The Essentials
Recipes
Videos
Already a Valrhona Client? Log in
The recipes are being created and will be available soon.
OK
×
Back
Essentials
Account
Log off
Search
Search
Filters
Dark
Milk
White
Blond®
Inspiration Range
Pralines & "Façon Gianduja"
GUANAJA 70%
CARAÏBE 66%
MILLOT 74%
JIVARA 40%
AZELIA 35%
CARAMELIA 36%
IVOIRE 35%
BLOND DULCEY 35%
ALMOND & HAZELNUT PRALINE 50%
Search
Refresh
Back
6. CHOCOLATE
Filters
Search
Dark
Milk
White
Blond®
Inspiration Range
Pralines & "Façon Gianduja"
Refresh
GUANAJA 70%
CARAÏBE 66%
MILLOT 74%
JIVARA 40%
AZELIA 35%
CARAMELIA 36%
IVOIRE 35%
BLOND DULCEY 35%
ALMOND & HAZELNUT PRALINE 50%
CHOCOLATE
6.1. HUKAMBI 53% GANACHE FOR FRAMES
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.1. DARK CHOCOLATE GANACHE
Preserving : 55 Days between 60-65°F (16-18°C)
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.2. MILK AND WHITE CHOCOLATE GANACHE
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.3. GIANDUJA-STYLE FRAMED BONBON CENTERS
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.4. PIPED GIANDUJA-STYLE GANACHE
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.5. FRAMED PRALINES
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.6. PRALINE FOR CENTERS
See recipe
Already a Valrhona Client? Log in
CHOCOLATE
6.7. ALMOND PASTE FOR USE IN A FRAME
See recipe
Already a Valrhona Client? Log in
Unfortunately we can’t find anything matching your search criteria.
The recipes are being created and will be available soon.
OK
×
Do you want to delete this creation?
Confirm
Cancel
Do you want to delete this step?
Confirm
Cancel
See more
The Essentials
Your creations
Our videos
Our recipes