 70%

Baba Oabika

Made with Oabika - Gold of the pod

Banana Whiskey Cocoa and Oabika Dessert

Made with Oabika - Gold of the pod

11 steps

Pure Iced Cocoa

Made with Oabika - Gold of the pod

Mandarinquat, Orange Blossom & Macaé

Made with Macaé 62%

Cinnamon Apple

Made with Azélia 35%

Coco Kalingo

Made with Kalingo 65%

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

Isalo

Made with Millot 74% - Pure Millot Plantation

Dos Enamorados

Made with Illanka 63%

Fruit Du Soleil

Made with Almond Inspiration

Indulgent Efflorescence

Made with Almond Inspiration

K’Inich

Made with Tulakalum 75%

Floreo

Made with Tulakalum 75%

Brioche Pain Perdu

Made with Amande Noisette 50% Fruité Craquant - 19973

Chocolate Equation

Made with Itakuja 55%

Carriacou Tartlet - Restaurant Version

Made with Macaé 62%

P125 Coeur De Guanaja Panna Cotta

Made with P125 Coeur de Guanaja

Strawberry Or Passion Fruit Pêle-Mêle

Made with Strawberry Inspiration

Pral-Ericacée

Made with Amande Noisette 60% - 11307

Transparence

Made with Ivoire 35%

Gourmet Paint Palette

Made with Pecan 50%

Namelaka Lime Cream With Candied Raspberries

Made with Ivoire 35%

Carriacou Tartlet - Bistro Version

Made with Guanaja 70%

Kisselo Dessert - Restaurant Version

Made with Opalys 33%

Kisselo Dessert - Banquet Version

Made with Ivoire 35%

Spiralis

Made with Almond Inspiration

Baba Story

Made with Taïnori 64%

Strawberry And Vanilla

Made with Opalys 33%

Pop Fresh

Made with Amande 60% - 2260

Equation Chocolat

Made with Caraïbe 66%

As Time Goes By...

Made with Taïnori 64%

Kaly Pear

Made with Opalys 33%

Prali Apple

Made with Amande Noisette 60% - 11307

Black Forest Surprise

Made with Illanka 63%

Tira-Misu

Made with Bahibe 46%

Avellina praliné jelly

Made with Noisette 55% - 11309

Milk Chocolate Forest

Made with Bahibe 46%

Chocolate Citrus Velouté

Made with Alpaco 66%

Mandar’in love

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

Crêpe Prali-Suzette

Made with Noisette 55% - 11309

Babylon

Made with Bahibe 46%

Peach Ravioli

Made with Amatika 46%

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

Tangerika

Made with Amatika 46%

Framjo-Dessert

Made with Raspberry Inspiration

Forest Flower

Made with Amatika 46%

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

Snacking cakes

The 5 Elements

Made with Opalys 33%

Power Box

Made with Waina 35%

Framjo Dessert

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

Oblon

Made with Kidavoa 50%

Chocolate éclair

Made with Guanaja 70%

Zéa

Made with Bahibe 46%

Zéa

Made with Bahibe 46%

Gourmand

Made with Extra Bitter 61%

Apollo

Made with Opalys 33%

Oabika Madeleine

Made with Oabika - Gold of the pod

TROPICAL BRIOCHE WITH GROUND CHOCOLATE

Made with Ground Chocolate

Coco Fresh

Made with Opalys 33%

Millionaire'S Brownie

Made with Azélia 35%

Almond And Coconut Praline Niukafa Snacking Cake

Made with Almond 55% and Coconut 12,5%

Yuzu Florentines

Made with Yuzu Inspiration

Promise

Made with Raspberry Inspiration

Opposites Attract

Made with Opalys 33%

Illanka For Monsieur Opalys For Madame

Made with Illanka 63%

Passionfruit Sillon

Made with Passionfruit Inspiration

Ryo Croissants

Made with Pépites Blanches 24% - 15073

Cookies

Made with Pépites Blanches 24% - 15073

Guanaja Crowns

Made with Guanaja 70%

Ouranjo

Made with Opalys 33%

Crousty

Made with Noisette Lait 35% - 6993

Pralina Black Sesame Seed Travel Cake

Made with Amande Noisette 50% Caramélisé - 2261

Lil’Bites

Made with Amande 70% - 9015

Rooibos Cape Cakes

Made with Illanka 63%

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

Bars and Bouchées

Zellie

Made with Tanariva 33%

Arequipa

Made with Illanka 63%

Turrón

Made with Amatika Blanche 35%

Leaf Is Life Mendiants

Made with Amande 70% - 9015

Flowers On The Rocks

Made with Almond Inspiration

Mango Tacos

Made with Kalingo 65%

valrhona.com-recipe-millot-mandarin-love

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation

10 steps

Almond Caprice

Made with Equatoriale Lactée 35%

CALAO

Made with Millot 74% - Pure Millot Plantation

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

Crock Bubble

Made with Almond Inspiration

Raspberry Valentine

Made with Raspberry Inspiration

Cuvée Limeira Chocolate Bouchées - Amapa

Made with Limeira 50%

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

Carabar Snack

Made with Noisette 50% - 2257

All Dolled Up

Made with Illanka 63%

Yuzu Sillon

Made with Yuzu Inspiration

Raspberry Sillon

Made with Raspberry Inspiration

Strawberry Sillon

Made with Strawberry Inspiration

Tantalising Tubes

Made with Tanariva 33%

Crock Passion

Made with Amande Noisette 50% Fruité Craquant - 19973

Coffee Crunch Bars

Made with Jivara 40%

Le Monkï

Made with Amatika 46%

valrhona.com-recipe-joias-itakuja-droplets

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

Carabar Snack

Made with Almond Hazelnut Praliné

Coated Chocolate bonbons

North Star

Made with Oriado 60%

Fresh Orange & Grand Marnier Truffles

Made with Noir Orange 56%

Gimy Bar

Made with Azélia 35%

Raspberry Valentine

Made with Kalingo 65%

Chunky Monkey

Made with Amatika 46%

Sollies Chocolate Bonbons

Made with Almond Inspiration

Ama

Made with Hukambi 53%

Oabika Nyangbo Chocolate Bonbon

Made with Oabika - Gold of the pod

Molded Oabika Chocolate Bonbon

Made with Oabika - Gold of the pod

Oabika Gel

Made with Oabika - Gold of the pod

Saturnia Bonbon

Made with Amande Noisette 50% - 19971

Intense Tainori Truffles

Made with Taïnori 64%

Intense Manjari Truffles

Made with Manjari 64%

Intense Araguani Truffles

Made with Azélia 35%

Intense Alpaco Truffles

Made with Alpaco 66%

Intense Macaé Truffles

Made with Macaé 62%

Soft Caramels

Made with Manjari 64%

Tainori Rippled Chocolate Bonbons

Made with Taïnori 64%

Manjari Rippled Chocolate Bonbons

Made with Manjari 64%

Macae Rippled Chocolate Bonbons

Made with Macaé 62%

Araguani Rippled Chocolate Bonbons

Made with Azélia 35%

Alpaco Rippled Chocolate Bonbons

Made with Alpaco 66%

Tulakalum Chocolate Bonbons

Made with Tulakalum 75%

Arawa Chocolate Bonbons

Made with Tulakalum 75%

Strawberry Bahibé Bonbons

Made with Strawberry Inspiration

“Nana” Nyangbo Pineapple Chocolate Bonbons

Made with Nyangbo 68%

Passion Bahibé Bonbon Recipe

Made with Passionfruit Inspiration

Passion Bahibé Bonbons

Made with Passionfruit Inspiration

Yuzu Malinko

Made with Yuzu Inspiration

Raspberry Malinko

Made with Raspberry Inspiration

Chocolate Strata

Made with Nyangbo 68%

Summer Delight

Made with Amande Noisette 50% Fruité Craquant - 19973

Rocher

Made with Amande Noisette 50% Fruité Craquant - 19973

Valcoba Truffles

Made with Amande Noisette 50% Caramélisé - 2261

Passion Club

Made with Amande Noisette 50% Caramélisé - 2261

Duchess Of Burgundy

Made with Amande 70% - 9015

Madinina

Made with Taïnori 64%

Lollipops milk chocolate

Made with Noisette 66% - 7531

Lollipops dark chocolate “jupiter”

Made with Illanka 63%

Lollipops dark chocolate ''karna''

Made with Illanka 63%

Caramel Praliné Sprinkles Chocolate Bonbon

Made with Noisette 66% - 7531

Citrus Abacus

Made with Amande Noisette 50% Fruité Craquant - 19973

Pralivanilla

Made with Noisette 55% - 11309

Chocolate bonbon éclat d’or yuzu

Made with Noisette 66% - 7531

Bahibe Chocolate Bonbon

Made with Bahibe 46%

Kalingo Squares

Made with Kalingo 65%

Instant amarena

Made with Noisette Noir 34% - 2264

Frambolis

Made with Guanaja 70%

Coated Nougat Marshmallow Bars

Made with Illanka 63%

Yuzu-Strawberry DÉLICIEUSE

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

Melba chocolate bonbon

Made with Ivoire 35%

Capucins Mendiants

Made with Alpaco 66%

Amatika

Made with Amatika 46%

Ice Cream and Sorbet

Caramélia Ice cream

Made with Caramelia 36%

Glagla Ice Cream Bar

Made with Raspberry Inspiration

Brazilian Granita

Made with Oabika - Gold of the pod

Almond Inspiration Swirl Ice Cream

Made with Almond Inspiration

Adamo Iced Pot

Made with Almond Inspiration

Caramélia Ice Cream

Made with Caramelia 36%

P125 Coeur De Guanaja Milk Ice-Cream

Made with P125 Coeur de Guanaja

Glace Kalingo Marbrée Praliné Passion

Made with Kalingo 65%

Marbled Tropical Dulcey Ice-Cream Bars

Made with Blond® Dulcey 35%

Guanaja 70% Heart of Ice

Made with Cooking Range Guanaja 70% dark chocolate

Blue Light Chocolate Popsicle

Made with Amatika 46%

Assembly / Moulding

Super Bar

Made with Passionfruit Inspiration

Jivara-Praline Chocolate Bar With Dark Crunchy Pearls

Made with Jivara 40%

Muesli Inspiration Bar

Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689

Fragments

Made with Blond® Dulcey 35%

Comet Molding

Made with Amande 60% - 2260

Ferra Egg

Made with Almond Inspiration

Passionfruit Cabosse

Made with Passionfruit Inspiration

Strawberry Cabosse

Made with Strawberry Inspiration

Œufs Dentelles

Made with Guanaja 70%

Rather Imaginative Surprise Eggs

Made with Jivara 40%

Tasty Eggs

Made with Guanaja 70%

Ferra Egg

Made with Almond Inspiration

Springtime Owl

Made with Caraïbe 66%

Angel CHRISTMAS TREE

Made with Caramelia 36%

Chocolate bar with an oat center

Made with Andoa Lactée 39%

The M pods

Made with Millot 74% - Pure Millot Plantation

Dessert glasses

Onyx

Made with Orizaba 39%

Ciflo

Made with Almond Inspiration

Macaé Chocolate Verrines - Povo

Made with Macaé 62%

Coconut & Almond Spread

Made with Almond 55% and Coconut 12,5%

Raspberry Praliné Vacherin

Made with Noisette 55% - 11309

Strawberry Melba Transparence

Made with Ivoire 35%

Kisselo Dessert - Bistro Version

Made with Ivoire 35%

Soft Boiled Morning Shell

Made with Opalys 33%

Dulcey And Exotic Marmalade Pannacotta

Made with Blond® Dulcey 35%

Velvety Dulcey Jelly Fig And Blackcurrant Compote

Made with Blond® Dulcey 35%

Like A Yogurt

Made with Praliné brut Amande Noisette 50% - 47202

Jivara Jazz Transparence

Made with Jivara 40%

Dulcey Teatime Spread

Made with Blond® Dulcey 35%

Forever Trends version

Made with Kalingo 65%

Coffee Hazelnut Transparence with Caramélia Crunchy Pearls

Made with Caramelia 36%

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

Transparence l’Enchantée

Made with Noisette 66% - 7531

Abyss

Made with Oabika - Gold of the pod

Drinks

Oabika brew

Made with Oabika - Gold of the pod

ICED CHOCOLATE DRINK: CLASSIC, SALTED OR SPICY

Made with Ground Chocolate

HOT CHOCOLATE WITH SPICES

Made with Ground Chocolate

RASPBERRY AND HONEY HOT CHOCOLATE

Made with Ground Chocolate

HOT CHOCOLATE HAZELNUT PRALINÉ

Made with Ground Chocolate

CASCARA COFFEE HOT CHOCOLATE

Made with Ground Chocolate

CHOCOLATE COCKTAIL

Made with Ground Chocolate

MOCHACCINO

Made with Ground Chocolate

CHAICOLATTE

Made with Ground Chocolate

Celaya Expresso Frappé

Made with Celaya Hot Chocolate

Iced Praliné Celaya

Made with Celaya Hot Chocolate

Iced Speculaas Celaya

Made with Celaya Hot Chocolate

Earl Grey Celaya Frappé

Made with Celaya Hot Chocolate

Bauleys

Made with Blond® Dulcey 35%

Blue Flower Tea Celaya

Made with Celaya Hot Chocolate

Cakes & travel size gateaux

Strawberry Inspiration Éclair

Made with Strawberry Inspiration

Chocolate Kouing Amann

Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719

Kawaii Madeleine

Made with Noisette 66% - 7531

Extra Chocolate Layer Cake Replication

Made with Caraïbe 66%

Extra Chocolate Take-Out Cake

Made with Caraïbe 66%

P125 Chocolate Classic

Made with P125 Coeur de Guanaja

Travel cakes maracuja

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