Description
Dulcey chocolate, with its very slightly salty biscuity sweetness and its caramelized milk taste, has the gift of taking us back to childhood, of taking us on a journey into a whirlwind of delicious memories specific to each person.
Where does Dulcey chocolate come from?
Dulcey chocolate has its origins in a Chocolate Fair in Japan. Frédéric Bau, famous pastry chef and chocolatier at Valrhona, left white chocolate in a bain-marie for 15 hours.
An oversight which caused the chocolate to adopt a caramelized color and a delicious smell of shortbread biscuit. Thanks to this happy oversight, a new type of chocolate was born: Dulcey chocolate.
The development of Dulcey chocolate
Following this event, Valrhona engineers sought to reproduce Frédéric Bau's Dulcey chocolate. Eight years of research and development were necessary to develop the perfect Dulcey chocolate recipe that we know today.
Dulcey chocolate is made from 35% cocoa butter, which gives it unparalleled smoothness, shine and aromas. Dulcey chocolate can be enjoyed as is in a chocolate bar, but is also a key ingredient in pastries and chocolates.
How to use Dulcey chocolate?
Let yourself be carried away by the intense sweetness of Dulcey chocolate. Its creaminess and texture make it perfect for making all kinds of gourmet desserts. Whether you opt for a dessert, a ganache or a Dulcey chocolate mousse, its silky texture as well as its subtle taste of toasted shortbread and caramelized milk will leave you speechless.
You can use it as a pastry aid, for making icing, for making chocolate bites, rocks and other desserts and biscuits: spread, chocolate crunch, cake, confectionery, etc.
Dulcey Chocolate: how to combine it?
The inimitable flavor of Dulcey, its slightly biscuity taste and its delicate note of caramel make Dulcey the ideal candidate for your coffee break. Its sweetness and melting texture contrast wonderfully with the intensity of the coffee.
This blond-colored chocolate also goes perfectly with fruity notes: it will be ideal for a dessert based on mango, apricot or banana. Finally, to try more innovative flavors, some combine it with salty. A piece of cheese and a little Dulcey chocolate will amaze your taste buds for a surprising and delicious result.
Features
Applications & Chords
- Optimal application: Cream mix & Ganache
- Recommended applications: Coating – Moulding – Bars – Mousse – Ice creams & sorbets
Technical Information
- Best by: 12 months
- Other feature(s): Possible presence of nuts.
*Please note that 200 g and 400 g bags are packaged by us from 3 kg bags.
