I love opalys. It is not very sweet, tastes like milk and has a vanilla hint. It’s the ultimate balanced. I prefer it over Ivoire, but again it depends how to pair it with. Definitely my favourite to use for couverture or in ganaches.
I already knew almost all imported stuff here before coming to Canada. The reason I’d like put five stars on this is the store staffs are always so generous and super kind and nice. If you have any questions the chef answers through emails!!! I’m looking forward to signing for classes soon
VALRHONA Opalys 33%, White Chocolate Couverture is a very good quality white chocolate , I used to make the mirror glaze on my mousse cake.
Excellent quality couverture and very nice, smooth white chocolate taste. Gives a beautiful shine when using it to coat my desserts!
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