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Recipes cremes & mousses

Decadent desert favourites - recipes created by our professional craftsmen, designed for you to recreate at home.


Nyangbo stracciatella dome

Makes 10 domes.

With Ivoire 35%, Nyangbo 68% & Praliné



Dulcey heart

Makes 20 pieces

With Dulcey 35%



Vegan Chocolate Mousse

From 6 to 8 Chocolate mousse settings

With Guanaja 70%


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