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47, rue des Archives
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2. Entremets
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Chocolats
Dark
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Pralines & "Façon Gianduja"
Inspiration Range
Almond Paste
Blond®
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Dark
Milk
White
Pralines & "Façon Gianduja"
Inspiration Range
Almond Paste
Blond®
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Valrhona School Chef
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Easter
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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%
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
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
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