Valrhona • Essentials

1. BISCUITS, PASTRIES & BASICS

MANJARI 64% ABINAO 85% GUANAJA 70% CARAÏBE 66% EXTRA BITTER 61% ORIADO 60% CARAQUE 56% ARAGUANI 72% ANDOA NOIRE 70% NYANGBO 68% ALPACO 66% KALINGO 65% TAÏNORI 64% ILLANKA 63% MACAE 62% EXTRA AMER 67% EQUATORIALE NOIRE 55% EXTRA NOIR 53% SATILIA NOIRE 62% P125 COEUR DE GUANAJA 80% TULAKALUM 75% MILLOT 74% KOMUNTU 80% ÉQUATEUR 80% GHANA 80% MADAGASCAR 80% RÉPUBLIQUE DOMINICAINE 80%

CONFECTION

P125 COEUR DE GUANAJA ou CONFECTION

The Essentials

1. BISCUITS, PASTRIES & BASICS

1.1 Intense flourless chocolate sponge

1.2 CHOCOLATE SPONGE BISCUIT

1.3 P125 COEUR DE GUANAJA CHOCOLATE GENOISE SPONGE

1.4 ROLLABLE CHOCOLATE SPONGE

1.5 P125 COEUR DE GUANAJA SACHER SPONGE

1.6 INTENSE NUTTY SPONGE

1.7 MOIST NUTTY SPONGE

1.8 SPONGE WITH DE-OILED NUTS

1.9 NUT DACQUOISE

1.10 PAIN DE GÊNES ALMOND SPONGE

1.11 VIENNESE SPONGE

1.12 COCOA VIENNESE SPONGE

1.13 PLAIN OR COCOA LADYFINGER SPONGE

1.14 EMMANUEL SPONGE

1.15 EXPRESS SPONGE

1.16 EXPRESS CHOCOLATE SPONGE

1.17 MOLTEN CHOCOLATE SPONGE

1.18 CHOCOLATE SOUFFLÉ

1.19 BROWNIE

1.20 CHOCOLATE CAKE

1.21 COCOA OR PLAIN MACARONS

1.22 BABA DOUGH

1.23 BRIOCHE DOUGH

1.24 CHOUX PASTRY

1.25 CROISSANT DOUGH

1.26 COOKIE DOUGH

1.27 PUFF PASTRY

1.28 ALMOND AND COCOA OR PLAIN SHORTCRUST PASTRY DOUGH

1.29 P125 COEUR DE GUANAJA SHORTCRUST PASTRY

1.30 BRETON SABLÉ BISCUIT

1.31 COCOA OR PLAIN STREUSEL

1.32 CHOCOLATE OR PLAIN FRANGIPANE CREAM

1.33 FRENCH MERINGUE

1.34 P125 COEUR DE GUANAJA FRENCH MERINGUE

1.35 SWISS MERINGUE

1.36 ITALIAN MERINGUE

1.37 CRISPY PRALINE

1.38 PRESSED SHORTCRUST PASTRY

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