Van Leer Ivora White Chocolate Wafers 29% — 2.5 kg

Van Leer Ivora is a 29% white couverture built for production kitchens — creamy, refined, and priced for volume. It is the white chocolate a bakery reaches for when the chocolate is a component rather than the headline.

The flavour is clean and dairy-forward without the heavy sweetness that makes cheaper white chocolate cloying. At medium fluidity it moulds, enrobes and bakes without fuss.

Working notes

• Cocoa solids: 29% minimum
• Milk solids: 22% minimum
• Fluidity: 3 of 5 — medium
• Format: 2.5 kg resealable bag, wafers
• Working temperature: 28–29 °C
• Made in Canada

Best for

Moulding, colour work, enrobing, mousse, bakery production. White chocolate takes cocoa-butter colouring cleanly, which is why decorated and coloured pieces almost always start with a white base.

Why the price works

At $18.80 per kilogram, Ivora sits well below the Belgian and French white couvertures we carry. If you are producing at volume and the white chocolate is a shell, a layer or a base rather than the flavour the customer came for, that difference compounds quickly.

For a tasting bar or a signature product where the white chocolate is the point, Callebaut W2 or Cacao Barry Zéphyr are the better choice.

Temper it like white

Melt to 45 °C maximum and work at 28–29 °C — several degrees below dark. The milk solids scorch above that and scorched white chocolate cannot be recovered.

Certifications

Cocoa Horizons · Kosher

Storage

Sealed, 12–20 °C, dry and away from light and strong odours. The bag is resealable — close it properly between uses.

Van Leer is part of the Barry Callebaut Group. Supplied by Antalia Wholesale, authorized Canadian distributor.