Valrhona - Iconic Chocolate
Dulcey 35% Chocolate Feves
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 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.
250g format — who is it for?
Discovery, ideal for a first trial or an occasional dessert (1 to 3 desserts).
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
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
4How much chocolate do you need?
Required quantity525 g
Recommended format1 x 1 kg bag
Tempering margin (10%)578 g
Advice: 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 desired crystals
3
Working
28–29 °C
Ideal molding temperature
Tip: To simplify things, 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
8Perfect pairings for this chocolate
Valrhona products that perfectly complement this product.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase the unique profile of this product.
35% Dulcey Tart with Caramelized Banana
InspirationSweet pastry crust, 35% Dulcey crémeux, and caramelized banana slices with salted butter. The hint of salt in Dulcey naturally complements the banana's caramel.
Complete technical sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blond |
| Type | White |
| Cocoa content | At least 35% |
| Valrhona creation | 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 moisture |
| Allergens | Milk (depending on the product). May contain tree nuts and soy. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Which size 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 kg is significantly more advantageous in larger formats.
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally over 31%) intended for professionals. Its fluidity allows coating, molding, and all fine chocolate-making techniques.
Is tempering required?
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 is sufficient.
How many fèves are in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A convenient format for dosing to the nearest gram without weighing once you are used to it.
How should Valrhona chocolate be stored?
Ideally at 16–18°C, in a dry place away from light and odors. Avoid the refrigerator (condensation = bloom). In a resealed bag, it keeps for 18 months.
To take it further
Explore the Valrhona collection, chocolate colorants, 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.
