The ultimate chocolate creation by Valrhona!
Like other stories in pâtisserie, legendary recipes and ingredients sometimes originate from curious mishaps... One day during a pastry class, Frédéric Bau absentmindedly left white chocolate on a bain-marie for too long. He noticed the chocolate has taken a deep blond colour and the delicious smell of toasted shortbread and caramelized milk wafted out of the pan.
Valrhona perfected the recipe for eight years and released the final version of the world famous Dulcey chocolate.
Dulcey is a unique combination of round flavours, intense biscuit notes and a delicate sweetness balanced with a pinch of salt.
Easy to work thanks to their unique shape, these feves by Valrhona are perfect for many pastry applications and creations.
Store the sealed bag in a dry place between 16 and 18°C to preserve all properties.