What makes Opalys so special is the balance between cocoa butter, sugar and milk. Achieving this white colour and finesse at the same time is extremely delicate. This is the chocolate that breaks all preconceptions about white chocolate: low in sugar, milky and vanilla, with an immaculate white colour. Easy to work with for all kinds of applications, it is particularly suitable for moulding and coating chocolate sweets, thanks to its ideal fluidity, which reveals its white colour.

Rémi MONTAGNE - CHEF PÂTISSIER TRAINER AT VALRHONA SCHOOL