Since 1948, chocolate expert, Michel Cluizel, has been one of the rare chocolate manufacturers to process cocoa beans. Assisted by his four children, he transforms cocoa beans into exceptional chocolates in his Normandy workshops employing 250 people. Today, more than 6000 professionals in pastry, catering and chocolate use Michel Cluizel chocolates all around the world.
Cluizel’s priority is to provide high quality chocolate by choosing the best cocoa beans. Michel Cluizel endeavours to discover remarkable cocoa plantations to develop legendary chocolates, each composed of exceptional cocoa beans from a single plantation. Strong relationships established with the planters along the years reinforce his position as an expert in cocoa.
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Gianduja Crunch and Lemon Chocolate Bar
27 June, 2018
Tartlets Chocolate-Caramel
27 June, 2018
Overseas Praline Connection
09 March, 2018
Mangaro Chocolat Bar, Strawberry & Yoghurt
22 June, 2018
Michel Cluizel Gold Nuggets Recipe
Exotic White Chocolate Cheesecake
Michel Cluizel Chocolate Marshmallows Recipe
Michel Cluizel Cake in the Sphere Recipe
Michel Cluizel Bitter Sweet Summer Symphony Recipe
Michel Cluizel Gourmand Bite Recipe
F06.20488 - view more
Mokoya Organic Dark Pastils (66%)
"Mokoya Organic Dark Chocolate from the Chippas region Mexico., This plantation perpetuates the local age-old tradition of producing unique tasting cocoa beans., Initial Taste: Exotic fruit, litchi, honey, Core Notes: Nuts (almond & hazelnut), Aftertaste: Grilled fine cocoa, hot pepper, vanilla"
F06.23000 - view more
Caissette Carrée Noir
Michel Cluizel: Small square cups in dark chocolate made with French couverture
F06.21065 - view more
MICHEL CLUIZEL Praline Pâtissier (50%)
Praline Paste containing 50% mixture of caramelised Almonds and Hazelnuts. Fluid texture, Easy to use and can be used without prior processing. Used in Pastry, Chocolate, ice cream and chocolate., 31% almond & 19% hazelnut praline for use in pastry, chocolate or ice cream.
F06.20501 - view more
Mangaro Milk Pastils (50%)
"Milk chocolate Pastils(50%) made with cocoa from the Mangaro Plantation in Madagascar, Initial Taste: Salted butter toffee, Core Notes: Black honey, cappuccino, rye bread, Aftertaste: Hint of currants, butter coffee cream, crÞme br¹lÚe"
F06.20502 - view more
Mangaro Dark Pastils (65%)
Initial Taste: Wooded/spicy, incence, cinnamon, pepper, Core Notes: Gingerbread, Aftertaste: Passion fruit, zest of citrus fruit
F06.20600 - view more
Vila Gracinda Dark Pastils (67%)
"Initial Taste: Liquorice, Chinese tea, Core Notes: Flower Honey, cinnamon, rapadou (return of liquorice), green olive, Aftertaste: Black olive, slightly acidulated, overripe apricot, candied plump"
F06.23020 - view more
Caissette Ronde Noir
Michel Cluizel: Small round cups in plain dark chocolate made with French couverture
F06.21007 - view more
Croustilline (Feuilline)
Real broken thin crepes from Brittany without vegetable fat content
F06.20103 - view more
Minigrammes Noir Infini (99%)
Bitter dark chocolate with 99% cocoa and made without the addition of soya lecithin or any other emulsifier., Full intensity of cocoa and roasted coffee, along with flowery hints of rosewood, on a base of seawater spray.