Other formats available
Chocolate’s fourth color. Created in 2012 by Frédéric Bau, blond and biscuit-like.
Dulcey 35% is chocolate’s fourth color, invented by Valrhona in 2012. During a pastry demonstration in Japan, Frédéric Bau left white chocolate in a bain-marie for 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.
Discovery size, ideal for a first try or an occasional dessert (1 to 3 desserts).
| Bitterness | 0/5 |
|---|---|
| Acidity | 0/5 |
| Fruity | 0/5 |
| Roasted | 3/5 |
| Length | 4/5 |
Valrhona’s official sensory profile, rated across 5 axes.
Tasting notes
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
| What will you use it for? | Chocolate mousse (175 g / 4 servings) |
|---|---|
| How many servings? | 3 preparations |
| Required quantity | 525 g |
| Recommended size | 1 x 1 kg bag |
| Tempering allowance (10%) | 578 g |
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
Evaluation based on Valrhona’s recommended applications for this product.
Valrhona’s official curve for this chocolate.
Ingredients officially recommended by Valrhona to enhance this chocolate.
Valrhona products that perfectly complement this one.
A creative idea from Patissland to showcase the unique profile of this product.
Sweet pastry crust, Dulcey 35% crémeux, caramelized banana slices with salted butter. Dulcey's hint of salt naturally pairs with the banana's caramel.
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Blond |
| Type | White |
| Cocoa content | Minimum 35% |
| Created by Valrhona | 2012 |
| Status | Valrhona iconic reference |
| Fluidity | 4 out of 5 drops |
| Available sizes | 250 g, 1 kg, 3 kg |
| Storage | 18 months at 16-18 °C, away from moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
250 g to try it out or for an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is much more advantageous in larger sizes.
Couverture chocolate has a high cocoa butter content (generally more than 31%) and is 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, essential for shine, snap and shelf life. For uses where it is mixed in (mousses, ganaches, cookies): not required, simple melting is sufficient.
Around 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring by the gram without weighing once you get the hang of it.
Ideally at 16-18 °C, in a dry place away from light and odors. Avoid the refrigerator (condensation = sugar bloom). In a resealed bag, keeps for 18 months.
Explore the Valrhona collection, chocolate colorings, Silikomart molds on Patissland.
