The 4th color of chocolate. Created in 2012 by Frédéric Bau, blonde 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: a unique blonde color, a delicate aroma of toasted shortbread and caramelized milk. It took eight years of research and development to perfect the final recipe. Signature notes: shortbread biscuit, caramelized milk, hint of salt.
1 kg format: for whom?
regular home baker, 5-15 desserts
Technical specifications
Cocoa
35%
Guaranteed minimum content
Type
White
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Aromatic profile
Main profile
biscuity
Minor note
caramelized
Signature
caramelized milk hint of salt
Bitterness
0/5
Acidity
0/5
Fruity
0/5
Roasted
3/5
Length
4/5
Official Valrhona sensory profile, rated across 5 dimensions.
Tasting notes
toasted shortbreadcaramelized milkbiscuithint of saltsmooth texture
Quantity guide
Indicative example, based on the parameters below. Adjust the quantity to suit your recipe.
What is it used for?
Chocolate mousse (175 g / 4 servings)
How many servings?
3 preparations
Required quantity
525 g
Recommended format
1 sachet of 1 kg
Tempering margin (10%)
578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest size possible: the price per kg is always better.
What is it used for?
Rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Chocolate bars
Coatings
Ice creams & sorbets
Tempering curve
The official Valrhona tempering curve for this chocolate.
Melting
40 - 45 °CDouble boiler or microwave in intervals
Cooling
26 - 27 °CCrystallization of the right crystals
Working
28 - 29 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to bring out the best in this chocolate.
apricot
banana
hazelnut
mango
coffee
caramel
caramelized pineapple
roasted fruit
Perfect pairings for this chocolate
Valrhona products that perfectly complement this product.
A creative idea by Patissland to showcase the unique profile of this product.
Dulcey 35% tart with caramelized banana
Inspiration
Sweet pastry crust, Dulcey 35% crémeux, banana slices caramelized in salted butter. The hint of salt in Dulcey naturally pairs with the banana caramel.
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 out of 5 drops
Available sizes
250 g, 1 kg, 3 kg
Storage
18 months at 16-18 °C, protected from moisture
Allergens
Milk (depending on product). May contain traces of tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should I choose: 250 g, 1 kg, or 3 kg?
250 g to try it out or for a one-off dessert. 1 kg for regular home bakers (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better in larger sizes.
What is couverture chocolate?
Couverture chocolate has a high cocoa butter content (generally over 31%) and is intended for professionals. Its fluidity makes it suitable for coating, molding, and all fine chocolate-making techniques.
Is tempering required?
For applications where the chocolate remains visible and solid (molding, coating, decoration): yes, essential for shine, snap, and shelf life. For applications where it is mixed in (mousses, ganaches, cookies): not required, simply melting it is enough.
How many fèves are there in 100 g?
About 35 to 40 Valrhona fèves per 100 g. A convenient format for measuring to the nearest gram without weighing, once you’re used to it.
How should Valrhona chocolate be stored?
Ideally store at 16-18 °C in a dry place, away from light and odors. Avoid refrigeration (condensation can cause bloom). Once resealed in its bag, it keeps for 18 months.
