Baking Chocolate Blonde Dulcey 35% - 8.8oz
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Baking Chocolate Blonde Dulcey 35% - 8.8oz

Baking Chocolate Blonde Dulcey 35% - 8.8oz

Baking Chocolate Blonde Dulcey 35% - 8.8oz


In 2012, Valrhona innovated and created Dulcey chocolate! After 8 years of research, this culinary innovation has shaken up the codes of French pastry-making, delighting the palates of gourmets young and old. Dulcey is a veritable voyage to the land of the gustatory imagination, for a deliciously regressive return to childhood.

Dulcey: a unique creation born of an oversight

It was during a demonstration in Japan that Frédéric Bau, Creative Director at Maison Valrhona, discovered that the head chocolatier and pastry chef had accidentally forgotten to turn off the heat under the white chocolate, leaving it to cook for over 15 hours. The result is caramelized white chocolate. The discovery is astonishing, both visually and in terms of taste. The result is a magnificent chocolate with a color reminiscent of caramel. Once in the mouth, its taste is biscuity and accompanied by hints of salt, with a creamy texture that seems to have come straight from the oven. Since it has a lower cocoa content than white chocolate, you might think that Dulcey would taste sweeter. This is not the case, as a long baking time greatly reduces the taste of sugar. As a result, it quickly becomes an indispensable ingredient in pastry creations, with its intense biscuity sweetness and low sugar content giving way to generous notes of shortbread with a hint of salt.

Dulcey 35%: a technical feat for a must-have chocolate

It took eight years of research and development to perfect the recipe for Dulcey chocolate as we know it today. Its creaminess and texture make it perfect for all kinds of gourmet desserts. In entremets, ganaches or chocolate mousse, its silky texture and subtle taste of toasted shortbread and caramelized milk will give your pastry creations a unique touch of sweet childhood flavors. The unique taste and comforting sensation of this chocolate make it easy to combine with the following ingredients: banana, apricot, hazelnut, mango, coffee and caramel.

Dulcey 35%: an innovation symbolizing Valrhona know-how

In the world of chocolate, the quest for novelty is often summed up in the search for new origins or plantations, or even the establishment of labelled channels (Rainforest Alliance, Organic Agriculture, Fairtrade). Indeed, innovation rarely tackles the fundamentals of manufacturing, which are more likely to be protected than developed. Dulcey 35% Valrhona chocolate is a perfect example of the contribution of pastry technology to the innovation process, even if, in this case, the discovery was fortuitous. It was Valrhona's expertise, technique and constant quest for taste that enabled it to come up with an accomplished recipe and a revolution in pastry-making.

$24.95
Baking Chocolate Blonde Dulcey 35% - 8.8oz—
$24.95

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Baking Chocolate Blonde Dulcey 35% - 8.8oz

Baking Chocolate Blonde Dulcey 35% - 8.8oz


In 2012, Valrhona innovated and created Dulcey chocolate! After 8 years of research, this culinary innovation has shaken up the codes of French pastry-making, delighting the palates of gourmets young and old. Dulcey is a veritable voyage to the land of the gustatory imagination, for a deliciously regressive return to childhood.

Dulcey: a unique creation born of an oversight

It was during a demonstration in Japan that Frédéric Bau, Creative Director at Maison Valrhona, discovered that the head chocolatier and pastry chef had accidentally forgotten to turn off the heat under the white chocolate, leaving it to cook for over 15 hours. The result is caramelized white chocolate. The discovery is astonishing, both visually and in terms of taste. The result is a magnificent chocolate with a color reminiscent of caramel. Once in the mouth, its taste is biscuity and accompanied by hints of salt, with a creamy texture that seems to have come straight from the oven. Since it has a lower cocoa content than white chocolate, you might think that Dulcey would taste sweeter. This is not the case, as a long baking time greatly reduces the taste of sugar. As a result, it quickly becomes an indispensable ingredient in pastry creations, with its intense biscuity sweetness and low sugar content giving way to generous notes of shortbread with a hint of salt.

Dulcey 35%: a technical feat for a must-have chocolate

It took eight years of research and development to perfect the recipe for Dulcey chocolate as we know it today. Its creaminess and texture make it perfect for all kinds of gourmet desserts. In entremets, ganaches or chocolate mousse, its silky texture and subtle taste of toasted shortbread and caramelized milk will give your pastry creations a unique touch of sweet childhood flavors. The unique taste and comforting sensation of this chocolate make it easy to combine with the following ingredients: banana, apricot, hazelnut, mango, coffee and caramel.

Dulcey 35%: an innovation symbolizing Valrhona know-how

In the world of chocolate, the quest for novelty is often summed up in the search for new origins or plantations, or even the establishment of labelled channels (Rainforest Alliance, Organic Agriculture, Fairtrade). Indeed, innovation rarely tackles the fundamentals of manufacturing, which are more likely to be protected than developed. Dulcey 35% Valrhona chocolate is a perfect example of the contribution of pastry technology to the innovation process, even if, in this case, the discovery was fortuitous. It was Valrhona's expertise, technique and constant quest for taste that enabled it to come up with an accomplished recipe and a revolution in pastry-making.

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Baking Chocolate Blonde Dulcey 35% - 8.8oz


In 2012, Valrhona innovated and created Dulcey chocolate! After 8 years of research, this culinary innovation has shaken up the codes of French pastry-making, delighting the palates of gourmets young and old. Dulcey is a veritable voyage to the land of the gustatory imagination, for a deliciously regressive return to childhood.

Dulcey: a unique creation born of an oversight

It was during a demonstration in Japan that Frédéric Bau, Creative Director at Maison Valrhona, discovered that the head chocolatier and pastry chef had accidentally forgotten to turn off the heat under the white chocolate, leaving it to cook for over 15 hours. The result is caramelized white chocolate. The discovery is astonishing, both visually and in terms of taste. The result is a magnificent chocolate with a color reminiscent of caramel. Once in the mouth, its taste is biscuity and accompanied by hints of salt, with a creamy texture that seems to have come straight from the oven. Since it has a lower cocoa content than white chocolate, you might think that Dulcey would taste sweeter. This is not the case, as a long baking time greatly reduces the taste of sugar. As a result, it quickly becomes an indispensable ingredient in pastry creations, with its intense biscuity sweetness and low sugar content giving way to generous notes of shortbread with a hint of salt.

Dulcey 35%: a technical feat for a must-have chocolate

It took eight years of research and development to perfect the recipe for Dulcey chocolate as we know it today. Its creaminess and texture make it perfect for all kinds of gourmet desserts. In entremets, ganaches or chocolate mousse, its silky texture and subtle taste of toasted shortbread and caramelized milk will give your pastry creations a unique touch of sweet childhood flavors. The unique taste and comforting sensation of this chocolate make it easy to combine with the following ingredients: banana, apricot, hazelnut, mango, coffee and caramel.

Dulcey 35%: an innovation symbolizing Valrhona know-how

In the world of chocolate, the quest for novelty is often summed up in the search for new origins or plantations, or even the establishment of labelled channels (Rainforest Alliance, Organic Agriculture, Fairtrade). Indeed, innovation rarely tackles the fundamentals of manufacturing, which are more likely to be protected than developed. Dulcey 35% Valrhona chocolate is a perfect example of the contribution of pastry technology to the innovation process, even if, in this case, the discovery was fortuitous. It was Valrhona's expertise, technique and constant quest for taste that enabled it to come up with an accomplished recipe and a revolution in pastry-making.