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The Valrhona Dulcey Blond was a happy accident. In 2012, Frédéric Bau left some white chocolate on his bain marie. By the time he realized, he discovered that it had caramelized and become a completely delicious creation. Valrhona spent eight years refining and developing the Dulcey Blond before releasing it.
It has 35% cacao, and a warm, blond color. It’s smooth and creamy, with a delicate aroma of freshly baked shortbread. Its flavor begins buttery and toasty, and evolves into a shortbread flavor with a hint of salt. Its taste is reminiscent of Dulce de Leche.
Use the Valrhona Dulcey Blond 35% for coating, molding, making bars, mousses, ganache, ice cream, cremeux, and sorbets. It pairs brilliantly with flavors like banana, hazelnut, mango, coffee, caramel, and apricot.
Founded in 1922 by French pastry chef, Albéric Guironnet, Valrhona has been making the finest quality chocolates in the small village of Tain-l’Hermitage in France for almost an entire century. Dedicated to creating unique artisan chocolates with high quality ingredients, and complex, but balanced and consistent flavors, they are one of the leading manufacturers of gastronomic chocolate in the world.
Store your chocolate in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!