Valrhona's iconic white chocolate. Balanced, lightly sweetened, with notes of cooked milk and vanilla.
Ivoire 35% is Valrhona's iconic white chocolate. A lightly sweetened white chocolate (just 43% sugar), it reveals warm milk aromas enhanced by subtle 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 hue. Its balanced sweetness makes it an ideal partner for pairings with berries, citrus fruits, and exotic fruits.
1kg format: who is it for?
The ideal format for home bakers who bake regularly: enough to make 5 to 15 desserts without having to reorder for every recipe. A good compromise between convenience and price per kg.
Technical specifications
35%
Cocoa
Guaranteed minimum content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Major profile
Milky
Minor note
Vanilla
Signature
Warm milk
Official Valrhona sensory profile, rated across 5 dimensions.
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 will you use it for?
Evaluation based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
Valrhona's official curve for this chocolate.
1
Melting
40–45°C
Double boiler or microwave in increments
2
Cooling
26–27°C
Crystallization of the desired crystals
3
Working
28–29°C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35°C. Fast, reliable tempering 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
8Perfect pairings for this chocolate
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
At least 35%
Status
Iconic Valrhona product
Fluidity
4 drops out of 5
Available sizes
250g, 1kg, 3kg
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 size should you choose: 250g, 1kg, or 3kg?
250g for trying it out or an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly more advantageous in the 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, decorating): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
How many fèves are there in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. 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 away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
