Valrhona goes blonde
Thursday 13th September 2012
Following a serendipitous accident by chef chocolatier Frédéric Bau at the Valrhona School of chocolate, Valrhona have once again changed how we think of fine chocolate.
Dulcey, Blonde chocolate is made by extending the conching process. This is where the cocoa solids and cocoa butters are mixed and scraped together to create the smooth mouth feel that we associate with fine chocolate. During this extended conching the heat is raised which starts a process of very fine caramelisation of some of the sugars. This leads to a chocolate with unique flavour notes of toasted shortbread and a touch of saltiness on the palette. This comes with the same gorgeous mouth feel that we expect from Valrhona.
Valrhona will be showing their full range of chocolates including the new Dulcey Blonde at Chocolate week in October.