This recipe was created by Valrhona. Almond inspiration entremet | Valrhona Chocolate Sprinkle on 25g of cubed soft apricots then finish baking at 360F (180C) for approx. Download this recipe . Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. [CDATA[
Heat the puree with honey. Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Leave to crystallize in the refrigerator. Mix in the electric mixer again. Sign up for newsletter today. AZLIA SPREAD. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Sign up for newsletter today. Share on social media. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. 66. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. Gourmet Baking Chocolate Products | Valrhona Chocolate Cream the butter. An original recipe from l'Ecole Valrhona. Add the sweetened condensed milk and rehydrated melted gelatin. Baking Chocolate. . Gradually pour the hot mixture over the melted Opalys chocolate. Add some namelaka droplets (approx. Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. All Our Recipes | Valrhona 1 step. Mix in the electric mixer again. The Valrhona INSPIRATION range allows you to unleash your creativity, offering an innovative way to work with fruit and nuts just like you would use any other chocolate couverture. ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbetshave adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Thicken the mixture at a temperature of 185F (84-85C). This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION . Slowly pour this mixture over the melted couverture. Store in the refrigerator or spread out immediately. Stop as soon as you obtain a homogeneous paste. Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. view all recipes; ingredients. Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. An original recipe by David Briand. 01 ICED MOUSSE. JavaScript seems to be disabled in your browser. 5 shades of mousse | Valrhona Chocolate 20g) using a piping bag with a 6mm diameter plain round nozzle. RECIPES. Simply warm it before serving . Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. 15 pancakes : An original recipe by l'Ecole Gourmet Valrhona. Pour immediately and freeze. 8 steps. cold cream. The recipe consists of 70 percent Valrhona dark chocolate and sweet cream, so this mixture is soaked in vanilla and pure truffle oil for 24 hours. Valrhona offers Chocolate Dcor with quality products. Immediately mix with an immersion blender to make a perfect emulsion. Raspberry Inspiration | Valrhona Chocolate Click the link in bio for this Yuzu Saint Tropez #recipe featuring a YUZU INSPIRATION crmeux, Yuzu syrup, IVOIRE 35% Whipped ganache and brioche dough 99 Share ASSEMBLY: Make the shortcrust pastry and compote. Entertaining Chocolate Treats | Recipes | Valrhona Chocolate Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Delicately place it in the desserts center. Gently combine these two mixtures. Once the biscuit has cooled, spread on 60g of apricot compote. Made . Decorate and keep in the refrigerator. 2171) MORE. Immediately place 80g of soft almond biscuit on top. Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place. An original recipe by L'cole Valrhona, makes 40 clairs. Please upgrade your browser to improve your experience and security. Bring the milk to a boil with the scored vanilla pod. Inspiration clair | Tart Recipes | Valrhona Luxury Chocolate 105F (40C). Mix the pulp and glucose and heat them to approx. Freeze.Pour out 90g of crme brle cream then freeze. 90g Egg whites. Made with Passionfruit Inspiration, 75g FLOUR T5535g DRY BUTTER30g ICING SUGAR10g ALMOND POWDER.5g SALT15g WHOLE EGGS, 150g SHORTBREAD WITH ALMONDS150g ECLAT GOLD150g INSPIRATION, 330g CREAM UHT 35%500g CREAM UHT 35%1 Vanilla Pod1g LIME ZEST30g GLUCOSE 38/4030g INVERTED SUGAR230g OPALYS 33%, 180g PULP8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 80g fruit pulp8g GLUCOSE 38/405g GELATIN POWDER 220 BLOOM25g Water* INSPIRATION335g CREAM UHT 35%, 700g ABSOLU CRISTAL NAPPAGE NEUTRE70g WATER. Mix again. Desserts, ice creams, chocolate bonbons, Yule logs, restaurant sweets, dessert glasses and more: find a collection of creative and inspiring recipes, many designed by l'cole Valrhona's own pastry chefs, but also some by our partner-customers in all food professions. Showing 1-21 of 68 results Valrhona Dutched Cocoa Powder From: $ 17.99 72 Reviews Valrhona Guanaja 70% Dark Couverture Chocolate Feves From: $ 37.99 20 Reviews Strawberry Inspiration Glaze75 g strawberry pure100 gsugar55 g water130 ghoney105 gsweetened condensed milk11 g gelatin155 gStrawberry Inspirationred food coloring (as needed)This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. 15 minutes.Leave to cool, then use a piping bag with a 6mm-diameter nozzle to make a strip of approx. 20 minutes, stirring throughout. RASPBERRY INSPIRATION SILLON | Valrhona STRAWBERRY INSPIRATION SCONES. An original recipe by David Briand. plating up progress; featured chef; The Staff . USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. . Cremes and Mousses. Mix the egg yolks and sugar (but do not beat). Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. Freeze. Chocolate Cremes & Mouses | Browse Recipes | Valrhona Chocolate And this is how Raspberry Inspiration fruit couverture came to be. As soon as the choux pastry swells and turns golden brown, turn on the oven to put in the oven at 329F (165C) with the door slightly ajar for about 20 minutes. A selection of indulgent chocolate confections with unique flavor notes. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. 2 steps. Chef's tips : You can make your pancakes in advance and freeze them. features. 1. As soon as you obtain an even dough, stop mixing. Want to reproduce this recipe? Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! You are using an outdated browser. Strawberry Inspiration and Ivoire tartlets. US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbetshave adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. Heat the small amount of cream. Entertaining. Store in the refrigerator or spread out immediately. Freeze. Keep in the refrigerator. Set aside. #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. recipes - Valrhona $19.59. Get all the latest information on Events, Sales and Offers. Truffles, Bonbons and Candies. Makes 24 desserts . You are using an outdated browser. BALLERINE - RESTAURANT VERSION 7 steps Add the cold cream. Made with Passionfruit Inspiration. In 2023, Valrhona is taking a fresh look at the Essentials . Browse to find inspiration and new gourmet ideas. Iced Passion Fruit Inspiration Mousse | Valrhona Chocolate Recipe Step by Step. US Corporate Pastry Chefs. 80C (175F) . About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events Gradually pour the hot mixture over the melted. Heat the milk and invert sugar. An original recipe by David Briand, Pastry Chef Instructor at L'cole Valrhona. Infuse the vanilla bean in the cream and milk. 110 gm Valrhona Dulcey Chocolate, roughly chopped (available via Cococart India; alternatively use a combination of 110 gm white chocolate and 90gm condensed milk) 60 gm butter (can be unsalted or salted) 150 gm dark chocolate crushed or finely chopped almonds for rolling tsp salt (skip it if using salted butter) Instructions 100% Vegan. Discover our specially developed Valrhona Chocolate recipes for light and delicious cremes and mousses. Immediately mix using an immersion blender to make a perfect emulsion. The store will not work correctly in the case when cookies are disabled. Mix as soon as possible to complete the emulsion. Inspiration Raspberry Laminated Brioche - Bake-Street.com Pour 120g of cooled mousse into a 12cm diameter ring lined with clear acetate and use a spoon to give it a slightly choppy texture (see photo). For the best experience on our site, be sure to turn on Javascript in your browser. The store will not work correctly in the case when cookies are disabled. Chinese, rectify the weight of cream. LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Menu . Slowly pour this mixture over the melted STRAWBERRY INSPIRATION. Once the mixture is smooth, check the temperature is at 100F (38C) and add the frothy whipped cream. Heat to 185F (84C). Professional Abyss. Made with Oabika - Gold of the pod. Store in the freezer.Line your 7.5cm diameter rings with clear acetate. Please complete your information below to login. LES PETITS CHOUX ANDOA. * STRAWBERRY : 80g strawberry pulp and 165g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 80g passionfruit pulp and 185g PASSIONFRUIT INSPIRATION (15390) RASPBERRY : 80g raspberry pulp and 155g RASPBERRY INSPIRATION (19999) YUZU: 80g yuzu pulp and 190g YUZU INSPIRATION (19998). Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE. Store in the refrigerator.Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. SHOP. NOROHY VANILLA. 12675) to a thickness of about 2mm.Freeze.Prepare the ganache and put it in the refrigerator.Once it has completely cooled, cut out 12 x 2cm rectangles of cookie crunch.Put these on a micro-perforated silicone baking mat.Bake at 300F (150C) for approx. Please type the letters and numbers below. Add the second amount of cold liquid cream. burgers. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. For the best experience on our site, be sure to turn on Javascript in your browser. Valrhona Essentials Bake at 300F (150C). Made with STRAWBERRY INSPIRATION, An original recipe by Rmi Montagne Pastry Chef at Lcole ValrhonaRecipe makes 24 fingers, 230g European style butter340g Brown sugar340g Flour70g Egg whites4g Vanilla powder, 125g Whole UHT milk20g Inverted sugar205g RASPBERRY INSPIRATION. Melt the chocolate glaze at about 25C (77F) and freeze the clairs. In 2023, Valrhona is taking a fresh look at the Essentials. Freeze. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . Leave to stiffen in the refrigerator, preferably overnight. Symphonie | Valrhona Chocolate 12 minutes. Discover more recipes. Please upgrade your browser to improve your experience and security. Ask us via comment! Mix again. Bring to a boil while stirring vigorously. Heat the infused milk with the glucose. Valrhona Events | INSPIRATION RANGE Recipes - Valrhona Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Set aside. Valrhona Inspiration range by Classic Fine Foods - Issuu Off the heat, add the flour. The store will not work correctly in the case when cookies are disabled. Cakes and Tarts. Made with NOROHY Madagascar Vanilla Beans 125g. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Bring the milk to a boil with the scored vanilla pod. Infuse the vanilla bean and the lime peel 20 minutes. 120g Caster sugar. Please upgrade your browser to improve your experience and security. STRAWBERRY INSPIRATION MOUSSE. For the best experience on our site, be sure to turn on Javascript in your browser. Combine the pectin and sugar then add them to the apricot mixture. For the best experience on our site, be sure to turn on Javascript in your browser. Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water and mix again with an immersion blender. Log in MOUSSE TEXTURES 3.1. // Valrhona - We love the bright flavors of YUZU INSPIRATION | Facebook DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER. Valrhona's INSPIRATION range offers you bright and colorful products with the intense taste of fruit and nuts with no dairy, artificial flavors, or coloring, for use . In 2023, Valrhona is taking a fresh look at the Essentials. Paola uses chocolate fves for the mendiants, but you can also use disks or bars. Makes two 500g pots. Made with Cooking Range Ivoire 35% white chocolate. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). US Corporate Pastry Chefs Guillaume Roesz, and Sarah Tibbets have adapted these recipes from Valrhona's chocolate school in France, L'cole Valrhona, to reproduce in the comfort of home kitchens in America. all chefs. Off the heat, add the flour. Make the choux pastry. Starting with recipes you know is the ideal way to begin diversifying your range, stocking it with tried-and-tested pastries with a vegan . RECIPES. Add the cold liquid cream. Do not beat this mixture. . 240 gwater240 gwhole milk10 gsalt10 gsugar190 gEuropean butter285 gall-purpose flour475 geggs. Melt the ingredients together. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Immediately mix using an electric mixer to make a perfect emulsion. You are using an outdated browser. * STRAWBERRY : 180g strawberry pulp and 245g STRAWBERRY INSPIRATION (15391)PASSIONFRUIT : 180g passionfruit pulp and 280g PASSIONFRUIT INSPIRATION (15390)RASPBERRY : 180g raspberry pulp and 235g RASPBERRY INSPIRATION (19999)YUZU: 180g yuzu pulp and 280g YUZU INSPIRATION (19998), Make a syrup with sugar, fruit pulp and glucose, cook at 104 C. Add the sweetened condensed milk and the gelatin previously rehydrated and gradually pour over the melted fruit couverture. Add the gelatin (which you have rehydrated in advance). Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. Spread out thinly between two baking sheets. And to discover more about Adamance products, visit our website (link in bio) #Adamance #Valrhona #FruitsDuBonSens #Fruits #Pure #Puredefruits #FruitsEnPure #Patisserie #PastryChef #Patissier #recette #Recipe #Cassis. Passion Fruit Glaze75 g passion fruit pure100 gsugar55 g water125 ghoney100 gsweetened condensed milk11 g gelatin175 gPassion Fruit Inspirationyellow food coloringis recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. You are using an outdated browser. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. Add the insert to assemble upside down. Add the rehydrated gelatin. Leave to crystallize in the refrigerator. beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. Inspiration Recipes. This rich filling is then wrapped around French Prigord truffles, and finally, everything is rolled in cocoa. Heat the cream and milk, gradually pour over the egg yolk mix then add the rehydrated gelatin. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. 15g). Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. chefs. Heat the fruit pulp with the glucose up to about 80 C, add the gelatin previously rehydrated. 30g each) using a 6.5cm diameter ring. In 2023, Valrhona is taking a fresh look at the Essentials. Add the cold cream. Recipes - Valrhona Collection MEA Make 3 small holes on the bottom of the clairs, on one each end and one in the middle. . 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. A collection of unique, whimsical molds to compliment your creativity. Quickview . Get all the latest information on Events, Sales and Offers. Please enter your email address below to receive a password reset link. is recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. Inspiration Filo | Valrhona Chocolate Cookies and Bars. Valrhona | World Wide Chocolate 80 g Inspiration frambuesa Valrhona chocolate 60 g heavy cream, at room temperature 135 g heavy cream, very cold RAPSBERRY CHOCOLATE COATING: 100 g Inspiration frambuesa Valrhona chocolate 11 g cocoa butter DECORATING: Frambuesa Crispy icing sugar, for dusting 3 Inspiration frambuesa Valrhona beans MATERIAL WE WILL NEED: kneader Please type the letters and numbers below. Valrhona Chocolate: The Ultimate Guide to Its Finest Varieties and Bes Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Made with STRAWBERRY INSPIRATION, An original cole Valrhona recipeMakes 24 pieces, 135g raspberry pur10g glucose syrup5g Gelatin powder 220 bloom20g Water for the gelatin175g RASPBERRY INSPIRATION265g heavy cream 36%, 120g Whole UHT milk1 Vanilla pod10g Glucose syrup3g Powdered gelatin (220 Bloom)15g Water for the gelatin220g OPALYS 33%240g heavy cream 36%, 140g all-purpose flour70g European style butter50g confectioner's sugar18g almond flour1g Salt30g eggs, 280g Almond shortcrust180g CRUSHED CRISPY WAFER280g RASPBERRY INSPIRATION, 200g ABSOLU CRISTAL NEUTRAL GLAZE20g Water. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. You are using an outdated browser. Gradually pour onto the melted ALMOND INSPIRATION. Refrigerate and let crystallize overnight. Strain and use immediately. Put the pressed shortcrust in place, making sure to put the cream mix on the same side as the ganache. Valrhona - New Americana Carrot Cake - Michael Recchiuti Mango tacos. Valrhona Essentials Back 3. RASPBERRY INSPIRATION SILLON | Valrhona As a special "thank you" to our returning students we are happy to offer 15% off our l'Ecole Valrhona Brooklyn classes! JavaScript seems to be disabled in your browser. RASPBERRY INSPIRATION SYMPHONY | Valrhona Strain through a chinois, and pour into insert molds at approx. If you are a returning stud. Valrhona - Recipes Tip: you can obviously use the drops of your shortbread paste that you use daily in your other fabrications. The Valrhona INSPIRATION range allows you to unleash your creativity, offering an innovative way to work with fruit and nuts just like you would use any other chocolate couverture.Valrhona's INSPIRATION range offers you bright and colorful products with the intense taste of fruit and nuts with no dairy, artificial flavors, or coloring, for use year-round. Frdric Bau - Pastry Explorer Valrhona. Bake at 150C (300F). Original recipe by l'Ecole Valrhona. Vegan Pastry | Valrhona Chocolate Made with ALMOND INSPIRATION. Passion Fruit Inspiration - 250g / 8.82oz . 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. Immediately apply using a spray gun at about 175F (80C). Deluxe Chocolate Recipes | Home Baking | Valrhona Chocolate Please upgrade your browser to improve your experience and security. Mix as soon as possible to complete the emulsion. Makes six 16 x 3.5cm desserts. Please upgrade your browser to improve your experience and security. LIGHT HUKAMBI 53% MOUSSE Already a Valrhona Client? 7 steps. INTENSE DARK CHOCOLATE CUSTARD-BASED MOUSSE Balanced recipe Freezable Already a Valrhona Client? Made with BLOND DULCEY 35%. Once this mixture has been lightly aerated, incorporate the warm (120F or 50C) melted butter. Please enter your email address below to receive a password reset link. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Tip: You can use offcuts from the shortcrust youve made as part of your daily work on other products. Mix again. . Valrhona No-Bake Passion Fruit Inspiration Cheesecake Mix as soon as possible to complete the emulsion. Four-Ingredient Dulcey Truffles - The Foodie Diaries We are constantly inspired by the world around us. The store will not work correctly in the case when cookies are disabled. DOWNLOAD THE VALRHONA SUSTAINABILITY GUIDE. Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. Please enter your email address below to receive a password reset link. Recipe Step by Step. Please complete your information below to login. Please complete your information below to login. Finish off with a few drops of apricot compote mixed in an electric mixer with Absolu Cristal. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. 01 Almond Shortcrust Pastry. She grabs Valrhona Strawberry Inspiration in the video and places some of it in a microwave-safe. A range of fruit pures thats full of good common sense. 15g each) using a 6cm diameter ring. Bring the milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Drme Provenale Almond water; Crunchy almond and cocoa dough . Use a chinois to strain before using the mixture. Valrhona offers a wide variety of high quality chocolate. Make the crme anglaise mousse and immediately pour 250g into each ring (which is 16cm in diameter, 3.5cm in height and lined with clear acetate). Immediately apply using a spray gun at about 175F (80C). Use a piping bag (without a nozzle) and some pre-set fruit couverture to make the lashes and placethem around the cream mix spiral. Made with Komuntu 80% - the 100 Year Anniversary chocolate, Made with Cooking Range Komuntu 80% dark chocolate, Made with Cooking Range Jivara 40% Milk Chocolate, Made with Cooking Range Carabe 66% dark chocolate, Made with Cooking Range Ivoire 35% white chocolate, Made with Cooking Range Guanaja 70% dark chocolate, Made with Cooking Range Raspberry Inspiration, Made with Cooking Range Inspiration Strawberry, Made with Cooking Range Nyangbo Ground Chocolate, Made with Cooking Range Caramelia 36% milk chocolate, Made with Cooking Range Oriado 60% organic dark chocolate, Made with Cooking Range Millot 74% organic dark chocolate, Made with Cooking Range Manjari 64% dark chocolate, Made with Millot 74% - Pure Millot Plantation, Made with Chocolate Dulcey 35% - Blond Cooking Range, Made with Cooking Range Inspiration Passionfruit, Made with Cooking Range Almond Hazelnut 50%, Made with Cooking Range Andoa 39% milk chocolate, Made with Cooking Range Azelia 35% milk chocolate, Made with Amande Noisette 50% Fruit Craquant - 19973, Made with Pte d'amandes de Provence 50% - 3211, Made with Baking Help - Melting Hearts Pralines, Made with Baking Help - Dark Chocolate Chips, Made with Cooking Range Equatoriale 35% milk chocolate, Made with Raspberry Inspiration Crunchy Pearls - 1kg bag - 26689, Made with Amande Noisette 50% Caramlis - 2261, Made with Pralin brut Amande Noisette 50% - 47202, Made with Cooking Range Equatoriale 55% dark chocolate, Made with Baking Help - Milk Chocolate Chips, Made with Dark chocolate crunchy pearls 55% - 3kg bag - 4719.