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Valrhona Blond Dulcey Chocolate
Description
Valrhona Dulcey is the world’s first blond chocolate. With instense aromas of rich cream and biscuity caramel the chocolate adds a new dimension to desserts – perhaps an upmarket Caramac bar. Dulcey is the dulce de leche of the chocolate world; the recipe was discovered when the head Valrhona chocolatier left Valrhona Ivoire chocolate in a bain marie for ten hours and it slowly started to caramelise.
Use the Dulcey chocolate in mousses and ganaches, and pair with tropical bananas, apricots and mango. Valrhona Dulcey contains a minimum of 32% cocoa butter. The bar is scored to help you break it into five 50g pieces, with the trademark Valrhona name stamped onto each piece.
Ingredients: cocoa butter, sugar, whole milk powder, dried skimmed milk, whey (milk), butter (milk), emulsifier: soya lecithin, natural vanilla extract. This product may contain traces of nuts, egg proteins, gluten and peanut.
Quick Comparison
| Settings | Valrhona Blond Dulcey Chocolate remove | Pommery Green Peppercorn Mustard remove | Christine Ferber Charlotte Strawberry Jam remove | Eiffel Bon Bons Apple remove | Pommery Voatsiperifery Pepper Mustard remove | Pommery Mustard with Truffle remove |
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| Price | 11.19€ | 8.13€ | 9.38€ | 3.60€ | 10.63€ | 14.94€ |
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| Content | Valrhona Dulcey is the world's first blond chocolate. With instense aromas of rich cream and biscuity caramel the chocolate adds a new dimension to desserts - perhaps an upmarket Caramac bar. Dulcey is the dulce de leche of the chocolate world; the recipe was discovered when the head Valrhona chocolatier left Valrhona Ivoire chocolate in a bain marie for ten hours and it slowly started to caramelise. Use the Dulcey chocolate in mousses and ganaches, and pair with tropical bananas, apricots and mango. Valrhona Dulcey contains a minimum of 32% cocoa butter. The bar is scored to help you break it into five 50g pieces, with the trademark Valrhona name stamped onto each piece. Ingredients: cocoa butter, sugar, whole milk powder, dried skimmed milk, whey (milk), butter (milk), emulsifier: soya lecithin, natural vanilla extract. This product may contain traces of nuts, egg proteins, gluten and peanut. | Pommery green peppercorn mustard is regarded by many chefs as the greatest example of green peppercorn mustard in the world. Stir into a cream sauce for steak or chicken, or serve with cold meats. The green peppercorns are fragrant, slightly tart and bursting with peppery hotness. On its own the mustard is a great partner for veal and potatoes. Or even try glazing cauliflower with the mustard before roasting. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, green peppercorns (10%), salt, preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Christine Ferber's strawberry jam is rich in large pieces of Charlotte strawberries, famous for their rich flavour of woodland strawberries. This is the ultimate strawberry jam! Experience the magic blends of fresh Alsace fruits, flowers and herbs with Christine Ferber's jams. The seasonal fruits are harvested locally from the fields, mountains and forests, and cooked daily in very small batches – never more than four kilograms together in one of her copper cauldrons. All are produced in their small kitchen in the small village Niedermorschwihr nestled in the heart of the vineyards in Alsace. And Christine rises at 5.30am every morning to tend to the fruit herself. Availability of the jams varies season by season. Christine Ferber is France's 'Queen of Confitures'. A world renowned master patissière, Christine Ferber has worked with Alain Ducasse (who serves her jams in his restaurants), the Troisgrois family, and Pierre Hermé, amongst others. Browse Christine Ferber preserves. Prepared with a minimum of 68g of fruit per 100g. Once opened, keep refrigerated and consume within 8 days. Ingredients: fruits, sugar, apple pectin, lemon juice. | All the taste of France in a chewy fruit ball! Each of these sweet apple Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Pommery voatsiperifery pepper mustard is a unique combination of gourmet French mustard and the citrus-pine notes of voatsiperifery pepper. The mustard is a great partner for pork. Try with sausages or pork chops, or transform your Sunday roast. Voatsiperifery is a rare pepper from Madagascar. It only grows wild in the Madagascan rainforests, and the plants can grow as tall as 20 metres. This makes harvesting very difficult, especially as it’s harvested by hand! Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, Voatsiperifery pepper from Madagascar (2.5%), preservative (sodium bisulphite). Contains allergens: mustard. Contains sulphites. | Pommery mustard with truffle will instantly elevate any steak to new gourmet heights. Or enrich a cream sauce with a spoonful of the tangy Dijon-style mustard with earthy black truffle depth. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, salt, truffle (3%) (Tuber melanosprum [50%], Tuber brumale [50%]), aroma, spices, grape seed oil, cep preservative, sodium bisulphite. Contains allergens: mustard. Contains sulphites. |
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