We are celebrating Valrhona’s newest addition to their line of “blonde” chocolates, Dulcey! We left Valrhona’s two day New Americana class completely inspired and ready to try out the new caramelized white chocolate in ways that were thoughtful and most of all, delicious – and we hope that we have inspired some of our readers to try out Valrhona Dulcey, as well!
First, we folded the Dulcey into a sweet and soft viennoise bread – the extra-caramelized chocolate chunks on the outside were fantastic- and the interior pockets of sweet caramel were out of control! Here’s the process!
To compliment our viennoise, we prepared a traditional dulce de leche, and emulsified Valrhona Dulcey chocolate into it to create a super caramelized milk jam, that we called “Dulcey de Leche.” The concentrated caramelized milk flavors were sublime, and the shine and texture of the spread were exactly what we had hoped for. You can find the recipe here!
All in all, we can say that our “Project Dulcey” was a success, and we are so happy to have shared it here. Next, Project Opalys!