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Guanaja 70% Caraïbe 66% Nyangbo 68% Macaé 62% P125 Coeur de Guanaja 80%
Jivara 40% Caramélia 36%
Ivoire 35% Opalys 33%
Almond inspiration
Almond & hazelnut praline 50% Milk gianduja
Almond paste from provence 70%
Blond Dulcey 32%
COCOA POWDER
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5. ICE CREAM

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Guanaja 70% Caraïbe 66% Nyangbo 68% Macaé 62% P125 Coeur de Guanaja 80%
Jivara 40% Caramélia 36%
Ivoire 35% Opalys 33%
Almond inspiration
Almond & hazelnut praline 50% Milk gianduja
Almond paste from provence 70%
Blond Dulcey 32%
COCOA POWDER
ICE CREAM

ICE CREAMS

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

COCOA NIB GRANITA

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

ICED MOUSSES

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

P125 COEUR DE GUANAJA CHOCOLATE SAUCE

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

BLOND DULCEY SAUCE

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

CARAMEL SAUCE

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

TRANSLUCENT JUS

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

FRUIT JELLY

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

ICE CREAM SANDWICH-STYLE GLAZE

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

COLD GLAZE FOR ICE CREAMS

Preserving : 8 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

P125 COEUR DE GUANAJA SORBET

See recipe
This Essential recipe is reserved for Valrhona Customers
ICE CREAM

P125 COEUR DE GUANAJA CHOCOLATE ICING

See recipe
This Essential recipe is reserved for Valrhona Customers

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