Let’s get to it! Ever since I saw “Blond Dulcey” for the first time, I have thought about it every day. Ever since I tasted “Blond Dulcey” for the first time, I have been dreaming about it every night. Should I make cookies, filled chocolates, ice cream, cake , ganache or a chocolate sauce.???? But every time the same thought emerged. I SHOULD MAKE CHOCOLATE TRUFFLES. It’s the only right thing to do with a chocolate like this.
Valrhonas latest addition to the family “Blond Dulcey” is simply delicious. It is creamy, subtle and it has a cheeky undertone of shortbread when it melts on the tongue. If I Won 1000$ in the lottery, I would spent 400$ on Valrhonas “Caramelia”, 450$ on Valrhonas “Blond Dulcey ” and the remaining 150$ would go to some basic clothes I was lacking a few months. “Blond Dulcey” is taht good. I just wanna bake with that chocolate until i can not come up with new sweets.
Now, if you sit and think , “Wow! The “Blond Dulcey” explodes in your mouth” Then it is both true and false. “Blond Dulcey” as such is not a strong flavor, it’s a bit like white chocolate or roasted white chocolate, where you just have to let it melt on your tongue until all the flavors bloom. But when it melt, there are a great many nuances of flavor. Yes! So I am sold. As if you had not noticed it already? 😉
Simply said. Because the taste of Dulcey is not as powerful as for example dark chocolate. I chose to keep it simple, without any taste-disturbence. I would like to keep the taste “clean”. If i had made for example cookies, you would not be able to taste the difference between “Blond Dulcey” or white chocolate. And with a price per kilo of approx. 73$, my dessert should be tasting more of the “Blond Dulcey” than anything else.
Gives 25-30 pieces.
Roasted Almonds:
- 100g blanched almonds
Method:
1. Heat the oven to 200°C/392°F.
2. Put the almonds on a baking tray lined with baking paper.
3. Bake the almonds in the middle of the oven.
4. Bake the almonds for 20-25 min. turn the almonds every 5 min.
5. The almonds are ready when they are light brown/light amber. I tend to taste them every 5 minutes after they have baked 15 minutes. (Look at the picture underneath of The Dulcey Chocolate Truffle, showing the toasted almonds)
Truffle:
- 25 g of unsalted butter
- 5 tbsp. heavy cream
- 225 g finely chopped “Blond Dulcey” Valrhona
Method:
1. Place a small bowl ready on the kitchen table.
2. Chop the “Blond Dulcey” chocolate into fine pieces and place in a small bowl (which also has room for cream.)
3. Put butter and heavy cream in a small saucepan. Stir constantly while you slowly bring to a boil. Let boil 1 minute, still stirring. Take it off the heat.
4. Pour the cream over the chocolate. Let stand about 1 min. Stir the truffle (it will look a little strange in the beginning).
5. Refrigerate for 2-3 hours.
6. Use a teaspoon or a “melon spoon” to scoop the truffle mixture. Push truffle out of the melon spoon with a finger and roll it in your hand until it is completely round. (Do not spend too much time on it, hand heat will quickly melt the chocolate and make it sticky)
7. Let them set in the refrigerator for 30 minutes.
Approx. 20 minutes before serving, take out the truffle balls from the refrigerator and roll in the hand. Then roll the Dulcey truffles in the chopped toasted almonds. Dulcey truffles are now ready to serve. YUM!
See Shelf life of chocolate truffles with “Blond Dulcey fra Valrhona”
Dulcey Chocolate Truffles makes me happy, so i send you all a great big smile.
Love Katrine
