Indulge in plant-based chocolate perfection—creamy, delicious, and 100% dairy-free! | Valrhona

Dive into the world of perfect contrast with this reel from L'École Valrhona! Our pastry chefs reveal a creation where crunch meets melt. 🤎 Discover the magic of a Valrhona chocolate coating, surrounded by fine crumbs for a texture that surprises with every bite. ✨ | Valrhona

[VALRHONA SCHOOL RECIPE] Watch this video where we’ll show you the L'École Valrhona‘s recipe for ganache cadrée. It will serve as a base for making your chocolate sweets, as it’s solid consistency will help keep its shape when you cut through it and prevent it from melting when dipping the chocolate. Here are the steps for the recipe: -Heat the cream with glucose at 75/80°C. -Pour half of the cream onto the chocolate bits -Mix, add the rest of the cream, and mix again to perfect the emulsion. -W

[VALRHONA SCHOOL RECIPE] The chocolate macaroon is everyone's favorite: it's also the most delicious. Succumb for the L'École Valrhona recipe: -Cook the large amount of sugar and water at 118ºC, then pour over the first amount of whisked egg whites with the small amount of caster sugar. -Shape until almost completely cool and add food coloring. -Sift together the almond powder, icing sugar and cocoa powder. -Mix the second quantity of unmounted egg whites then the meringue. -Macaronner then conv

[VALRHONA SCHOOL RECIPE] L'École Valrhona unveils its brownie recipe, fondant, crunchy, strong in chocolate and embellished with dried fruits. A delicious and soft dessert, so tasty that it melts in the mouth! Discover the steps of the recipe: -Mix the brown sugar briefly with the eggs, then stir in the melted butter and chocolate together at around 45/50 ° C. -Add the sifted flour, the crushed and roasted dried fruits then the nuggets. -Bake at 160/180 ° C. Good tasting ! 🍫 | Valrhona