Dulcey, the First Blond Chocolate, Creamy and Toasty
While preparing a dessert for a major pastry event, Chef Bau, from L'Ecole du Grand Chocolat, left some white chocolate in a bain-marie to melt and became absorbed in a new technique he was developing.Ten hours later, he was drawn from his creative reverie by the delicious aroma that reminded him of roasted Breton shortbread.His alarm quickly turned to delight when he realized what he had inadvertently discovered.The white chocolate had turned blond, a color he had never seen in chocolate before, and wafting through the kitchen was a heady aroma. After eight years of pain-staking research, Valrhona finally developed the perfect recipe.
The new Dulcey couverture clearly distinguishes itself from any other chocolate due to its unique composition, production process and flavor profile.
Dulcey has a delicately sweet taste that marries intense biscuit flavors with a pinch of salt, a creamy texture, hints of caramelized milk, and unique blond color.