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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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Capados Tartlets

Capados Tartlets

Gluten Free, Tarts

Made with Nyangbo 68%

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P125 Chocolate Soufflé

P125 Chocolate Soufflé

Tarts

Made with P125 Coeur de Guanaja

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