Valrhona Blond Couverture, Dulcey 35%, 1 kg

Valrhona Blond couverture, Dulcey 35%

The Valrhona couverture Dulcey belongs to the "blonde line" range. It stands clearly apart from traditional white chocolates in both taste and appearance. Dulcey impresses with extraordinary flavour and outstanding quality. This White couverture is a soft, creamy chocolate with a warm, blonde colour. It has a gentle, buttery note and is accompanied by a mild flavour of shortbread and caramelised milk on the finish.

Dulcey thus opens up entirely new possibilities for sweet creations with a colour and flavour that have so far been little known. Whether it's a Chocolate bar, Pralines, or unusual dessert variations – with Dulcey you'll discover a whole new world of chocolate.

Blond couverture - tempering

To temper the couverture, melt two thirds of the total quantity you need at 45 degrees. Then add the remaining third of the couverture, let it cool and stir gently until it reaches 26–27 degrees. Then warm it back up to 28–29 degrees. Once everything has melted, you can do a test. Dip a Spatula lightly into the chocolate and leave the thin coating to set in the fridge for 5 minutes. If the couverture sets nicely and has a beautiful sheen, it is properly tempered and ready to use. A tempering device is not strictly necessary for this method, but it is certainly very helpful. A more detailed description of the tempering process can be found on our blog.

Couverture - uses

With the tempered couverture you can now cast your own Pralines, make Chocolate bars and refine them individually with other ingredients, or create elegant chocolate decorations. For example, you can use a Chocolate mold to cast a drop-shaped decoration that can then be placed on top of a small dessert. An unusual border for your cake can also be made using light and dark couverture.

The couverture tastes particularly good in Praline fillings – it works wonderfully, for example, in a passion fruit or champagne filling. The caramel flavour can be further enhanced by filling the Praline half with caramel and half with Dulcey Ganache. A hazelnut Ganache or a caramelised hazelnut also pair beautifully with it.

Chocolate courses at miniSchoggi

Would you like to dive deeper into the world of chocolate? Do you want to make your own Chocolate bars or figures from the finest couverture? We offer a range of courses on the topic of chocolate, so there is sure to be something for you too. With us you'll learn the correct tempering, how to work couverture into hollow figures and Chocolate bars, as well as how to create refined decorations such as edible high heels. We would be delighted to welcome you soon at one of our courses!