Valrhona - Tasting Bar
Dulcey 35% Bar - 70g
Dulcey 35% bar, Valrhona blond chocolate with biscuit-like notes.
Valrhona Dulcey 35% bar in a 70g tasting format. The famous blond chocolate created by Frédéric Bau in 2012 after eight 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 fourth major category of chocolate after dark, milk, and white.
Characteristics
35%
Cocoa
Guaranteed cocoa content
Blond
Type
Chocolate family
70g
Format
Practical tasting
2Tasting profile
35% blond chocolate, created by Frédéric Bau in 2012
Tasting notes
3What occasions is it suited for?
The best times to enjoy this Valrhona product.
pure tasting
coffee pairing
blond chocolate discovery
4Tips
How to taste a Valrhona 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 plain water between each square to refresh your palate. Choose a quiet environment to better perceive the aromatic notes.
5Perfect pairings for this bar
Other Valrhona products that pair delightfully with this product.
Technical data sheet
| Brand | Valrhona (France, Tain-l'Hermitage) |
| Range | Tasting bars |
| Cocoa content | 35% |
| Type | Blond |
| Format | 70g |
| 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
How should I 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 chocolate bar can easily be stored for 12 months.
Why has my chocolate bar developed a bloom?
Chocolate bloom is caused by thermal shock: moving from cold to warm (taking it out of the refrigerator) causes cocoa butter to rise to the surface. It is harmless to health and the bar remains safe to eat, but its appearance and texture in the mouth suffer. To prevent it, store it at a stable temperature of 16–18°C.
What temperature should it be tasted at?
Take the chocolate bar out of storage 30 minutes beforehand to bring it to 18–20°C. A temperature that is too low dulls the aromas, while a temperature that is too high causes the chocolate to melt before releasing its full profile. The tongue is the most sensitive organ for perceiving the complete 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 learn more
Explore the Valrhona collection, chocolates and pralines, and pastry decorations 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.
