% of main ingredient
35% of Cocoa
With Dulcey, Valrhona invented chocolate’s fourth color: Blond.
During one of his cookery demonstrations, Frédéric Bau once
absent-mindedly left his white chocolate in the bain-marie. He was surprised by the result: the chocolate turned blond and gave off a
delicate aroma of toasted shortbread and caramelized milk. Launched in 2012, Dulcey is an ode to the creativity and audacious spirit which revolutionized the world of pastry-making.
Inspired by this happy accident, it took eight years of research and development to create the recipe
we know and love today.
DULCEY is a smooth creamy chocolate with a velvety, enveloping texture and a warm, blond color. The first notes are buttery, toasty, and not too sweet, gradually giving way to flavors of freshly baked shortbread and a hint of salt.
Crémeux & Ganaches
Coating – Molding – Bars – Mousses – Ice Creams & Sorbets
Apricot – Banana – Hazelnut – Mango – Coffee – Caramel – Salted butter caramel
35% of Cocoa
Cocoa min. 35 %, Fat 44 %, Sugar 29 %
3kg bag - 9458
35.40 x 21.40 x 29.50
Store in a cool a dry place where the temperature is maintained at 14-16°C / 57-60°F.
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