Chocolate recipes from l'École Valrhona

NYC BY NIGHT

Made with Blond® Dulcey 32%

NYC BY NIGHT

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Made with CUVEE SAKANTI BALI 68% BLOC 1KG

“Banjar” Crémeux with Tropical Fruits & Almond Crunch

Strawberry Pistachio Plated Dessert

Made with 42% PISTACHIO PRALINÉ

Strawberry Pistachio Plated Dessert

Lifting the veil

Made with CUVEE SAKANTI BALI 68% BLOC 1KG

Lifting the veil

BALI KECAK 68%

Made with CUVEE SAKANTI BALI 68% BLOC 1KG

BALI KECAK 68%

Orelys, Pistachio and Clementine Choux

Made with 42% PISTACHIO PRALINÉ

Orelys, Pistachio and Clementine Choux

ORELYS 35% COCONUT GÂTEAU

Made with Blond® Orelys® 35%

ORELYS 35% COCONUT GÂTEAU

Valentine's Plated Dessert

Made with BAHIBE 46%

Valentine's Plated Dessert

ZINZLI PLATED DESSERT

Made with Blond® Orelys® 35%

ZINZLI PLATED DESSERT

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