Valrhona Blond Couverture, Dulcey 35%, 250 g

Valrhona Blond couverture, Dulcey 35%, 250 g

The Valrhona couverture Dulcey belongs to the "blonde line" range. It sets itself clearly apart from traditional White couverture in both taste and appearance. Dulcey captivates with its 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 finishes with a mild flavour of shortbread and caramelised milk.

Dulcey thus offers entirely new possibilities for sweet creations with a colour and flavour profile that has 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. To do this, dip a Spatula lightly into the chocolate and leave the thin coating to set in the fridge for 5 minutes. If the couverture contracts nicely and has a beautiful sheen, it is correctly tempered and ready to work with. A tempering device is not strictly necessary for this method, but it is certainly very helpful. You can find a more detailed description of the tempering process on our blog.

Couverture - uses

With the tempered couverture you can now pour 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 pour a droplet-shaped decoration that can then be placed on a small dessert. An eye-catching border for your cake can also be made using light and dark couverture.

The couverture tastes particularly good in Praline fillings — it is ideal for, say, 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 pairs beautifully with it.