Chocolate recipes from l'École Valrhona

Caramilk

Made with Orizaba 39%

See recipe

ROULADE STRAWBERRY ENTREMETS

Made with 42% PISTACHIO PRALINÉ

See recipe

AZÉLIA ENTREMET

Made with Azélia 35%

See recipe

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Recipes from l'Ecole Valrhona and Guest Chefs

Caramilk

ROULADE STRAWBERRY ENTREMETS

AZÉLIA ENTREMET

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