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Recipes bars & brownies
Back-to-school or busy day means busy mornings. These recipes are great for at home snacks or grab to go for those on the move.
RECIPE
Triple chocolate hazelnut cake
Makes approx. 15 pieces
With IVOIRE 35%, CARAIBE 66% & Norohy vanilla beans
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RECIPE
Mini gluten-free Millot cakes
Makes 10 pieces
With Millot 74% & Cocoa powder
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RECIPE
Cereal bar
Makes 8 to 10 pieces
With Inspiration Strawberry, Jivara 40%, Dulcey 35% & Caraibe 66%
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RECIPE
Caramel Brownies
From 6 to 8
With Guanaja 70% & Ivoire 35%
Cut the squares in half diagonally to make mini club sandwiches.
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All our recipes are prepared by Chef Pâtissiers of L'Ecole Valrhona. A Benchmark in the world of pastries and chocolate. Its wealth lies in over 30 years of dedication to constant innovation and the accompaniment of the most demanding professionals in modern patisserie.