Innovation Dulcey 35%

Iconic, Fourth color of chocolate

Flavor Profile Biscuity

Secondary Notes Hint of Salt

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. The name Dulcey evokes this chocolate’s appealing mellowness.

Inspired by this happy accident, it took eight years of research and development to create the recipe we know and love today.

Optimal Application

Crémeux & Ganaches

Recommended Applications

Coating – Molding – Bars – Mousses – Ice Creams & Sorbets

Pairings

Apricot – Banana – Hazelnut – Mango – Coffee – Caramel – Salted butter caramel

% of main ingredient

35% of Cocoa

Best by:

12 months* *calculated based on the date of manufacture

Composition

Cocoa butter (35%), Sugar (28%), Whole milk powder (16%), Dried skimmed milk (8.5%), Whey (milk) (7.8%), Butter (milk) (3%), Sunflower lecithin (0.7%), Vanilla extract (0.1%)