Other formats available
The 4th color of chocolate. Created in 2012 by Frédéric Bau, blond and biscuit-like.
Dulcey 35% is the fourth color of chocolate, invented by Valrhona in 2012. During a pastry demonstration in Japan, Frédéric Bau left white chocolate in a bain-marie for slightly too long. The result: a unique blond color, a delicate aroma of toasted shortbread and caramelized milk. It took eight years of research and development to perfect the final recipe. Signature notes: shortbread biscuit, caramelized milk, hint of salt.
A discovery format, ideal for a first trial or an occasional dessert (1 to 3 desserts).
Valrhona's official sensory profile, rated across 5 axes.
Tasting notes
Evaluation based on the applications recommended by Valrhona for this product.
Valrhona's official curve for this chocolate.
40–45°C
26–27°C
28–29°C
Tip: To simplify the process, use Mycryo cocoa butter (1% of the chocolate's weight) added at 34–35°C. Fast, reliable tempering favored by professionals.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Sweet pastry crust, 35% Dulcey crémeux, and caramelized banana slices in salted butter. The touch of salt in Dulcey naturally complements the banana’s caramel.
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blond |
| Type | White |
| Cocoa content | Minimum 35% |
| Created by Valrhona | 2012 |
| Status | Iconic Valrhona product |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250g, 1kg, 3kg |
| Storage | 18 months at 16–18°C, protected from humidity |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250g for trying it out or making an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is considerably more advantageous in larger formats.
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%) intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is sufficient.
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring to the exact gram without weighing once you are used to it.
Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, it keeps for 18 months.
Explore the Valrhona collection, chocolate colorings, and Silikomart molds on Patissland.
