Cluizel Chocolate Blog Spot RSS
Chocolatier in Damville since 1948
70 years of Expertise, Innovation, Sincerity and Generosity… Our new collection is devoted to festivity! Since 1948, it has been our will to present chocolates of quality with outstanding, unforgettable and even addictive flavors... During this anniversary year we have decided to highlight our know-how, our originality and our love of chocolate.
Personal Messaging in a Chocolate Box
This stunning new chocolate box, ChocoVoice® WinterLand, will truly surprise your friends and loved ones when they open it. Chocolate aromas from various plantations will entice their taste buds while hearing your recorded voice message over a Christmas jingle! Talk about personalization! Simply record your message on your phone and email it to us, we’ll do the rest. Everyone will have fun setting up these solid 2D chocolate characters and build the most beautiful winter wonderland scene in a grooved white chocolate bar. Eight gourmet truffles, dark, milk, and white accompany this beautiful centerpiece so there's plenty of variety for all...
Bean-to-Bar Chocolate Part ll
Last time we discussed the stages in bean-to-bar creation, from cacao pod harvesting, fermentation and drying of the cocoa beans; all of which are important in setting up the foundation for great flavors in the finished product. But how exactly do cocoa beans get turned into chocolate? Once cocoa beans arrive at Michel Cluizel there are several more critical steps that are needed to become the chocolate we all love. First, the beans need to be sorted to remove cracked or moldy beans as well as debris like rocks! Even the highest quality beans may arrive with non-edible items mixed...
What Does “Bean-to-Bar” (or “Cacaofèvier”) Really Mean?
Have you ever noticed the words bean-to-bar—or Cacaofèvier, as we say at Michel Cluizel—on a chocolate label and wondered what it really means? It’s more than a trend or marketing term. It’s a commitment to craftsmanship, traceability, and quality from the very first cacao pod to the final chocolate bar. Let’s take you on that journey. It All Starts at the Source Imagine the equator encircling the globe. Now focus on the tropical belt—20 degrees north and south of that line. This is where the Theobroma cacao tree thrives. Its colorful pods (some sprouting straight from the trunk!) hold the precious...
Celebrating 70 years in Chocolate Making.
