Valrhona · Ariaga Range
Ariaga Blanc 30% - 5kg
Ariaga Blanc 30%, versatile white chocolate 5kg format.
Ariaga Blanc 30% is a Valrhona white couverture in a professional 5kg format. Mild and neutral milky profile, ideal base for aromatic pairings. Versatile for workshop use.
Technical characteristics
30%
Cocoa
Guaranteed minimum content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
1Aromatic profile
Major profile
milky
Minor note
mild
Signature
versatile
Tasting notes
3How much chocolate do you need?
Required quantity525 g
Recommended format1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses (residues in the bowl, on the spatula). The 1kg or 3kg format always offers a better price per kg.
4For what use?
Patissland evaluation based on Valrhona's recommended applications for this reference.
Ganaches
★★★★★
Mousses
★★★★★
Molded bonbons
★★★★★
Bars
★★★★★
Coatings
★★★★★
Ice creams & sorbets
★★★★★
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release.
1
Melting
40 - 45 °C
Bain-marie or microwave in intervals
2
Cooling
26 - 27 °C
Crystallization of the right crystals
3
Work
28 - 29 °C
Ideal molding temperature
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona recommendations.
vanilla
red fruits
citrus
7Partners of this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Ariaga White 3030% vanilla tonka whipped ganache
InspirationWhipped ganache infused with tonka bean and Madagascar vanilla. Filling for entremets or pavlovas, to pair with fresh red fruits.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Ariaga |
| Type | White |
| Cocoa content | Minimum 30% |
| Fluidity | 4 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk, soy (depending on reference). Possible presence of nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques. Valrhona has exclusively produced couvertures since 1922.
What is the difference between beans and pistoles?
No quality difference: beans are drop-shaped, pistoles are flat discs. Both melt identically. Valrhona historically produces beans but also offers some references in pistoles depending on the market.
How many beans in 100g?
About 35 to 40 Valrhona beans for 100g (varies by reference). Convenient size for dosing to the gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is sufficient.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months. No problem if the chocolate whitens slightly: it remains usable in baked pastries.
To go further
Explore the Valrhona collection, white chocolate colorants, Silikomart molds on Patissland.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
