Fèves Chocolat Dulcey 35% Valrhona 3kg
Fèves Chocolat Dulcey 35% Valrhona - vue 3
Fèves Chocolat Dulcey 35% Valrhona 3kg
Fèves Chocolat Dulcey 35% Valrhona - vue 3

Dulcey Chocolate Feves 35% - 3kg

€109,99
€36,66/kg
Taxes included. Shipping fees calculated at checkout.
Livraison offerte
New
Made in France

Other formats available

Fèves Chocolat Dulcey 35% - 250g Dulcey Chocolate Feves 35% - 250g €12,99 Fèves Chocolat Dulcey 35% Valrhona 1kg Dulcey Chocolate Callets 35% - 1kg €34,99
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Valrhona - Iconic Chocolate

Dulcey 35% Chocolate Feves

The fourth 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 double boiler a little too long. The result: an unprecedented 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.

3 kg format: for whom?

experienced pastry chef/workshops, best price per kg

Technical specifications

35%
Cocoa
Minimum guaranteed content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 out of 5 drops

2Aromatic profile

Major profile
biscuit-like
Minor note
caramelized
Signature
caramelized milk, hint of salt
Amertume 0/5 Acidité 0/5 Fruité 0/5 Torréfié 3/5 Longueur 4/5

Official Valrhona sensory profile, rated on 5 axes.

Tasting notes

toasted shortbreadcaramelized milkbiscuithint of saltcreamy texture

4How much chocolate do you need?

Quantity required525 g
Recommended format1 × 1 kg bag
Tempering allowance (10%)578 g
Tip: Always allow for 10% extra to account for natural tempering losses. Buy the largest format possible: the price per kg is always more advantageous.

5What is it for?

Evaluation based on the applications recommended by Valrhona for this product.

Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets

6Tempering curve

The official Valrhona curve for this chocolate.

1
Melting

40–45 °C

Double boiler or microwave in stages
2
Cooling

26–27 °C

Crystallization of the right crystals
3
Working

28–29 °C

Ideal molding temperature

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.

7Flavor pairings

Ingredients officially recommended by Valrhona to enhance this chocolate.

apricot
banana
hazelnut
mango
coffee
caramel
caramelized pineapple
roasted fruit

8Chocolate companions

Valrhona products that perfectly complement this product.

Raspberry Inspiration 250g
Pair with
Raspberry Inspiration 250g
17.99 €
→
Yuzu Inspiration 250g
Pair with
Yuzu Inspiration 250g
17.99 €
→
50% Almond Hazelnut Praliné
Pair with
50% Almond Hazelnut Praliné
15.99 €
→

9Signature recipe for this chocolate

A creative idea by Patissland to showcase the unique profile of this product.

35% Dulcey caramelized banana tart

Inspiration

Sweet pastry crust, 35% Dulcey crémeux, and salted-butter caramelized banana slices. Dulcey's hint of salt naturally complements the banana's caramel.

Complete technical data sheet

Brand Valrhona (France, Tain-l'Hermitage)
Range Blond
Type White
Cocoa content Minimum 35%
Valrhona creation 2012
Status Iconic Valrhona reference
Fluidity 4 out of 5 drops
Available formats 250g, 1kg, 3kg
Storage 18 months at 16–18°C, protected from moisture
Allergens Milk (depending on the product). May contain tree nuts and soy.
Made in France (Tain-l'Hermitage, Drôme)

Frequently asked questions

Which format should I choose: 250g, 1kg, or 3kg?

250g to try it or for an occasional dessert. 1kg for a regular home pastry chef (5–15 desserts). 3kg or more for workshops and professional use: the price per kilogram is significantly more advantageous in larger formats.

What is couverture chocolate?

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.

Is tempering mandatory?

For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, tempering is essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, biscuits): not required; simple melting is sufficient.

How many fèves are there in 100g?

Approximately 35 to 40 Valrhona fèves per 100g. A practical format for precise gram-by-gram dosing without weighing once you are used to it.

How should Valrhona chocolate be stored?

Ideally at 16–18°C, in a dry place protected from light and odors. Avoid the refrigerator (condensation = bloom). When resealed in its bag, it keeps for 18 months.

Take it further

Explore the Valrhona collection, chocolate colorings, and Silikomart molds on Patissland.

Shipping and Delivery
Processing and Delivery Times
  • Order Preparation: 0 to 2 working days
  • France, Belgium, Germany: 1 to 2 working days
  • Europe: 2 to 5 working days
  • Click & Collect Osny: 24-48h
Shipping Fees
  • FR, BE, DE: based on weight
  • Europe: based on country and weight
  • Click & Collect Osny: Free
Exact fees are calculated at checkout.

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