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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.
All your recipes to create perfect snacks for clients or friends (or both)
JOIAS ITAKUJA CHOCOLATE DROPLETS
Made with Itakuja 55%1 step
Made with Almond Hazelnut Praliné2 steps
Made with Andoa Lactée 39% Pure Peru6 steps
THE M PODS
Made with Millot 74%1 step