Complementary profiles
Illanka brings dark chocolate depth, Opalys a gentle, milky expression, and Dulcey biscuit and caramel notes. Each couverture opens up a different pairing.
Cutting matters as much as quantity
The size of the pieces changes the experience: small chips spread throughout the dough, while larger pieces create melting pockets. I seek a pleasant contrast without hiding the biscuit behind its filling.
Distinctive Valrhona creations
Dulcey is a unique Valrhona creation. Its story begins when Frédéric Bau discovers the biscuit and caramel notes of white chocolate left too long in a bain-marie. Eight years of research transformed this discovery into a blond chocolate launched in 2012. Its biscuit and caramelised milk flavour inspires indulgent combinations with einkorn and spelt.
I also use Inspiration Framboise, a fruit couverture created by Valrhona from raspberries, cocoa butter and sugar. It allows fruit to be worked like chocolate couverture, with intense flavour and a touch of acidity. It brings a fruity expression to my recipes, always in harmony with the grain.
