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ORELYS 35%: A SWEET ADDITION TO OUR BLOND® RANGE

ORELYS 35% invites you to discover a new color and flavor within the Gourmet Creation Blond® Range.

Five years after creating DULCEY 32%, Valrhona once again distinguishes itself in the category by using its chocolate expertise with a new star ingredient, dark muscovado sugar.

It took four years of research and exploration to find the ingredient which gives ORELYS 35% its rich flavor and unique color: dark Mauritian muscovado sugar.

To obtain this natural, unrefined sugar, sugar cane is crushed then pressed to extract the juice. This juice is heated, dried and ground. Because of its natural molasses content, muscovado sugar has a rich brown color and delicate licorice aromas.

By adding muscovado sugar when we’re making ORELYS 35%, we give it a naturally bronze blond hue and aearthy licorice notes.

Muscovado sugar is a pure, unrefined cane sugar renowned for its strong molasses flavor and moist texture. The name of this sugar finds its origin from the Spanish word for unrefined, "mascabado," since this sugar never undergoes the spinning process used to dry and remove plant material from other sugars. This keeps more molasses and mineral richness giving it that unique flavor which characterizes ORELYS 35%.

This gourmet chocolate's sweet freshness is clear from the very first bite thanks to its licorice notes. Hints of biscuit complement the freshness as you taste the chocolate.

ORELYS is a 35% couverture and can be used in molded products, bars, mousses, cream mixes, ganaches, ice creams and sorbets. Its biscuit licorice notes work well with spices such as cinnamon, vanilla, cloves and paprika, as well as fruits, including banana, lemon zest and kiwi. It also complements mint, champagne and coffee flavors.

Valrhona’s Innovative Blond® Range

In 2012, Valrhona created the first ever Blond®-colored chocolate, DULCEY 32%, revolutionizing the world of chocolate.

During a pastry demonstration, Chef Frédéric Bau accidentally left white chocolate in a bain-marie for too long. After realizing what happened, he noticed that the color had turned Blond® and the chocolate was emitting a delicate scent of freshly baked shortbread and caramelized milk. It took another 8 years of research and development to arrive at the DULCEY 32% we know today, and to perfect a unique recipe for a new world of creativity and flavors.

Share your ORELYS 35% creations on social media using #ValrhonaBlondMoment and #ThisIsORELYS

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