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), this white chocolate reveals warm milk aromas 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 base for pairing with red berries, citrus fruits and exotic fruits.
1 kg size: who is it for?
The ideal size for the amateur pastry chef who bakes regularly: enough to make 5 to 15 desserts without having to reorder for every recipe. A good balance between convenience and price per kilo.
Technical specifications
Cocoa
35%
Guaranteed minimum content
Type
White
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Aromatic profile
Dominant 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.
Tasting notes
hot milkdelicate vanillabutterymelt-in-the-mouth texturepearly hue
Quantity guide
Example for reference, based on the parameters below. Adjust the quantity to suit your recipe.
What is it used for?
Chocolate mousse (175 g / 4 servings)
How many servings?
3 batches
Required quantity
525 g
Recommended size
1 1 kg bag
Tempering allowance (10%)
578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always better.
What is it used for?
Rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate.
Melting
40 - 45 °CDouble boiler or microwave in short bursts
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 pairings for this chocolate
Valrhona products that perfectly complement this product.
A creative idea from Patissland to showcase the unique profile of this product.
Ivoire Blanc 35% whipped ganache with passion fruit
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
At least 35%
Status
Valrhona icon
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 product). May contain traces of tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should you choose: 250 g, 1 kg or 3 kg?
250 g to try it out 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 significantly better with 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 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 necessary; simply melting it is enough.
How many feves are there in 100 g?
Approximately 35 to 40 Valrhona feves 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 store at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = chocolate bloom). Store in a resealed bag for 18 months.
