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In this blog, we delve into the fascinating world of chocolate bonbons to explore if their shapes genuinely influence their flavors. I. The Science of Taste: Before we explore the role of chocolate bonbon shapes, let's briefly understand the science of taste. Our taste perception is a complex interplay of factors, including flavor compounds, texture, temperature, and aroma. When we indulge in chocolate bonbons, our taste buds detect the chemical compounds responsible for their flavor, encompassing elements such as sweetness, bitterness, and unique fillings. II. The Role of Texture in Chocolate Bonbons: Texture is a crucial element in the tasting...

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Chocolate bars are the most traditional form of chocolate confectionery. When savoring them, have you ever thought that its thickness could influence the flavor of the chocolate? Here are some ways in which thickness affects the texture of chocolate:  I. Intensity of Texture: A thicker chocolate bar often provides a richer and more indulgent texture. This is because the increased volume of chocolate allows for a more substantial and prolonged sensory experience. When you take a bite of a thicker chocolate bar, your taste buds have more chocolate to interact with, creating a deeper and more satisfying flavor profile. II. Melting Rate &...

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Multi-layered chocolates are a unique and challenging for chocolatiers, offering a symphony of flavors and textures in a single bite. At Manufacture Cluizel, we regularly create 1005 natural ingredients multi-layer chocolate bonbons. In this blog, we will explore the key elements that contribute to the unique and diverse flavors found in these delightful treats. l. Chocolate Quality & Filling Ingredients In creating a multi-layer chocolate bonbon, a Chocolatier, must look at different aspects to create the perfect balance: A High-quality chocolate made from premium cocoa beans will provide a rich, deep, and authentic chocolate flavor. The cocoa content, processing methods,...

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Have you ever heard of “artisan chocolates,” “artisanal chocolates,” and “gourmet chocolates”? Do you truly understand the meanings of these words? When a chocolate manufacturer claims they make Gourmet Chocolates, what does that mean? Let us tell you how to distinguish them. Artisan Chocolates: This chocolate is typically associated with small-batch, hands-on creation, focusing on uniqueness, small-scale batches, and exclusive flavors. Most of the time, it’s a family-owned business. Artisanal Chocolates it’s a wider term and encompasses a wider range of quality chocolates crafted with skill and care, which might be produced in larger quantities while respecting traditional methods. Despite the...

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Real chocolate has cocoa butter in it. When the cocoa butter level is high, it's called chocolate couverture. To obtain a shine and be able to in-mold it (if needed) you must "take care" of this noble fat. This process called tempering aims to achieve that perfect, glossy finish and satisfying snap. In this blog, we will explore the art of tempering chocolate, and how this technique differs for dark, milk, and white chocolate.  The Importance of Tempering:  Tempering is a crucial step in chocolate preparation, as it controls the crystal structure of the cocoa butter. This ensures that the...

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