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

6 steps

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%

3 steps

GLUTEN-FREE MINI CAKE

Made with Millot 74%

3 steps

JIVARA & CARAMEL TART

Made with Jivara 40%

CITRUS, THYME & CHOCOLATE CHIPS BISCUITS

Made with Cooking Range Guanaja

COCOCUJA

Made with Passionfruit Inspiration

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

6 steps

Inspiration

SYMPHONIE

Made with Passionfruit Inspiration

Inspiration

FRAMJO-DESSERT

Made with Raspberry Inspiration

Inspiration

THANK YOU BERRY MUCH

Festive Season

TRIPLE CHOCOLATE LOG

Made with Cooking Range Jivara