Valrhona – Iconic Chocolate
Ivoire White Chocolate Beans 35%
Valrhona’s iconic white chocolate. Balanced and 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 hot milk aromas enhanced by delicate vanilla notes. Its carefully balanced composition (minimum 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 base for pairings with red berries, citrus fruits and exotic fruits.
250 g format — who is it for?
The discovery format, ideal for testing Ivoire 35% or making an occasional dessert (1 to 3 desserts). For more regular use, this Valrhona white chocolate is also available in 1 kg, 3 kg and 12 kg formats.
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
Hot milk
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
4How much chocolate do you need?
Quantity required525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for an extra 10% 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?
Assessment based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Moulded chocolates
Bars
Coatings
Ice creams & sorbets
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
40–45°C
Bain-marie or microwave in stages
2
Cooling
26–27°C
Crystallisation of the right crystals
3
Working
28–29°C
Ideal moulding temperature
Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate’s weight) added at 34–35°C. A fast, reliable tempering method favoured by professionals.
7Flavour pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
raspberry
blackcurrant
citrus fruits
lime
berries
mango
passion fruit
coconut
8Chocolate pairings
Valrhona products that perfectly complement this one.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Ivoire Blanc 35% whipped ganache with passion fruit
InspirationWhipped ganache infused with tonka bean, piped onto Breton shortbread, finished with fresh passion fruit. The white chocolate's sweetness brings out the fruit's acidity.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | White |
| Type | White |
| Cocoa content | Minimum 35% |
| Status | Iconic Valrhona product |
| Fluidity | 4 drops out of 5 |
| Available formats | 250g, 1kg, 3kg, 12kg |
| 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: 250g, 1kg, or 3kg?
250g to try it or for 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 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 enables coating, molding, and all fine chocolate-making techniques.
Is tempering required?
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 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 protected from light and odors. Avoid the refrigerator (condensation = chocolate bloom). In a resealed bag, it keeps for 18 months.
To go further
Explore the Valrhona collection, chocolate colorings, and 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.
