Milk chocolate with nougat and honey

White nougat, honey and a ride through the night

Dolfin's milk chocolate with nougat and honey is a Belgian winter bar with 37% cocoa, 4% white almond nougat and 1% honey powder. Sweet and mild, with the fine crunch of almond and a motif from the far north.

Milk chocolate with nougat and honey is the gentlest of Dolfin's three winter bars: Belgian milk chocolate with 37% cocoa, into which white nougat made of almonds and honey is incorporated. It also contains 1% honey powder, which rounds out the sweetness with a floral touch. The nougat brings almond pieces with it, providing something to bite into. A bar for long evenings, not just a snack on the go.

Almond, honey and a gentle melt

The aroma alone is floral; then the milk chocolate melts softly away until the nougat joins in with a quiet almond crunch.

White nougat tastes different from the dark nut variety—lighter, milder, almost like marzipan with a bite. The honey settles over it as a warm sweetness and adds a fine floral note that lingers on the finish. Sweet, floral, nutty—this bar doesn't impose itself; it simply lasts a long time. Anyone who finds dark chocolate too harsh will be well served here.

Four percent nougat made of almonds and honey

The white nougat makes up 4% of the bar and consists of almonds, honey, sugar, and egg white; in addition, 1% honey powder is added to the cocoa mass.

This means there are two allergens in this bar that one should be aware of: almonds and egg white are part of the nougat and are therefore listed on the label. Traces of other nuts, gluten, and sesame are possible.

Using honey twice—once in the nougat and once as a powder in the chocolate mass—is typical of Dolfin's way of working. Instead of adding a flavoring, the ingredient itself is added in two places and in two forms. The company calls this art "The Art of Blending," and it is particularly evident here.

From Baulers to over thirty countries

Dolfin has been based in Baulers south of Brussels since 1989, founded by brothers Michael and Jean-François Poncelet, whose parents previously ran Neuhaus.

Under Jean-Jacques de Gruben, who took over the chocolate factory in 2007, the product range grew, and distribution soon reached far beyond Belgium. Today, the bars are sold in over 30 countries, and they are still made in Baulers. Since 2021, the "Cocoa Act 4" program has structured their work regarding people, planet, quality, and transparency.

Six huskies under the starry sky

On the winter edition paper, a team of six huskies pulls a sled up a snowy slope, with two people sitting on it.

Above them, the sky is deep blue and full of stars. Every year during the cold season, Dolfin releases its own winter edition, each variety with its own image. An image from the far north, still and cold, yet with the warmth that comes from two people under a blanket. It fits the honey-sweet bar well; both are things to save for the evening.

The bar finds its place with strong black tea or a glass of punch when the lights come on early outside. Finely chopped, it adds an almond note to rice pudding or semolina porridge, and it cuts a fine figure on a festive treat platter next to gingerbread. Stored cool and dry, the nougat remains crumbly. More on this in the Dolfin range, and those who prefer something bolder should reach for the dark chocolate with Guérande salt.