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Milk
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Blond®
Inspiration Range
Praliné
Manjari 64%
Caraque 56%
Abinao 85%
Guanaja 70%
Caraïbe 66%
Extra Bitter 61%
Oriado 60%
Araguani 72%
Andoa Dark 70%
Nyangbo 68%
Alpaco 66%
Taïnori 64%
Illanka 63%
Macaé 62%
Equatoriale Dark 55%
Extra Dark 53%
Satilia Dark 62%
P125 Coeur de Guanaja 80%
KOMUNTU 80%
Orizaba 39%
Jivara 40%
Bahibe 46%
Andoa Milk 39%
Tanariva 33%
Azélia 35%
Caramélia 36%
Satilia Milk 35%
Equatoriale Milk 35%
Ivoire 35%
Opalys 33%
Waina 35%
Blond Orelys 35%
Blond Dulcey 32%
Almond inspiration
Almond praline 60%
Hazelnut praline 60%
Almond & hazelnut praline 50%
PISTACHIO PRALINE 42%
PECAN PRALINE 50%
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2. CREAMY TEXTURES
Filters
Search
Dark
Milk
White
Blond®
Inspiration Range
Praliné
Refresh
Manjari 64%
Caraque 56%
Abinao 85%
Guanaja 70%
Caraïbe 66%
Extra Bitter 61%
Oriado 60%
Araguani 72%
Andoa Dark 70%
Nyangbo 68%
Alpaco 66%
Taïnori 64%
Illanka 63%
Macaé 62%
Equatoriale Dark 55%
Extra Dark 53%
Satilia Dark 62%
P125 Coeur de Guanaja 80%
KOMUNTU 80%
Orizaba 39%
Jivara 40%
Bahibe 46%
Andoa Milk 39%
Tanariva 33%
Azélia 35%
Caramélia 36%
Satilia Milk 35%
Equatoriale Milk 35%
Ivoire 35%
Opalys 33%
Waina 35%
Blond Orelys 35%
Blond Dulcey 32%
Almond inspiration
Almond praline 60%
Hazelnut praline 60%
Almond & hazelnut praline 50%
PISTACHIO PRALINE 42%
PECAN PRALINE 50%
CREAMY TEXTURES
CRÈME ANGLAISE
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
MILK-BASED CRÈME ANGLAISE
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
CRÈME-ANGLAISE CRÉMEUX
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
PASTRY CREAM
Preserving : 2 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
PLAIN PASTRY CREAM
Preserving : 2 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
CHOCOLATE SUPRÊME
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
CHOCOLATE & CARAMEL CRÉMEUX
Preserving : 5 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
PRALINÉ CRÉMEUX
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
NAMELAKA A Creation by L’École Valrhona
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
CHOCOLATE JELLY A Creation by L’École Valrhona
Preserving : 2 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
PRALINÉ JELLY A Creation by L’École Valrhona
Preserving : 2 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
GANACHE FOR DESSERTS, TARTS & MACARONS
Preserving : 6 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
GANACHE FOR FRAMES
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
P125 COEUR DE GUANAJA CHOCOLATE PASTRY CREAM
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
P125 COEUR DE GUANAJA CHOCOLATE CRÉMEUX
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
P125 COEUR DE GUANAJA CHOCOLATE JELLY
See recipe
This Essential recipe is reserved for Valrhona Customers
CREAMY TEXTURES
P125 COEUR DE GUANAJA PANNACOTTA
See recipe
This Essential recipe is reserved for Valrhona Customers
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