Gourmet Baking Chocolate Products | Valrhona Chocolate Mango tacos. Freeze. Off the heat, add the flour. STRAWBERRY INSPIRATION SCONES. An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Entertaining Chocolate Treats | Recipes | Valrhona Chocolate Leave to set for 24 hours before use. MADININA. . Add some namelaka droplets (approx. Turn out, then ice with Inspiration frosting.Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. Please upgrade your browser to improve your experience and security. Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. Inspiration is made from processed fresh fruit of the very finest quality, whose intense color and flavor combine wonderfully with the unique texture of cocoa . In 2023, Valrhona is taking a fresh look at the Essentials. US Corporate Pastry Chefs. 01 ICED MOUSSE. Makes six 16 x 3.5cm desserts. Mix again. . An original recipe by David Briand. Valrhona Essentials Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . Strawberry Inspiration Glaze75 g strawberry pure100 gsugar55 g water130 ghoney105 gsweetened condensed milk11 g gelatin155 gStrawberry Inspirationred food coloring (as needed)This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Slowly pour this mixture over the melted couverture. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Add the rehydrated gelatin. Simply warm it before serving . 2171) MORE. Pancake butter, maple & milk chocolate caramel. 20g) using a piping bag with a 6mm diameter plain round nozzle. RASPBERRY INSPIRATION SYMPHONY | Valrhona Iced Passion Fruit Inspiration Mousse | Valrhona Chocolate 170 g unsalted butter melted Passion Fruit Inspiration Filling 680 g cream cheese room temperature (24oz) cup confectioners' sugar (60g) tsp kosher salt 310 g Valrhona Passion Fruit Inspiration Couverture Feves melted and cooled to room temperature 1 tsp vanilla extract 1 cups heavy cream (355ml) Strawberry Inspiration Glaze As soon as you obtain an even dough, stop mixing. Valrhona offers Chocolate Dcor with quality products. You are using an outdated browser. Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. // Valrhona - Recipes Chocolate. And this is how Raspberry Inspiration fruit couverture came to be. Valrhona wanted to express raspberry's unique flavor in all its intensity, along with its vibrant natural pink color. Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. 02 BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. An original recipe from l'Ecole Valrhona. Inspiration clair | Tart Recipes | Valrhona Luxury Chocolate In 2023, Valrhona is taking a fresh look at the Essentials . Keep in the refrigerator. Log in MOUSSE TEXTURES 3.1. The store will not work correctly in the case when cookies are disabled. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Leave to crystallize in the refrigerator. Infuse the vanilla bean in the cream and milk. In 2023, Valrhona is taking a fresh look at the Essentials. Valrhona - INSPIRATION, THE FIRST RANGE OF FRUIT COUVERTURE CHOCOLATES - YouTube You're the expert when it comes to working with chocolate - Now you can extend that expertise to fruit and. Discover home baking recipes dedicated to all chocolate aficionados. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. 210g INSPIRATION PASSIONFRUIT 135g Raspberry pulp - 175g INSPIRATION RASPBERRY 135g Yuzu pulp - 210g INSPIRATION YUZU. Rating: 100%. Beat the cream until it has a frothy, light . Do not beat this mixture. A range of fruit pures thats full of good common sense. Mix in the electric mixer again. 20 minutes, stirring throughout. Immediately mix using an electric mixer to make a perfect emulsion. As soon as the mixture is completely smooth, add the cold eggs. Pour immediately and freeze. Valrhona Strawberry & Ivoire Tartlets Recipe | Sous Chef UK Leave to crystallize in the refrigerator. Made with Passionfruit Inspiration. Gently combine these two mixtures. features. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Ingredients for the Almond Shortcrust Pastry Serves: 15 120g butter 2g fine salt 80g icing sugar 30g finely ground almonds 50g eggs 240g plain flour (60g + 180g) Ingredients for the Ivoire Vanilla Namelaka 50g milk 1g gelatine 1 vanilla pod 95g Ivoire 35% chocolate 100g whipping cream 35% 12675) to a thickness of about 2mm.Freeze.Prepare the ganache and put it in the refrigerator.Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.Put these on a micro-perforated silicone baking mat.Bake at 300F (150C) for approx. Please enter your email address below to receive a password reset link. Makes two 500g pots. Valrhona Recipes . Please enter your email address below to receive a password reset link. Drme Provenale Almond water; Crunchy almond and cocoa dough . Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. Sign up for newsletter today. Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. . Bring the milk, water, butter, sugar, and salt to a boil. Store in the freezer. Store in the refrigerator or spread out immediately. Bring the milk, water, butter, sugar, and salt to a boil. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. LES PETITS CHOUX ANDOA. Cook the diced apricots, pure, apricot halves, and vanilla on low heat for approx. Chocolate Cremes & Mouses | Browse Recipes | Valrhona Chocolate About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events Add the second amount of cold liquid cream. Original recipe by l'Ecole Valrhona. Heat the small amount of cream. An original recipe by L'cole Valrhona, makes 40 clairs. You are using an outdated browser. Slowly pour this mixture over the melted couverture. For the best experience on our site, be sure to turn on Javascript in your browser. In 2023, Valrhona is taking a fresh look at the Essentials . Professional Abyss. 2 steps. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Almond inspiration entremet | Valrhona Chocolate Chinese, rectify the weight of cream. Off the heat, add the flour. JavaScript seems to be disabled in your browser. Please upgrade your browser to improve your experience and security. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. Tip: You can use offcuts from the shortcrust youve made as part of your daily work on other products. @adamance_fruits Adamance Instagram profile, stories, followers and Immediately place 80g of soft almond biscuit on top. Add glucose and invert sugar. Mix as soon as possible to complete the emulsion. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. Make rounds of pressed shortcrust (approx. Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. paul ainsworth tommy banks daniel clifford angela hartnett phil howard simon hulstone tom kerridge tom kitchin nathan outlaw simon rogan john williams. Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. Made with BLOND DULCEY 35%. Add the gelatin (which you have rehydrated in advance). The store will not work correctly in the case when cookies are disabled. An original recipe by David Briand. Recipes - Valrhona Cremes and Mousses. Baking Chocolate. Heat the milk and invert sugar. Refrigerate and let crystallize overnight. Valrhona - We love the bright flavors of YUZU INSPIRATION | Facebook all recipes. 8g of ganache on two out of three rectangles.Place the rectangles one on top of the other so that you obtain three layers of crunch and two layers of ganache. Chocolate Bars. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Get all the latest information on Events, Sales and Offers. RECIPES. Showing 1-21 of 68 results Valrhona Dutched Cocoa Powder From: $ 17.99 72 Reviews Valrhona Guanaja 70% Dark Couverture Chocolate Feves From: $ 37.99 20 Reviews Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Made with Oabika - Gold of the pod. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Use a chinois to strain before using the mixture. 15g each) using a 6cm diameter ring. JavaScript seems to be disabled in your browser. You are using an outdated browser. Add the cold liquid cream. Rinse them in cold water and dice. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. Recipe Step by Step. AGATHA 7 steps Made with ALMOND INSPIRATION Log in Recipe for Valrhona customers only Plated desserts 4.7. A selection of indulgent chocolate confections with unique flavor notes. Mix as soon as possible to complete the emulsion. Bring the milk to a boil with the scored vanilla pod. 5 shades of mousse | Valrhona Chocolate US Corporate Pastry Chefs. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. Freeze.Pour out 90g of crme brle cream then freeze. Valrhona Events | INSPIRATION RANGE Discover more recipes. Valrhona'sRASPBERRY INSPIRATIONopens the door to new possibilities for using raspberries in pastry. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . plating up progress; featured chef; The Staff . NOROHY VANILLA. Sign up for newsletter today. Paola uses chocolate fves for the mendiants, but you can also use disks or bars. Mix the egg yolks and sugar (but do not beat). 01 Almond Shortcrust Pastry. Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. ASSEMBLY: Make the shortcrust pastry and compote. Recipe for Valrhona customers only Plated desserts 4.5. Made . Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place. Get all the latest information on Events, Sales and Offers. Once the pastry is done and the ganache is finished add the ganache to a piping bag with a round tip and pipe from the bottom to fill the choux pastry. Strawberry Inspiration and Ivoire tartlets. Download this recipe . When there are no more pieces, add the cold eggs. The store will not work correctly in the case when cookies are disabled. For the best experience on our site, be sure to turn on Javascript in your browser. Please enter your email address below to receive a password reset link. RASPBERRY INSPIRATION SILLON | Valrhona Inspiration Recipes. In 2023, Valrhona is taking a fresh look at the Essentials. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. Please type the letters and numbers below. Recipes - Valrhona Collection MEA Please type the letters and numbers below. Store in the refrigerator.Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. And to discover more about Adamance products, visit our website (link in bio) #Adamance #Valrhona #FruitsDuBonSens #Fruits #Pure #Puredefruits #FruitsEnPure #Patisserie #PastryChef #Patissier #recette #Recipe #Cassis. STRAWBERRY INSPIRATION MOUSSE. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. The store will not work correctly in the case when cookies are disabled. Cakes and Tarts. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. You are using an outdated browser. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbetshave adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. 100% Vegan. For the best experience on our site, be sure to turn on Javascript in your browser. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Immediately apply using a spray gun at about 175F (80C). Made with NOROHY Madagascar Vanilla Beans 125g. 90g Egg whites. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. Decorate and keep in the refrigerator. Please complete your information below to login. Makes 24 desserts . RASPBERRY INSPIRATION SILLON | Valrhona As a special "thank you" to our returning students we are happy to offer 15% off our l'Ecole Valrhona Brooklyn classes! 1. Make the crme anglaise mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). All Our Recipes | Valrhona You are using an outdated browser. Spread into a frame and bake at 355F (180C) for 15-20 minutes. Please enter your email address below to receive a password reset link. 10g) using a piping bag with a 6mm diameter plain round nozzle. Add the cold cream. Immediately mix with an immersion blender to make a perfect emulsion. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. recipes - Valrhona Mix using an immersion blender to form a perfect emulsion. Add the insert to assemble upside down. Made with Passionfruit Inspiration, 75g FLOUR T5535g DRY BUTTER30g ICING SUGAR10g ALMOND POWDER.5g SALT15g WHOLE EGGS, 150g SHORTBREAD WITH ALMONDS150g ECLAT GOLD150g INSPIRATION, 330g CREAM UHT 35%500g CREAM UHT 35%1 Vanilla Pod1g LIME ZEST30g GLUCOSE 38/4030g INVERTED SUGAR230g OPALYS 33%, 180g PULP8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 80g fruit pulp8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 700g ABSOLU CRISTAL NAPPAGE NEUTRE70g WATER. Get all the latest information on Events, Sales and Offers. At the same time, beat the egg whites with the other portion of sugar. In 2023, Valrhona is taking a fresh look at the Essentials . Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. Sign up for newsletter today. Recipe Step by Step. // ]]>, BRIOCHE FRENCH TOAST PAIN PERDU WITH PRALIN CRMEUX, RASPBERRY PISTACHIO BRIOCHE MORNING ROLLS, DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER, GUANAJA & JIVARA CHOCOLATE DUO HALF-SPHERES, CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE. Assembly: Prepare the cream mix, namelaka and pressed shortcrust. Immediately apply using a spray gun at about 175F (80C). Strain through a chinois, and pour into insert molds at approx. Melt both the ALMOND INSPIRATION and COCOA BUTTER and then gradually pour the condensed milk on top. 15g). For the best experience on our site, be sure to turn on Javascript in your browser. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Heat them for 5 minutes when you serve them. Combine the pectin and sugar then add them to the apricot mixture. All Our Recipes | Valrhona Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. 190g european butter140g confectioner's sugar45g almond flour3g salt80g eggs95g pastry flour275g pastry flour, 125g almond flour100g sugar185g eggs50g european butter40g Egg whites25g sugar, 130g dried apricots230g apricot pure130g apricot halves0.5ea Vanilla bean10g sugar2g pectin NH, 0.5g vanilla bean320g whipping cream65g Whole milk65g Egg yolks45g sugar5g powdered gelatin25g Water for gelatin75g INSPIRATION AMANDE, 570g crme anglaise6g gelatin30g Water for gelatin945g INSPIRATION AMANDE850g whipping cream, 150g water200g sugar250g Glucose syrup200g Sweetened condensed milk14g powdered gelatin70g Water for gelatin280g INSPIRATION AMANDE50g BEURRE DE CACAO300g ABSOLU CRISTAL NAPPAGE NEUTRE30g water, 300g INSPIRATION AMANDE150g BEURRE DE CACAO. Valrhona No-Bake Passion Fruit Inspiration Cheesecake * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390) RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999) YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998). Best recipes burgers. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. Discover home baking recipes dedicated to all chocolate aficionados. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. . DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Made with STRAWBERRY INSPIRATION, An original cole Valrhona recipeMakes 24 pieces, 135g raspberry pur10g glucose syrup5g Gelatin powder 220 bloom20g Water for the gelatin175g RASPBERRY INSPIRATION265g heavy cream 36%, 120g Whole UHT milk1 Vanilla pod10g Glucose syrup3g Powdered gelatin (220 Bloom)15g Water for the gelatin220g OPALYS 33%240g heavy cream 36%, 140g all-purpose flour70g European style butter50g confectioner's sugar18g almond flour1g Salt30g eggs, 280g Almond shortcrust180g CRUSHED CRISPY WAFER280g RASPBERRY INSPIRATION, 200g ABSOLU CRISTAL NEUTRAL GLAZE20g Water. Mix again. Click the link in bio for this Yuzu Saint Tropez #recipe featuring a YUZU INSPIRATION crmeux, Yuzu syrup, IVOIRE 35% Whipped ganache and brioche dough 99 Share 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Add the coloring to slightly accentuate the color, and then mix. Valrhona Chocolate: The Ultimate Guide to Its Finest Varieties and Bes Mix to form a perfect emulsion. 3 Reviews . INTENSE DARK CHOCOLATE CUSTARD-BASED MOUSSE Balanced recipe Freezable Already a Valrhona Client? Valrhona Inspiration | Valrhona Freeze. Valrhona - New Americana Carrot Cake - Michael Recchiuti Please upgrade your browser to improve your experience and security. Frdric Bau - Pastry Explorer Valrhona. Add the sweetened condensed milk and rehydrated melted gelatin. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. Immediately mix using an electric mixer to make a perfect emulsion. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. Recipe Step by Step. Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Made with Cooking Range Ivoire 35% white chocolate. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. Set aside. Please complete your information below to login. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Mix the powdered ingredients with the cold, cubed butter. We are constantly inspired by the world around us. Raspberry powder gives this couverture its red hue and its bright and jammy taste. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Desserts, ice creams, chocolate bonbons, Yule logs, restaurant sweets, dessert glasses and more: find a collection of creative and inspiring recipes, many designed by l'cole Valrhona's own pastry chefs, but also some by our partner-customers in all food professions. Immediately mix using an immersion blender to make a perfect emulsion. Poach the dried apricots in water for 10 minutes. Make rounds of pressed shortcrust (approx. You are using an outdated browser. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Browse to find inspiration and new gourmet ideas. Valrhona Inspiration range by Classic Fine Foods - Issuu A range of products to enable creativity and optimize both time and quality. MOUSSE TEXTURES Filters MOUSSE TEXTURES 3.3. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! 8 steps. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Valrhona Essentials Back 3. Sand the powders with cold butter cut into cubes. #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . all chefs. Delicately place it in the desserts center. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). Freeze. Refrigerate or spread immediately. Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. . Mix the pulp and glucose and heat them to approx. Heat the infused milk with the glucose. Symphonie | Valrhona Chocolate Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. 105F (40C). US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. The store will not work correctly in the case when cookies are disabled. Spread out thinly between two baking sheets. Made with Komuntu 80% - the 100 Year Anniversary chocolate, Made with Cooking Range Komuntu 80% dark chocolate, Made with Cooking Range Jivara 40% Milk Chocolate, Made with Cooking Range Carabe 66% dark chocolate, Made with Cooking Range Ivoire 35% white chocolate, Made with Cooking Range Guanaja 70% dark chocolate, Made with Cooking Range Raspberry Inspiration, Made with Cooking Range Inspiration Strawberry, Made with Cooking Range Nyangbo Ground Chocolate, Made with Cooking Range Caramelia 36% milk chocolate, Made with Cooking Range Oriado 60% organic dark chocolate, Made with Cooking Range Millot 74% organic dark chocolate, Made with Cooking Range Manjari 64% dark chocolate, Made with Millot 74% - Pure Millot Plantation, Made with Chocolate Dulcey 35% - Blond Cooking Range, Made with Cooking Range Inspiration Passionfruit, Made with Cooking Range Almond Hazelnut 50%, Made with Cooking Range Andoa 39% milk chocolate, Made with Cooking Range Azelia 35% milk chocolate, Made with Amande Noisette 50% Fruit Craquant - 19973, Made with Pte d'amandes de Provence 50% - 3211, Made with Baking Help - Melting Hearts Pralines, Made with Baking Help - Dark Chocolate Chips, Made with Cooking Range Equatoriale 35% milk chocolate, Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689, Made with Amande Noisette 50% Caramlis - 2261, Made with Pralin brut Amande Noisette 50% - 47202, Made with Cooking Range Equatoriale 55% dark chocolate, Made with Baking Help - Milk Chocolate Chips, Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719.

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