Ivory White Chocolate 35% Valrhona – Couverture Chocolate in Beans

The chocolate Ivory 35% is the absolute reference for white chocolate among pastry professionals. Unlike industrial standards, it stands out with a controlled sugar content and an incomparable creaminess. Its aromatic profile reveals notes of warm milk and natural vanilla, offering a balanced sweetness that does not overwhelm preparations.

Valrhona's Technical Excellence

• Sensory Profile: A silky texture and a delicate taste reminiscent of vanilla ice cream. Its pearly color provides an elegant finish to your desserts.

• Optimal Handling: Presented in the form of "beans" (unique patented design), it melts evenly and allows for surgical precision dosing in your recipes.

• Professional Use: Its fluidity (3 drops) makes it the preferred choice for whipped ganaches, light mousses, fine coatings, and mirror glazes.

Tempering and Usage Guide

To ensure a shiny result and a clean snap, follow the temperature curve below:

• Melting: 40 - 45°C

• Crystallization: 26 - 27°C

• Working: 28 - 29°C

Packaging and Logistics

At Patissland, we adapt our formats to your business volume:

• 250g and 1kg: Repackaged by us in airtight bags to preserve the organoleptic qualities of the cocoa butter.

• 3kg and 12kg: Original Valrhona bags.

• Specific lead time: The professional 12kg format requires a preparation time of 48h before shipping.

Note regarding transport: During periods of high heat, the chocolate may slightly melt during transit. This does not affect its technical properties (fluidity, taste) once reworked.

Ingredients and Nutritional Values

• Ingredients: Sugar, cocoa butter, whole MILK powder, emulsifier: lecithin from SOY, natural vanilla extract. Cocoa: minimum 35%.

• Allergens: Contains soy and milk. May contain traces of tree nuts and gluten.

• Storage: Store in a dry place, away from light, between 16°C and 18°C.