Technical term s explained by Valrhona See definitions and methods for all the techniques you use when cooking and working with chocolate . Get all th

Real talk: if you could only have one Valrhona chocolate for the rest of your life, which one would it be?

Contents : What is dark chocolate? Dark chocolate’s composition How to choose your dark chocolate Using dark chocolate Which ingre

Valrhona dark chocolate

Bake the shortcrust pastry at 320°F (160°C) until golden. Pipe the room-temperature ganache onto half the shortcrust pastry pieces, then cover with the rem

Pastry chefs have been using "blonde" chocolate for years, and now it’s going mainstream

Enjoy a piece of the iconic Guanaja 70% chocolate at any moment of the day. Perfect with your coffee!

Use a slicing machine to cut the caramel blocks into 0.75 x 4.5cm sticks. Wrap each caramel stick in paper or plastic.N. B: Based on your preferences, you

Place 10g of the nut mixture in the textured part of a “Turron” mold (ref.11558). Place 50g of the tempered white couverture chocolate in the mold. Sprinkl