Valrhona • Essentials

9. Classic recipes

MANJARI 64% Caraque 56% 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% TULAKALUM 75% MILLOT 74%

GUANAJA LACTEE 41% ORIZABA 39% JIVARA 40% BITTER LACTEE 39% BAHIBE 46% ANDOA LACTEE 39% TANARIVA 33% AZELIA 35% CARAMELIA 36% SATILIA LACTEE 35% EQUATORIALE LACTEE 35% AMATIKA 46%

IVOIRE 35% OPALYS 33% WAINA 35%

BLOND ORELYS 35% BLOND DULCEY 35%

ALMOND INSPIRATION

MILK HAZELNUT 36% DARK HAZELNUT 33%

Classic recipes

The Essentials

9. Classic recipes

9.1 CRÈME ANGLAISE

9.2 MILK-BASED CRÈME ANGLAISE

9.2 COCOA NIB GRANITA

9.3 CRÈME-ANGLAISE CREAM MIX

9.4 PATE A BOMBE DE BASE

9.4 FRUIT-FLAVORED CREAM MIXES - LEMON

9.5 CHOCOLATE MOUSSE WITH PATE A BOMBE DE BASE

9.6 CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

9.7 WHIPPED GANACHE - A Creation by L'École Valrhona

9.8 MOUSSE WITH ALMOND PASTE FROM PROVENCE

9.9 BANANA COMPOTE

9.10 APRICOT & PRALINE SAUCE

9.12 SPARKLING ABSOLU SPRAY

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