Valrhona • Recipes

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5. Snacking cakes

ILLANKA 63% MILLOT 74% KOMUNTU 80%

RASPBERRY INSPIRATION

JIVARA 40% BAHIBE 46% ANDOA LACTEE 39% AMATIKA 46% HUKAMBI 53%

OPALYS 33% WAINA 35% CHOCOLAT BLANC FERMENTÉ 32% COMPOZ

BLOND ORELYS 35%

ALMOND PASTE FROM PROVENCE 70%

DARK CHOCOLATE CRUNCHY PEARLS

Valrhona School Chef

Toki

Recipe for Valrhona customers only

Valrhona School Chef

ISLAS

Balanced recipe

with GUANAJA 70%

GUANAJA FRANGIPANI

Balanced recipe

with GUANAJA 70%

Valrhona School Chef

OBSIDIANA

Balanced recipe

with JIVARA 40% | GUANAJA 70% | P125 COEUR DE GUANAJA 80%

Zeno

Recipe Reserved for Cercle V customers

Pistachio & Almond Maxi-Cookie

Recipe Reserved for Cercle V customers

Takito

with OABIKA

Pecan Wrap

Recipe Reserved for Cercle V customers

Piñallanka Baba

Recipe Reserved for Cercle V customers

Oriocana

Recipe Reserved for Cercle V customers

Bunny

Recipe Reserved for Cercle V customers

Christmas Cupcake

Recipe Reserved for Cercle V customers

Fl’œuf

Recipe Reserved for Cercle V customers

Pretty as a Peach Bite-size version

Recipe Reserved for Cercle V customers

RUBY RED TORCH

with KOMUNTU 80%

CRISPY CHOC - An original recipe by Chef Benoit Blin

Recipe for Valrhona customers only

POWER BOX

Recipe for Valrhona customers only

PROMISE

Recipe for Valrhona customers only

Frimousse

Recipe for Valrhona customers only

CLAVA

Recipe Reserved for Cercle V customers

QUAT’SAISONS - An original recipe by Chef Benoit Blin

Recipe for Valrhona customers only

Calao

with MILLOT 74%

YUZU FLORENTINES

Recipe for Valrhona customers only

SILLON

Recipe for Valrhona customers only

Pyra

Recipe Reserved for Cercle V customers

Cococrok

Recipe Reserved for Cercle V customers

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