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. 
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. 
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