Profiter des beaux jours pour intégrer à sa carte des desserts glacés, sans pour autant investir dans du matériel supplémentaire, est une façon efficace de doper l’activité tout en gagnant en qualité et en praticité. Pour aider les restaurateurs et les artisans en ce sens, L’École Valrhona a développé une réflexion, des techniques et recettes pour amener les textures pâtissières et chocolatières classiques dans l’univers de la glacerie.
Valrhona Created Memories for its 100th Anniversary - Pastry Arts Magazine
Celebrate National Pots de Crème Day with this Ultimate Pots de Crème au Chocolat Recipe – Pastry Team USA
Valrhona Created Memories for its 100th Anniversary - Pastry Arts Magazine
Valrhona Cocoa Powder Dutch Processed Cocoa Powder
Valrhona givré de pâtisserie
Valrhona Inspiration Couverture
Celebrate National Pots de Crème Day with this Ultimate Pots de Crème au Chocolat Recipe – Pastry Team USA
Biscuiterie de Provence Almond Cake with Valrhona Dark Chocolate – Gluten Free
Graceful entremet by Philippe Givre, Executive Pastry Chef at L'Ecole Valrhona
Tigerlily Patisserie - [NEW]: Meet our Chocolate Gâteau de Voyage that's new on our Take Me Home menu! 🍫✨ Essentially meaning cakes that are perfect for travel, this here, is the richest
L'École Valrhona Brooklyn debuts chefs and themes in their 2022 training program
Valrhona Ivoire White Chocolate Ice Cream
Coeur de Guanaja is a new, revolutionary chocolate created for a specific use. Coeur de Guanaja will give you the ability to boost the chocolate
Valrhona Dark Chocolate Pistoles - 80%, Coeur de Guanaja
Valrhona Chocolate School
A blend of the finest South American beans. Intense flavor, floral notes with an exceptionally long finish. Valrhona Grands Crus Chocolates are made from the harmonious blending of cocoa beans from plantations with exceptional terroirs and chosen for their particular flavor characteristics. Small bean-shaped chocolate pistoles are perfect for measuring and melting, ideal for baking.
Valrhona - Ivoire White Chocolate 35% - 6.6 lbs