White Chocolate. "Couverture" chocolate, with minimum 35% cocoa. A slightly sugared white chocolate, well-balanced between milk and sugar, with delicate flavors and a very fine texture. Technical uses: pastry, chocolate fillings, molding, dipping, enrobing, couverture, and icing.
Ingredients: sugar, cacao butter, milk. Emulsifier : soy lecithin. Natural Vanilla flavor. This product may contain traces of nuts, milk and egg proteins, gluten and peanut.
Valrhona feves are easier to melt than bars -- does not require breaking and/or chopping -- Each feve weighs 3gr making it easy to weigh without a scale -- 19 feves equals 2 oz.
Please read about chocolate shipping in hot weather locations or during Summer: Chocolate Order