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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% CAFÉ NOIR DARK ORANGE
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%
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7. FINISHING TOUCHES

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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% CAFÉ NOIR DARK ORANGE
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%
FINISHING TOUCHES

COCOA NIB OR NUT NOUGATINE

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

PLAIN OR FLAVORED OPALINE A Philippe Givre creation

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CARAMEL & CHOCOLATE FLAMES

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CHOCOLATE THINS

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CANDIED OR CARAMELIZED NUTS

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

NUT STRATA

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

COCOA OR PLAIN DECORATIVE BISCUIT

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CHOCOLATE SAUCE

Preserving : 4 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

P125 COEUR DE GUANAJA CHOCOLATE SAUCE

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

SOFT CHOCOLATE FROSTING

Preserving : 7 Days - Between 2-4°C (35-40°F)
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

PRALINÉ FROSTING

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

DARK CHOCOLATE FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CARAÏBE FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

BLOND DULCEY FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

JIVARA FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

OPALYS FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

ALMOND INSPIRATION FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

ABSOLU SPRAY

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

SPARKLING ABSOLU SPRAY

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

JIVARA ABSOLU SPRAY

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

GUANAJA ABSOLU SPRAY

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable
See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CHOCOLATE SPRAY MIXTURE

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

CHOCOLATE FOAM New Recipe

See recipe
This Essential recipe is reserved for Valrhona Customers
FINISHING TOUCHES

P125 COEUR DE GUANAJA GLAZE

See recipe
This Essential recipe is reserved for Valrhona Customers

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