Valrhona Dulcey Bar
Blonds have more fun, especially when it comes to chocolate. With the release of the Dulcey Bar, Valrhona has created an entirely new category in chocolate — “Blond Chocolate” — somewhere between the sweetness of white and the silk of milk, it’s entirely unique.
Created by happy accident by Frederic Bau, Dulcey chocolate stems from white chocolate that has been cooked so long it takes on an almost roasted flavor, similar to shortbread cookies. This flavor innovation is what Valrhona chocolate has focused on for more than 90 years.
Made with pure cocoa butter, the Dulcey Bar is smooth, creamy, and velvety. At first bite, Dulcey melts in your mouth, creating notes that are buttery and toasty.
A subtle sweetness gives way to pronounced flavors of shortbread with a touch of salt.
Although just introduced, Dulcey has already won two distinguished awards: Le Grand Prix de l’Innovation (Grand Prize of Innovation), one of only seven in the “products” category, at the world renowned SIRHA food trade show in Lyon, France and the Readers’ Prize from La Toque, a magazine for artisan bakers, pastry chefs, chocolate makers, confectioners and ice-cream makers.
And now, with the release of the Dulcey Bar, consumers can get a taste of the experience that is sweeping the pastry world.
Ingredients: Cocoa butter, sugar, whole milk powder, dried skimmed milk, butter, emulsifier, natural vanilla extract.
S.R.P.: (2.99-oz. bar) $7.99