Opalys 33% pistoles 3kg
Valrhona's less sweet white chocolate, delicate milky profile.
Opalys 33% is Valrhona's white chocolate designed to reveal the nobility of milk without excess sugar. With a lower sugar content than classic white chocolates, it offers a delicate and subtle milky profile, an ideal base for pairing with fruits, flowers, or spices.
Technical characteristics
1Aromatic profile
Tasting notes
3How much chocolate do you need?
4For what use?
Patissland evaluation based on Valrhona's recommended applications for this product.
5Tempering curve
The official Valrhona curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror shine, snap, and perfect release.
40 - 45 °C
26 - 27 °C
28 - 29 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C after melting. A quick and reliable method favored by professionals.
6Flavor pairings
Ingredients that naturally enhance this chocolate, according to Valrhona's recommendations.
7Partners of this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Opalys whipped ganache 3333% tonka vanilla
InspirationWhipped ganache infused with tonka bean and Madagascar vanilla. Filling for entremets or pavlovas, to pair with fresh red fruits.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | White |
| Type | White |
| Cocoa content | Minimum 33% |
| Fluidity | 4 drops out of 5 |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk, soy (depending on reference). Possible presence of nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques. Valrhona has exclusively produced couvertures since 1922.
What is the difference between beans and pistoles?
No quality difference: beans are drop-shaped, pistoles are flat discs. Both melt identically. Valrhona historically produces beans but also offers some references in pistoles depending on the market.
How many beans in 100g?
About 35 to 40 Valrhona beans for 100g (varies by reference). Convenient format for dosing to the gram without weighing once you are used to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is sufficient.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months. No problem if the chocolate whitens slightly: it remains usable in baked pastries.
To go further
Explore the Valrhona collection, white chocolate colorings, Silikomart molds on Patissland.
- 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
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free


