Halfway between white chocolate and milk chocolate, it has a caramel colour and is very smooth on the palate, with delicious biscuity notes. Made from cocoa butter, milk and sugar, the recipe was born of an oversight by Frédéric Bau, THE Mr Valrhona, during a workshop for professionals: a chocolate had been left in its bain-marie for around ten hours, taking on a surprising texture and aroma. Frédéric Bau put this discovery to good creative use, and after 8 years of research and development, Dulcey was born!

Barre de chocolat, enrobage, ganache et crémeux, glace ,sorbet , moulage mousse .