Valrhona givré de pâtisserie

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 Demo - A Surfeit of Chocolate - Dessert First

17 L'Ecole Valrhona Recipes ideas

Valrhona Chocolate

Valrhona Created Memories for its 100th Anniversary - Pastry Arts Magazine

Valrhona Grand Cru Manjari is an extraordinary bittersweet couverture chocolate made from a blend of the best Trinitarios cocoa beans from Madagascar.

Valrhona 64% Manjari Dark Bitter Sweet Chocolate Feves from OliveNation - 1/2 pound

Manjari 64% is a fruity, tangy dark baking chocolate with notes of red berries (single origin Madagascar). It comes in the iconic feve shape, designed to look like a cocoa bean, but also perfect to scale, use and melt. Chefs have long been partial to Valrhona's baking range.

Valrhona Chocolate 64% Feves Manjari - 8.8 oz

Sustainable, Responsible, Delicious: Valrhona · BonneBouffe

Valrhona Easter Recipes by Classic Fine Foods - Issuu

Philippe Givre - Executive Pastry Chef and Experience Director - Coordinateur du Savoir-Faire École - Ecole Valrhona

Oriado 60% Organic Feves: 3kg – Pacific Gourmet

Valrhona Inspiration Couverture

Valrhona 72% Dark Chocolate 16 oz (1 pound) Valrhona Grand Cru Araguani is an extraordinary bittersweet couverture chocolate made from a blend of the

Valrhona Araguani 72% Dark Chocolate

WONDERFUL AND UNIQUE TASTE Caraïbe 66% reveals its rounded notes of chocolate and toasted nuts against a fabulously balanced backdrop, finishing with

Valrhona Dark French Semisweet Chocolate Discs for Baking (Feves). Premium CARAÏBE 66% Cacao Grand Cru Blend. Better than Chocolate Chips, Perfect For