Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946


Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Veliche Belgian Chocolate Baking Batons

Discounted for Limited Time

Veliche 46% Dark Chocolate Baking Batons

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Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

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Valrhona Turtle Cheesecake Recipe

Valrhona Turtle Cheesecake

Course: Dessert
Cuisine: French
Keyword: Cheesecake, Confections, Valrhona
Difficulty: Intermediate
Author: Recipe by Chef Erika Jensen


  • 1 Mixing Bowl
  • 1 Oven



  • 8 oz Graham Crackers
  • 4 oz Melted Butter


  • 24 oz Cream Cheese room temperature
  • 1 tbsp Cornstarch
  • 7 oz Granulated Sugar
  • 8 oz Heavy Cream
  • 3 Lg Eggs room temperature

Layers & Filling



  • Crush graham crackers in food processor, add melted butter
  • Press up the sides into greased 9-inch springform pan, with a foil-wrapped exterior


  • Blend cream cheese, cornstarch and sugar in a food processor (or mixing bowl/kitchen aid) until smooth
  • Add in cream and blend
  • Add eggs one at a time, pulsing just enough to mix each egg

Layers & Filling

  • Pulse in vanilla and liqueur to the cheesecake, stream in 4.5 oz Valrhona Satilia Noire 62% Dark Couverture Chocolate Feves
  • Pour 9oz of caramel on top of crust, layer with 3oz of pecans
  • Pour cheesecake batter on top
  • Tap several times to release air bubbles
  • Swirl in remaining caramel and top with 1oz pecans

Assembly & Finishing

  • Preheat convection over to 325°F. Set cheesecake in a water bath and cover the entire pan with foil, then set in oven. Bake for 60 minutes.
  • After 60 minutes is up, turn off the oven, take off the foil and continue to keep cheesecake in the oven for another hour.
  • Remove from oven.
  • Optionally, you could make a dark chocolate ganache and drizzle over cheesecake, or finish with chopped pecans, miniature chocolate chips or garnish of choice.

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