Valrhona - Tasting Bar
Dulcey 35% Bar - 70g
Dulcey 35% bar, Valrhona blond chocolate with biscuit notes.
Valrhona Dulcey 35% tasting bar in 70g format. The famous blond chocolate created by Frédéric Bau in 2012 after 8 years of experimentation: a bain-marie of white chocolate forgotten in Japan revealed this new chocolate color with notes of toasted shortbread, caramelized milk, and a hint of salt. The 4th major chocolate category after dark, milk, and white.
Characteristics
35%
Cocoa
Guaranteed cocoa content
Blond
Type
Chocolate family
70g
Format
Practical tasting
2Tasting profile
Blond chocolate 35%, created by Frédéric Bau in 2012
Tasting notes
3For which occasions?
The best moments to enjoy this Valrhona product.
pure tasting
coffee pairing
blond chocolate discovery
4Tips
How to taste a Valrhona bar?
Remove the bar from the refrigerator 30 minutes before tasting to bring it to room temperature. Break off a square, place it on the tongue, and let it melt without biting to gradually release the aromas. Take a sip of pure water between each square to refresh the palate. Prefer a quiet environment to better perceive the aromatic notes.
5Partners of this bar
Other Valrhona products that nicely complement this reference.
Technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Tasting bars |
| Cocoa content | 35% |
| Type | Blond |
| Format | 70g |
| Storage | 16 to 18°C, protected from light and humidity |
| Allergens | May contain: nuts, milk, soy, gluten. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
How to store a Valrhona bar?
Store at room temperature between 16 and 18°C, away from light and humidity. Avoid the refrigerator which causes condensation and chocolate whitening. In its original packaging, a Valrhona bar keeps easily for 12 months.
Why has my bar whitened?
Chocolate whitening is due to a thermal shock: a change from cold to warm (removal from the fridge) causes cocoa butter to rise to the surface. It is harmless to health and the bar remains edible, but the visual appearance and mouthfeel suffer. To avoid it: stable storage at 16-18°C.
At what temperature to taste?
Take the bar out of storage 30 minutes before to bring it to 18-20°C. Too low a temperature locks in the aromas, too high a temperature melts the chocolate before it releases its profile. The tongue is the most sensitive organ to perceive the full profile: let it melt without biting.
Gluten-free? Lactose-free?
Valrhona dark chocolates do not contain gluten or lactose in their recipe. However, they are made in facilities that handle milk and other allergens, so traces may be present. For severe intolerances, always check the label.
To go further
Explore the Valrhona collection, chocolates and pralines, pastry decoration 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.
