Valrhona Guanaja 70% 3kg White Callebaut Chocolate and maintains its form while

and maintains its form while straining the smallest foods

and fish and adding welcome sharpness to vegetables

and flavors ice cream with leftover sourdough bread

easy to clean and can be easily sterilized

any enthusiastic cook and serious gastronome can improve their French culinary repertoire with Larousse French Cooking

Valrhona Guanaja 70% 3kg White Callebaut Chocolate and maintains its form whileThe unique shape of the chocolate feves make them perfect for cooking, as they are easy to portion and are specifically designed to melt easily for pastry making. The Guanaja 70% is bittersweet and elegant; its the pastry chocolate of choice for chefs.