Baking Chocolate Blonde Dulcey 35% - 8.8oz

Name: Baking Chocolate Blonde Dulcey 35% - 8.8oz
Brand: VALRHONA
SKU: 31210
Price: 24.95 USD
Availability: InStock

VALRHONA

$24.95 USD

In stock

The unique 35% Valrhona Dulcey chocolate, with notes of very slightly salted biscuit and caramelized milk. Feves for baking or tasting.

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Made in France

Valrhona is a member of 1% for the Planet®

Other sizes:

Blond Baking Chocolate Dulcey 35 percent Big Bag Front Packaging

Size: 35.3 oz

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Description

Baking Chocolate Blonde Dulcey 35% - 250g 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.

Ingredients & Allergens

White chocolate (minimum 35% cocoa butter). Ingredients: cocoa butter, sugar, whole milk powder, skimmed milk powder, whey (milk), butter (milk), emulsifier: sunflower lecithin, natural vanilla extract.

May contain: nuts, soy.

12.0

Nutritional values

Servings per container

17.0
Serving size

4 pieces - 15g
Calories per serving (Kcal)

90.0
Fat

7.0
Saturated fat

4.0
Trans fat

0.0
Cholesterol

less than 5 mg
Sodium

30.0
Total carbohydrates

7.0
Dietary fiber

0.0
Sugar

7.0
Added sugars

4.0
Protein

1.0
Vitamin D (mcg)

0.0
Calcium (mg)

48.0
Iron (mg)

0.0
Potassium (mg)

75.0

Aroma profile

Biscuit and caramel notes
Major note : biscuity
Minor note : hint of salt

Committed product

For healthier eating: Soy lecithin-free For sustainable supply chains: organic farming, traced to the producer, fair trade

How to use

In which recipes should I use Dulcey 35%?

Optimal application: creams and ganaches
Other applications: coating, molding, bars, mousses, ice creams, and sorbets

What pairs well with Dulcey 35% chocolate?

Dulcey 35% pairs perfectly with: apricot, banana, mango, coffee, hazelnut, and caramel.

Tempering curve for Dulcey 35%

Melting temperature: 113 - 131°F
Crystallization temperature: 78 - 82°F
Working temperature: 82 - 86°F

Store between 60-64°F