Ariaga Blanc 30% – 5kg
Ariaga Blanc 30%, versatile white chocolate in a 5kg format.
Ariaga Blanc 30% is a Valrhona white couverture chocolate in a professional 5kg format. A mild, neutral milky profile, ideal for aromatic pairings. Versatile for workshop use.
Technical specifications
1Aromatic profile
Tasting notes
3How much chocolate do you need?
4What is it for?
Patissland assessment based on the applications recommended by Valrhona for this product.
5Tempering curve
The official Valrhona tempering curve for this chocolate. Tempering crystallizes the cocoa butter into a stable form for mirror-like shine, a crisp snap, and perfect release from the mold.
40–45 °C
26–27 °C
28–29 °C
Tip: To simplify tempering, use Mycryo cocoa butter (1% of the chocolate's 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 recommendations.
7Perfect pairings for this chocolate
Valrhona products that perfectly complement this chocolate in your creations.
8Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
Ariaga Blanc 3030% tonka vanilla whipped ganache
InspirationWhipped ganache infused with tonka bean and Madagascar vanilla. A filling for entremets or pavlovas, to pair with fresh berries.
Complete technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Ariaga |
| Type | White |
| Cocoa content | Minimum 30% |
| Fluidity | 4 out of 5 drops |
| Storage | 18 months at 16–18 °C, protected from moisture |
| Allergens | Milk, soy (depending on the product). May contain tree nuts. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
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. Valrhona has produced exclusively couverture chocolate since 1922.
What is the difference between fèves and pistoles?
There is no difference in quality: fèves are drop-shaped, while pistoles are flat discs. Both melt identically. Valrhona has historically produced fèves, but also offers certain products as pistoles depending on the market.
How many fèves are in 100 g?
Approximately 35 to 40 Valrhona fèves per 100 g (varies by product). A convenient format for measuring by the gram without weighing once you are accustomed to it.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting is sufficient.
How should Valrhona chocolate be stored?
Ideally at 16–18 °C, in a dry place away from light and odors. Avoid refrigeration (condensation = blooming). In a resealed bag, it keeps for 18 months. No problem if the chocolate develops slight bloom: it remains suitable for use in baked pastries.
Take it further
Explore the Valrhona collection, white chocolate colorings, and 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















