Valrhona white couverture, Ivoire 35%

The Ivoire 35% belongs to the classics of Valrhona and is a beautifully balanced white couverture. It has a strong milk note and is rounded off by a little vanilla flavor. The different regions of origin of the beans and the optimal blend of ingredients create a perfectly balanced flavor.

This white couverture offers many possibilities for sweet creations. Whether chocolate bars, pralines or fancy dessert variations, with Ivoire you discover a new world of chocolate.

White couverture - tempering

To temper the couverture, melt two-thirds of the final desired mass at 45 degrees. Then add the last third of the couverture, let it cool and stir gently until it reaches 27-28 degrees. Then heat it up again to 29-30 degrees. When everything is melted, you can do a test. To do this, dip a spatula lightly into the chocolate and let the flat coating set in the refrigerator for 5 minutes. If the couverture sets nicely and has a nice sheen, it is properly tempered and ready for further processing. A tempering machine is not absolutely 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 - Usage

With the tempered couverture, you can now cast your own chocolates, 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. You can also create an unusual border for your cake with light and dark couverture.

The couverture tastes particularly good in praline fillings, and can be used to make a passion fruit or champagne filling. You can enhance its natural aroma with a few vanilla seeds. A praline that is half filled with white Ivoire ganache and supplemented with an almond ganache also tastes wonderful.

Chocolate courses for miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture to hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our courses! Here to the chocolate courses.