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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 &...

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,...

You’ve likely seen the terms artisan chocolate, artisanal chocolate, and gourmet chocolate—but do you know what they truly mean? When a chocolate maker claims to craft “gourmet chocolate,” what should you expect? At Manufacture CLUIZEL, we believe in both clarity and craftsmanship. Let’s break it down. Artisan vs. Artisanal Chocolate Artisan chocolate typically refers to small-batch, handcrafted creations made with exceptional care and creativity. These are often developed by independent or family-owned makers focusing on limited editions, new flavor experiences, and a hands-on approach. Artisanal chocolate, on the other hand, is a broader term that includes high-quality chocolates made using traditional...

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...

The mesmerizing allure of chocolate has earned it a multitude of nicknames over the centuries, one of the most captivating being the 'food of the gods.' But why is chocolate bestowed with this divine title? In this blog, we delve into the history, mythology, and the delectable qualities that have earned chocolate its heavenly reputation. Divine Origins: From Myth to Reality The term 'food of the gods' traces its origins to the ancient civilizations of Mesoamerica, where cacao, the primary ingredient in chocolate, held immense cultural and spiritual significance. The ancient Mayans and Aztecs believed that cacao was a divine...