Valrhona’s iconic white chocolate. Balanced, low in sugar, with notes of cooked milk and vanilla.
Ivoire 35% is Valrhona’s iconic white chocolate. Low in sugar (only 43% sugar), it reveals aromas of hot milk enhanced by delicate notes of vanilla. Its carefully balanced composition (35% minimum cocoa, 40% fat, 22% milk) gives it a melting texture and a pearly hue. Its balanced sweetness makes it an ideal base for pairings with red berries, citrus fruits, and exotic fruits.
12 kg size: who is it for?
The professional size for hospitality businesses and artisan chocolatiers: the best price per kg across the Ivoire 35% range, for high-volume use in the laboratory.
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
hot milk
Bitterness
0/5
Acidity
0/5
Fruity
0/5
Roasted
1/5
Length
3/5
Valrhona’s official sensory profile, rated on 5 axes.
Tasting notes
hot milkdelicate vanillabutterymelting texturepearly hue
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
What will you use it for?
Chocolate mousse (175 g / 4 servings)
How many servings?
3 recipes
Required quantity
525 g
Recommended size
1 x 1 kg bag
Tempering allowance (10%)
578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
What will you use it for?
Assessment based on Valrhona’s recommended applications for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona’s official curve for this chocolate.
Source
40 - 45 °CDouble boiler or microwave in short intervals
Cooling
26 - 27 °CCrystallization of the right crystals
Working
28 - 29 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
raspberry
blackcurrant
citrus fruits
lime
red berries
mango
passion fruit
coconut
Perfect partners for this chocolate
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase this product's unique profile.
Ivoire Blanc 35% whipped ganache with passion fruit
Inspiration
Whipped ganache infused with tonka bean, piped onto Breton shortbread and finished with fresh passion fruit. The sweetness of the white chocolate brings out the fruit's acidity.
Complete technical specifications
Brand
Valrhona (France, Tain-l'Hermitage)
Range
White
Type
White
Cocoa content
At least 35%
Status
Valrhona iconic product
Fluidity
4 out of 5 drops
Available sizes
250 g, 1 kg, 3 kg
Storage
18 months at 16-18 °C, away from moisture
Allergens
Milk (depending on product). May contain tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should I choose: 250 g, 1 kg or 3 kg?
250 g to try it out or for 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 more advantageous 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 mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required, simply melting it is enough.
How many beans are there in 100 g?
About 35 to 40 Valrhona beans per 100 g. A practical format for measuring by the gram without weighing once you get the hang of 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 = blooming). Keeps for 18 months in a resealed bag.
