Valrhona - Tasting Bar
Dulcey 35% Chocolate Bar - 70 g
Dulcey 35% chocolate bar, Valrhona blond chocolate with biscuit notes.
70 g Dulcey 35% Valrhona chocolate bar in a tasting format. The famous blond chocolate was created by Frédéric Bau in 2012 after 8 years of experimentation: a forgotten bain-marie of white chocolate in Japan revealed this new chocolate color, with notes of toasted shortbread, caramelized milk, and a hint of salt. The fourth major chocolate category, after dark, milk, and white.
Features
- Cocoa
- 35%
- Guaranteed cocoa content
- Type
- Blond
- Chocolate family
- Format
- 70 g
- Practical tasting
Tasting profile
35% blond chocolate, created by Frédéric Bau in 2012
Tasting notes
What are the best occasions?
The best times to enjoy this Valrhona product.
Tips
How should you taste a Valrhona chocolate bar?
Take the bar out of the refrigerator 30 minutes before tasting to bring it to room temperature. Break off a square, place it on your tongue, and let it melt without biting to gradually release the aromas. Take a sip of still water between squares to refresh your palate. Choose a calm setting to better appreciate the aromatic notes.
Perfect pairings for this chocolate bar
Other Valrhona products that pair well with this one.
Technical specifications
| Brand | Valrhona (France, Tain-l'Hermitage) |
|---|---|
| Range | Tasting bars |
| Cocoa content | 35% |
| Type | Blond |
| Format | 70 g |
| Storage | 16 to 18 °C, away from light and moisture |
| Allergens | May contain: tree nuts, milk, soy, gluten. |
| Made in | France (Tain-l'Hermitage, Drôme) |
Frequently asked questions
Your questions, our advice
How should you store a Valrhona chocolate bar?
Store at room temperature between 16 and 18 °C, away from light and moisture. Avoid the refrigerator, which causes condensation and chocolate bloom. In its original packaging, a Valrhona bar will keep for up to 12 months.
Why has my chocolate bar developed a bloom?
Chocolate bloom is caused by a temperature shock: moving it from cold to warm (taking it out of the fridge) brings the cocoa butter to the surface. It is harmless and the bar is still safe to eat, but its appearance and texture are affected. To prevent this, store it at a steady 16-18 °C.
What temperature should it be enjoyed at?
Take the bar out of storage 30 minutes beforehand to bring it to 18-20 °C. A temperature that's too low mutes the aromas, while a temperature that's too high melts the chocolate before it can release its flavor profile. The tongue is the most sensitive organ for perceiving the full profile: let it melt without chewing.
Additional resources
Explore the Valrhona collection, chocolates and pralines, and cake decorating on Patissland.
Explore further
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.
