One day in the kitchen at the École, Bau put some white chocolate to melt on the stove in a bain marie (a French double-boiler). He got distracted and only after 10 hours—600 minutes!—elapsed did he remember to check the pan. The first thing he noticed was the aroma: like “roasted Breton shortbread.” When he tasted the result, he realized he’d struck chocolate gold.The result is Dulcey[2], which has recently gone on sale in the U.S. The tasters at DuJour used these words to describe it: “caramelly,” “butterscotch,” “amazing.” “buttery,” “creamy,” “rich,” and “amazing.” Stockholm, are you listening?
Dulcey is 32 percent cacao. The feves, or disks, are sold at select Whole Foods[3] stores in the Northeast, and feves and bars are available at valrhona-chocolate.com[4].
Endnotes:- Valrhona Chocolate: http://www.valrhona-chocolate.com/
- Dulcey: http://www.valrhona-chocolate.com/dulceynewblondchocolate
- Whole Foods: http://www.wholefoodsmarket.com/
- valrhona-chocolate.com: http://www.valrhona-chocolate.com/
Source URL: https://dujour.com/life/first-blond-chocolate-valrhona/
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