The recipes are being created and will be available soon.
Back

2. Entremets
CARAÏBE 66% ORIADO 60% KALINGO 65% TULAKALUM 75% MILLOT 74%
BAHIBE 46% HUKAMBI 53%
OPALYS 33%
MILK GIANDUJA
ALMOND INSPIRATION STRAWBERRY INSPIRATION RASPBERRY INSPIRATION
ALMOND PASTE FROM PROVENCE 70%
DULCEY 35%
Noël
Valrhona School Chef
Entremets

ALTITUDE 2026

Recipe for Valrhona customers only
Entremets

Strawberry Hibiscus Dessert

Recipe Reserved for Cercle V customers
Entremets

CHRISTMAS Cocoa Pod

Recipe Reserved for Cercle V customers
Entremets

Lumi

Recipe Reserved for Cercle V customers
Entremets

Splash

Recipe Reserved for Cercle V customers
Entremets

Elegance

Recipe Reserved for Cercle V customers
Entremets

Raspberry Valentine

Recipe Reserved for Cercle V customers
Entremets

Twelve Strokes of Midnight

Recipe Reserved for Cercle V customers
Entremets

Hukambi Cocoa Pod

Recipe Reserved for Cercle V customers
Entremets

Recipe Reserved for Cercle V customers
Entremets

Anakambi

Recipe Reserved for Cercle V customers
Entremets

Kaïdo Heart

Recipe Reserved for Cercle V customers
Entremets

Opalys St. Honoré

Recipe for Valrhona customers only
Entremets

ABYSSE DESSERT

Recipe for Valrhona customers only
Entremets

Playtime

Recipe for Valrhona customers only
Entremets

Raspberry Valentine - Valentine's Day

Recipe for Valrhona customers only
Entremets

Xobaco

Recipe for Valrhona customers only
Entremets

Chiapas Dessert

Recipe for Valrhona customers only
Entremets

Tsingy

with MILLOT 74%

9 steps
Entremets

Baba Fracas

Recipe Reserved for Cercle V customers
Entremets

Joulu Christmas Tree

Recipe Reserved for Cercle V customers
Entremets

In the Snow

Recipe Reserved for Cercle V customers
Entremets

North Star

Recipe for Valrhona customers only
Entremets

Rugged

Recipe Reserved for Cercle V customers
Sorry, no results match your search criteria.

Do you want to delete this creation?

Do you want to delete this step?