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ABOUT US
THE QUEST FOR FLAVOR
OUR SUSTAINABILITY PLAN
SUSTAINABLE SOURCING CHARTER
DISCOVER CERCLE V
WORKING ALONGSIDE ARTISANS
WORKING ALONGSIDE ARTISANS
CHOCOLATE MANUFACTURING PROCESS
CHOCOLATE MANUFACTURING PROCESS
PROMOTING AGROFORESTRY
PROMOTING AGROFORESTRY
OUR PRODUCTS
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DISCOVER HOT CHOCOLATE MIX
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EXPLORE VALRHONA DECORATIONS
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OUR RECIPES
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YUZU TEA CAKE
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ILLANKA ICE CREAM CUP
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ONLINE CLASS: SECRETS OF A THREE MICHELIN STAR DESSERT
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ABOUT US
THE QUEST FOR FLAVOR
LIVE LONG: OUR CSR PLAN
OUR CHARTER FOR SUSTAINABLE PURCHASING
DISCOVER CERCLE V
WORKING ALONGSIDE ARTISANS
CHOCOLATE MANUFACTURING PROCESS
CLEAN WATER PROJECT
OUR PRODUCTS
NEW PRODUCTS
COUVERTURE CHOCOLATE
PRALINES AND NUTS
CHOCOLATE BONBONS
SERVICE PRODUCTS
ACCESSORIES AND MOLDS
DECORATIONS
DISCOVER INSPIRATION RANGE
ALL PRODUCTS
OUR RECIPES
PLATED DESSERT
ENTREMETS
BONBONS & CONFECTIONS
ICE CREAMS & SORBETS
VIENNOISERIE
TRAVEL CAKES
ALL RECIPES
OUR CLASSES
L'ECOLE VALRHONA
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Recipes
Recipes with Chocolate, Ice Cream and Sorbet
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Ice Cream and Sorbet
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Recipes from l'Ecole Valrhona and Guest Chefs
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.
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Frosted Guanaja Truffles
Ice Cream and Sorbet
Made with
Guanaja 70%
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