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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.
Made with Raspberry Inspiration8 steps
Made with Strawberry Inspiration4 steps
AZELIA ROCK - CHOCOLATE & HAZELNUT
Made with Azélia 35%4 steps
A Thousand and One Layers of Indulgence
Made with Guanaja 70%3 steps