Professional quality, this white chocolate 35% cocoa with milky and vanilla notes is ideal for making your mousses, ganaches, creams, glazes and coatings.
It pairs deliciously with red berries (strawberries, raspberries, morello cherries or redcurrants) and exotic fruits like coconut, mangoes or passion fruit. Combined with citrus fruits, it will soften the acidity of lemon or yuzu.
These beautiful white chocolate pods melt easily and elegantly decorate your desserts.
With its resealable zip, this 1kg bag will allow you to make several delicious recipes while keeping your chocolate in good condition.
Organic farming
European organic
Fair trade
Professional quality, this white chocolate 35% cocoa with milky and vanilla notes is ideal for making your mousses, ganaches, creams, glazes and coatings.
It pairs deliciously with red berries (strawberries, raspberries, morello cherries or redcurrants) and exotic fruits like coconut, mangoes or passion fruit. Combined with citrus fruits, it will soften the acidity of lemon or yuzu.
These beautiful white chocolate pods melt easily and elegantly decorate your desserts.
With its resealable zip, this 1kg bag will allow you to make several delicious recipes while keeping your chocolate in good condition.
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 sealing the bag tightly after use to preserve the consistency of this white chocolate’s technical qualities as well as 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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