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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.
TRIPLE CHOCOLATE LOG
Made with Cooking Range Jivara4 steps
BABA COOL CHOCOLATE TART
Made with Illanka 63% Pure Peru6 steps
SPICED VEGAN HOT CHOCOLATE
Made with Nyangbo 68% Pure Ghana2 steps
Made with Millot 74%5 steps
MUSCOVADO SUGAR PRALINE SHORTBREAD
Made with Almond Hazelnut Praliné1 step
EXOTIC YULE LOG
Made with Cooking Range Jivara6 steps
MULLED WINE & CHOCOLATE TART
Made with Cooking Range Guanaja6 steps