Valrhona Dulcey Fèves – Sabato

Dulcey is a smooth, creamy blonde chocolate with a velvety and enveloping texture. The first notes are buttery, toasty and not too sweet with biscuit flavours and a pinch of salt. Dulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mango, banana and apricot.

Description

Dulcey is a smooth, creamy blonde chocolate with a velvety and enveloping texture. The first notes are buttery, toasty and not too sweet with biscuit flavours and a pinch of salt.

Dulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mango, banana and apricot.

Dulcey contains 35% cocoa butter and comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking.

Producer

Known as the ‘Rolls-Royce’ of the chocolate world and chosen by the world’s finest pastry chefs in the most prestigious gastronomic establishments, Valrhona have been creating exceptional chocolate for eating and cooking since 1922.

Dedicated to quality, Valrhona controls each step in the ‘Grand Chocolat’ process. Unlike other chocolate manufacturers who buy their cocoa from dealers working in the world wholesale markets, Valrhona deal directly with plantations. They have a dedicated buyer who visits the cocoa plantations regularly and works closely with them, aiding and advising on the growing and treatment of the cocoa beans and post-harvest procedures.

Valrhona’s practice of dealing with their plantations has been “fair trade” for many years. This is because they believe that the relationship they have with the growers affects the quality of the beans, which directly affects the quality of the chocolate. If the workers are treated with respect, then they will take care of the beans.

Valrhona use 3 varieties of cocoa beans, in varying percentages, to make their chocolate: the Trinitario, the Forastero, and the Criollo. Fruits need to be cared for on the tree, and no pesticides are to be used, as these could affect the beans.

Valrhona use only natural Bourbon Madagascan vanilla, unlike many other commercial producers that use vanillin, a synthetic version of vanilla and pre cane sugar – and definitely no butter, palm oil or other vegetable fat.

Description Dulcey is a smooth, creamy blonde chocolate with a velvety and enveloping texture. The first notes are buttery, toasty and not too sweet with biscuit flavours and a pinch of salt. Dulcey goes particularly well with ingredients that contain indulgent notes such as caramel, coffee and hazelnut. It is also very good with yellow fruits that are low in acidity such as mango, banana and apricot. Dulcey contains 35% cocoa butter and comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking. Producer Known as the ‘Rolls-Royce’ of the chocolate world and chosen by the world’s finest pastry chefs in the most prestigious gastronomic establishments, Valrhona have been creating exceptional chocolate for eating and cooking since 1922. Dedicated to quality, Valrhona controls each step in the ‘Grand Chocolat’ process. Unlike other chocolate manufacturers who buy their cocoa from dealers working in the world wholesale markets, Valrhona deal directly with plantations. They have a dedicated buyer who visits the cocoa plantations regularly and works closely with them, aiding and advising on the growing and treatment of the cocoa beans and post-harvest procedures. Valrhona’s practice of dealing with their plantations has been “fair trade” for many years. This is because they believe that the relationship they have with the growers affects the quality of the beans, which directly affects the quality of the chocolate. If the workers are treated with respect, then they will take care of the beans. Valrhona use 3 varieties of cocoa beans, in varying percentages, to make their chocolate: the Trinitario, the Forastero, and the Criollo. Fruits need to be cared for on the tree, and no pesticides are to be used, as these could affect the beans. Valrhona use only natural Bourbon Madagascan vanilla, unlike many other commercial producers that use vanillin, a synthetic version of vanilla and pre cane sugar – and definitely no butter, palm oil or other vegetable fat.

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