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Panning is a process that involves coating food items, such as fruits, nuts, or cereals, with multi thin layers of chocolate and finished with a sugar syrup to create a sweet and crunchy outer layer and protect them from heat. The process of panning has been used for centuries by the ancient Greeks to create a sweet treat. In this blog, we will present the basic process of panning and provide some tips for achieving great results. The basic process of panning involves five main steps: preparing the food item, coating the product with chocolate, making the sugar syrup, coating...

Nougatine is a confectionery that was first created in the 1850s by French confectioner Jean-Louis-Bourumeau in Nevers. “Nougatine” refers to a clear or light-brown nut-based bark obtained by cooking sugar until converted into caramel. (Not to be confused with nougat which is a sweet made from egg whites, sugar, honey and nuts). If “nougat” is often consumed as is, it is rarely the case for nougatine which you can find in many desserts, pastries and chocolate confections. In fact, nougatine in often considered a base ingredient for French Pastries & Chocolatiers. At Manufacture CLUIZEL, we create our own filling recipes, including nougatine Our nougatine is handmade, fine, airy, and truly mind-blowing. It is 100% natural and particularly complex. Whether thin or thick,...

To understand what a Praliné is, we must first look at the vocabulary around this word. There are indeed 3 very similar words and yet, not to be confused : the Praline, the Pralin and the Praliné. “Praline” is a confection made from roasted almonds coated with caramelized sugar and eventually food color (i.e: Praline Rose from Lyon) “Pralin” is made from roasted, caramelized and ground almonds and hazelnuts. It’s in powder form and can be used in baking. It’s a step before praliné paste. “Praliné paste” is derived from pralin. After another fine grinding to smoth the powder into...

Today, more and more labels appear on chocolate packaging: vegan, organic, gluten-free, dairy-free, or fair-trade. This positive trend means that both consumers and chocolate companies have become aware of the necessity to protect our health, and our planet. However, have you ever heard about the soy-free label? What does it mean? Why some chocolate makers choose not to use soy in their creations and why some others do? Cluizel’s team will answer this question. I – What is soy-lecithin? When we speak about soy in food, we mean soy-lecithin, more precisely. Soy lecithin is one of the most common food...