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9. Classic recipes
Chocolats
Dark
Milk
White
Blond®
Inspiration Range
Pralines & "Façon Gianduja"
All
Dark
Milk
White
Blond®
Inspiration Range
Pralines & "Façon Gianduja"
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%
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Classic recipes
9.1 CRÈME ANGLAISE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.2 MILK-BASED CRÈME ANGLAISE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.2 COCOA NIB GRANITA
VALRHONA CLIENT ? CONNECT
Classic recipes
9.3 CRÈME-ANGLAISE CREAM MIX
VALRHONA CLIENT ? CONNECT
Classic recipes
9.4 PATE A BOMBE DE BASE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.4 FRUIT-FLAVORED CREAM MIXES - LEMON
VALRHONA CLIENT ? CONNECT
Classic recipes
9.5 CHOCOLATE MOUSSE WITH PATE A BOMBE DE BASE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.6 CHOCOLATE MOUSSE WITH CRÈME ANGLAISE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.7 WHIPPED GANACHE - A Creation by L'École Valrhona
VALRHONA CLIENT ? CONNECT
Classic recipes
9.8 MOUSSE WITH ALMOND PASTE FROM PROVENCE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.9 BANANA COMPOTE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.10 APRICOT & PRALINE SAUCE
VALRHONA CLIENT ? CONNECT
Classic recipes
9.12 SPARKLING ABSOLU SPRAY
VALRHONA CLIENT ? CONNECT
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