This Valrhona Blond Dulcey chocolate bar came back with me from the Christmas Market visit to Strasbourg. If you’re heading to the area, don’t worry – the bar came from a shop that’s open all year round (so you can easily get your hands on some!).
If you’re in the UK however, options are somewhat limited. Online ordering or popping in to Selfridges might be your best bet (and you can be sure I’ll report back on whether the Trafford Centre store carries it!).
Why am I mentioning all this upfront, before I’ve even told you about the chocolate? Honestly, I think you’re gonna want to find it. It’s a pretty fabulous bar.
If you follow along with this blog, you’ll know I try all the products before going to the internet and seeing what the manufacturer says about it. Usually I look forward to the Google Translation mash up but I don’t want it influencing my opinion on the thing I’m trying. I don’t even read the ingredients lists! And yes I’m aware it’s a luxury to do so, as I’m not allergic to anything.
So with a completely blank slate, save for seeing the “Creamy and Toasty” on the front of the packet… this is what I thought.
After pulling back the foil wrapper, it smells like a deeply rich caramelised white chocolate, with toasty shortbread notes. It’s a pretty bar too, with easily breakable pieces in a pleasingly different snappable shape.
As for the eating, it’s a white chocolate but very creamy, rich and buttery. It’s a good amount of sweet without being sugary. The chocolate has a lovely caramelised, biscuitty flavour with an understated hint of salt in the finish.
It’s smooth with an enjoyably thick melt, without overstepping into the ‘cloying’ territory Lindt occupies. Really it’s like someone’s taken a Caramac bar but made it properly.
So what do Valrhona say about their product?
Creamy and Toasty : Blond Dulcey chocolate boasts an enticingly creamy texture. The intense biscuit flavor is sweet yet not too sugary and finishes with generous notes of shortbread with a dash of salt.
As it turns out, this bar emerged from a kitchen mishap. It just goes to show what leaving white chocolate in a double-boiler too long can do for your career! I mean, there’s that and then the 8 years of research and development to engineer the final recipe… but still. You never know what you’ll accidentally create next time you’re forgetful in the kitchen!
In my case, it’ll probably just be a burnt pan.
Finding this bar was a happy accident, but I’ll definitely be on the look out for it in the future! Delicious!
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