Valrhona’s iconic white chocolate. Balanced, lightly sweet, with notes of cooked milk and vanilla.
Ivoire 35% is Valrhona’s iconic white chocolate. A lightly sweet white chocolate (only 43% sugar), it reveals aromas of warm milk enhanced by delicate notes of vanilla. Its carefully balanced composition (at least 35% cocoa, 40% fat, 22% milk) gives it a melt-in-the-mouth texture and a pearly hue. Its balanced sweetness makes it an ideal match for red berries, citrus fruits, and exotic fruits.
3 kg pack: who is it for?
Designed for experienced pastry chefs or workshops: enough to make 15 to 30 desserts, at a price per kg significantly better than smaller sizes. The choice for those who work with white chocolate regularly.
Technical specifications
Cocoa
35%
Guaranteed minimum content
Type
White
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Aromatic profile
Main profile
milky
Minor note
vanilla
Signature
warm milk
Bitterness
0/5
Acidity
0/5
Fruity
0/5
Roasted
1/5
Length
3/5
Official Valrhona sensory profile, rated on 5 axes.
A creative idea by Patissland to showcase the unique profile of this product.
Ivoire Blanc 35% passion fruit whipped ganache
Inspiration
Tonka bean-infused whipped ganache, piped onto Breton shortbread and 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
35% minimum
Status
Valrhona iconic reference
Fluidity
4 out of 5 drops
Available sizes
250 g, 1 kg, 3 kg
Storage
18 months at 16-18 °C, protected from moisture
Allergens
Milk (depending on the product). May contain traces of tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which format should I choose: 250 g, 1 kg, or 3 kg?
250 g to try it or make an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is much 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 makes it suitable for coating, molding, and all fine chocolate-making techniques.
Is tempering required?
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required, simply melting it is enough.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g. A practical format for measuring to the nearest gram without weighing, once you're 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 can cause bloom). Once resealed in its bag, keeps for 18 months.
