If you're looking for a scrumptious white chocolate you can adapt for a number of personal recipes, then look no further: Ivoire is a perfect balance of milk and vanilla with 35% cacao, superb for making fudge, fondue, frosting, white chocolate cookies, or simply a heavenly melted sauce to dunk your goodies in. Instead of your average block o' choc that turns stale in hours, this delicacy arrives as easily-cooked oval-shaped feves in a re-sealable bag, so leftovers can be put aside for later. The bag also includes instructions to properly temper the mixture so that it stays firm at room temperature. All in all, this blend has a variety of different uses in the kitchen, and is great for those who love their white chocolate sweet but not too sweet. As for texture, Ivoire is satin-smooth upon the tongue, and it's best to let it melt there for maximum deliciousness! Ivoire is brought to you by French chocolate manufacturer, Valrhona. Founded in 1922, in a small commune some 40 miles south of Lyon, Valrhona is now one of the world's leading specialists in luxury chocolate, and its expert chefs have even established several A coles du Grand Chocolat across the world. When Michelin-starred restaurants need chocolate, these are the masters they turn to. With its CrA ation Gourmande collection, Valrhona celebrates the versatility of chocolate with several imaginative blends, each a fusion of spices, natural extracts, and yes, all-important cacao. Chefs who use these chocolates praise them for their aromatic intensity and ingenuity.