Blond Chocolate - Dulcey 35% - Valrhona Valrhona Chocolate 250
10,99 € tax incl.
Dulcey chocolate from Valrhona is one of those chocolates that bring us back to childhood, thanks to its generous taste of milk and sweet caramel. The salt slightly present in the preparation will enhance all the aromas and give a biscuit intensity and is not too sweet.
This chocolate will go perfectly with tropical fruits (banana, mango, lychee, ...) but also with more intense ingredients in taste (coffee, dried fruits, liqueurs, ...).
And thanks to its creamy appearance that envelops the palate, you can make top-quality desserts.
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The creation of Dulcey
The élaboration of this blond chocolate is one of those happy mistakes that can happen once or twice in a life. It is by forgetting white chocolate in his bain-marie that Fréderic Bau discovers a chocolate that has a blonde color and emanates the sweet scents of cookie and caramelized milk.
It took eight years of research and development to realize the recipe that everyone knows today.
And for tempering
- Melt the chocolate at melting temperature (45/48 ° C).
- Temper a desired amount of chocolate, being careful to always keep a quantity of hot chocolate.
- Continuously mix the mass and check the crystallization temperature (26/27 ° C).
- Once crystallization has been achieved, stop cooling and add the hot tempered chocolate to reach manual working temperature (28/29 ° C). Or you can increase the temperature by heating in a water bath.
- Confirm working temperature and stir regularly to keep crystallization and temperature homogeneous.
Cocoa butter (35%), sugar, whole milk powder, skimmed milk powder, whey (milk), butter (milk), sunflower emulsifier, natural vanilla extract.
Possible presence of : nuts, soya.
Store in a dry place between 16 and 18 ° C
Nutritional value per 100g
o Energy: 2506 kJ / 602 kcal
o Fat: 43 g (of which saturated fatty acids: 26 g)
o Carbohydrates: 45 g (of which sugars 45 g)
o Proteins: 8 g
o Salt: 0.52 g
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