Cluizel Chocolate Blog Spot RSS

While we might personally love the return of summer and sun, it is not the same for chocolate... Yet, enjoying chocolate in summer is possible, you just have to know how to store it properly. The simplest answer would be to store the chocolate in the fridge. Well, we don't recommend it at all for solid chocolate like bars. Indeed, chocolate can, not only be affected by heat, but also by humidity. The temperature of a refrigerator is generally between 32°F and 45°F. Optimal Freshness An optimal preservation of chocolate is between 57°F and 68°F. Below these temperatures, the cold...

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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,...

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To understand what a PralinĂ© 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 PralinĂ©. “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 pralinĂ© paste. “PralinĂ© paste” is derived from pralin. After another fine grinding to smoth the powder into...

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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...

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Have you ever tasted a Single Origin Chocolate? If not, it's not unusual, because most chocolate companies are using blends – cocoa beans coming from different regions of the world - to standardize the taste and control the final result of their creations. However, if you prefer enjoying chocolate as you enjoy a glass of wine, identifying the different aromas and flavors, Single Estate chocolate is the perfect choice. But what are they exactly? Which is best? Cluizel’s team will answer these questions in the following article. I – What is Single Origin chocolate? The term single-origin chocolate seems to be...

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