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.
Smooth, yet not-too-sweet, Ivoire white chocolate, with its delicate hint of vanilla and fresh milky taste, is livened u p with tangy raspberry chips.
The intensity of candied orange peel paired with the fleshy and tangy red berry notes of Manjari dark chocolate. A perfect balance of flavours.
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