All Our Recipes

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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Home Baking

SPREAD

Made with Cooking Range Caramelia

1 step

Home Baking

INDULGENT HOT CHOCOLATE

Made with Celaya Hot Chocolate

2 steps

Home Baking

CHOCOLATE PANNACOTTA

Made with Cooking Range Dulcey

5 steps

Home Baking

CHOCOLATE CAKE

Made with Cooking Range Caraïbe

2 steps

Home Baking

GUANAJA HEART OF ICE

Made with Guanaja 70%

4 steps

Home Baking

IVOIRE BLACKCURRANT MACARON

Made with Cooking Range Ivoire

2 steps

Home Baking

TIRAMISU

Made with Cooking Range Dulcey

5 steps

Home Baking

BLACK FOREST

Made with Manjari 64% Pure Madagascar

6 steps

Home Baking

LITTLE CHOUX BUNS

Made with Andoa Lactée 39% Pure Peru

2 steps

Home Baking

GLUTEN-FREE CHOCOLATE CAKE

Made with Guanaja 70%

1 step

Home Baking

EASTER MOULDS

Made with Guanaja 70%

1 step

Snacking

All your recipes to create perfect snacks for clients or friends (or both)

Snacking

CARABAR SNACK

Made with Almond Hazelnut Praliné

2 steps

valrhona.asia-recipe-joias-itakuja-droplets

Snacking

JOIAS ITAKUJA CHOCOLATE DROPLETS

Made with Itakuja 55%

1 step

Inspiration

SYMPHONIE

Made with Passionfruit Inspiration

5 steps

Inspiration

FRAMJO-DESSERT

Made with Raspberry Inspiration

5 steps

Inspiration

THANK YOU BERRY MUCH

4 steps

Festive Season

TRIPLE CHOCOLATE LOG

Made with Cooking Range Jivara

4 steps

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

Festive Season

BABA COOL CHOCOLATE TART

Made with Illanka 63% Pure Peru

6 steps

Celebrate Love

RASPBERRY VALENTINE

Made with Raspberry Inspiration

8 steps

Professional

DUO DU

Made with Blond Dulcey 35%

3 steps

Easter

FRIMOUSSE

Made with Strawberry Inspiration

8 steps