The smooth Ivory white chocolate couverture by Valrhona is the perfect balance between sugar, milk and vanilla.
Easy to work thanks to their unique shape, these feves by Valrhona are perfect for many pastry applications and creations. Please note coating is not recommended for this chocolate.
Tempering curve: Melt (45/48°C), Crystallization (27/28°C), Work (29/30°C).
Store the sealed bag in a dry place between 16 and 18°C to preserve all properties.