Valrhona - Iconic Chocolate
Dulcey 35% Chocolate Beans
The 4th color of chocolate. Created in 2012 by Frédéric Bau, blonde and biscuity.
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 the bain-marie a little too long. The result: a unique blonde color, a delicate scent 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.
1Choose the right size
Compare sizes: price per kilo, savings made, and recommended use. The largest size always offers the best price per kg.
250g
Discovery, 1 to 3 desserts
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1kg
Amateur pastry chef, 5 to 15 desserts
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3kg
Experienced pastry chef, 15 to 30 desserts
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Technical characteristics
35%
Cocoa
Guaranteed minimum content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Major profile
biscuity
Minor note
caramelized
Signature
caramelized milk hint of salt
Official Valrhona sensory profile, rated on 5 axes.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended size1 bag of 1kg
Tempering margin (10%)578 g
Advice: Always plan 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always more advantageous.
5For what use?
Evaluation according to applications recommended by Valrhona for this reference.
Ganaches★★★★★
Mousses★★★★★
Molded candies★★★★★
Bars★★★★★
Coatings★★★★★
Ice creams & sorbets★★★★★
6Tempering curve
The official Valrhona curve for this chocolate.
1
Melting
40 - 45 °C
Bain-marie or microwave in stages
2
Cooling
26 - 27 °C
Crystallization of the right crystals
3
Work
28 - 29 °C
Ideal molding temperature
Tip: To simplify, use Mycryo cocoa butter (1% of the chocolate weight) added at 34-35 °C. Fast and 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
8Partners of this chocolate
Valrhona products that perfectly complement this reference.
9Signature recipe for this chocolate
A creative idea by Patissland to highlight the unique profile of this reference.
Dulcey 35% caramelized banana tart
InspirationSweet dough, Dulcey 35% creamy filling, salted butter caramelized banana slices. The hint of salt in Dulcey naturally pairs with the banana caramel.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blond |
| Type | White |
| Cocoa content | Minimum 35% |
| Valrhona creation | 2012 |
| Status | Iconic Valrhona reference |
| Fluidity | 4 drops out of 5 |
| Available sizes | 250g, 1kg, 3kg |
| Storage | 18 months at 16-18 °C, protected from humidity |
| Allergens | Milk (depending on reference). Possible presence of nuts, soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size to choose: 250g, 1kg, or 3kg?
250g to try or for occasional desserts. 1kg for a regular amateur pastry chef (5-15 desserts). 3kg or more for workshops and professional use: the price per kg is much more advantageous in large formats.
What is couverture chocolate?
A couverture chocolate is a chocolate with a high cocoa butter content (usually over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate techniques.
Is tempering mandatory?
For uses where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and preservation. For uses where it is mixed (mousses, ganaches, biscuits): not required, simple melting is enough.
How many beans in 100g?
About 35 to 40 Valrhona beans per 100g. Convenient size for measuring by the gram without weighing once you are used to it.
How to store Valrhona chocolate?
Ideally at 16-18 °C, in a dry place, away from light and odors. Avoid the refrigerator (condensation = whitening). In a resealed bag, shelf life 18 months.
To go further
Explore the Valrhona collection, chocolate colorings, 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.
