Valrhona’s iconic white chocolate. Balanced, low in sugar, with notes of cooked milk and vanilla.
Ivoire 35% is Valrhona’s iconic white chocolate. A low-sugar white chocolate (only 43% sugar), it reveals warm milk aromas enhanced by subtle notes of vanilla. Its carefully balanced composition (at least 35% cocoa, 40% fat, 22% milk) gives it a smooth, melting texture and a pearly hue. Its balanced sweetness makes it ideal for pairing with red berries, citrus fruits, and tropical fruits.
250 g size: who is it for?
The discovery size, ideal for trying Ivoire 35% or making an occasional dessert (1 to 3 desserts). For more regular use, find this Valrhona white chocolate in 1 kg, 3 kg and 12 kg sizes.
Technical characteristics
Cocoa
35%
Guaranteed minimum content
Type
White
Couverture chocolate
Fluidity
●●●●○
4 drops out of 5
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 across 5 dimensions.
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, finished with fresh passion fruit. The sweetness of the white chocolate brings out the fruit's acidity.
Full technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
White
Type
White
Cocoa content
Minimum 35%
Status
Valrhona icon
Fluidity
4 drops out of 5
Available formats
250 g, 1 kg, 3 kg, 12 kg
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
Your questions, our advice
Which format should you 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 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 makes it suitable for coating, molding and all fine chocolate-making techniques.
Is tempering required?
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 feves are in 100 g?
About 35 to 40 Valrhona feves per 100 g. A practical format for measuring by the gram without weighing once you get used to it.
How should you store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, keeps for 18 months.
