Smooth and creamy, with a velvety texture and an unmistakably blond colour… if you know, you know the delights of Valrhona’s Dulcey chocolate. Also known as blond chocolate, it’s not only easy on the eye but also on the palate, striking the perfect balance between buttery and subtly-sweet flavours. Delicious enough to have on its own, Dulcey chocolate also shapes up into terrifically-covetable Dulcey Truffles. Here, artisanal chocolatier Mihika Parikh of Mylk Chocolates shares her signature recipe for this bite-sized festive treat. All you need is four ingredients and one bowl to rustle them up!
- 110 gm Valrhona Dulcey Chocolate, roughly chopped (available via Cococart India; alternatively use a combination of 110 gm white chocolate and 90gm condensed milk)
- 60 gm butter (can be unsalted or salted)
- 150 gm dark chocolate
- crushed or finely chopped almonds for rolling
- ¼ tsp salt (skip it if using salted butter)
- Put the Dulcey chocolate (or the melted white chocolate & condensed milk) in a large mixing bowl. Add in the butter and salt and heat it in the microwave in 30 seconds intervals.
- Once fully melted, give it a good whisk to make sure the mixture is evenly combined and place the bowl overnight in the refrigerator to set.
- Remove it from the refrigerator once the truffle mixture has hardened and make small round balls of around 10 gm each with your palms.(Wearing gloves is recommended as our palms are usually hot and melts the truffles).
- Once you have rolled the truffles into balls, pop them in the fridge to set for around 5-10 minutes
- In the meanwhile, temper the dark chocolate to 31°C in a bowl ** (see below for a guide on how to temper chocolate).
- Then, using a spoon, carefully dip the truffle into the melted chocolate until it is fully coated. Remove the truffle with the spoon and gently roll it in the crushed almonds until generously coated. Repeat process for all the truffles.
To Temper The Chocolate
- Add 2/3 of the dark chocolate to a heat-proof bowl. Then place this bowl over a pan of gently-simmering water (this is known as a bain marie). The bottom of the bowl should not touch the water as this would cause the chocolate to get too hot and lose its shine.
- Remove from heat once the chocolate mixture reaches 45°C on a cooking thermometer. Stir in the remaining chocolate; and then stir the melted chocolate gently at intervals.
- Once the temperature of the melted chocolate has cooled to 27°C, return the bowl to the bain-marie and reheat, stirring gently again until the chocolate has reached 31°C.
- Once smooth and shiny, the tempered chocolate is ready to use and you can proceed with the recipe as outlined above!
- If you don’t have any Dulcey Chocolate, you can use a combination of 110 gm white chocolate and 90gm condensed milk, instead.
- Tempering is important the chocolate is given a smooth and shiny finish. This keeps it from melting on your fingers and also enables you to use it for dipped/ chocolate-covered recipes!
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About Mihika/ Mylk
A business consultant by background, Mihika found herself at a crossroads in 2016 when she had to choose between an MBA and pursuing her passion for pastry. She chose the latter, completing a Diploma of Patisserie from Le Cordon Bleu London, before joining La Patisserie at Taj Mahal Palace Mumbai. She founded Mylk Chocolates with the aim of hand-crafting artistically-inspired chocolates that look almost as good as they taste! Follow them @MylkChocolates
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