I adore the blond Dulcey 32% chocolate from Valrhona. Creamy and biscuity caramelized white chocolate with the perfect hint of salt. The caramelized flavor is unfolded in this wonderfully rich and moist blondie.
Blondies
16 servings
200 g butter
200 g Dulcey 32% chocolate from Valrhona
125 g flour
3 eggs
175 g sugar
1/4 tsp salt
100 g pecan nuts, chopped
50 g Dulcey 32%, chopped
Preheat the oven to 180 degrees celcius. Melt the butter in a casserolle, add the Dulcey chocolate to the melted butter and let it melt to combine. Whisk the flour, eggs, sugar and salt in a bowl until smooth and fluffy. Slowly add the chocolate-butter mixture. Fold in the pecan nuts and Dulcey chunks to the batter. Pour the Dulcey blondie batter into a square cake tin (22 cm x 22 cm) lined with baking paper. Bake for about 30-35 minutes.
The blondies have to rest before getting cutted into squares. Preferably over night, but for at least 4 hours.
