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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%
Xocoline 65%
P125 Coeur de Guanaja 80%
Orizaba 39%
Jivara 40%
Bahibe 46%
Andoa Milk 39%
Tanariva 33%
Azélia 35%
Caramélia 36%
Xocoline Milk 41%
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%
Crunchy almond & hazelnut fruity praline 50%
Almond & hazelnut praline 50%
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6. CHOCOLATE
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%
Xocoline 65%
P125 Coeur de Guanaja 80%
Orizaba 39%
Jivara 40%
Bahibe 46%
Andoa Milk 39%
Tanariva 33%
Azélia 35%
Caramélia 36%
Xocoline Milk 41%
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%
Crunchy almond & hazelnut fruity praline 50%
Almond & hazelnut praline 50%
CHOCOLATE
DARK CHOCOLATE GANACHES New Recipe
Preserving : 55 Days - Between 16-18°C (60-65°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
WHITE, BLOND & MILK CHOCOLATE GANACHES New Recipe
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
GIANDUJA-STYLE FRAMED BONBON FILLINGS
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
PIPED GIANDUJA-STYLE GANACHE
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
FRAMED PRALINÉS
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
PRALINÉ FOR FILLINGS
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
ALMOND PASTE FOR USE IN A FRAME
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
P125 COEUR DE GUANAJA CLASSIC GANACHE
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
P125 COEUR DE GUANAJA GANACHE FOR BONBONS
See recipe
This Essential recipe is reserved for Valrhona Customers
CHOCOLATE
P125 COEUR DE GUANAJA HOT/COLD CHOCOLATE
See recipe
This Essential recipe is reserved for Valrhona Customers
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