Other formats available
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 warm milk aromas enhanced by subtle vanilla notes. Its carefully controlled composition (at least 35% cocoa, 40% fat, and 22% milk) gives it a melt-in-the-mouth texture and a pearlescent hue. Its balanced sweetness makes it an ideal base for pairings with red berries, citrus fruits, and exotic fruits.
The discovery size, ideal for testing Ivoire 35% or making an occasional dessert (1 to 3 desserts). For more regular use, this Valrhona white chocolate is available in 1kg, 3kg, and 12kg sizes.
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
Valrhona’s official curve for this chocolate.
40–45°C
26–27°C
28–29°C
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate’s weight) added at 34–35°C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Tonka bean-infused whipped ganache, piped onto Breton shortbread, finished with fresh passion fruit. The sweetness of the white chocolate highlights the fruit's acidity.
| 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 sizes | 250g, 1kg, 3kg, 12kg |
| Storage | 18 months at 16–18°C, protected from humidity |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g to discover it or for an occasional dessert. 1kg for a regular amateur pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is significantly better in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity enables coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simple melting is sufficient.
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.
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolate colorings, and Silikomart molds on Patissland.
