Valrhona Feves Ivoire 35%

Name: Valrhona Feves Ivoire 35%
Brand: A Priori Distribution
SKU: MSVLRCHWHTE
Price: 17.95 USD
Availability: InStock

$17.95

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These rich, creamy white chocolate discs offer a distinct cocoa essence with a hint of vanilla. Valrhona, located in the French village of Tain L’Hermitage, has been producing artisanal chocolates for a century. This high quality white chocolate is a definite favorite of ours, based on its high cocoa butter content of 35%. Many store brands don’t even contain cocoa butter, using sugar as their main ingredient. Perfect as is for use in baked goods or as a satisfying treat on their own, these discs also melt well for drizzling over desserts for a decorative finish.

Ingredients

Ingredients: Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier (Soy Lecithin), Natural Vanilla Extract
Specifications

Net Weight: 2 pounds 3 ounces
How to use

Is white chocolate really considered chocolate?

Not so much. While dark and milk chocolate both contain cocoa butter and cocoa solids, white chocolate contains only cocoa butter, combined with sugar, vanilla, milk products and lecithin (an emulsifier). Both of these cocoa byproducts come from cacao nibs (the remnants of fermented, dried, roasted and crushed cacao beans) that have been ground into a paste, or a liquor of sorts, that is then divided into cocoa butter and the more flavorful cocoa solids. So while white chocolate contains cocoa butter, it lacks the deeper, more familiar chocolate taste.

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HOW TO USE

White chocolate can be used in solid form or melted for dipping or coating cookies. Use in any recipe that calls for white chocolate like Orange-Cranberry Soda Bread with White Chocolate Chunks.

Kitchen Notes

White chocolate can be used in solid form or melted for dipping or coating cookies. Use in any recipe that calls for white chocolate like Orange-Cranberry Soda Bread with White Chocolate Chunks.

Valrhona is an artisanal chocolate company located in the French village of Tain L’Hermitage. This century-old company aims to create a fair and sustainable cocoa sector, with an emphasis on improving cocoa production conditions, both for producers and for the environment. They are also part of Cacao and Forests Initiative, an agroforestry project to eliminate cocoa-related deforestation.

Valrhona also runs L’Ecole Valrhona in Tain L’Hermitage, Paris, New York and Tokyo where pastry chefs are invited to develop and explore ideas and innovations around chocolate.

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