Soft caramel with a little Dulcey blond chocolate by Valrhona, praline with cocoa butter, sesame seeds and Dulcey ganache are the ingredients of this turrón. The origins of Dulcey chocolate are very interesting, as it was the result of a mistake made by the French master chocolatier Frédéric Bau (founder of Valrhona’s Ecole du Grand Chocolat). While preparing a demonstration for pastry chefs from all over the world, the chef forgot the white chocolate he was melting in a bain-marie. Ten hours later, the white chocolate had turned a blond colour, and acquired a flavour reminiscent of caramelised milk and biscuit. Ascaso is eternally grateful for this mistake, because Dulcey has been one of our biggest success stories since 2013.