Valrhona - Tasting Bar
Dulcey 35% Bar - 70g
Dulcey 35% bar, Valrhona's blond chocolate with biscuit notes.
Valrhona Dulcey 35% bar in a convenient 70g tasting format. The famous blond chocolate was created by Frédéric Bau in 2012 after eight years of experimentation: a water bath 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, alongside dark, milk, and white.
Features
35%
Cocoa
Guaranteed cocoa content
Blond
Type
Chocolate family
70g
Format
Convenient tasting size
2Tasting profile
Blond chocolate, 35%, created by Frédéric Bau in 2012
Tasting notes
3Perfect for which occasions?
The best moments to enjoy this Valrhona product.
enjoying on its own
served with coffee
discovering blond chocolate
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 squares to refresh your palate. Choose a quiet setting to better appreciate the aromatic notes.
5Perfect pairings for this bar
Other Valrhona products that complement this one beautifully.
Specifications
| 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 bar?
Store at room temperature between 16 and 18°C, away from light and moisture. Avoid refrigerating it, as this causes condensation and chocolate bloom. In its original packaging, a Valrhona bar keeps easily for 12 months.
Why has my bar turned white?
Chocolate bloom is caused by a temperature shock: moving from cold to warm (taking it out of the fridge) causes cocoa butter to rise to the surface. This is harmless, and the bar is still safe to eat, but its appearance and mouthfeel may be affected. To avoid this, store it at a steady 16-18°C.
At what temperature should I taste it?
Take the bar out of storage 30 minutes beforehand to bring it to 18-20°C. Too low a temperature mutes the aromas, while too high a temperature makes the chocolate melt before it can reveal its profile. The tongue is the most sensitive organ for perceiving the full profile: let it melt without biting.
Explore further
Explore the Valrhona collection, chocolates and pralines, and pastry decorations at 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.
