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 pronounced milk note rounded off by a touch of vanilla flavour. The various origin regions of the beans and the optimal blend of ingredients create a perfectly balanced Liquid aroma.

This White couverture therefore offers many 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 back up to 29–30 degrees. Once everything has melted, you can do a test. To do this, dip a Spatula lightly into the chocolate and leave the thin coating to set in the fridge for 5 minutes. If the couverture contracts nicely and has a beautiful sheen, it is correctly tempered and ready to work with. A tempering device is not strictly necessary for this method, but it is certainly 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 pour 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 pour a droplet-shaped decoration that can then be placed on a small dessert. An eye-catching border for your cake can also be made using light and dark couverture.

The couverture tastes particularly good in Praline fillings — it is perfect for making a passion fruit or champagne filling. You can further enhance its natural flavour with a few vanilla seeds. A Praline filled halfway 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 ever wanted to make your own Chocolate bars or figures from the finest couverture? We offer a range of courses on the subject of chocolate, so there's sure to be something for you too. With us you'll learn proper tempering, how to work couverture into hollow figures and Chocolate bars, and how to create exquisite decorations such as edible high heels. We'd be absolutely delighted to welcome you at one of our courses soon! Click here for the chocolate courses.