With its creamy and milky flavors, this 35% white chocolate offers a delicate, melt-in-your-mouth texture. Its hint of vanilla will add a gourmet touch to your ganaches, creams, and mousses. Its sweetness pairs wonderfully with the acidity of red fruits, citrus, or exotic fruits.
We also invite you to pair it with roasted and full-bodied flavors like coffee or dried fruits.
This recipe contains lecithin to facilitate working with chocolate and your coatings. Its lovely pastilles melt easily and can also elegantly decorate your chocolate creations.
This 250g bag is ideal for discovering this chocolate and making one or two gourmet recipes.
Organic farming
European organic
Fair trade
With its creamy and milky flavors, this 35% white chocolate offers a delicate, melt-in-your-mouth texture. Its hint of vanilla will add a gourmet touch to your ganaches, creams, and mousses. Its sweetness pairs wonderfully with the acidity of red fruits, citrus, or exotic fruits.
We also invite you to pair it with roasted and full-bodied flavors like coffee or dried fruits.
This recipe contains lecithin to facilitate working with chocolate and your coatings. Its lovely pastilles melt easily and can also elegantly decorate your chocolate creations.
This 250g bag is ideal for discovering this chocolate and making one or two gourmet recipes.
Cocoa: 35% minimum. Ingredients:
– cane sugar*⁽¹⁾,
– cocoa butter Ecuador and/or Peru and/or Dominican Republic and/or São Tomé*⁽¹⁾⁽²⁾,
– whole milk powder*,
– emulsifier: sunflower lecithins*,
– vanilla extract*⁽¹⁾.
*Organically grown or produced.
⁽¹⁾ 78% of the total agricultural ingredients are Fair Trade certified according to the FiABLE standard. More information at www.BIOPARTENAIRE.com.
⁽²⁾ Proportion of origins varies depending on harvests.
May contain nuts.
Per 100g: Energy 2516 kJ-604kcal / Fat: 42g of which saturated fatty acids: 25g / Carbohydrates: 51g of which sugars: 51g / Dietary fiber: 0g / Protein: 5.6g / Salt: 0.22g
Chocolate can be a tricky product to work with. In this article, you will find all our tips for mastering chocolate melting and ensuring your preparations are a success.
Tempering curve for White chocolate 35%:
– Melting temperature: 40-45°C
– Crystallization temperature: 25-26°C
– Working temperature: 27-29°C
Find our complete guide to successfully tempering chocolate.
Store away from moisture and heat, between 15 and 18°C. If stored inappropriately, chocolate may become white. This natural phenomenon has no impact on your health.
We recommend closing the bag tightly after use to preserve the consistent technical qualities of this white chocolate and the full intensity of its aromas. All our tips for storing chocolate are available this article.
supported in improving their income
distributed to growers from 2023 to 2025 to help them renovate their plantations
purchased from growers to ensure a sustainable outlet for them
#ZeroDeforestation
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