Valrhona white couverture, Ivoire 35%, 1 kg

Valrhona White Couverture, Ivoire 35%

The Ivoire 35% is one of Valrhona's classics and is a beautifully balanced White couverture. It has a strong milk note rounded off by a hint of vanilla flavour. The diverse origins of the beans and the optimal blend of ingredients create a perfectly balanced Liquid aroma.

This White couverture offers countless possibilities for sweet creations. Whether it's a Chocolate bar, Pralines or unusual dessert variations, with Ivoire you'll discover a whole new world of chocolate.

White couverture - tempering

To temper the couverture, melt two thirds of the total quantity you need at 45 degrees. Then add the remaining third of the couverture, let it cool and stir gently until it reaches 27–28 degrees. Then warm it up again to 29–30 degrees. Once everything has melted, you can do a test. To do this, dip a Spatula lightly into the chocolate and let the thin coating set in the fridge for 5 minutes. If the couverture sets nicely and has a beautiful sheen, it is correctly tempered and ready for further processing. A tempering device is not strictly necessary for this method, but it is definitely very helpful. You can find a more detailed description of the tempering process on our blog.

Couverture - uses

With the tempered couverture you can now cast your own Pralines, make Chocolate bars and refine them individually with other ingredients, or create elegant chocolate decorations. For example, you can use a Chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. An extraordinary border for your cake can also be made using light and dark couverture.

The couverture tastes particularly good in Praline fillings — you can use it to make a passion fruit or champagne filling. A few vanilla seeds can further enhance its natural Liquid aroma. A Praline that is half filled with white Ivoire Ganache and complemented with an almond Ganache also tastes wonderful.

Chocolate courses at miniSchoggi

Would you like to dive deeper into the world of chocolate? Have you always wanted to make Chocolate bars or figures from the finest couverture yourself? We offer a range of courses on the topic of chocolate, so there's sure to be something for you too. With us you'll learn the correct tempering, how to work couverture into hollow figures and Chocolate bars, as well as how to create exquisite decorations such as edible high heels. We would be delighted to welcome you at one of our courses soon! Click here for the chocolate courses.