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Thanks to all the Chefs already supporting the project


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Chef Kriss Harvey
The Bazaar by José Andrés, Beverly Hills, CA

Chef Sandra Holl &  Meg Galus
Floriole, Chicago, IL 

Chef Matthew Rosenzweig
Flaky Tart, Atlantic Highlands, NJ

The Chocolate Cake of Your Dreams

Black Raspberry Chocolate Marshmallow
Buckwheat Crunch ILLANKA Bar

Chocolate Truffle Cake

 

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Chef Tracy Wilk
David Burke Kitchen, New York, NY

Chef Ginger Elizabeth
Ginger Elizabeth, Sacramento, CA 

Wequassett Resort
Wequassett Resort, Harwich, MA  

Valrhona Illanka Truffle Cake with raspberry preserves, whipped crème fraîche, caramelized cocoa nibs & mascarpone cherry swirl ice cream 

Yuzu Vanilla Bean ILLANKA Bouchée

 Philadelphia, a combination of Amarena Cherries, Illanka Chocolate & a light cream cheese mousse


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Chef Dan Keehner
Union Square Events, New York, NY

Recchiuti Confections
Recchiuti Confections, San Fransisco, CA 

Chef Peter Scarola
R2L Restaurant, Philadelphia, PA  

Illanka Pink Peppercorn Marshmallow

Valrhona & Chef Dan Keehner gave
all the proceeds of the Valrhona Pastry
Class - Indulgent Bites to Entertain to
the Clean Water Project.

The sale of each of their Illanka Bar, Illanka Hot Chocolate and Illanka Pots de Crème give back to the Clean Water Project, a charity mission by Valrhona that improves the livelihood and public health in the village of Los Ranchos and the Bigote River Valley in Peru.

Light Peruvian chocolate mousse, banana, cancha and spiced coffee ice cream.
The cancha is a toasted corn snackspan and the ice cream is made with Peruvian coffee and spiced with the Peruvian aji Amarillo (yellow chili pepper)

   
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Stick with Me

Chef Chris Ford
Butter Love and Hardwork, Beverly Hills, CA 

Craveable Hospitality Group

Stunning chocolate bonbons box by Stick with Me, NY. 

Limited batch of 50 t-shirts sold on ButterLove&Hardwork - 15% of proceeds go back to the @Valrhona Clean Water Project

Chocolate Caramel Candy bar with Illanka ganache, maldon sea salt and Breck Distillery bourbon by Tracy wilk, Pastry Chef at David Burke Kitchen , at Aspen Kitchen 

 

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Chef Motoki

                                                                                                                                                                                                                                                                                                                       

 

21 Club Chef Motoki's decadent souffle, served with bourbon, caramel anglaise, smoked vanilla ice cream.
The 21 Club is donating $1 per souffle sold between March through June 2017