Dulcey 32%, Valrhona’s first breakthrough with the Blond Revolution - Advertorial by Valrhona

The  Staff Canteen

The Staff Canteen

Editor 2nd November 2016

In 2012, Valrhona created the first ever blond-coloured chocolate, Dulcey 32%, revolutionizing the Chocolate industry. 

During one of his cookery demonstrations, Valrhona’s creative director Frédéric Bau once absent-mindedly left his white chocolate in the bain-marie. A few hours later, he noticed that the chocolate’s white color had turned blond and taken on a delicate scent of toasted shortbread and caramelized milk. It took eight years of research and development to perfect the recipe for Dulcey 32%, whose intensely appetizing flavor of cookies with a hint of sweetness and generous shortbread notes with a pinch of salt have won over chefs and artisans alike.  

The creation of Dulcey 32% in 2012 opened up a whole new creative field. It offered a radical change of direction with its unique colour, gourmet taste and intense smooth texture. With Dulcey, Valrhona created the chocolate’s 4th dimension. Proud of Dulcey’s success, Valrhona was looking to develop the Blond couverture into a new range of products. Thanks for its expertise Valrhona is now launching the new BLOND ORELYS 35 % in 2016. 

A new gourmet touch for Valrhona’s Blond range 

In 2016, Valrhona looked to expand its Blond aromatic range. As a result, it combined all its expert couverture chocolate making skills with a new key ingredient – unrefined dark muscovado sugar from Mauritius. It gives professionals a game-changing flavour and colour in Valrhona’s Gourmet Creations range: BLOND ORELYS 35%. With this product, Valrhona wanted to give new possibilities and more space for creativity to Pastry Chefs and Chocolatiers. Valrhona Cercle V members have had the opportunity to discover BLOND ORELYS 35 % since 2016 October. This new reference will be accessible nationally starting 2017. In February 2017, a dedicated national launch in the United Kingdom will introduce this new couverture to Professionals of the industry. 

Unrefined dark muscovado sugar, a new ingredient for new sensations 

Valrhona’s experts spent no less than four years researching and developing the ingredient that gives BLOND ORELYS 35% all its flavour: unrefined dark muscovado sugar. This new addition gives the chocolate its natural gold-inflected colour with fresh and delicate liquorice notes.

To obtain this natural sugar, sugar cane is crushed then pressed to extract the juice. This juice is heated, dried and finally ground down. Because of its naturally high molasses content, dark muscovado sugar has a moist texture and a beautiful brown hue, giving BLOND ORELYS a fresh flavour and delicate liquorice aromas. 

Sugar is one of the key ingredients in the creation of Valrhona couvertures recipes. Its selection depends on the aromatic profile that Valrhona wants to explore in every single one of its reference. 

Valrhona BLOND ORELYS 35%, a new creative vista for professionals 

Thanks to its singular aromatic character combining freshness and delicate flavour, BLOND ORELYS 35% is pairing with a host of aromas and tastes: 

  • Spices: cinnamon, vanilla, cloves, paprika
  • Fruit: banana, Williams pear, lemon zest, kiwi
  • Flavours: cookies, coffee, mint, champagne

BLOND ORELYS 35% works beautifully with these flavours and has numerous applications in molded products, bars, mousses, cream mixes, ganaches, ice creams and sorbets.

Aromatic Qualities:

Thanks to its unrefined dark muscovado sugar, BLOND ORELYS 35%'s natural colour is flecked with glimmers of golden brown, making for an irresistible invitation to sensory discoveries… This chocolate’s sweet gourmet freshness is clear from the very first bite thanks to its classic liquorice aromatic notes which are later complemented by hints of shortbread.

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The  Staff Canteen

The Staff Canteen

Editor 2nd November 2016

Dulcey 32%, Valrhona’s first breakthrough with the Blond Revolution - Advertorial by Valrhona