Valrhona – Iconic Chocolate
Dulcey 35% Chocolate Beans
The fourth color of chocolate. Created in 2012 by Frédéric Bau, blond 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 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 finalize the recipe. Signature notes: shortbread biscuit, caramelized milk, hint of salt.
3 kg format — who is it for?
experienced pastry chefs/workshops, best price per kg
Technical specifications
35%
Cocoa
Guaranteed minimum content
White
Type
Couverture chocolate
●●●●○
Fluidity
4 drops out of 5
2Aromatic profile
Dominant profile
biscuity
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?
Quantity required525 g
Recommended format1 x 1 kg bag
Tempering allowance (10%)578 g
Advice: Always allow 10% extra 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
Bain-marie 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 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
8This chocolate's companions
Valrhona products that perfectly complement this product.
9Signature recipe for this chocolate
A creative idea by Patissland to showcase this product's unique profile.
Dulcey 35% tart with caramelized banana
InspirationSweet pastry crust, Dulcey 35% crémeux, and caramelized banana slices with salted butter. Dulcey's hint of salt naturally complements the banana's caramel flavor.
Complete technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Blond |
| Type | White |
| Cocoa content | Minimum 35% |
| Valrhona creation | 2012 |
| Status | Iconic Valrhona product |
| Fluidity | 4 drops out of 5 |
| 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 you choose: 250g, 1kg, or 3kg?
250g to try it or for an occasional dessert. 1kg for a regular home baker (5–15 desserts). 3kg or more for workshops and professional use: the price per kg is considerably 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 mandatory?
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 it is sufficient.
How many fèves are there in 100g?
Approximately 35 to 40 Valrhona fèves per 100g. A practical format for measuring 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 refrigeration (condensation = whitening). 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.
