The powerful flavour of roasted coffee bean pieces from Ethiopia is softened by biscuit and caramelised milk inflections, typical of Dulcey chocolate.
With Dulcey, Valrhona invented chocolate’s fourth color: Blond. Leaving white chocolate in a bain-marie for too long, Valrhona Chef Frédéric Bau discovered a surprising result: the chocolate became blond and gave off a sweet smell. Dulcey is an ode to creativity and daring that revolutionized the world of pastry to offer new emotions thanks to its color, taste and texture.
Valrhona presents the unique taste of Komuntu 80% in a 70g tasting bar. This bar is the perfect size to discover the art of chocolate tasting.
Tulakalum’s nutty intensity and powerful cocoa nibs dreamily encapsulate the gorgeous biodiversity of Belize, an endlessly colorful country with rich culture and history
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