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Crazy about our Cercle V Pastry Chef Ashley Brauze's "Poire Belle Helene" made of Maple Diplomat, Chocolate Financier, Black walnut & Valrhona MANJARI 64%!

Crazy about our Cercle V Pastry Chef Ashley Brauze's "Poire Belle Helene" made of Maple Diplomat, Chocolate Financier, Black walnut & Valrhona MANJARI

Cuisine chocolatée ! / France Inter - FINANCIERS AU CHOCOLAT NOIR, STREUZEL AGRUMES ET ORANGES CONFITES

Cuisine chocolatée ! du 27 octobre 2013

Dark Chocolate Financiers, Citrus Streusel, And Candied Oranges recipe with Valrhona cocoa powder and Guanaja by L'Ecole Valrhona Pastry Chefs!

We can get down with this grown up twix bar inspired creation by Pastry Chef Tracy Wilk of David Burke Kitchen. "Caramel Chocolate Candy Bar" Made using JIVARA 40%, CARAMELIA 36%, ILLANKA 63% and DULCEY 32% to create a layered bar with different textured ganaches and a layer of shortbread cookie. Served alongside Breckenridge bourbon and a dash of Maldon sea salt for a grown up twist.

We can get down with this grown up twix bar inspired creation by Pastry Chef Tracy Wilk of David Burke Kitchen. "Caramel Chocolate Candy Bar" Made using JIVARA 40%, CARAMELIA 36%, ILLANKA 63% and DULCEY 32% to create a layered bar with different textured ganaches and a layer of shortbread cookie. Served alongside Breckenridge bourbon and a dash of Maldon sea salt for a grown up twist.

Bahibe Milk chocolate mousse, exotic fruit gelee, hazelnut cake during Pastry Chef Antonio Bachour's class at L'Ecole Valrhona Brooklyn!

Bahibe Milk chocolate mousse, exotic fruit gelee, hazelnut cake during Pastry Chef Antonio Bachour's class at L'Ecole Valrhona Brooklyn!

Velvet custard featuring Valrhona Manjari custard, Caraibe mousse, red (beet) velvet cake, Sicilian pistachio and cocoa nib gelato during Pastry Chef and Consultant Lincorln Carson

Velvet custard featuring Valrhona Manjari custard, Caraibe mousse, red (beet) velvet cake, Sicilian pistachio and cocoa nib gelato during Pastry Chef and Consultant Lincorln Carson

13. Carefully selected white cocoa beans provide ILLANKA with its exceptionally creamy texture. The terroir comes to the fore via marked tang along with notes of succulent black fruits including blackberries, blueberries and black grapes, all slowly ripened in the sun. The middle range has robust chocolate strength with hints of roasted peanut. ILLANKA offers an intense concentration of subtle, delicate aromas that will emerge through the creativity and inspiration of professional pastry…

Ohhhhh how I love this chocolate! We use it at work, and I always find myself sneaking a few pieces to snack on :)

Dulcey and Exotic Marmalade Panna Cotta, an original recipe by l'Ecole Valrhona Pastry Chefs with DULCEY 32%!

Dulcey and Exotic Marmalade Panna Cotta, an original recipe by l'Ecole Valrhona Pastry Chefs with DULCEY

The Goat Bar. Salted goat's milk caramel, caramelized white and dark chocolate. By Pastry Chef & Artist Chris Ford.

The Goat Bar. Salted goat's milk caramel, caramelized white and dark chocolate. By Pastry Chef & Artist Chris Ford.

Chocolate-chip-donut

If you are Bakers and Pastry Chefs, you should try Valrhona Chocolate Chips yourself with this Chocolate Chip Donuts recipe made by our Corporate North American Pastry Chef Sarah Tibbetts!

Valrhona C3: "Tastes like Home" Plated Dessert by Pastry Chef Benjamin Kunert Cèpe Ice Cream, Cherrywood Ganache from Switzerland

Valrhona "Tastes like Home" Plated Dessert by Pastry Chef Benjamin Kunert Cèpe Ice Cream, Cherrywood Ganache from Switzerland

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