The 4th color of chocolate. Created in 2012 by Frédéric Bau, blonde and biscuit-like.
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 for 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, caramelized milk, a hint of salt.
3 kg size: who is it for?
Experienced pastry chefs/workshops, best price per kg
Technical specifications
Cocoa
35%
Guaranteed minimum content
Type
White
Couverture chocolate
Fluidity
●●●●○
4 out of 5 drops
Aromatic profile
Main profile
biscuit-like
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 saltcreamy texture
Quantity guide
Illustrative example based on the parameters below. Adjust the quantity to suit your recipe.
What is it for?
Chocolate mousse (175 g / 4 servings)
How many servings?
3 preparations
Required quantity
525 g
Recommended size
1 bag of 1 kg
Tempering allowance (10%)
578 g
Tip: Always allow 10% extra for natural tempering losses. Buy the largest format possible: the price per kg is always better.
What is it for?
Rating based on the applications recommended by Valrhona for this product.
Ganaches
Mousses
Molded chocolates
Bars
Coatings
Ice creams & sorbets
Tempering curve
Valrhona's official tempering curve for this chocolate.
Melting
40 - 45 °CBain-marie or microwave in short intervals
Cooling
26 - 27 °CCrystallization of the good crystals
Working
28 - 29 °CIdeal molding temperature
Flavor pairings
Ingredients officially recommended by Valrhona to enhance this chocolate.
apricot
banana
hazelnut
mango
coffee
caramel
caramelized pineapple
roasted fruit
This chocolate's companions
Valrhona products that perfectly complement this product.
A creative idea from 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 the Dulcey naturally complements the banana's caramel flavor.
Complete technical data sheet
Brand
Valrhona (France, Tain-l'Hermitage)
Range
Blond
Type
White
Cocoa content
At least 35%
Created by Valrhona
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 the product). May contain tree nuts and soy.
Made in
France (Tain-l'Hermitage, Drôme)
Frequently asked questions
Your questions, our advice
Which size should you choose: 250 g, 1 kg, or 3 kg?
250 g for sampling or an occasional dessert. 1 kg for a regular home baker (5-15 desserts). 3 kg or more for workshops and professional use: the price per kg is significantly better with larger formats.
What is couverture chocolate?
Couverture chocolate is chocolate with a high cocoa butter content (generally more than 31%), intended for professionals. Its fluidity makes it suitable for enrobing, molding, and all fine chocolate-making techniques.
Is tempering required?
For uses where the chocolate remains visible and solid (molding, enrobing, decoration): yes, tempering is essential for shine, snap, and shelf life. For uses where it is mixed in (mousses, ganaches, biscuits): not required; simply melting it is enough.
How many feves are there in 100 g?
About 35 to 40 Valrhona feves per 100 g. A convenient format for measuring by the gram without weighing once you’re used to it.
How should Valrhona chocolate be stored?
Ideally stored at 16-18 °C in a dry place, away from light and odors. Avoid the refrigerator (condensation causes blooming). Once resealed in its bag, it keeps for 18 months.
