Dulcey 32% is a smooth, creamy chocolate with a velvety and enveloping texture and a warm, blond colour.
With Dulcey, Valrhona invented chocolate’s fourth colour: 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.
With its very subtly salty, mellow biscuit flavour, Dulcey and its caramelized milky tones conjure up our childhoods before our very eyes, stirring up a whirlwind of delicious, uniquely personal memories.
Recommended Applications:
- Ganache Chocolate (Optimal)
- Ganache Patisserie (Optimal)
- Coating
- Moulding
- Mousse
- Tablet Bar
- Ice Cream & Sorbets
Suggested Pairings:
Apricot / Banana / Hazelnut / Mango / Coffee / Caramel
Composition:
- 35% cocoa
- 29% sugar
- 45% fat content
- 35% whole milk
Storage: Keep in a dry, cool place at between 61/64 °F (16/18 °C)
This product is Kosher certified (Triangle K - Dairy).
Product of France
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Summer Shipping:
At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface. This phenomenon is called 'fat bloom'. While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.
During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting. While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.
Click here to choose your cold packaging. (Optional)
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Created in 1922 in France by a pastry chef for pastry chefs, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. Valrhona employs 30 corporate chefs and operates four premier pastry schools ("Ecoles Valrhona") throughout the world for chefs to learn, exchange ideas, and master their craft. Valrhona is committed to the creation of unique artisan quality chocolates with complex and balanced flavors. As an owner of 2 plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.
Since 2020, Valrhona is certified B CORP. Obtaining this certification is a huge honour but also a philosophy that they wish to implement for the future. The B CORP movement has been promoting strong values of change throughout the world to make companies "a force for good" and distinguish those that balance profit and purpose. Its holistic and demanding vision revolves around 5 impact areas: Governance, Workers, Community, Environment and Customers. B CORP's objective is to certify companies that integrate social, societal and environmental objectives into their business model and operations.
