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Recipes
Discover home baking recipes dedicated to all chocolate enthusiasts. Recipes designed by our chefs in France at L'Ecole Valrhona, adapted to reproduce in the comfort of home kitchens in the UAE.
RECIPE
Christmas sponge roll with vanilla cream
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RECIPE
Vanilla Panna cotta with pineapple compote
MADE WITH NOROHY VANILLA BEAN FROM MADAGASCAR
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RECIPE
Sponge cake with Dulcey, coffee and tangerines
Made with Dulcey
Sponge cake
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RECIPE
Pralicoco Lollipop
Made with Guanaja
Festive Treat
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RECIPE
Ice-cold caramel pleasure
Made with Caramelia
Ice-cream
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RECIPE
Pumpkin Tart
Made with Cocoa Powder
Pie
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RECIPE
Carrot cake
Nade with Ivoire and Caramelia
Pie
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RECIPE
Raspberry and vanilla tart
Made with Inspiration
Tart
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RECIPE
Millot chocolate and caramel tartlets
Millot chocolate and caramel tartlets
Caramel tartlets
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RECIPE
Strawberry Inspiration and Ivoire tartlets
Inspiration and Ivoire
Tartlets
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RECIPE
Nyangbo stracciatella dome
stracciatella dome
Made with Ivoire 35%
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RECIPE
Triple chocolate hazelnut cake
Made with IVOIRE 35% and CARAIBE 66%
Hazelnut cake
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RECIPE
Dulcey heart
AN ORIGINAL l’École Gourmet Valrhona RECIPE
Dulcey heart
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RECIPE
Brioche with a melt-in-the-middle Guanaja core
Brioche
Made with Guanaja 70%
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RECIPE
Mini gateau with hazelnut praline
With Molten Center
Made with Praline
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RECIPE
Oriado heart tart
AN ORIGINAL l’École Gourmet Valrhona RECIPE
Tart
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RECIPE
Chocolate Praline Cupcakes
Cupcakes
Made with Praline
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RECIPE
Caraibe Cookies
Caraibe 66% dark chocolate cookies
Cookies
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RECIPE
Tiramisu
AN ORIGINAL l’École Gourmet Valrhona RECIPE
Made with Dulcey 35% & Ivoire 35%
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RECIPE
Ivoire blackcurrant macarons
Macarons
Ivoire 35%
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RECIPE
Black Forest
AN ORIGINAL l’École Gourmet Valrhona RECIPE
Manjari 64%
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RECIPE
Chocolate crème brûlée
crème brûlée
AN ORIGINAL l’École Gourmet Valrhona RECIPE
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RECIPE
Cereal bar
Variety of cereal bars
Fruity and Indulgent cereal bars
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RECIPE
Indulgent hot chocolate
Hot Chocolate
Indulgent hot chocolate
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RECIPE
Citrus, thyme and chocolate chip biscuits
Biscuits
These biscuits can be stored for about 10 days in a metal container.<br />
To enhance their aroma, a thyme-scented honey is your ideal choice.
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RECIPE
Brioche French Toast
Classics
With Praliné Crémeux
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RECIPE
Vanilla Ice-Cream
Smoothies & Ice-creams
serves 6 - 8 people
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RECIPE
Carapricot Tart
Tart
Chefs Tip: You can replace the candied apricot center with another fruit depending on the season: citrus, raspberries, pears, etc.
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RECIPE
Chocolate Ice-cream Magnum
Smoothies & Ice-cream
Ice-cream
Machine used and recommended by the École Gourmet: Magimix Gelato
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RECIPE
Vegan Chocolate Mousse
Vegetarian and vegan friendly Guanaja chocolate mousse
Chocolate Mousse
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RECIPE
Smoothies
Mara’coco & veggie choc
Add ice cubes to make a frappé version
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RECIPE
Madeleines
Chocolate & lemon madeleines
Praliné Madeleines
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RECIPE
Chocolate chip pancakes with caramel sauce
Pancake butter, maple & milk chocolate caramel
15 pancakes : An original recipe by l'Ecole Gourmet Valrhona
Chef’s tips : You can make your pancakes in advance and freeze them. Heat them for 5 minutes when you serve them.
Chef’s tips : The maple caramel can be made in advance and kept in the refrigerator. Simply warm it before serving.
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RECIPE
Caramel Brownies
Bars & Brownies
Serve 6/8 : Pecan brownies & salted butter caramel
Cut the squares in half diagonally to make mini club sandwiches.
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