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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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
Atacama Pâques
Professional

Atacama Pâques

Made with Jivara 40%

9 steps
Hazelnut Caraïbe Dessert
Professional

Hazelnut Caraïbe Dessert

Made with Caraïbe 66%

8 steps
Stolen Kiss Recipe
Professional

STOLEN KISS

Made with Raspberry Inspiration

5 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
Professional

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
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 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
Professional

dessert for new year 2016

Made with Bahibe 46%

6 steps
Professional

Entremets Forêt Noire

Made with Guanaja 70%

8 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
Professional

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
Professional

Milk Chocolate Mousse Coconut & Passion Fruit

Made with Amatika 46%

6 steps
Professional

Peach Ravioli

Made with Amatika 46%

7 steps
valrhona.com-recipe-mariage-saveurs
Professional

MARIAGE DE SAVEURS

Made with Millot 74% - Pure Millot Plantation

2 steps
Professional

Pure Iced Cocoa

Made with Oabika - Gold of the pod

4 steps
Professional

Banana Whiskey Cocoa and Oabika Dessert

Made with Oabika - Gold of the pod

11 steps
Professional

Baba Oabika

Made with Oabika - Gold of the pod

5 steps
Sapa Guanaja Recipe
Professional

Sapa Guanaja

Made with Guanaja 70%

7 steps
Bouchées d'Amour
Professional

Bouchées d'Amour

Made with Almond Inspiration

8 steps
Professional

Lovers’ Surprise

Made with Raspberry Inspiration

8 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

Indulgent Efflorescence

Made with Almond Inspiration

5 steps
Professional

Crescendo Dessert

Made with Guanaja 70%

6 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

Tira-Misu

Made with Bahibe 46%

8 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

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

Zinzli Plated Dessert

Made with Blond® Orelys® 35%

7 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

Pop Fresh

Made with Amande 60% - 2260

8 steps
Professional

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
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 Noisette 55% - 11309

4 steps
Professional

Babylon

Made with Bahibe 46%

8 steps

Snacking cakes

valrhona.com-recipe-tatin-financier
Professional

Apple Tatin-style financier sponges

Made with Cooking Range Ivoire 35% white chocolate

3 steps
valrhona.com-recipe-carachoc-baba
Professional

CARACHOC BABA

Made with Cooking Range Caramelia 36% milk chocolate

4 steps
Professional

TROPICAL BRIOCHE WITH GROUND CHOCOLATE

Made with Ground Chocolate

3 steps
Professional

Oabika Madeleine

Made with Oabika - Gold of the pod

2 steps
Apollo Recipe
Professional

Apollo

Made with Opalys 33%

3 steps
Gourmand
Professional

Gourmand

Made with Extra Bitter 61%

2 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

Bars and Bouchées

valrhona.com-recipe-carabar-snack
Professional

Carabar Snack

Made with Almond Hazelnut Praliné

3 steps
valrhona.com-recipe-joias-itakuja-droplets
Professional

Joias Itakuja Chocolate Droplets

Made with Itakuja 55%

1 step
Professional

Le Monkï

Made with Amatika 46%

5 steps
valrhona.com-recipe-calao
Professional

CALAO

Made with Millot 74% - Pure Millot Plantation

4 steps
valrhona.com-recipe-millot-mandarin-love
Professional

Millot and mandarin in love

Made with Millot 74% - Pure Millot Plantation

10 steps
Professional

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

2 steps
Almond Caprice Recipe
Professional

Almond Caprice

Made with Equatoriale Lactée 35%

2 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
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

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

Picchu Crunch

Made with Illanka 63%

2 steps

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

Oabika Gel

Made with Oabika - Gold of the pod

2 steps
Professional

Molded Oabika Chocolate Bonbon

Made with Oabika - Gold of the pod

1 step
Professional

Oabika Nyangbo Chocolate Bonbon

Made with Oabika - Gold of the pod

3 steps
Ama Recipe
Professional

Ama

Made with Hukambi 53%

2 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
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

Almond, Fig + Black Currant

Made with Almond Inspiration

5 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

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 Amande Noisette 50% Caramélisé - 2261

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

Sollies Chocolate Bonbons

Made with Almond Inspiration

5 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

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
Professional

Kalingo Squares

Made with Kalingo 65%

5 steps
Professional

Instant amarena

Made with Noisette Noir 34% - 2264

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

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