Biscuity

Blond Chocolates Blond® Dulcey 35%

Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond color.

Flavor Profile Biscuity

Secondary Notes Salty

Product Information

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.

Dulcey is simply magical and incredible, we love it! I think it’s the chocolate I use most these days, which says it all.

Christophe Michalak, PASTRY CHEF AT MICHALAK PARIS, FRANCE

SENSORY PROFILE

With its very subtly salty, mellow biscuit flavor, Dulcey and its caramelized milky tones conjure up our childhoods before
our very eyes, stirring up a whirlwind of delicious, uniquely personal memories.

Optimal Application

Cream mix & Ganache

Recommended Applications

Coating – Moulding – Bars – Mousse – Ice creams & sorbets

Pairings

Apricot – Banana – Hazelnut – Mango – Coffee – Caramel

% of main ingredient

35% of cocoa butter

Best by:

12 months

Composition

cocoa butter, sugar, whole MILK powder, dried skimmed MILK, whey (MILK), butter (MILK), emulsifier (sunflower lecithin), natural vanilla extract.

Packaging Format

3kg bean bag - 31870
12kg bean bag - 27008

Other feature(s)

This product contains milk, and may contain soy, almonds, hazelnuts, pecans, pistachios.

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For Tasting

Degustation Bar Dulcey

Creamy and toasty: Dulcey boasts a blond color, a creamy, unctuous texture and an intensely delicious cooki flavor with only a hint of sweetness which gives way to generous shortbread notes with a pinch of salt