Blond chocolate

Blond chocolate refers to a white chocolate slowly caramelised until it takes on an amber hue and notes of biscuit, condensed milk and caramel. Its emblematic version, Dulcey, was created by Frédéric Bau at Valrhona in 2012 and presented as a fourth chocolate colour after dark, milk and white. The caramelisation transforms the sugar and milk proteins of white chocolate held at gentle heat, yielding a silky texture prized in fine pastry.