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Valrhona Ivoire 35% White Chocolate

Product Code : 14007 | Sold by: Euro Foods | Brand: Valrhona

Valrhona Ivoire 35% is a refined white chocolate with delicate sweetness, warm milk notes, and subtle vanilla. Its smooth texture and balanced profile make it ideal for ganache, mousse, coating, and elegant dessert creations.

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  • Price: rs10,685.00
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Item in Box
Item(s)1
Shelf Life
Estimated Shelf Life6 to 12 Months
Country of Origin
Name of CountryFrance
Ingredient Type
Ingredient InformationSugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Sunflower Lecithin, Natural Vanilla Extract
TypeVegetarian
Formation TypeButton
Sugar FreeNo
Weight & Packaging
Net Weight3 kgs
Gross Weight (with packaging)3.5 kgs
Packaging TypePouch
Usages & Instructions
ApplicationsCake,Cupcake,Chocolate,Cookies,Desserts,Icing & Frosting
FormSolid
No Return DisclaimerNo Return, It can melt and leak in transit

Valrhona Ivoire 35% is an iconic white chocolate couverture that redefines the traditional perception of white chocolate with its delicate sweetness and refined aromatic profile. Crafted with precision, it offers a harmonious balance of warm milk notes and gentle vanilla undertones, creating a smooth and elegant chocolate experience.

Unlike conventional white chocolates that can be overly sweet, Ivoire stands out for its light sugar content and well-rounded flavor. Its subtle notes of boiled milk and buttery richness give it depth, while maintaining a clean and refined finish. The chocolate’s iridescent pale color further enhances its premium appeal, making it a favorite among pastry chefs and chocolatiers for both taste and presentation.

Ivoire 35% is formulated using a carefully balanced blend of cocoa butter, milk, and sugar, resulting in a creamy texture that melts smoothly and performs consistently across applications. Its fluidity and structure allow for precise work in both simple and complex recipes, ensuring professional results every time.

This versatile white chocolate is suitable for a wide range of applications including coating, moulding, chocolate bars, mousse, cream-based preparations, and ganache. Its balanced flavor profile allows it to complement other ingredients without overpowering them, making it an excellent base for creative dessert development.

Ivoire pairs exceptionally well with red fruits, where its creamy sweetness contrasts beautifully with the natural acidity of berries. This pairing enhances both flavor and visual appeal, making it ideal for plated desserts and premium patisserie.

Valrhona Ivoire 35% is a benchmark in white chocolate, offering consistency, elegance, and a delicate flavor profile that meets the expectations of modern baking and confectionery professionals.

Legal Disclaimer

This is to inform customers that actual product packaging and materials may contain additional and different info than what is displayed on our website. We recommend that you do not depend solely on the info available and you always read labels, warnings, and directions before using or consuming a product.

Valrhona Ivoire 35% is a premium white chocolate couverture designed for versatility and precision in professional baking and pastry applications. Proper usage, storage, and tempering are essential to maintain its smooth texture, delicate flavor, and visual appeal.

For usage, Ivoire is ideal for coating, moulding, mousse, ganache, cream-based preparations, and chocolate bars. Its creamy consistency allows it to melt evenly and blend effortlessly with dairy ingredients, making it perfect for smooth emulsions and fillings. It works especially well in recipes where a light and elegant chocolate flavor is desired, allowing fruits and other flavor components to shine.

Storage plays a key role in preserving quality. Keep the chocolate in a cool, dry environment between 16°C to 18°C. Avoid humidity, direct sunlight, and strong odors, as white chocolate can easily absorb surrounding smells. Store it in airtight packaging or a sealed container to maintain freshness and prevent texture changes. Refrigeration should be avoided unless absolutely necessary, as condensation can affect both surface and performance.

Tempering is essential when using Ivoire for coating and moulding applications. Begin by melting the chocolate gently to around 40°C to 45°C. Allow it to cool gradually while stirring until it reaches approximately 26°C. Then reheat slightly to a working temperature of 28°C to 29°C. This process ensures proper formation of stable cocoa butter crystals, resulting in a glossy finish, smooth texture, and clean snap.

White chocolate is more sensitive to heat than dark chocolate, so it should always be melted gently using controlled methods such as a bain-marie or short microwave intervals. Avoid overheating, as it can affect texture and flavor.

By following these guidelines, Valrhona Ivoire 35% will consistently deliver a smooth, creamy texture and refined finish in all your chocolate creations.

Please find below the shipping rates for Euro Foods Private Limited Store on Bakerykart. The below rates are not applicable for products with extra shipping.

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