With Dulcey, Valrhona invented chocolate’s fourth color: Blond.
During one of his cookery demonstrations, Frédéric Bau once absent-mindedly left his white chocolate in the bain-marie. He was surprised by the result: the chocolate turned blond and gave off a
delicate aroma of toasted shortbread and caramelized milk. Launched in 2012, Dulcey is an ode to the creativity and audacious spirit which revolutionized the world of pastry-making.
Inspired by this happy accident, it took eight years of research and development to create the recipe we know and love today.
Dulcey is a smooth 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 flavors of freshly baked shortbread and a hint of salt.