👉 Join us on @valrhona From exclusive recipes and hands-on events to endless inspiration, we share with you our chocolatier know-how and passion. Learn the art of chocolate and pastry, explore new techniques, and elevate your skills, be part of the Valrhona community. 🍫🤎 | Valrhona
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👉 Join us on @valrhona From exclusive recipes and hands-on e…
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[VALRHONA SCHOOL RECIPE] L'École Valrhona offers you an authentic and delicious recipe of chocolate mousse, with #Macé 62%. This creamy and light chocolate mousse will delight all chocolate lovers, from children to the greatest gourmets. Here are the steps of the recipe: -Heat the milk and the cream then add the rehydrated gelatin. -Pour gradually over the melted chocolate, taking care to emulsify the mixture. -Mix as soon as possible to perfect the emulsion. -Check the temperature (42/45°C), ad
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[VALRHONA SCHOOL RECIPE] L'École Valrhona offers you an aut…
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[RECIPE-VALRHONA SCHOOL] A little lightness to enjoy at home with the 40% #Jivara chocolate ganache. Fluffy, airy, it was created for you by the chefs of L'École Valrhona . -Heat the cream, glucose and sugar, -Pour gradually the hot mixture on the chocolate melt, -Mixer to perfect the emulsion. -Add the second quantity of cold liquid cream. -Mixer again. -Reserve in the refrigerator and allow to crystallize ideally for 12 hours. Enjoy! 🍫 | Valrhona
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[RECIPE-VALRHONA SCHOOL] A little lightness to enjoy at home wi…
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École Valrhona chef Franco Ascari presents a Christmas creation that combines speed with refinement: yuzu caramel mousse enhanced by the iconic Hukambi chocolate. 🤎 A subtle pairing that balances the zesty freshness of yuzu with the deep intensity of chocolate, delivering an elegant and indulgent tasting experience. Perfect for chefs looking to create festive desserts quickly without compromising on quality. - Le chef Franco Ascari de l’École Valrhona signe une création de Noël alliant rapidité
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École Valrhona chef Franco Ascari presents a Christmas creation tha…
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[VALRHONA SCHOOL RECIPE] Let yourself be tempted by L'École Valrhona recipe, the #Guanaja Lactée 41% chocolate caramel cream. Irresistibly smooth, ideal as a dessert cream or to decorate your culinary creations. Here are the steps of the recipe: -Make a dry caramel with the sugar, then cook with the hot cream and glucose mixture. -Let the temperature drop to 75/80 ° C then emulsify with a spatula, gradually pouring over the melted chocolate. -Mixer as soon as possible to perfect the emulsion at
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How about replacing the chocolate stick in "pain au chocolat" with a raspberry stick? 🩷 Discover the exclusive “Pain Framboise” creation. This delicious creation, available exclusively throughout the summer in BO&MIE's Paris boutiques, is the result of an aspiration to offer a fine, creative viennoiserie. It embodies the innovative challenges of Maison Valrhona, always attentive to the needs of its customers. Don't miss this unique tasting experience! 🌟 - Et si on remplaçait le bâton de chocol
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#TheValrhonaEssentials Watch this new lesson “The Essentials – Chocolate cream” with L’Ecole Valrhona Pastry Chef👨‍🍳Thierry Bridron to learn how to make a perfect chocolate cream and use it in your creations. Watch the full video on our Youtube channel👉: youtu.be/xY-udCvKpxE | Valrhona
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