Valrhona's iconic white chocolate. Balanced, lightly sweetened, with cooked milk and vanilla notes.
Ivoire 35% is Valrhona's iconic white chocolate. A lightly sweetened white chocolate (only 43% sugar), it reveals hot milk aromas enhanced by delicate vanilla notes. Its carefully balanced composition (at least 35% cocoa, 40% fat, 22% milk) gives it a melt-in-the-mouth texture and a pearlescent color. Its balanced sweetness makes it an ideal base for pairings with red fruits, citrus fruits, and exotic fruits.
12 kg format: for whom?
The professional format for hospitality businesses and artisan chocolatiers: the best price per kg in the entire Ivoire 35% range, for high-volume use in the laboratory.
Technical specifications
35%
Cocoa
Minimum guaranteed content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops
2Aromatic profile
Major profile
Milky
Minor note
Vanilla
Signature
Hot milk
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
Hot milkDelicate vanillaButteryMelt-in-the-mouth texturePearlescent color
4How much chocolate do you need?
Required quantity525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What is it for?
Evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
40–45 °C
Double boiler or microwave in intervals
2
Cooling
26–27 °C
Crystallization of the right crystals
3
Working
28–29 °C
Ideal molding temperature
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35 °C. A quick, reliable tempering method favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
raspberry
blackcurrant
citrus fruits
lime
red berries
mango
passion fruit
coconut
8Chocolate pairings
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Ivoire White 35% whipped ganache with passion fruit
Inspiration
Whipped ganache infused with tonka bean, piped onto Breton shortbread, finished with fresh passion fruit. The sweetness of the white chocolate highlights the fruit's acidity.
Complete technical sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
White
Type
White
Cocoa content
Minimum 35%
Status
Iconic Valrhona product
Fluidity
4 out of 5 drops
Available formats
250 g, 1 kg, 3 kg
Storage
18 months at 16–18 °C, protected from moisture
Allergens
Milk (depending on the product). May contain tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Which format should you choose: 250 g, 1 kg, or 3 kg?
250 g to discover it or for an occasional dessert. 1 kg for a regular home pastry chef (5–15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly more advantageous in larger formats.
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.
How many fèves are there in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g. A practical format for measuring to the nearest gram without weighing once you are used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18 °C, in a dry place, protected from light and odors. Avoid the refrigerator (condensation = blooming). Once the bag is resealed, it keeps for 18 months.
