Cluizel Chocolate Blog Spot RSS
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.
French Chocolatier Michel Cluizel's seventy-year history in chocolate making.