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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.
BABA COOL (mini-verrines)
Made with Komuntu 80% - the 100 Year Anniversary chocolate5 steps
Made with Opalys 33%3 steps
Made with Blond Dulcey 35%2 steps
Made with Itakuja 55%4 steps
Made with Passionfruit Inspiration3 steps
Made with P125 Coeur de Guanaja4 steps
PALET D'OR KOMUNTU 80%
Made with Komuntu 80% - the 100 Year Anniversary chocolate3 steps