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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 ice-cream pie

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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