IVORY Valrhona 250g White Chocolate

Why Ivory changes everything in your white preparations

Commercial white chocolate is often too sweet, too rich, and burns the moment you turn your back. Ivory chocolate is in a different league. With 35% cocoa butter , it melts evenly, is easy to work with in a double boiler or in the microwave using short bursts, and offers a silky texture that won't make your ganaches greasy. Its sugar content is carefully controlled to allow the flavors to shine through rather than overwhelming them with an aggressive sweetness. The result: your creations have that little something extra that's hard to define, but that you crave with every bite.

What you can create with 250g of Ivory

A sachet of Ivory cocoa beans is an invitation to explore the full spectrum of white chocolate:

• A whipped vanilla ganache to fill your macarons or frost your cupcakes
• A white mirror glaze on a raspberry or mango-passion fruit entremets
• A light and airy white chocolate and passion fruit mousse
• Ivory-colored mendiants studded with dried fruit and candied citrus peel
• A smooth, creamy hot chocolate, like something out of a luxury pastry shop, for mornings that deserve it.

The right techniques for working with ivory without ruining it

White chocolate is more sensitive to heat than dark chocolate: it burns more quickly and can become grainy if handled roughly. Here are a few simple rules to get the best results:

• In a bain-marie : never exceed 45°C, and stir regularly for even melting.
• In the microwave : work in 30-second bursts at medium power, stirring between each burst
• For a ganache : pour the hot cream in three stages over the melted cocoa beans for a perfect and silky emulsion.
• For tempering : lower the temperature to 26-27°C before raising it back to 28-29°C for a shiny, crisp chocolate.

The benchmark white chocolate, in the ideal format

The 250g bag of Ivory fava beans is the perfect size for trying new things, experimenting, and enjoying delicious meals without waste. The beans melt evenly and are easy to measure, without having to break up a clump with a knife. At Cook-Shop , we offer it because it represents exactly what we're looking for: an exceptional, accessible product that elevates every dish without requiring you to be a Michelin-starred chef to enjoy it.

Ingredients: sugar, cocoa butter, whole milk powder, emulsifier: sunflower lecithin, natural vanilla extract.
May contain: gluten, nuts, soy

- 35% cocoa
- Tempering: Melt at 40-45°C, crystallization at 28°C, working at 30°C.

250g bag