valrhona inspiration recipes

Mix again. 02 Please enter your email address below to receive a password reset link. Starting with recipes you know is the ideal way to begin diversifying your range, stocking it with tried-and-tested pastries with a vegan . beef pork lamb chicken duck cod tuna salmon prawns scallop vegan. Stir in the sweetened condensed milk and previously rehydrated gelatin and gradually pour over the melted. Baking Chocolate. 1. For the best experience on our site, be sure to turn on Javascript in your browser. 120g Caster sugar. Valrhona Events | INSPIRATION RANGE For the best experience on our site, be sure to turn on Javascript in your browser. Mix the egg yolks and sugar (but do not beat). 100 years of commitment . Heat to 185F (84C). Cookies and Bars. Bring the milk, water, butter, sugar, and salt to a boil. Form an emulsion by gradually pouring the mixture over the melted ALMOND INSPIRATION. 7 steps. Original recipe by l'Ecole Valrhona. Discover home baking recipes dedicated to all chocolate aficionados. Leave to crystallize in the refrigerator. Rinse them in cold water and dice. #ValrhonaInspiration STRAWBERRY INSPIRATION Candied Strawberry PAIRINGS Flavors Fruit Tangy Spices Coconut Orange blossom Nougat Aniseed Cilantro Lemon Verbena White jasmine tea Vanilla Mint. cold cream. 75g INSPIRATION AMANDE. Add the second amount of cold liquid cream. all chefs. Infuse the pod for approx. Strain and use immediately. In 2023, Valrhona is taking a fresh look at the Essentials. Please type the letters and numbers below. . Share on social media. MOUSSE TEXTURES Filters MOUSSE TEXTURES 3.3. 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! Made with BLOND DULCEY 35%. Refrigerate and let crystallize ideally 12 h. Dedicate to obtain a sufficiently consistent texture to work with the pocket or spatula. Please upgrade your browser to improve your experience and security. Leave to crystallize in the refrigerator. 2171) MORE. USE: Heat the glaze to 89-93F(32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Turn out the little pool of mousse, then use a spray gun to apply a velvety layer of spray mix. 1 step. 2 steps. Add a layer of neutral glaze.Finishing: Sprinkle on some Opalys crunchy pearls and put a curved 7cm-diameter disk of Inspiration in place. Put the dough in a stand mixer fitted with the paddle attachment to finish drying out and leave to cool. Infuse the vanilla bean and the lime peel 20 minutes. Valrhona - INSPIRATION, THE FIRST RANGE OF FRUIT COUVERTURE - YouTube Mix in the electric mixer again. RASPBERRY INSPIRATION SILLON | Valrhona Deluxe Chocolate Recipes | Home Baking | Valrhona Chocolate 12 minutes. The store will not work correctly in the case when cookies are disabled. For the best experience on our site, be sure to turn on Javascript in your browser. 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. Add the coloring to slightly accentuate the color, and then mix. Reheat the frosting to 90-95F (32-34C), mix in an electric mixer and use it to frost generously. 460 gpassion fruit pure100 ghoney1310 gPassion Fruit Inspiration1530 gheavy cream. As soon as you have a homogeneous mixture, add the remaining flour very quickly. Please upgrade your browser to improve your experience and security. Gently combine these two mixtures. Stop as soon as you obtain a homogeneous paste. Freeze. Mix as soon as possible to complete the emulsion. Please upgrade your browser to improve your experience and security. Poach the dried apricots in water for 10 minutes. Valrhona wanted to express raspberry's unique flavor in all its intensity, along with its vibrant natural pink color. Please complete your information below to login. Along with the naturally vibrant color, enjoy warm notes of raspberry jelly which give way to the tart flourish that characterizes this fruit. Slowly pour this mixture over the melted couverture. Use a chinois to strain before using the mixture. Do not beat this mixture. Delicately place it in the desserts center. IVOIRE HOT CROSS BUNS. Download this recipe . 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 Raspberry Inspiration | Valrhona Chocolate 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. Slowly pour this mixture over the melted couverture. Valrhona introduces INSPIRATION, the first-ever range of fruit and nut couvertures. Freeze. Sign up for newsletter today. 210g INSPIRATION PASSIONFRUIT 135g Raspberry pulp - 175g INSPIRATION RASPBERRY 135g Yuzu pulp - 210g INSPIRATION YUZU. require(["mojo/signup-forms/Loader"], function(L) { L.start({"baseUrl":"mc.us3.list-manage.com","uuid":"29235271a48c9509acd3aa166","lid":"e2081b6cb9"}) }) Browse to find inspiration and new gourmet ideas. Make rounds of pressed shortcrust (approx. Recipe Step by Step. Chocolate . Recipes - Valrhona Raspberry powder gives this couverture its red hue and its bright and jammy taste. Add the gelatin (which you have rehydrated in advance). When there are no more pieces, add the cold eggs. Mix all the ingredients together (make sure the egg whites retain a liquid consistency). Mix again. You are using an outdated browser. You are using an outdated browser. Chocolate Bars. Made with NOROHY Madagascar Vanilla Beans 125g. Valrhona - We love the bright flavors of YUZU INSPIRATION | Facebook Quickview . Bake at 150C (300F). Beat the cream until it has a frothy, light . Refrigerate and let crystallize overnight. Heat them for 5 minutes when you serve them. 20g) using a piping bag with a 6mm diameter plain round nozzle. Please enter your email address below to receive a password reset link. 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. 1. Our new innovation functions just like chocolate, but is made entirely with natural fruit or nut ingredients for vibrant colors and flavors. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. 6 steps. Discover home baking recipes dedicated to all chocolate aficionados. Made with Cooking Range Ivoire 35% white chocolate. 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. Please complete your information below to login. In 2023, Valrhona is taking a fresh look at the Essentials . Immediately apply using a spray gun at about 175F (80C). Leave to crystallize in the refrigerator. Add some namelaka droplets (approx. Once the biscuit has cooled, spread on 60g of apricot compote. Sign up for newsletter today. Break the shortcrust pastry into pieces in an electric mixer, then incorporate the crpes dentelles and the melted fruit couverture. Please type the letters and numbers below, Discover home baking recipes dedicated to all chocolate aficionados. Immediately mix using an immersion blender to make a perfect emulsion. Refrigerate or spread immediately. Chinese, rectify the weight of cream. NOROHY VANILLA. 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. You are using an outdated browser. Heat the puree with honey. 20 minutes, stirring throughout. 100% Vegan. Made . Valrhona offers Chocolate Dcor with quality products. Paola Velez Makes Tropical Mendiants - Food & Wine All Our Recipes | Valrhona Bake until golden brown at 482F (250C), do not turn the oven on again, and keep the door closed. In 2023, Valrhona is taking a fresh look at the Essentials. Combine the mixture a little bit at a time with the melted PASSION FRUIT INSPIRATION. Immediately mix using an electric mixer to make a perfect emulsion. Add glucose and invert sugar. Immediately mix with an immersion blender to make a perfect emulsion. In the blender, crumble the cooked shortbread dough and then add the Golden Shard and the melted fruit couverture. Valrhona | World Wide Chocolate For the best experience on our site, be sure to turn on Javascript in your browser. Please enter your email address below to receive a password reset link. The store will not work correctly in the case when cookies are disabled. Thicken the mixture at a temperature of 185F (84-85C). Add rehydrated gelatin to the warm, strained Crme Anglaise. Combine the creamed butter, salt, confectioner's sugar, almond flour, eggs and the smaller portion of flour. . 190g european butter 140g confectioner's sugar . This recipe can be made with both Strawberry Inspiration as well as Passion Fruit Inspiration. 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. JavaScript seems to be disabled in your browser. Spread into a frame and bake at 355F (180C) for 15-20 minutes. Pour immediately and freeze. Gradually pour over the melted fruit couverture. Sign up for newsletter today. Cream the butter. Sign up for newsletter today. 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. Ask us via comment! Set aside. 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. Mango tacos. Recipe Step by Step. 190g european butter140g confectioner's sugar45g almond flour3g salt80g eggs95g pastry flour275g pastry flour, 125g almond flour100g sugar185g eggs50g european butter40g Egg whites25g sugar, 130g dried apricots230g apricot pure130g apricot halves0.5ea Vanilla bean10g sugar2g pectin NH, 0.5g vanilla bean320g whipping cream65g Whole milk65g Egg yolks45g sugar5g powdered gelatin25g Water for gelatin75g INSPIRATION AMANDE, 570g crme anglaise6g gelatin30g Water for gelatin945g INSPIRATION AMANDE850g whipping cream, 150g water200g sugar250g Glucose syrup200g Sweetened condensed milk14g powdered gelatin70g Water for gelatin280g INSPIRATION AMANDE50g BEURRE DE CACAO300g ABSOLU CRISTAL NAPPAGE NEUTRE30g water, 300g INSPIRATION AMANDE150g BEURRE DE CACAO. Chef's tips : The maple caramel can be made in advance and kept in the refrigerator. 01 INSPIRATION CREAM MIX *Fruit pulp 10g Glucose DE 38 5g Gelatin powder 220 bloom . Paola uses chocolate fves for the mendiants, but you can also use disks or bars. 260 g Strawberry pure 6 g Gelatin 170 g STRAWBERRY INSPIRATION . Four-Ingredient Dulcey Truffles - The Foodie Diaries Get all the latest information on Events, Sales and Offers. Bring the milk to a boil with the scored vanilla pod. Valrhona - INSPIRATION, THE FIRST RANGE OF FRUIT COUVERTURE CHOCOLATES - YouTube You're the expert when it comes to working with chocolate - Now you can extend that expertise to fruit and. Once frozen dip the clairs into the glaze. Please enter your email address below to receive a password reset link. As a result, even the most discerning chocolate lovers can appreciate the expert care that goes into making every piece of Valrhona chocolate. all recipes. Heat the milk and invert sugar. * 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. Passion Fruit Inspiration - 250g / 8.82oz . @adamance_fruits Adamance Instagram profile, stories, followers and Melt the chocolate glaze at about 25C (77F) and freeze the clairs. In an electric mixer, combine together the almond flour, the larger portion of sugar and the eggs. chefs. Truffles, Bonbons and Candies. Recipe from Christophe RENOU, Chef Ptissier at the'Ecole Valrhona, for 5 "Grand U" bche molds (ref. yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Ice Cream and Sorbet Marbled Tropical Dulcey Ice Cream Bars. 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. Menu . LIGHT CHOCOLATE MOUSSE Preserving : 3 Days between 35-40F (2-4C) Freezable MOUSSE TEXTURES 3.1. Valrhona Recipes The store will not work correctly in the case when cookies are disabled. Drme Provenale Almond water; Crunchy almond and cocoa dough . Vegan Pastry | Valrhona Chocolate // ]]>, BRIOCHE FRENCH TOAST PAIN PERDU WITH PRALIN CRMEUX, RASPBERRY PISTACHIO BRIOCHE MORNING ROLLS, DOUGHNUT-STYLE BRIOCHE WITH A GUANAJA MOLTON CENTER, GUANAJA & JIVARA CHOCOLATE DUO HALF-SPHERES, CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE. Add the cold cream. Discover more recipes. Made with Oabika - Gold of the pod. For the best experience on our site, be sure to turn on Javascript in your browser. ALMOND INSPIRATION SWIRL ICE CREAM RECIPE. Bring the milk, water, butter, sugar, and salt to a boil. Please complete your information below to login. Leave to stiffen in the refrigerator. USE: Heat the glaze to 89-93F (32-34C), mix with an immersion blender and remove as many air bubbles as possible then cool. Add a layer of neutral glaze.Put a metal rolling pin in the freezer. Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. 66. Makes two 500g pots. 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. 5 steps . Freeze.FINISHING TOUCH: Turn out and turn over the desserts, then frost. A collection of unique, whimsical molds to compliment your creativity. Turn out, then ice with Inspiration frosting.Use a piping bag with a 6mm diameter round nozzle to make a spiral of cream mix on top (approx. As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Add the cold cream. Valrhona offers a wide variety of high quality chocolate. INSPIRATION can be used just like any other Valrhona chocolate couverture, No preservatives, added colors, or artificial flavors, Valrhona introducesRASPBERRY INSPIRATION! Sand the powders with cold butter cut into cubes. Make the choux pastry. Gourmet Baking Chocolate Products | Valrhona Chocolate Ice Cream and Sorbet NOROHY CRUNCHY HAZELNUT & VANILLA POPSICLES. Made with ALMOND INSPIRATION. An original recipe by L'cole Valrhona, makes 40 clairs. Valrhona Essentials Back 3. BALLERINE - RESTAURANT VERSION 7 steps . 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. 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 . As soon as you obtain an even dough, stop mixing. About Valrhona Our products Our recipes Our Services Our classes Partner Brands News & Events An original recipe by David Briand. Please upgrade your browser to improve your experience and security. Valrhona - New Americana Carrot Cake - Michael Recchiuti For the best experience on our site, be sure to turn on Javascript in your browser. Infuse the pod for approx. Whip up the whipped ganache, then pour about 45g into each ring. 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Add the sweetened condensed milk and rehydrated melted gelatin. Immediately apply using a spray gun at about 175F (80C). Rating: 100%. Combine the pectin and sugar then add them to the apricot mixture. Want to reproduce this recipe? Beat the eggs one by one and gradually incorporate them into the dough. . Valrhona No-Bake Passion Fruit Inspiration Cheesecake RASPBERRY INSPIRATION SYMPHONY | Valrhona 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 Make rounds of pressed shortcrust (approx. Store in the refrigerator or spread out immediately. Please type the letters and numbers below. Please complete your information below to login. 105F (40C). Make a thin layer of pre-set fruit couverture to go on top, then turn it out onto a printed sheet. A range of products to enable creativity and optimize both time and quality. Make a spiral of cream mix on top of the pressed shortcrust rounds (approx. Please upgrade your browser to improve your experience and security. Make 3 small holes on the bottom of the clairs, on one each end and one in the middle. Place back on the heat and use a spatula to help evaporate any liquid off the dough. Gradually pour the hot mixture over the melted. Entremets, ice-creams, chocolate bonbons, yule logs, restaurant desserts or verrines, creative and inspiring recipes developed by the pastry chefs from l'Ecole Valrhona for all gastronomic professions. Bring the neutral Absolu Cristal Neutral Glaze to the boil in water. We love the bright flavors of YUZU INSPIRATION especially during the Spring time Combined with @norohyvanille, it is absolutley divine. Immediately mix using an electric mixer to make a perfect emulsion. Cremes and Mousses. Get all the latest information on Events, Sales and Offers. 12 minutes. JavaScript seems to be disabled in your browser. Browse our entertaining Valrhona Chocolate recipes for scones, buns, spreads and other cooking ideas! Recipe made for 1 frame of 34 x 34 cm by 10 mm high (ref 3457) MORE. Freeze. Immediately place 80g of soft almond biscuit on top. If you are a returning stud. Chocolate. Inspiration clair | Tart Recipes | Valrhona Luxury Chocolate 5 shades of mousse | Valrhona Chocolate Infuse the vanilla bean in the cream and milk. To give your spray mix a velvety finish, heat the mixture to 105-115F (40-45C) and spray it onto your frozen product. Entertaining. Cakes and Tarts. Make the crunch and spread it between two large sheets of confectionery dipping paper (product ref. AZLIA SPREAD. Mix the powdered ingredients with the cold, cubed butter. BALLERINE - BANQUET VERSION 7 steps Made with ALMOND INSPIRATION Recipe for Cercle V customers only Plated desserts 4.6. Valrhona produces one of the most premium chocolates in the restaurant industry and is praised and used by many top Chefs and pastry Chefs. This luxurious berry is the queen of berries and stands out for its delicate balance of sweet and tangy flavors. 30g each) using a 6.5cm diameter ring. These innovative new couvertures are created entirely with natural ingredients for vibrant colors and flavors. Made with VALRHONA RASPBERRY INSPIRATION CHOCOLATE, Made with NOROHY Madagascar Vanilla Beans 125g, Made with VANIFUSION - ORGANIC MADAGASCAR VANILLA BEANS PASTE. The store will not work correctly in the case when cookies are disabled. For the best experience on our site, be sure to turn on Javascript in your browser. A selection of indulgent chocolate confections with unique flavor notes. 01 Almond Shortcrust Pastry. [CDATA[ 2 hours, then sieve the liquid through a chinois and add more milk to adjust the weight. Almond inspiration entremet | Valrhona Chocolate Professional Abyss. Find where to taste Valrhona . Discover all of Valrhona's iconic chocolate recipes for pastry professionals and home bakers alike. Make a syrup with sugar, strawberry puree and honey, cook at 219F (104C). JavaScript seems to be disabled in your browser. All Our Recipes | Valrhona 01 ICED MOUSSE. 495 g strawberry pure110 ghoney1150 gStrawberry Inspiration1650 g heavy cream. 25g) to the spiral of cream mix using a piping bag with a plain round 6mm-diameter nozzle. We are constantly inspired by the world around us. Keep in the refrigerator. Roll the shortcrust out to a thickness of 3mm and cut out 14cm diameter disks.Bake at 300F (150C) for approx. 80C (175F) . As a special thank you to our returning students we are happy to offer 15% off our lEcole Valrhona Brooklyn classes! Make a syrup by cooking the larger portion of water, sugar and glucose at 220F (104C). Makes 24 desserts . Valrhona Inspiration range by Classic Fine Foods - Issuu RECIPES Discover home baking recipes dedicated to all chocolate aficionados. Valrhona Strawberry & Ivoire Tartlets Recipe | Sous Chef UK Bake at 300F (150C). 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). Recipe for Valrhona customers only Plated desserts 4.5. features. 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. Immediately mix using an electric mixer to make a perfect emulsion. Bring the milk to a boil with the scored vanilla pod.