Valrhona Introduces a New Category, Blond Chocolate with Dulcey


Since 1922, French chocolate maker Valrhona has never believed in standing still when it comes to innovating by chefs and for chefs.Going beyond the standard, offering new products for chefs to add to their culinary tool chests, Valrhona has once again earned its designation as the source of fine chocolate (“aux Source du Grand Chocolat”) through the creation of a new category – “Blond” chocolates, with the introduction of Dulcey blond chocolate couverture (available in 3KG bags).

Frederic Bau, founding director of the Ecole du Grand Chocolat, Valrhona’s chocolate school, has been involved in many of the culinary innovations the brand has brought to the dessert world.Now Valrhona is introducing the new “Blond” chocolate category – which, Bau will be the first to admit, came about quite serendipitously.

With its unparalleled blond color, Valrhona’s chefs recommend Dulcey for molding, ganache, and cremeux.Its smooth texture and delicately sweet taste makes it ideally suited for bonbons.For pastry chefs, Dulcey is perfect for creamy patisseries, and pairs ideally with caramel, coffee, and hazel nut flavors, as well as lightly acidic fruits mango, banana, and apricots.

While Dulcey introduces Blond, a new chocolate category, Valrhona has another new innovation to add to chefs’ palette of flavors for the blank canvas of their creativity. First there was Ivoire, the foundation of Valrhona’s white chocolate line. In 2012 Opalys 33%, the more subtly sweet, and vastly versatile new white chocolate whose pure light color and velvety texture offered a new flavor profile and aromas of fresh milk and natural vanilla was introduced.With 10% more milk than Ivoire, Opalys is remarkably adaptable to multi-purposes and easy to work with for any kind of application and particularly well suited for molding and coating individual chocolate bonbons.

As an owner of two plantations, Valrhona is the source of fine chocolate, planting; discovering; selecting; and blending fine and rare cocoa beans on the ground.For more information, visit

posted by Anna Nguyen

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