BISCUITS, PASTRIES & BASICS

1. BISCUITS, PASTRIES & BASICS

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Manjari 64% Caraque 56% Abinao 85% Guanaja 70% Caraïbe 66% Extra Bitter 61% Oriado 60% Caraque 56% Araguani 72% Andoa Dark 70% Nyangbo 68% Alpaco 66% Taïnori 64% Illanka 63% Macaé 62% Equatoriale Dark 55% Extra Dark 53% Cacao Pâte Extra 100% Satilia Dark 62% Xocoline 65% P125 Coeur de Guanaja 80% Pure Paste Araguani 100% Pure Paste Alpaco 100% Pure Paste Manjari 100% Pure Paste Taïnori 100% Xocoline CAFÉ NOIR DARK ORANGE KOMUNTU 80% Ivoire 35% Opalys 33% Waina 35% Ariaga 38% Orizaba 39% Jivara 40% Bahibe 46% Andoa Milk 39% Tanariva 33% Azélia 35% Caramélia 36% Xocoline Milk 41% Satilia Milk 35% Equatoriale Milk 35% Almond inspiration Passionfruit Inspiration Yuzu Inspiration Almond praline 60% Hazelnut praline 60% Crunchy almond & hazelnut fruity praline 50% Almond & hazelnut praline 50% Milk Hazelnut 36% Dark Hazelnut 33% Milk gianduja Almond paste from provence 70% Almond paste from provence 50% ALMOND PASTE 70% Blond Orelys 35% Blond Dulcey 32% COCOA POWDER

The essentials

1. BISCUITS, PASTRIES & BASICS

1.1. FRUIT & NUT BISCUITS

1.2. FLOURLESS CHOCOLATE BISCUIT

1.3. FLOURLESS CHOCOLATE & ALMOND BISCUIT

1.4. COCOA TEATIME BISCUIT

1.5. CHOCOLATE TEATIME BISCUIT

1.6. EMMANUEL SPONGE

1.7. COCOA-FLAVORED ALMOND BISCUIT

1.8. CHOCOLATE SPONGE BISCUIT

1.9. ALMOND SPONGE

1.10. P125 COEUR DE GUANAJA SACHER BISCUIT

1.11. VIENNESE BISCUIT

1.12. BROWNIES

1.13. CHOCOLATE CAKE

1.14. NUT DACQUOISE

1.15. COCOA MACARONS

1.16. MOLTEN LAVA CAKE

1.17. PAIN DE GÊNES

1.18. PAIN DE XAVIER A Creation by L’École Valrhona

1.19. CHOCOLATE SOUFFLÉ

1.20. BABA PASTRY

1.21. BRIOCHE DOUGH

1.22. CHOUX PASTRY

1.23. CROISSANT DOUGH

1.24. COOKIE DOUGH

1.25. PUFF PASTRY

1.26. COCOA & ALMOND SHORTCRUST PASTRY

1.27. P125 COEUR DE GUANAJA SHORTCRUST PASTRY

1.28. BRETON SABLÉ BISCUIT

1.29. COCOA STREUSEL

1.30. CHOCOLATE FRANGIPANE CREAM

1.31. FRENCH MERINGUE

1.32. P125 COEUR DE GUANAJA FRENCH MERINGUE

1.33. SWISS MERINGUE

1.34. ITALIAN MERINGUE

1.35. CRISPY PRALINÉ

1.36. PRESSED SHORTCRUST PASTRY

1.37. SACHER SPONGE

1.12. BROWNIES-P125 COEUR DE GUANAJA

1.38. LAVA CAKE