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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%
Milk Hazelnut 36%
Dark Hazelnut 33%
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3. MOUSSE 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%
Milk Hazelnut 36%
Dark Hazelnut 33%
MOUSSE TEXTURES
PÂTE À BOMBE
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
BOMBE CHOCOLATE MOUSSE
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
CHOCOLATE MOUSSE WITH CRÈME ANGLAISE
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
CHOCOLATE CHANTILLY MOUSSE
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
LIGHT CHOCOLATE MOUSSE 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
MOUSSE TEXTURES
P125 COEUR DE GUANAJA LIGHT MOUSSE
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
CHOCOLATE & CARAMEL MOUSSE
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
WHIPPED GANACHE 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
MOUSSE TEXTURES
P125 COEUR DE GUANAJA WHIPPED GANACHE
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
CLASSIC MOUSSE New Recipe
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
PRALINÉ MOUSSE WITH CRÈME ANGLAISE
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
PRALINÉ CHANTILLY
Preserving : 3 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
MOUSSE WITH ALMOND PASTE FROM PROVENCE
Preserving : 2 Days - Between 2-4°C (35-40°F)
Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
BAVARIAN CREAM
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
P125 COEUR DE GUANAJA FOAM
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
P125 COEUR DE GUANAJA CUSTARD MOUSSE
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
P125 COEUR DE GUANAJA CHANTILLY MOUSSE
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
P125 COEUR DE GUANAJA MOUSSE JELLY
See recipe
This Essential recipe is reserved for Valrhona Customers
MOUSSE TEXTURES
P125 COEUR DE GUANAJA MARSHMALLOW
See recipe
This Essential recipe is reserved for Valrhona Customers
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