Valrhona Blond Couverture, Dulcey 35%

Valrhona Couverture Dulcey belongs to the "blonde line" series. This clearly stands out from the traditional white chocolates by taste and appearance. Dulcey captivates with exceptional taste and excellent quality. The white couverture is a soft, creamy chocolate and has a warm, blond color. It has a soft, buttery note and is accompanied by a mild taste of shortbread and caramelized milk in the finish.

With a hitherto little-known color and flavor, Dulcey offers completely new possibilities for sweet creations. Whether chocolate bars, pralines or unusual dessert variations, with Dulcey you will discover a new world of chocolate.

Blonde couverture - tempering

To temper the couverture, melt two-thirds of the final desired mass at 45 degrees. Then add the last third of the couverture, let it cool and stir gently until it reaches 26-27 degrees. Then heat it up again to 28-29 degrees. When everything is melted, you can do a test. To do this, dip a spatula lightly into the chocolate and let the flat coating set in the refrigerator for 5 minutes. If the couverture sets nicely and has a nice sheen, it is properly tempered and ready for further processing. A tempering machine is not absolutely necessary for this method, but it is definitely very helpful. You can find a more detailed description of the tempering process on our blog.

Couverture - Usage

With the tempered couverture, you can now cast your own chocolates, make chocolate bars and refine them individually with other ingredients or create elegant chocolate decorations. For example, you can use a chocolate mold to cast a drop-shaped decoration that can then be placed on a small dessert. You can also create an unusual border for your cake with light and dark couverture.

The couverture tastes particularly good in praline fillings; it is suitable, for example, for a passion fruit or champagne filling. The caramel taste can be further emphasized by filling the praline half with caramel and half with dulcey ganache. A hazelnut ganache or a caramelized hazelnut also go very well with it.

Chocolate courses for miniSchoggi

Would you like to delve deeper into the world of chocolate? Would you like to make your own chocolate bars or figurines from the finest couverture? We offer various courses on the subject of chocolate, so there is certainly something for you. With us you will learn the correct tempering, the processing of the couverture to hollow figures and chocolate bars as well as the production of noble decorations, such as edible high heels. We would be very happy to welcome you soon at one of our Courses to welcome you!