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1 hour ago, DeanTheBaker said:Between Valrhona Ivoire and Opalys, what do you guys prefer? and why?
Opalys. It is less sweet than Ivoire, and better for molding shells due to increased viscosity and opacity.
Thst said, the only white chocolate that I’m willing to pay Valrhona prices for is their blond Dulcey. The Cacao Barry Zephyr is in between ivoire and Opalys in terms of sweetness and thickness, but $3/lb less expensive. I very rarely shell in white, instead use it in fillings.
58 minutes ago, DeanTheBaker said:Between Valrhona Ivoire and Opalys, what do you guys prefer? and why?
Opalys. It is less sweet than Ivoire, and better for molding shells due to increased viscosity and opacity.
