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All Our Recipes
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.
Recipes
100 years
Professional
Muntu
Made with Komuntu 80% - the 100 Year Anniversary chocolate
13 steps
Professional
Komana
Made with Komuntu 80% - the 100 Year Anniversary chocolate
5 steps
Gourmet
Ipheya pear and chocolate dessert
Made with Cooking Range Komuntu 80% dark chocolate
8 steps
Gourmet
Caraïbe choux buns with praliné center
Made with Cooking Range Caraïbe 66% dark chocolate
3 steps
Gourmet
Raspberry Jivara Tart
4 steps
Gourmet
Guanaja & Jivara chocolate duo Half-Spheres
Made with Cooking Range Guanaja 70% dark chocolate
4 steps
Gourmet
Citrus granité & Ivoire
Made with Cooking Range Ivoire 35% white chocolate
3 steps
Gourmet
Guanaja, pear and cookie
Made with Cooking Range Guanaja 70% dark chocolate
5 steps
Gourmet
Financier-style citrus & Ivoire
Made with Cooking Range Ivoire 35% white chocolate
3 steps
Gourmet
Chocolate crispy cereal cake
Made with Cooking Range Komuntu 80% dark chocolate
4 steps
Gourmet
Breton shortbread cookies with chocolate center
Made with Cooking Range Komuntu 80% dark chocolate
2 steps
Gourmet
Caramelised chocolate cookies
Made with Cooking Range Komuntu 80% dark chocolate
2 steps
Gourmet
Chocolate brownie and black currant tart
Made with Cooking Range Komuntu 80% dark chocolate
5 steps
Gourmet
Vanilla-chocolate dessert
Made with Cooking Range Komuntu 80% dark chocolate
4 steps
Professional
Kamélia
Made with Komuntu 80% - the 100 Year Anniversary chocolate
15 steps
Professional
Alberic and Antoinette
Made with Komuntu 80% - the 100 Year Anniversary chocolate
6 steps