All Our Recipes

INDULGENT HOT CHOCOLATE

Made with Celaya Hot Chocolate

CHOCOLATE PANNACOTTA

Made with Cooking Range Dulcey

CHOCOLATE CAKE

Made with Cooking Range Caraïbe

GUANAJA HEART OF ICE

Made with Guanaja 70%

IVOIRE BLACKCURRANT MACARON

Made with Cooking Range Ivoire

TIRAMISU

Made with Cooking Range Dulcey

BLACK FOREST

Made with Manjari 64% Pure Madagascar

LITTLE CHOUX BUNS

Made with Andoa Lactée 39% Pure Peru

GLUTEN-FREE CHOCOLATE CAKE

Made with Guanaja 70%

EASTER MOULDS

Made with Guanaja 70%

YUZU MACARONS

Made with Yuzu Inspiration

LEMON & YUZU CAKE

Made with Yuzu Inspiration

valrhona.asia/recipe/raspberry-vanilla-art

RASPBERRY AND VANILLA TART

Made with Raspberry Inspiration

valrhona.asia/recipe/caramel-chocolate-tart

CHOCOLATE AND CARAMEL TART

Made with Millot 74%

GLUTEN-FREE MINI CAKE

Made with Millot 74%

JIVARA & CARAMEL TART

Made with Jivara 40%

CITRUS, THYME & CHOCOLATE CHIPS BISCUITS

Made with Cooking Range Guanaja

COCOCUJA

Made with Passionfruit Inspiration

ICED PASSION FRUIT INSPIRATION MOUSSE

Made with Passionfruit Inspiration

RED BERRY PAVLOVA

Made with Raspberry Inspiration

SMALL VANILLA CREAM CHOUX BUNS

Made with Cooking Range Ivoire

valrhona.asia/recipes/mini-gateau-hazelnut-praline-melting-center

MINI GATEAU WITH HAZELNUT PRALINE MELTING CENTER

Made with Almond Hazelnut Praliné

valrhona.asia/recipes/doghnut-style-brioche-guanaja-melting-heart

DOUGHNUT-STYLE BRIOCHE

Made with Cooking Range Guanaja

BRIOCHE FRENCH TOAST WITH PRALINE CREMEUX

Made with Almond Hazelnut Praliné

CARAMEL BROWNIE

Made with Guanaja 70%

CHOCOLATE DIPPED CUPCAKES

Made with Caramélia 36%

valrhona.asia/recipes/galette-king-pie-chocolate-vanilla

CHOCOLATE & VANILLA KING'S PIE

Made with Caraïbe 66%

Nyangbo Straciatella Dome

Made with Nyangbo 68% Pure Ghana

Chocolate Chip Cookies

Made with Equatoriale Lactée 35%

CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE

Made with Jivara 40%

CARAPRICOT TART

Made with Caramélia 36%

Marshmallow Baby Bears

Made with Guanaja 70%

Chocolate Breakfast Bowl

Snacking

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

CARABAR SNACK

Made with Almond Hazelnut Praliné

valrhona.asia-recipe-joias-itakuja-droplets

JOIAS ITAKUJA CHOCOLATE DROPLETS

Made with Itakuja 55%

THE M PODS

Made with Millot 74%

BARRE AMUNDII

Made with Andoa Lactée 39% Pure Peru

Inspiration

SYMPHONIE

Made with Passionfruit Inspiration

Inspiration

FRAMJO-DESSERT

Made with Raspberry Inspiration

Inspiration

THANK YOU BERRY MUCH

Inspiration

VANILLA & YUZU TROPEZIENNE

Made with Yuzu Inspiration

Festive Season

TRIPLE CHOCOLATE LOG

Made with Cooking Range Jivara

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

BABA COOL CHOCOLATE TART

Made with Illanka 63% Pure Peru

valrhona.asia/recipes/hot-spiced-chocolate-vegan

SPICED VEGAN HOT CHOCOLATE

Made with Nyangbo 68% Pure Ghana

OPERA

Made with Millot 74%

MUSCOVADO SUGAR PRALINE SHORTBREAD

Made with Almond Hazelnut Praliné

EXOTIC YULE LOG

Made with Cooking Range Jivara

MULLED WINE & CHOCOLATE TART

Made with Cooking Range Guanaja

Dulcey Coffee and Tangerine Yule Log

Made with Blond Dulcey 35%

VANILLA STRAWBERRY SAINT-HONORE TART

Made with Strawberry Inspiration

PRALICOCO LOLLIPOPS

Made with Guanaja 70%

Chocolate Praliné Galette

Made with Almond Hazelnut 50%

Celebrate Love

RASPBERRY VALENTINE

Made with Raspberry Inspiration

8 steps

Celebrate Love

AZELIA ROCK

Made with Strawberry Inspiration

Celebrate Love

AZELIA ROCK - CHOCOLATE & HAZELNUT

Made with Azélia 35%

Celebrate Love

A Thousand and One Layers of Indulgence

Made with Guanaja 70%

Professional

DUO DU

Made with Blond Dulcey 35%

OABIKA TRANSPARENT TART

Made with Oabika - the gold of the pod

ABYSS

Made with Oabika - the gold of the pod

OABIKA TURNIP DESSERT

Made with Oabika - the gold of the pod

8 steps

Egg Tart Vanilla & OABIKA

Made with Oabika - the gold of the pod

valrhona.asia/alberic-et-antoinette-komuntu

ALBERIC & ANTOINETTE

Made with Komuntu 80% - the 100 Year Anniversary chocolate

MUNTU

Made with Komuntu 80% - the 100 Year Anniversary chocolate

13 steps

KOMANA

Made with Komuntu 80% - the 100 Year Anniversary chocolate

KAMELIA

Made with Komuntu 80% - the 100 Year Anniversary chocolate

15 steps

Easter

FRIMOUSSE

Made with Strawberry Inspiration

8 steps

AMATIKA 46% Easter Egg

Made with Amatika 46%

ENTREMETS ANDOAQUE

Made with Oriado 60%

PLANT BASED CHOCOLATE TART

Made with Nyangbo 68% Pure Ghana

PLANT BASED CHOCOLATE MOUSSE

Made with Guanaja 70%

Bakery

BABKA

Made with Araguani 72% Pure Venezuela

SOBORO

Made with Peanut Paste 70%

CHOCOLATE TART

Made with Satilia Lactée 35%

CROFFLE

Made with Ivoire 35%

valrhona.asia/recipe/danish-chocolate-milk

DANISH MILK CHOCOLATE

Made with Satilia Lactée 35%

FILLED CROISSANT

Made with Satilia Noire 62%

MADELEINES

Made with Ariaga Noire 59%

MELON PAN MATCHA

Made with Opalys 33%

PINEAPPLE BUN HOLOBAO

Made with Satilia Noire 62%

ROULADE ZEBREE JAPANESQUE

Made with Extra Amer 67%

SCONES

Made with Ariaga Noire 66%

STRAWBERRY CHEESE ROLL

Made with Strawberry Inspiration

SWISS BREAD MATCHA AZELIA

Made with Azélia 35%

GLUTEN-FREE VEGAN COCOA SHORTCRUST PASTRY

Made with Azélia 35%

0 steps

Gelato

MANJARI RASPBERRY

Made with Manjari 64% Pure Madagascar

Gelato

PARIS BREST

Made with Hazelnut Praliné

Gelato

DULCEY STRAWBERRY CONE

Made with Strawberry Inspiration

Gelato

ICED GUANER

Made with Guanaja 70%

100 years

BABA COOL (mini-verrines)

Made with Komuntu 80% - the 100 Year Anniversary chocolate

COLONEL POP

Made with Opalys 33%

DULCEY APRICOT

Made with Blond Dulcey 35%

ITAKUJA

Made with Itakuja 55%

NAMA INSPIRATION

Made with Passionfruit Inspiration

PALET D'OR KOMUNTU 80%

Made with Komuntu 80% - the 100 Year Anniversary chocolate

P125 TART

Made with P125 Coeur de Guanaja