Despite its golden color, the new creation by French chocolate maker Valrhona is definitely not white chocolate mixed with caramel.
It is called Dulcey, and was born when Frédéric Bau—the creative director and executive chef of the pastry and chocolate cooking school L’École du Grand Chocolat Valrhona—accidentally left some white chocolate to melt in a bain-marie for around 10 hours.
When he returned, the chocolate had developed a wonderful aroma that reminded him of “roasted Breton shortbread.”
It has taken many years for Valrhona to recreate the flavor.
Dulcey is not overly sweet, and has a subtle and sophisticated body and feel. Its delicate taste marries intense biscuit flavors with a pinch of salt.
The chocolate is smooth and velvety. It has distinctive notes of toasty, buttery melts-in-your mouth creamy texture, and gradual finishing tones that hint of slightly salted shortbread.
Chefs and chocolatiers who use Valrhona chocolate in their creations have been experimenting with Dulcey, including renowned pastry chefs François Payard (François Payard Bakery, NYC), Antonio Bachour (St. Regis Bal Harbour Resort), and Alina Martell (Ai Fiori, NYC), and Meg Galus (NoMi, Chicago).
Dulcey is perfect for creamy patisseries and pairs ideally with caramel, coffee and hazelnut flavors, as well as highly acidic fruits, such as mango, banana, and apricots.
The Dulcey Blond bar will be in stores in the United States in January 2014, or you can order it online at www.valrhona-chocolate.com.