Ivoire 35%, the essential
Discover the essential Ivoire 35% Valrhona white chocolate on this online store. This white chocolate for baking stands out for its light, sweet note. It is an iconic and legendary chocolate, so much so that the term “Ivoire” is used by gastronomy professionals to designate white chocolate.
Dulcey 35%, the very first blond-colored chocolate
This invention is the result of a happy accident, when chef Frédéric Bau left white chocolate in a bain-marie for a little too long. This oversight gave it a blond color and a flavor of toasted biscuit and caramelized milk. The name Dulcey reflects the unique sweetness of this chocolate.
The bean, an easy format to measure and melt
Ivoire 35% and Dulcey 35% are available in 8.8oz (250g) but also in 35.27oz (1kg) and they come in the form of beans. This format allows easy dosage and melts perfectly, which ensures this chocolate is simple to use and precise to work with. These high-quality beans will allow you to create magnificent pastry creations.
The chefs' baking chocolate
Valrhona chocolates are used by the greatest chefs in their recipes around the world. Pastry is a story of transmitting emotions and sharing. Valrhona develops baking chocolates that adapt to all your recipes: desserts, chocolate cakes, tarts, cookies. And if you make your own chocolate bars, molds or candies, Valrhona chocolates are the most suitable!
Valrhona Chocolate: 100 years of know-how
Did you know? Valrhona was created in 1922. Valrhona Collection is proud to offer you, on this online store, these 100 years of know-how. Valrhona chocolates are made in Tain l'Hermitage, in the heart of the Rhône Valley. Buying Valrhona products therefore means promoting French know-how and supporting the world of gastronomy.
How to melt baking chocolate?
To melt Valrhona chocolates for baking, let's start with a golden rule: do not add water ! You can use the bain-marie technique or your microwave. In this case, proceed little by little, stirring often and especially at low power.
Everything you need to know about white chocolate and Dulcey 35%
Composition: what is white chocolate made of?
Unlike its dark and milk counterparts, white chocolate does not contain cocoa powder. Its base is cocoa butter. Ivoire 35% also contains:
- Sugar : This is an essential element, it gives white
chocolate its characteristic sweet taste. - Whole milk powder
- Sunflower lecithin : this natural emulsifier helps to obtain a homogeneous consistency and ensures a beautiful texture to the
chocolate. - Natural vanilla extract : it reinforces its sweetness.
Ingredients: What is Dulcey 35% made of?
Dulcey 35% is made with the same ingredients as Ivoire 35%, plus skimmed milk powder, whey and butter. These ingredients help create the biscuity softness of this blond-colored chocolate, with its caramelized milk taste.
What is the difference between baking chocolate and couverture chocolate?
Although on this site Valrhona chocolates are called "baking chocolate", the Valrhona chocolates sold here are indeed couverture chocolates . This name refers to chocolates with a slightly higher cocoa butter content. This addition of cocoa butter makes it easier to work with in baking: the chocolate is more fluid, smoother. It can be tempered. You can therefore make all your recipes, as well as moldings, coatings and bars. Ivoire 35% is therefore indeed a white couverture chocolate.
