DULCEY

The color of blonde chocolate gives warmth to this creation, which lingers in the flavor of the fluid caramel inside. The texture of this contrasts with the crunchy praline with sesame and the unctuous Dulcey ganache. The history of Dulcey chocolate is very curious, since it was born from an "oversight" by the French master chocolatier Frédéric Bau (founder of La École du Grand Chocolate Valrhona).

While preparing a demonstration in front of pastry chefs from all over the world, he forgot the white chocolate in the bain-marie; after 10 hours, the white chocolate turned a golden color with a caramelized milk and biscuit flavor. At Ascaso we can only be grateful for this "oversight", since Dulcey has been one of our greatest successes since 2013.

Suitable for coeliacs.