Valrhona White Ivoire 35% Beans

The Valrhona White Ivoire 35% Beans give off a floral aroma, and its texture is rich and creamy. This white chocolate gives off fresh and warm milk flavors, with hints of vanilla, and a light cocoa taste. It’s delicately sugared, offering a gentle sweetness to the palate.

###PREPARATION AND PAIRINGS This is an excellent white chocolate for cooking and baking (and nibbling!). Use it for your cookies, and frosting. It’s exceptionally easy to melt and temper, so use it for your ganache, chocolate molds, and bonbons. You can even try your hand at making a white chocolate cheesecake:

• Make a crust by combining flour, sugar, and cold cubed butter in a food processor. Pulse until well combined and crumbly. Press this mixture into a mold, and bake at a preheated oven at 320F. Allow to cool when done.
• Lower your oven temperature to 300F before making the cake batter.
• In a large mixing bowl, beat cream cheese until smooth.
• Add in sugar, and mix. Add eggs one at a time, and mix.
• Once mixture is smooth, add in flour, sour cream, and vanilla extract (or vanilla bean for more flavor), and continue to mix.
• Melt your Valrhona White Ivoire 35% Bean, and pour slowly into the batter. Mix until combined.
• Pour cheesecake batter into mold with the prepared crust.
• Bake for 30-40 minutes, until batter is set.
• Allow to cool completely, then place in the fridge.
• Serve with fruit, whipped cream, or ice cream.

White chocolate is a beloved confectionary, even though, technically, it isn’t considered chocolate. But why is that? When cocoa beans are processed, what’s left is the nib. This is then ground into a paste called chocolate liquor. This is then separated into two: cocoa solids (which provides the cocoa flavor), and cocoa butter (which provides fat). White chocolate only contains cocoa butter, and according to FDA, to be considered chocolate, it has to contain both.

Store your chocolate feves in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!