Valrhona's iconic white chocolate. Balanced, low in sugar, with notes of cooked milk and vanilla.
Ivoire 35% is Valrhona's iconic white chocolate. With only 43% sugar, this low-sugar white chocolate reveals warm milk aromas enhanced by subtle vanilla notes. Its carefully balanced composition (at least 35% cocoa, 40% fat, 22% milk) gives it a melt-in-the-mouth texture and pearlescent color. Its controlled sweetness makes it an ideal base for pairings with red berries, citrus fruits, and exotic fruits.
250g format: who is it for?
The discovery format, ideal for trying Ivoire 35% or making an occasional dessert (1 to 3 desserts). For more regular use, find this Valrhona white chocolate in 1kg, 3kg, and 12kg formats.
Technical specifications
35%
Cocoa
Guaranteed minimum content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Main profile
milky
Minor note
vanilla
Signature
hot milk
Official Valrhona sensory profile, rated across 5 axes.
Tasting notes
hot milkdelicate vanillabutterymelt-in-the-mouth texturepearlescent color
4How much chocolate do you need?
Required quantity525 g
Recommended format1 sachet de 1kg
Tempering allowance (10%)578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.
5What can you use it for?
Rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate 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
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. Fast, reliable tempering favored by professionals.
7Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
raspberry
blackcurrant
citrus fruits
lime
red berries
mango
passion fruit
coconut
8Chocolate companions
Valrhona products that perfectly complement this reference.
A creative idea by Patissland to showcase the unique profile of this product.
Ivoire White 35% passion fruit whipped ganache
Inspiration
Whipped ganache infused with tonka bean, piped onto Breton shortbread and finished with fresh passion fruit. The sweetness of the white chocolate highlights the fruit's acidity.
Complete technical sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
White
Type
White
Cocoa content
At least 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 I choose: 250g, 1kg, or 3kg?
250g for trying it or making 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 better in larger formats.
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity allows for coating, molding, and all fine chocolate-making techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decorations): yes, it 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 feves are there in 100g?
Approximately 35 to 40 Valrhona feves per 100g. A practical way to measure by the gram without weighing once you are accustomed 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 causes bloom). In a resealed bag, it keeps for 18 months.
