While preparing a dessert for a major pastry event, Chef Bau, from L'Ecole du Grand Chocolat, left some white chocolate in a bain-marie to melt and became absorbed in a new technique he was developing. Ten hours later, he was drawn from his creative reverie by the delicious aroma that reminded him of roasted Breton shortbread. His alarm quickly turned to delight when he realized what he had inadvertently discovered. The white chocolate had turned blond, a color he had never seen in chocolate before, and wafting through the kitchen was a heady aroma. After eight years of pain-staking research, Valrhona finally developed the perfect recipe.
Valrhona Dulcey is a smooth and creamy chocolate with a velvety, enveloping texture and a warm, blond color.
The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of shortbread with a pinch of salt.
Repackaged by Chocosphere
