Valrhona – Iconic Chocolate
Ivoire White Chocolate Beans 35%
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 delicate 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 color. Its balanced sweetness makes it an ideal base for pairings with berries, citrus fruits, and exotic fruits.
1 kg size — who is it for?
The ideal size for the home pastry chef who bakes regularly: enough to make 5 to 15 desserts without having to reorder for every recipe. A good compromise between convenience and price per kilo.
Technical specifications
35%
Cocoa
Minimum guaranteed content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops
2Aromatic profile
Major profile
Milky
Minor note
Vanilla
Signature
Warm milk
Valrhona's official sensory profile, rated on 5 axes.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended size1 × 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow for 10% extra to account for natural tempering losses. Buy the largest size 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 stages
2
Cooling
26–27°C
Crystallization of the right crystals
3
Working
28–29°C
Ideal molding temperature
Tip: To simplify things, use Mycryo cocoa butter (1% of the chocolate's weight), added at 34–35°C. A fast, reliable tempering method favored by professionals.
7Flavor 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 reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this product.
Ivoire Blanc 35% whipped ganache with passion fruit
InspirationTonka bean-infused whipped ganache, piped onto Breton shortbread, finished with fresh passion fruit. The sweetness of the white chocolate brings out the fruit's acidity.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | White |
| Type | White |
| Cocoa content | Minimum 35% |
| Status | Iconic Valrhona reference |
| Fluidity | 4 out of 5 drops |
| Available formats | 250g, 1kg, 3kg |
| Storage | 18 months at 16–18°C, away 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 for trying it out or an occasional dessert. 1kg for a regular home pastry chef (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 allows coating, molding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and preservation. 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 convenient 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 = bloom). When stored in a resealed bag, it keeps for 18 months.
Going 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.
