Chocolate Soué

Chocolate Cake

Chocolate Flan

Chocolate Éclair

Intense Chocolate Tart

Chocolate Bonbon

Christmas Tree Surprises

Kasbara

Taïci Dessert

Askaria

Carapin

Sakambi

Hukambi Chocolate Textures

MUNTU

KAMELIA

KOMANA

Chocolate Mousse

Spiced vegan hot chocolate

BLACK FOREST

Jivara & Caramel Tart

Inspiration Strawberry and Ivoire Tartlets

Festive Tart

MENDIANTS

Lemon & yuzu cake

Raspberry and vanilla tart

Passion Meringue Tarts

Guanaja 70% Heart of Ice

Einkorn,Black Sesame and Azelia Cookies

Dulcey Heart

Citrus, thyme and chocolate chip cookies

Iced Inspiration Passion Fruit Mousse

Cococuja

Banana Cream Pie

An original recipe from Derek Poirier, L’École Valrhona Pastry Chef Western USA

BAULEYS

RECIPE Original Recipe by Frédéric BAU Directeur de la Création Valrhona

Biscotine

An original l'École Valrhona recipe

Brioche Pain Perdu

Recipe serves 36

Citrus Cape Cakes

For two 11 x 57cm frames or 44 small cakes.

Caraibe Super Tart

An original École Valrhona recipe. 

Caramélia Ice Cream

CARRIACOU TARTLET-BANQUET VERSION

Makes 56 desserts

CARRIACOU TARTLET - BISTRO VERSION

Makes 24 desserts

Carriacou Tartlet - restaurant version

Makes 24 desserts

CHOCOLATE ÉCLAIR

Serves 6/8Preparation : 2 hours + 20 minutes (baking time) + 1 hour (chilling time)

chocolate strata

An original École Valrhona recipe

CIFLO

An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. Makes 24 desserts

Coffee Crunch Bars

Makes 39 chocolate bars.

Chocolate chips Pearls Cookies

Recipe made for about 30 cookies

Crescendo Dessert

An original École Valrhona recipe made for 25 desserts

Crock Bubble

An original recipe by Philippe Givre, coordinator of Technical Expertise at L'École Valrhona

DULCEY AND EXOTIC MARMALADE PANNACOTTA

An original recipe from L’Ecole Valrhona

Entremets Surprise

makes 50

Extra Chocolate take-out cake

An original recipe by Rémi Montagne, pastry chef at L’École Valrhona.

EXTRAORDINARILY CHOCOLATY TART

Serves 8

Flowers on the Rocks

An original recipe from Young Yoon Choi

Fruit du soleil

An original recipe by L'École Valrhona Pastry Chef David Briand. Makes 24 desserts.

GLAGLA ICE CREAM BAR

An original recipe by L’École Valrhona

GOURMET PAINT PALETTE

An original recipe by l’Ecole Valrhona

GUANAJA CROWNS

Makes 7 crowns of approx. 550g each Inner pot ref. 5430 Outer ring 20x4.5cm ring

Hanging Garden dessert

An original École Valrhona recipe

Indulgent Efflorescence

An original from Thierry Bridron, made for 20 desserts

INSPIRATION FILO

An original recipe by David Briand Pastry Chef - École Valrhona

Intense

Original recipe by Thierry BRIDRON Head pastry chef at l’Ecole Valrhona. Recipe made for 30 cafés gourmands

KISSELO DESSERT - BANQUET VERSION

Makes 24 desserts

Kisselo Dessert - Bistro version

Makes 24 desserts

Light Manjari mousse

Recipe for approx. 25 Valrhona stainless-steel cubes (ref. 5708)

L’OCCITAN

Recipe for one 40 x 60cm frame

DARK CHOCOLATE MACARONS

By 40 macarons.

Madeira yule log

Recipe from Christophe RENOU, Chef Pâtissier at the’Ecole Valrhona, for 5 “Grand U” bûche molds (ref. 2171)

MADININA

Original recipe by  l’Ecole Valrhona. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457)

Mango tacos

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

Milk Chocolate Forest

Recipe from the Ecole Valrhona, makes 30 desserts

MILLE ET UNE FEUILLES

An original École Valrhona recipe

“NANA” Nyangbo Pineapple Chocolate Bonbons

An original recipe by L'École Valrhona.

OBLON

An original recipe by David Briand, Pastry Chef at École Valrhona.

Origami

An original l’Ecole Valrhona recipe

P125 CHOCOLATE CLASSIC

RECIPE An original recipe from the École Valrhona

P125 COEUR DE GUANAJA MILK ICE-CREAM

Recipe from l’Ecole du Grand Chocolat, made for 2000g

P125 Coeur de Guanaja Panna cotta

PACANE Tart

Makes four 60 x 10 cm stainless-steel frames

Painted roses dessert

An original École Valrhona recipe

Joias Itakuja Chocolate Droplets

An original recipe by L'École Valrhona – Makes 200 pieces

PASSIONFRUIT SILLON

An original recipe by Rémi Montagne Pastry Chef - École Valrhona

PECAN PROMISES

An original recipe from Christophe Domange, Chef Pâtissier at l’École Valrhona. Makes 48 desserts

Power box

An original École Valrhona recipe

Prali Intensia Entremets

Recipe makes 6 entremets 16cm in diameter

Prao - Summertime Praliné Fondant

We suggest using Structura Shells for this recipe.

RASPBERRY MALINKO

An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona

RASPBERRY SILLON

An original recipe by Rémi Montagne Pastry Chef at L’École Valrhona

Rather imaginative surprise eggs

A creation by l'Ecole Valrhona

ROCHER

An original recipe from l'École Valrhona.Recipe made for 1 confectionery frame by 34 cm a side and 10 mm high.

SATURNIA BONBON

An original recipe by Jérémy Aspa Makes 150 pieces

SOFT BOILED MORNING SHELL

SOLLIES CHOCOLATE BONBONS

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes 340 pieces

SPIRALIS

An original recipe by Jérémy Aspa and Rémi Montagne, Pastry Chefs at École Valrhona. Makes 48 desserts

STRAWBERRY BAHIBÉ BONBONS

An original recipe by Romain Grzelczyk, l'École Valrhona Pastry Chef

STRAWBERRY CABOSSE

An original recipe by Anthony Bourdillat Pastry Chef - École ValrhonaMakes 10 cocoa pods

STRAWBERRY OR PASSION FRUIT PÊLE-MÊLE

An original recipe by David Briand Pastry Chef - École Valrhona

STRAWBERRY SILLON

An original recipe by Rémi Montagne Pastry Chef - École Valrhona

SUMMER DELIGHT

An original recipe from l'Ecole Valrhona, for one 34 cm long, 14 mm high square mould.

Super Bar

An original École Valrhona recipe.

Tantalising Tubes

An original recipe by l’Ecole Valrhona

TASTY EGGS

Created by the Ecole Valrhona

Tira-Misu

Recipe from L'ÉCOLE VALRHONA

Transparence

An original l'École Valrhona recipe

STRAWBERRY MELBA TRANSPARENCE

Recipe calculated for 24 desserts served in glasses (verrine ref. 4609)

TWIST

An original recipe by Christophe Domange, Chef Pâtissier at l’École Valrhona Makes 24 desserts. Cost price: €20.58

Macaé Chocolate Verrines - Povo

An original recipe by Rémi Montagne – Makes 48 pieces

VISAYAS BLOND ORELYS Dessert

An original recipe by Rémi Montagne, Pastry Chef at École Valrhona.

YUZU MALINKO

An original recipe by Romain Grzelczyk Pastry Chef - École Valrhona

YUZU SILLON

An original recipe by Rémi Montagne Pastry Chef at L’École Valrhona

Azalia Crème Brulee

Caramelia Pannacotta with Popcorn & Exotic Compote

Jivara Nutty Cookies

Guanaja Lava Cake

Caraibe Basque Burnt Cheese Cake

Inspiration Strawberry Muffin

Dulcey Durian Milkshake

Inspiration Passion Lollipop Cake

Ivoire Apple Financer

Dark Chocolate Crunchy Pearl Ice cream

Raspberry Inspiration Nutty Bars

Chocolate Donut

Yuzu Cocoa Macaron

The 5 Elements

An original recipe from Circle WONG

ADAMO ICED POT

An original recipe by Christophe Domange, Pastry Chef at École Valrhona. Makes ten 500g pots

All Dolled Up

An original recipe by David Briand, Pastry Chef Instructor at L'École Valrhona

ALMOND, FIG + BLACK CURRANT

An original recipe by Christophe Domange, Pastry Chef at L'École Valrhona. Makes 340 pieces

ALMOND INSPIRATION ENTREMET

An original recipe by David Briand, Pastry Chef at École Valrhona. Makes six 16 x 3.5cm desserts

Avola Valentine’s Day Decoration

An original recipe from l'École Valrhona. Makes six entremets, 16 cm in diameter.

Babylon

Serves 25