Manufacture Cluizel food service 2014 2015

MANUFACTURE CLUIZEL Route de Conches • 27240 Damville • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63

www.cluizel.com

MANUFACTURE CLUIZEL USA Noble Ingredients, Ltd • 575 Route 73 N Building D • West Berlin, New Jersey 08091 tel. +1 (856) 719 0800 • fax +1 (856) 719 0801

www.cluizel.us manufacture cluizel - FOOD SERVICE

SAS Chocolaterie MICHEL CLUIZEL • 27240 DAMVILLE • FRANCE • S.A.S. au capital de 1.000.000 € • SIRET 603 650 094 00023 RCS Evreux Creation: MANUFACTURE CLUIZEL • Photos: MANUFACTURE CLUIZEL • Printing: France Ouest Imprim/March 2013 Ambience photos are presentation suggestions only • Photos and texts not contractually binding • Products available while stocks last

FOOD SERVICE 2014-2015

la manufacture du goût

“Our Food Service Products are selected and used by an increasing number of demanding professionals all around the world. The Cluizel workshop, perfectly fitted out within the Manufacture Cluizel premises, is 100% dedicated to experienced cooking professionals who are willing to skill up in pastry, chocolate and confectionery making�.

Marc Cluizel

For further information: +33 (0)2 32 67 17 98 or by mail: atelierdeformation@cluizel.com

www.cluizel.com

edito

T

his is our pride to be one of the last 100% family-owned companies in the world to master the whole manufacturing process of high-end chocolates. True to our values, our teams create products with authentic taste (and certified with no added aroma). The Manufacture Cluizel was awarded the label “French Living Heritage Company “ to reward the excellency of its know-how.

We strive to present easy to use ranges that will be inspiring your creations. Our technical team and training workshop remain at your disposal if you need any assistance.

In this new catalogue we especially invite you to look at our new pralinés, with their new and more liquid texture, to ease the mixing, and their unchanged flavour.

I wish you a lot of fun.

Marc Cluizel

F

or three generations, the Cluizel family has evolved amidst fragrances of chocolate.

With the help of skilled cacaoféviers®, confectioners and chocolate makers, the family carries on with their tradition, where everything started: in Damville, Normandy. The Manufacture Cluizel developed a direct, sustainable relation with cocoa planters. This fair commitment is a pledge of quality.

A genuine, natural taste, this is what the self demanding chocolaterie always strives for. o achieve this, cocoa beans are fermented according to a skilfully controlled technique, at the planter’s premises. Then, everything is made at the Manufacture Cluizel: from the slow roasting process that perfectly reveals all the cocoa flavours, to the subtle decorations which are often handmade. This results in a range of tastes from unique soils, emphasized by traditional or innovative recipes: Michel Cluizel’s chocolates.

T

2 • Manufacture Cluizel

Cacaofèvier®

Confectioner

The Manufacture Cluizel is one of the few cacaofèvier® in the world to master the processing of cocoa bean into cocoa paste first, and then into dark, milk or white chocolate.

The Manufacture designs its own filling recipes: praliné, almond paste, caramel nougatine, liqueur, gianduja…

Chocolate maker

The Manufacture Cluizel processes chocolates before coating them with a thin layer of chocolate and decorates them.

la manufacture du goût Manufacture Cluizel • 3

I

n its workshops, where more than 250 employees work, the Manufacture Cluizel transforms the selected cocoa beans into exceptional, distinguished, aromatic chocolates with lingering taste. Single-plantation chocolates offer the best of a soil, each with a tale to tell. The blends, offer the balance of a subtle flavour. They are authentic, unique chocolates, created by the Manufacture Cluizel.

W

hen tasting, you might find, notes of caramel, and hazelnut, vanilla and gingerbread depending on the specialities.

These unique chocolates represent a universe of natural flavours and tastes which evokes the richness of the most important vineyards.

4 • Manufacture Cluizel

excellence of taste T

he Manufacture Cluizel provides a unique quality commitment, the only one of its kind in the whole world, which certifies the fine selection of raw materials and appears on every single product. This “Noble Ingredient� certification provides professionals with the guarantee that product recipes only include pure cocoa butter, Bourbon vanilla pod and sugar. Moreover, Cluizel chocolates are guaranteed soy lecithin-free and flavoring-free.

In addition to cocoa beans, the Normandy chocolate maker also carefully selects the raw materials needed for the making of his chocolate creations and fillings. Whole hazelnuts and almonds are graded and roasted in large copper kettles, in order to enhance the flavor of dried fruits.

Manufacture Cluizel • 5

Stéphane Vieux Stéphane Vieux has studied Cuisine and Pastry from the age of 15 at Culinary Arts School of Blois in France. At the age of 17, he has won France Junior Desserts Championship which has opened him the doors to renowned establishments such as the ones of Pierre Hermé or Guy Savoy.

His Japanese adventure has started in 2002 with Pierre Hermé Tokyo and he has since then worked at several top end restaurants and luxury pastry /chocolate shops. Since 2011, Stéphane has set up his own pastry & chocolate consulting company “Sweets Secrets”. “In Japan,

especially in Tokyo, customers are very demanding and hard to please. In Pastry and Chocolates manufacturing, products are very subtle, tastefully made, carried to perfection. Pastry and Chocolate expertise level is impressive and market highly competitive. You always have to be meticulous and rigorous in your choice of raw materials, gustative notes, balance of flavours, textures and, obviously finishing and appearance. Evolving in such demanding environment pushes you to be at your best and always question your own skills and creativity.

Michel Cluizel products, whose various notes and powerful flavours are unique, are perfectly adapted to this search of quality and originality. I would be very pleased to share with you my experience of Michel Cluizel semi-finished products and to help you to set up a demonstration or training that would meet your customers’ expectations”.

Jordi Puigvert Colomer Jordi Puigvert Colomer has studied cuisine and pastry at the Hotel School from Girona (Spain). Already studying in the school he got the price of the best dish on the “Young Chef Championship”(2000). Then began a period of aprentizage doing “stages” and working in several of the best restaurants and pastryshops as the famous restaurant el “El Celler de Can Roca”(3 star Michelin) where he worked as a pastry chef. Also worked in the “Relais Dessert” Baixas pastryshop, performing tasks in chocolate and confectionary. Then he worked as pastry chef in the prestigious and unique restaurant in the world dessert “Espai Sucre” owned by Jordi Butron and Xano Saguer. Also worked for five years as head pastry chef in “Les Cols” restaurant (2 michelin star). In this period of time he was finalist of the prestigious dessert championship “The Best Dessert of Restaurant” in 2007. He is also teaching pastry-confectionary and plated desserts in the Hotel School from Girona. He created his own company “Sweet´n Go” six years ago, through which he is doing demonstrations , R&D and consulting for some premium pastry and gastronomy companies in the world as Sosa Ingredients (Barcelona), Michel Cluizel (France).

6 • Manufacture Cluizel

cluizel chefs team The Cluizel Chefs Team is composed of professional pastry and chocolate makers and chocolate experts who have an international gastronomy culture. This Cluizel Chefs Team will play an important role in the transmission of the values of Manufacture Cluizel and in the promotion of the Food Service.

Philippe Parc Philippe Parc is Meilleur Ouvrier de France (Pastry) World Champion (Pastry, Chocolat and Ice cream), and received a significant number of awards and honors during his career. Today he is an International Gourmet Trainer but also Famous Independant Consultant… … Over 30 years of experience and encounters in the food field, chocolate and confectionery. Since 2003 a true “complicity” is born with Manufacture Cluizel: he’s Chocolaterie’s Ambassador in France and abroad. “My collaboration: Animation

trade shows (Europain, Sihra), Animation and production of training areas, Demonstrations and Master Classes for export, Collaboration with R&D of the Manufacture creation of new semi-manufactured Products collections, Trainer of the Training Workshop Michel Cluizel with premium training on various themes: Chocolate Bonbons & Technology ; Petits fours, Macaroons & Verrines ; Plated desserts, Easter molding, Creamy desserts, Small cakes & Verrines, Bouchées & Bars, etc”.

Manufacture Cluizel • 7

2014-2015 Pralinés new formula p 28

8 • Manufacture Cluizel

Table of Contents & new items

Couverture & Laboratory chocolates Plantation Chocolates �������������������������������������������������������������������������������������������p 12 “Grandes Teneurs” Chocolates �����������������������������������������������������������������������������p 16 Laboratory Chocolate �������������������������������������������������������������������������������������������p 24 Cocoa Pastes �������������������������������������������������������������������������������������������������������p 27

Fillings & miscellaneous Pralinés ���������������������������������������������������������������������������������������������������������������p 28 Almond paste, Gianduja, Cocoa Butter, Cocoa nibs, etc �����������������������������������������p 32 Croustilline, La Soufflétine de Michel Cluizel®, Bâton Grande Teneur ��������������������p 33 Gruétine® �������������������������������������������������������������������������������������������������������������p 34

Decorations Fruits �������������������������������������������������������������������������������������������������������������������p 36 Enamels ��������������������������������������������������������������������������������������������������������������p 38 Mosaics, Transfer sheets & Woody Enamels ���������������������������������������������������������p 40 Spheres & Messengers ����������������������������������������������������������������������������������������p 42 Mocha spoon, Cafe spoon, Banderillas �����������������������������������������������������������������p 44 Chestnut Leaf, Decorating bars, Chips, “Les Floralies”, Streamer �������������������������p 46 Volutes ����������������������������������������������������������������������������������������������������������������p 48 Miniatures �����������������������������������������������������������������������������������������������������������p 50 Colors ������������������������������������������������������������������������������������������������������������������p 52 Powders ��������������������������������������������������������������������������������������������������������������p 55

Façonnables Chocolate Macaroon Shells & Pod ������������������������������������������������������������������������p 56 Coupelles �������������������������������������������������������������������������������������������������������������p 58 Mignardises ���������������������������������������������������������������������������������������������������������p.66 Caissettes ������������������������������������������������������������������������������������������������������������p.68

tool Plastic moulds for desserts ����������������������������������������������������������������������������������p 70 Chocolate bar Mould & Exotic moulds ������������������������������������������������������������������p 72

Manufacture Cluizel • 9

couverture chocolates Manufacture Cluizel now has a comprehensive and varied range which offers renowned taste quality and is based on an advanced quality commitment.

We are willing to push this process further, through offering 3 blend couvertures of dark, milk and ivory chocolate and two new Dark 63 % and Milk 39 % of cocoa couvertures which will allow an easier use.

Vila Gracinda São Tomé

Mokaya Mexique

Felisberto

Mangaro Madagascar

Jose CABALLERO

Los Anconès Saint-Domingue

Jaomazava TINOMBO

Maralumi Papouasie

Miguel TEJADA

Mokaya (Mexique) - Los Anconès (Saint-Domingue) Vila Gracinda (São Tomé) - Mangaro (Madagascar) - Maralumi (Papouasie)

Beulah MAPI

Our Plantation Chocolates Our seven Plantation Chocolates are made using cocoa beans that do not come from a single area (as it is the case with Crus), or from a single country (as it is the case with Origines): they all come from a single plantation, which allows for a unique result in terms of taste. The very special relationship we have had with our planters for 16 years now-in which we banish any merchant/go-between and use precise specifications in order to achieve meticulous selection of beans-enables us to guarantee the best possible cocoa traceability.

This joint process of fermentation carried out by planters and roasting carried out by Manufacture Cluizel allows to render all the exceptional aromatic hints of these cocoa beans.

By buying these beans at a higher price than the official exchange rate, and by calling our chocolates after the plantations, we built a lasting work relationship with our providers, based on respect and trust.

Los Anconès (Saint-Domingue) 10 • Manufacture Cluizel

the slow roasting Another distinctive feature of Manufacture Cluizel is the choice of a slow roasting process, very seldom used in our industry because of its high cost. This technique is perfect for maintaining all the aromatic hints of cocoa and allows for a much more homogeneous roasting, concentrated at the heart of the product. A higher temperature roasting (shorter and cheaper) would burn the beans and develop acid tastes.

Time and temperature parameters are specifically adapted to each of our Plantation Chocolates in order to optimize aromatic hints.

The slow roasting.

Chocolate is then refined to 18 to 20 microns and conching is performed according to recipes and origins, in order to get a chocolate that is creamy, smooth and free from undesirable acid tastes.

Our “Grandes Teneurs” Chocolates I n order to make our “Grandes Teneurs” Chocolates, we select cocoa beans from 5 source countries. These 10 exceptional chocolates are then blended together and balanced skillfully in order to achieve a lasting, comprehensive and intense aromatic range.

The air drying.

Our 3 couverture chocolates Elianza and the new couvertures 63 % Dark Vanuari® and 39 % Milk Vanuari® were designed in the same spirit: we looked for balance, taste quality and ease of use.

our cocoa pastes Our three Plantation cocoa pastes, which are genuine natural flavor enhancers, are very useful when it comes to strengthening the taste of a filling, or creating and adapting one’s own couverture chocolate, using Plantation Chocolates.

Fermentation carried out by the planter, in wooden boxes.

Manufacture Cluizel • 11

couvertures Types of Use •R ecommended for:

Vila Gracinda

Ganache, Filling, Mousse/Bavaroise…

•P ossible use for:

Praliné filling, Biscuit, Ice-creams, Sherbets…

Plantation

Plantation Vila Gracinda

Suggestions of Taste Combinations

• Dark chocolate (67 % cocoa)

• Pastry Chocolate

Hints of volcanic and sea lands: roasted, spicy, herbaceous flavors, followed by tropical fruit and liquorice tastes.

São Tomé

Plantation

Maralumi

ORGANIC

Bag of Mini Grammes/3 kg

ref. 20600

Suggestions of Taste Combinations

Plantation Maralumi

• Pastry Chocolate

Light roasted and spicy hints, fresh notes of green banana and slightly acid hints of redcurrant, followed by Havana tobacco leaf taste.

Bag of Mini Grammes/3 kg

Red fruits

Mangaro

Plantation

• Salt Food

Red meat “Foie Gras”

ref. 20515

Suggestions of Taste Combinations

Plantation Mangaro

• Pastry Chocolate

• Dark chocolate (65 % cocoa)

Combination of exotic fruits, gingerbread and slightly acid hints of citrus fruits.

Bag of Mini Grammes/3 kg

Seafood

Light spices

• Dark chocolate (64 % cocoa)

Papua

• Salt Food

Exotic fruits

ref. 20502

• Salt Food

Poultry “Foie Gras”

Madagascar

Certifies that this product was prepared with ingredients from organic farming, according to a process validated by an official Organic Farming certification body.

12 • Manufacture Cluizel

Soil Association

2010

WINNER

Created in 2005 in London, “The Academy of Chocolate” has different goals but the most important is to encourage Chocolater makers to develop durable relations in a spirit of sustainable fair trade.

The Great Taste Awards, which are organized by the British “Guild of Fine Food” association, are the equivalent of Oscars for the world food business.

The Organic Food Award: Organic Food Awards are a prestigious acknowledgement granted by Great Britain’s Soil Association, with a view to reward excellence in organic products.

Dark Plantation Chocolate

Mokaya

Plantation

Plantation Mokaya

• Pastry Chocolate

• Organic Dark chocolate (66 % cocoa)

This plantation located in the Chiapas region perpetuates the local age-old tradition by producing unique taste cocoa beans. First to burst into the mouth, the powerful notes of cocoa and fruits turn in a second time into dried fruits flavours.

Mexico

Bag of Mini Grammes/3 kg

“Foie Gras”

ref. 20488

• Pastry Chocolate

Plantation Los Anconès

Plantation

• Organic Dark chocolate (67 % cocoa)

Nice combination of liquorice wood, red berries and green olives, followed by currant and apricot.

% % % 40

32

Los An

Fat Humidity <1 %

Co

aya

M a n ga ro

Couverture Dark atic Hints Arom ve Cocoa oli Sugar

%

40 %

Light spices

66

33 %

“Foie Gras”

%

35 %

Coffee

34

39 %

Fish

40

Exotic fruits

65 %

33 %

Humidity <1 %

40 %

Vila Gracinda

Fat

Vanilla

k ts Mo c frui xoti a, E co %

Couverture Dark atic Hints Arom Cocoa Sugar

• Salt Food

Praliné

ref. 20496

co Liquoric e, G nès ree n 67

Bag of Mini Grammes/3 kg

Santo-Domingo

67 %

Poultry

Suggestions of Taste Combinations

2010

d Herbaceou cy an i s p S

• Salt Food

Light spices

WINNER

Soil Association

Los Anconès

Suggestions of Taste Combinations

Technical data about Organic Dark Couverture chocolates

64 %

S pic y , R e d f r u it Maralumi

Technical data about Dark Couverture chocolates Manufacture Cluizel• 13

couvertures Types of Use •R ecommended for:

•P ossible use for:

Plantation

Maralumi

Ganache, Praliné filling, Mousse/Bavaroise…

Papua

Filling, Biscuit, Ice-creams, Sherbets…

Plantation Maralumi

Suggestions of Taste Combinations

• Milk chocolate (47 % cocoa) Characteristic hints of banana, red berries and blueberry, followed by herbaceous taste and “salted”caramel.

• Pastry / Chocolate

Red fruits

ref. 20524

Bag of Mini Grammes/3 kg

AWARD

2 0 0 9

Plantation

Mangaro

Plantation Mangaro

Tablette

Suggestions of Taste Combinations

Artisanale

• Milk chocolate (50 % cocoa) Hints of caramel, exotic fruit, gingerbread and honey, followed by Sultana raisin final taste.

• Pastry / Chocolate

Exotic fruits

ref. 20501

Bag of Mini Grammes/3 kg

Madagascar

% 20 % 44 %

Mar alu mi Ban

Sugar Fat

M

ait oL

ana, Red Lai fr 47

s uit

r ga c fruits an xoti l, E me % 50 % 19 % 45

t

Couverture Milk atic Hints Arom Ca ra Cocoa

Humidity <1 %

Technical data about Milk Couverture chocolates

Created in 2005 in London, “The Academy of Chocolate” has different goals but the most important is to encourage Chocolater makers to develop durable relations in a spirit of sustainable fair trade.

14 • Manufacture Cluizel

Milk Plantation Chocolate Mini Grammes® : A major innovation for Professionals • They quickly melt and allow a more precise measuring out.

• They make tempering, seeding and the blending of mixtures easier.

“As chef and co-owner of BETA5 Chocolates, it was important to me that we use the highest quality of ingredients as the base for our creations. Chocolates from Michel Cluizel were a natural choice, with their nuanced flavour profiles, extraordinary mouthfeel and the company’s direct trade approach to sourcing cacao. We use the Plantation chocolates couvertures in ganaches and chocolate bars, but also the Grandes Teneurs chocolates couvertures in ganaches and a variety of pastry preparations. We receive overwhelmingly positive feedback from our customers, and we know that Michel Cluizel’s chocolates are one of our major points of difference”.

Adam Chandler Chef and co-owner “BETA5” Canada

Manufacture Cluizel• 15

Elianza Noir 55 %

couvertures Suggestions of Uses

Elianza® Noir 55 %

• Pastry

• Dark chocolate (55 % cocoa)

• Chocolate

Flavors of roasted cocoa followed by subtle fresh hints of liquorice, star anise and vanilla.

Bag of Mini Grammes/3 kg Mini Grammes/20 kg

ref. 20053 ref. 20058

•R ecommended for:

Coating, Molding, Ganache, Praliné filling

•P ossible use for: Filling, Ice-creams, Sherbets,

Vanuari Noir 63%

Mousse/Bavaroise

• Pastry

• Dark chocolate (63 % cocoa)

This astonishingly aromatic chocolate delivers its aromas crescendo: sweetness of honey, taken over by half flowery half red berries hints, sparks of pepper dying down on woody, slightly bitter beans, and a last slightly acid harmony.

Bag of Mini Grammes/3 kg Mini Grammes/20 kg

Noir au Café 60%

Suggestions of Uses

Vanuari® Noir 63 %

ref. 20047 ref. 20048

•R ecommended for:

Ganache, Praliné filling, Coating, Molding

•P ossible use for: Filling, Ice-creams, Sherbets,

Mousse/Bavaroise

Suggestions of Uses

Noir au Café 60 %

• Pastry

• Dark chocolate (60 % cocoa)

Brazil Coffee beans, pure Arabica fragranted and sweet from the region of Sul de Minas blossom through successive hints of fruity aromatic coffee, followed by Italian coffee.

Bag of Mini Grammes/3 kg

• Chocolate

ref. 20200

• Chocolate

•R ecommended for: Praliné filling, Ganache, Filling,

Mousse/Bavaroise

•P ossible use for: Coating, Molding, Ice-creams,

Kayambe Noir 72%

Sherbets, Biscuit

• Pastry

• Dark chocolate (72 % cocoa)

Tastes of red berries and gingerbread combined to liquorice, pink pepper and slightly bitter cocoa, followed by candied fruit and citrus fruit.

Bag of Mini Grammes/3 kg Mini Grammes/20 kg

16 • Manufacture Cluizel

Suggestions of Uses

Kayambe® Noir 72 %

ref. 20067 ref. 20064

• Chocolate

•R ecommended for: Coating, Filling, Ice-creams,

Sherbets, Mousse/Bavaroise

•P ossible use for: Molding, Praliné filling, Biscuit

The Grandes Teneurs Dark Chocolates Arcango Noir 85%

Arcango Noir 85 %

Suggestions of Uses • Pastry

• Dark chocolate (85 % cocoa)

Woody and spicy hints, along with slightly acid fruit hints, followed by beautiful taste of bitter cocoa and roasted coffee.

Bag of Mini Grammes/3 kg Mini Grammes/20 kg

ref. 20081 ref. 20084

• Salt Food Red meat

Fish •R ecommended for:

Ganache, Filling, Biscuit, Mousse/Bavaroise

•P ossible use for: Molding, Praliné filling, Coating,

Ice-creams, Sherbets

Suggestions of Uses

Noir Infini 99%

Noir Infini® 99 %

• Pastry

• Dark chocolate (99 % cocoa)

Full intensity of cocoa and roasted coffee, along with flowery hints of rosewood, on a base of seawater spray.

Bag of Mini Grammes/3 kg Mini Grammes/20 kg

ref. 20103 ref. 20104

• Chocolate

• Salt Food “Foie Gras”, All meat Seafood and Fish

•R ecommended for:

Ice-creams, Sherbets, Chocolate bar

•P ossible use for: Filling, Ganache, Biscuit,

Mousse/Bavaroise

Aromatic Hints

R

o ric e

Noir

8

ed Wood

Arc

,S

ffee - C o c o a

ens

Int

% 5%

e Co

%

14

1% 99 %

48 %

pic

e

o ang

No

Created in 2005 in London, “The Academy of Chocolate” has different goals but the most important is to encourage Chocolater makers to develop durable relations in a spirit of sustainable fair trade.

Noir Infi ni

%

52

43

36

55 %

é af

%

%

%

%

L iq u

%

uits

be

9 Humidity <1 %

38 %

d fr

Ka ya m

3

%

42

its,

3

Fat

%

72 fru

6

Sugar

35 %

63 %

Gingerbread, Re

ri Noir nua a V

Cocoa

27 ed

No ir

Int ens ea

3

Grill ed c oco a, L

ce ori iqu

0

Eli an za

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C ee au coff ity fru nd

N

ouverture Dark C

ir

Created in 2012, our aim is to create awards for the industry, that benefit its members and to reflect and promote the fine chocolate industry as a whole.

Technical data about Dark Couverture chocolates

Manufacture Cluizel• 17

Elianza Lait 35%

couvertures Suggestions of Uses

Elianza® Lait 35 %

• Pastry Chocolate

• Milk chocolate (35 % cocoa)

• Salt Food

Poultry

Beautiful combination of caramel and salted butter ice-cream, followed by hints of roasted cocoa and chestnut honey.

Bag of Mini Grammes/3 kg ref. 20401 21 kg (7 bags x 3 kg) Mini Grammes ref. 20404

“Foie Gras” •R ecommended for: Coating, Molding •P ossible use for: Ganache, Praliné filling,

Vanuari Lait 39%

Filling, Ice-creams, Sherbets, Mousse/Bavaroise

Suggestions of Uses

Vanuari® Lait 39 % • Milk chocolate (39 % cocoa)

Smooth and fluid texture, an intense flavour of whole milk that reveals subtle caramelized sweet hints.

Bag of Mini Grammes/3 kg ref. 20433 21 kg (7 bags x 3 kg) Mini Grammes ref. 20435

• Pastry Chocolate Ice cream

• Salt Food

“Foie Gras” •R ecommended for: Coating, Molding •P ossible use for: Ganache, Praliné filling,

Kayambe Lait 45%

Filling, Ice-creams, Sherbets, Mousse/Bavaroise

Suggestions of Uses

Kayambe® Lait 45 %

• Pastry Chocolate

• Milk chocolate (45 % cocoa)

• Salt Food

Poultry

Endowed with a rare cocoa content, this great chocolate and its hearty, generous milk expresses nice hints of salted butter, chestnut honey, brown caramel and brown sugar.

Bag of Mini Grammes/3 kg

ref. 20450

“Foie Gras” •R ecommended for: Ganache, Filling,

Mousse/Bavaroise, Praliné filling

•P ossible use for: Biscuit, Ice-creams, Sherbets,

Elianza Ivoire

Coating, Molding

Elianza® Ivoire

Suggestions of Uses • Chocolate

• White chocolate

Poultry

Hints of milk on a base of crème brûlée, butter shortbread, honey and vanilla, which altogether make an exceptional white chocolate.

Bag of Mini Grammes/3 kg ref. 20614 21 kg (7 bags x 3 kg) Mini Grammes ref. 20619

• Salt Food

“Foie Gras” •R ecommended for:

Coating, Molding

•P ossible use for: Ganache, Praliné filling,

Filling, Ice-creams, Sherbets, Mousse/Bavaroise

18 • Manufacture Cluizel

The Grandes Teneurs Milk and White Chocolates All of our Couverture chocolates are available in Mini Grammes®

,H

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ai

Salte

40 %

aL

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ar a

35 %

37 %

39

Ice cream c

“My favorite high cocoa content couverture chocolate is Milk Elianza® 35% because this chocolate tastes like milk caramel and the combination with Praliné gros grains, where you smell the roasted nuts, and Croustilline® is ideal for bonbons or the base for cakes and plate desserts. As for the shells, I do prefer the Dark Vanuari® 63% fort their fruity and acidity notes which are ver engagnin. But the smart move from the Manufacture Cluizel is the Z60% laboratory chocolate designed for ganaches with creamy texture and nice taste of cocoa beans… Thanks to this chocolate, my truffles flavored with honey and fleur de sel have a unique taste.

If you make truffles with Cluizel’s cocoa powder, then the taste will linger for more than thirty minutes in the mouth”.

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ey

4

% 45 % 30 % 2

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lée, Honey

%

39 % 36 %

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38 %

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Humidity <1 %

33 % 46 %

lk Mi a n V ua

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nd White Chocola lk a t i M m a t i c H i n t es s Aro C Cocoa Sugar Fat

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ait

• Tempering curves are displayed on each packaging..

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b

Libor Krunsinsky Pastry Chef “Ellory Chocolate” Czech Republique

Technical data about Milk and White Couverture chocolates

Manufacture Cluizel• 19

couvertures Elianza® Dark 55%........... p 16 Elianza® Milk 35%............ p 18 Elianza® Ivory...................... p 18

u Easy to work, even in harsh conditions (high humidity level, air-conditioned food preparation lab…) u Varied uses in Chocolate making and Confectionery u Exceptional shine u Perfect taste balance u Perfect for the coating of chocolate bonbons and for molding u Perfect fluidity due to the use of rapeseed lecithin: - Allergen-Free - guaranteed GMO-free u Manufacture Cluizel remains faithful to its “Noble Ingredient” Quality Commitment, and has been opposed to the use of soy for more than 10 years u Attractive prices and New Packaging in bags of 3 kg

20 • Manufacture Cluizel

Elianza® Dark 55%, Milk 35% and Ivory

packaging studied Chocolate Mini Grammes® are, now, packed in bags of 3 kg: - a better use - a less cluttering in Laboratory - a better sealing and humidity barrier thanks to a zip - a packaging adapted to your multiple uses - an easy opening & closing - a identification by color code

Jérôme Billochon created in 2011 his Pâtisserie Chocolaterie, the art’Chocolat’ in Honfleur. In 2013, a new store was opened in Le Havre. “I only work with products from the Manufacture Cluizel. Their chocolate couvertures guide me in my creations. They have a very distinctive taste and personality. The Elianza® couvertures, thanks to their fluidity, allow me to make molds with outstanding finesse. I especially make the famous Michel Cluizel handbag. The Manufacture Cluizel is a family business that is very attentive to my needs and creations”.

Jérôme Billochon L’art’Chocolat Honfleur (France)

des chefs à l’honneur Cyril Haberland

“Chocolats Michel Cluizel & Truffe noire du Périgord” Cyril Haberland worked in several prestigious restaurants such as the Auberge des Templiers in Sologne where he learnt the cooking basics before becoming sous-chef to Thierry Marx during 3 years. Working with him, he experienced some kind of a revelation, learning, innovating and creating a lot. In 2003, he took his first position as a chef at the Chateau d’Audrieu, in Normandy, and in 2005, he was awarded a Michelin star. Then, Cyril Haberland decided to go and win over the palates of the people in Perigord, where he worked at the Chateau des Reynats . He was awarded a first star during the first year there. In 2012 the Gault et Millau guide is gratifying him with the title of “one of the 6 best Chefs of tomorrow”. Cyril Haberland dares to make the boldest combinations of food, from starters to desserts and therefore to shake up the culinary habits. His motto is “a good product, a balanced taste and a controlled cooking”.

NICOLAS BOTTERO “Le Yin et le Yang”

Nicolas Bottero chose his profession because he felt passionate about it. Having trained at the Lesdiguières Hotel and Catering School in Grenoble, he began his career alongside great Michelin-starred chefs such as AnneSophie Pic, Philippe Rochat, Michel Bras and Alain Ducasse.

Over these years he forged his own culinary identity based on local seasonal products. In 2010, he went back to the region in which he was born and opened “Le Mas Bottero”, which now has 2 forks in the Michelin Guide, 2 “toques” in the Gault & Millau and a listing in “Fooding”. Awarded the title of “Master Restaurateur” in 2012, he is actively involved in promoting gastronomy as chairman of the young association of Master Restaurateurs in the Isère and has just been awarded the Rhône-Alpes “Young Talent” Trophy in the Gault & Millau Tour 2013”.

Thierry Barot - “Assiette Gourmande autour du Chocolat” Thierry Barot promotes simple cooking and a special idea of gastronomy, which mixes up pleasure and rigour. His mediterranean cooking is constantly evolving.

Basing on products and tastes, he archly re-invented the use of chocolate in cookery, namely through his famous so chocolate brunch he created while working in the Restaurant Il Palazzo in Paris. He worked with starred Chefs for more than 20 years before opening his own restaurant, La Grange aux Loups, in Cogolin (10km away from Saint Tropez). He learnt from them the art of combining flavours and the taste for noble ingredients.

22 • Manufacture Cluizel

Christophe Fischer

“Assiette de Grands Crus en différentes textures” was born in Mulhouse and spent his childhood between his parents’ bakery and his Godfather’s Hostellerie Saint Barnabé. After doing an apprenticeship as a baker, and thereafter as a pastry chef at Mr Gilg’s in Munster, he is awarded the diploma of Best Pastry Apprentice in Alsace. At the age of 21, he joined the Paul Haeberlin’s Auberge de l’Ill and is awarded the Certificate of Excellence at the age of 24. 30 years later he is still exercising his craft as a pastry chef with Marc, the son of Paul Haeberlin.

Mickaël Thibeau - “La Bulle Chocavocat” After graduating as a cook in the catering collège in the south of Finistere , he discovered all the gastrnomy’s potential working with Jean-luc L’Hourre (MOF in 2010 - Auberge des Abers in Lannilis). Several enriching experiences led him to open his own restaurant with a friend and his wife. «La Bulle» is a high-end brasserie where the appetizing menu is changing according to the seasons and also a place where the local artists can exhibit.

VINCENT BERTHOMEAU - “Choco-Choco Banane” Vincent Berthomeau served his apprenticeship in Les Sables d’Olonne, with Mr. Drapeau at the Beau Rivage, Here he discovered cooking and fresh products. It was a defining moment, and one that lasted. He then moved to Paris to work with Mr. Guillodin at the Laurent, Mr. Marchesçeau at the Petit Bedon and finally with William Ledeuil in Guy Savoy’s bistros. In 1995, he and his wife took over “L’Esquinade” in the centre of Nantes then, ten years later, set up “L’Abélia”, a lovely 1900 house to which they added a kitchen, atrium and terrace without losing the “just like at home” spirit that diners often mention. “I do my buying at the market every morning because I like quality products, contact, dialogue, a story… That’s why I chose Chocolaterie Cluizel for my chocolates”.

Manufacture Cluizel • 23

laboratory chocolate Z60% Ref. 20040 - 20 Kg bags Innovating product

This chocolate containing cocoa butter has a thicker fluidity compared to couverture chocolate and therefore interiors of candies, mousses, desserts, ice creams, cookies, pastries and drinks easier to make.

The main product advantages: u Can be used both at warm (50/60° C) and cold

Recommended for :

temperatures for chocolate mousse

u Easy to melt (1/4 g) u Suited for large quantities (20 kg bags Shelf Life of 24 months)

u More powerful than a couverture chocolate

Chocolate mousse

with an equivalent % of cocoa Since its creation in 1997, the company Gimm Catering, specializing in the art of entertaining, has continued to grow in the Toulouse region and at a national level. It is well-known for the excellence of its products and the quality of its customer service.

Member of the prestigious network Traiteurs de France (Caterers of France), Gimm enhances receptions by devoting its expertise and commitment to the satisfaction of its customers. By mixing originality and refinement on his culinary creations, Executive Chef Gautier Garaut has been innovating and attracting with new flavors. He and Julien Meunier Pastry Chef - selected products from the Manufacture Cluizel for their gustatory qualities. The Z 60% chocolate is appreciated to make chocolates and pastries for its fineness, its smoothness in mouth and its cocoa content. “We developed a “trendy” Z 60%-based recipe: The Tear by Gimm. «Passion makes requirements natural and rigor a daily principle”.

u Perfectly suitable to complement a couverture chocolate

u For Chocolate, Pastry and Ice-creams u Attractive price Ganache filled bonbon

NOT SU IT FOR CO ABLE A AND M TING OULDIN G

Topping sauce

Gautier Garaut Chef Exécutif/Gimm Traiteur (TDF) Saint-Jean (France) Pastry ganache cream

Type of use Z60% Take the ingredients for recipes %

Z60 s on o e d i V n oon o m use s el.co z i u l .c www

Ganache

bavaroise

Mix sugar and milk and heat up to 80°C

Mix egg yolks and sugar together. Pour boiling milk onto egg yolks and sugar

Heat up water and sugar at 118°C

Pour onto 45°C melted Z60% Lab chocolate

Off the stove, add soaked gelatine

Whisk until cooled down

Stir. Add inverted sugar and softened soft butter

Add the mixture of unmelted Z 60% Lab Chocolate and stir thoroughly

Mix pâte à bombe and frothy whipped cream

Pour into a prelined 360x360x6 mm frame

Add the frothy whipped cream to the mixture cooled down at 26°C

Then add 60°C melted chocolate and mix

Smooth out and leave to crystallize for 12 hours.

Cover with decrystallized couverture chocolate

Lay successive layers of biscuit/bavaroise to form the dessert

Use a pastry bag to pipe out

Use a “guitar” accessory to cut

Top with chocolate glaze

mousse

Manufacture Cluizel • 25

26 â&#x20AC;˘ Manufacture Cluizel

cocoa pastes While currently not widely used, Cocoa Pastes are one of the trade secrets of the best professionals in chocolate making, confectionery and even in cooking industry. Thanks to their aromatic richness, ‘1ers Crus de Plantation’ Cocoa Pastes are used like spices and allow to create new well-balanced gustatory harmonies.In chocolate making,cocoa pastes used in combination with corresponding couverture chocolate are a good way to increase cocoa percentage and make one’s own, unique couverture chocolate.

Los Anconès Bio Saint Domingo

Mangaro Madagascar

Maralumi Papua New Guinea

Bag of 1kg

Find out more about the main aromatic notes of cocoa pastes, on pages 12 and 13

ref. 20801

Bag of 1kg ref. 20802

Bag of 1kg

ref. 20803

Suggestions of Taste Combinations

Los Anconès

Mangaro

Maralumi

Vanilla, Coffee, Praliné,

Exotic fruit

Red fruits Fruits of the forest

Light spices (Espelette pepper)

Manufacture Cluizel • 27

fillings & miscellaneous Genuine, traditional pralines…

• Cooked in authentic red copper kettles, • A thorough mix of selected, sized dried fruit and sugar cooked to the point of caramelisation, • Crushed on a granite millstone to bring out the full range of aromas.

It is by scrupulously following this process that our Praline obtains all its special taste qualities. Through their know-how and experience, our confectioners offer you the finest assortment of Pralines, by adjusting the proportion of dried fruit, the cooking level and the degree of crushing.

28 • Manufacture Cluizel

Pralinés The variety of these Pralines means that you will be able to produce all kinds of creations in the field of patisserie, chocolate-making, confectionery and ice cream making, from the most traditional to the most innovative.

Praliné Gros Grains - ref. 21055

50% almonds-hazelnuts/50% unrefined sugar.

Ideal in a chocolate bonbon for enjoying the pieces of dried fruit still present.

Praliné Saveurs - ref. 21015

60% almonds-hazelnuts/40% sugar.

A full-bodied taste of roasted dried fruit that reveals its full flavour, used particularly in ice cream making.

Praliné Amandes/Noisettes - ref. 21065 50% almonds-hazelnuts/50% sugar.

The strength of hazelnuts blended with the sweetness of almonds makes this praline an ideal ingredient for a variety of creations.

Praliné Pur Noisettes - ref. 21050 50% hazelnuts/50% sugar.

The strength of the hazelnuts prevails over dark chocolate and enhances it. It also gives depth to “Paris-Brest”, “Succès” and “Dacquoise” cakes.

Praliné Pur Amandes - ref. 21030 50% almonds/50% sugar.

The sweetness of almonds blends superbly with the most delicately-flavoured products: apricots, pistachios, vanilla, etc.

Praliné Grué - ref. 21069

55% almonds, hazelnuts and cocoa nibs/45% sugar.

The product for very specific creations with a strong personality. It will add character to the simplest confectioner’s custards.

For nearly 20 years, Claude and Elizabeth Deat have been striving to satisfy the palates of the Auvergne inhabitants, who are amateurs of regularly renewed chocolates and other sweet treats. The guideline of their House is to always choose noble ingredients so the creations, both hand-made and modern, are a simple but subtle enhancement of authentic flavors. To achieve this, they see to it that they work with experienced partners whose fair commitment is a pledge for quality.

That is why the Déat House decided to work with the Manufacture Cluizel. Le Lautrec especially like Cluizel pralinés for their unique and authentic taste enhanced by a traditional manufacturing.

Claude Déat Le Lautrec Gerzat (France)

fillings & miscellaneous

Easier

to mix in

No preliminary work

Always faithful

to our “Traditional Pralines” commitment

Retains its taste qualities

Less ingredient

required for the same final volume

No need to adapt your recipes

30 • Manufacture Cluizel

Pralinés

Praliné Amandes/Noisettes Granularity

Praliné Pur Noisettes Granularity

Fine

Medium

Coarse-grained

Cooking

Fine

Medium

Coarse-grained

Light caramel

Brown caramel

Amber caramel

Cooking Light caramel

Brown caramel

Amber caramel

Praliné Saveurs

Praliné Pur Amandes

Granularity

Granularity Fine

Medium

Coarse-grained

Light caramel

Brown caramel

Amber caramel

Cooking

Fine

Medium

Coarse-grained

Light caramel

Brown caramel

Amber caramel

Cooking

Manufacture Cluizel• 31

fillings & miscellaneous Almonds Paste 50% It has a strong flavour and is easy to use, for example, in a “galette des Rois”, an almond cream, macaroons, cakes or “financiers”, etc.

Tub 5 kg �������������������������������������������������������������������������� ref. 21205

Cocoa Butter Ideal for sealing in patisserie or hardening masses in chocolatemaking without changing the flavour or having to add sugar.

Tub 4,5 kg ����������������������������������������������������������������������� ref. 21000

Gianduja “Noisette Intense” A soft, creamy texture. More hazelnuts and less sugar for an intense taste. For chocolate bonbon centres, decors, flavouring ice creams, or use it directly as a spread.

Cocoa powder Pur cocoa (100%) Low fat content (20-22 %.

Purpose: Bakery, Confectionery, Chocolate making, Professional cooking.

Tub 5 kg ������������������������������������������������������������ ref. 21100

Case 3 kg ����������������������������������������������������������� ref. 21005

Montelimar Nougat for soaking

Cocoa nibs Tub 3 kg ��������������������������������������������������������������������������� ref. 21800

Case 1,5 kg ��������������������������������������������������������������������� réf. 21500

32 32 •• Manufacture Manufacture Cluizel Cluizel

The miscellaneous La Croustilline Real broken thin crêpes from Brittany without vegetable fat content.

Case 2,5 kg ��������������������������������������������������������������������� ref. 21007

La Soufflétine de Michel Cluizel® Puffed cereal balls, to be added to your preparations, for crunchier effect.

Ingredients: rice flour, wheat gluten, wheat malt, saccharose, salt, dextrose.

Case 2,5 kg ��������������������������������������������������������������������� ref. 21820

The main product advantages: u Can be frozen (by being beforehand coated of cocoa butter or chocolate) u Used in Confectionery and Chocolate making

u Preparation of original, very crunchy desserts u Attractive price u T ip: in case of freezing and use of ganache, precoat of cocoa butter and chocolate

Bâton Grande Teneur Tasting innovation : high cocoa content for this kind of product (63%).

L 80 x l 25 x h 5 mm - 10 g Case 3 kg ������������������������������������������������������������������������� ref. 66001

Manufacture ManufactureCluizel Cluizel• • 33

fillings & miscellaneous

La Gruétine® Caramelized sugar with Los Anconès Chocolate Plantation Santo Domingo and Cocoa nibs Los Anconès.

This product has no limits but your imagination…

750 g Case ref. 21009

The main product advantages: u Sprinkle over creations u Blend into a mixture u Reinforce a crunchy texture u A taste enhancer u Easy to model

34 • Manufacture Cluizel

On a Teflon baking tray, spread the Gruétine with a stencil.

2

Gently remove the stencil.

3 4

Preheat the oven (320°F, 160°C), put the preparation in it and leave it to cook for 5 minutes.

Roll the Gruétine around a cylinder. Leave to cool completely.

5

To remove the cylinder delicately.

2°

1

5 MN LT

F• T

Tools

• ME IP

1

AT 30

2

3

n

n

120 x 90 mm 2 pcs/case

Stencil Rectangle 135

135 x 75 mm 2 pcs/case

205 x h : 70 mm 2 pcs/case

ref. 29250

ref. 29253

ref. 29255

n

Stencil

Rectangle 120

Stencil Triangle

4

5

n

Gruétine Cylinders

n

Nonstick silicone mat

Ø 50, 40 et 32 mm - h : 150 mm 3 cylinders/case

385 x 580 mm sold with l’unit

ref. 29004

ref. 29257

Manufacture Cluizel • 35

décors Semi flat Decors

Ivory chocolate fruits, decorated on one side.

Actual si

ze iz e ls t ua c A

ize

s al

tu Ac

1 • Citrus fruit slices

28858

2 • Citrus fruit segments

28855

3 • “Green Fruit” slices

28860

Assortment of Orange and Lemon 90 pcs/case (45 of each)

Assortment of Orange and Lemon 90 pcs/case (45 of each)

Assortment of Carambola, Kiwi and Pear 90 pcs/case (30 of each)

Ø: 45 mm 7 g/pcs

h: 30 mm 3,5 g/pcs

Ø Carambola: 43 mm, h Pear: 48 mm, Ø Kiwi: 42 mm 3,5 g/pcs

36 • Manufacture Cluizel

Fruits Volume Decors

Hollow, ivory chocolate fruits, fully decorated. Cherry, pear and apple stems (with leaf) are integrated in products and are not edible.

Actua ls

ize

A ct

ua l

e siz

4 • Orchard fruits

28690

Assortment of Peach, Apple and Apricot 80 pcs/case (28 Peaches, 28 Apples, 24 Apricots) Ø Peach and Apple: 29 mm, Ø Apricot: 26 mm 6 g/pcs

5 • Sun fruits

28686

Assortment of Lime, Banana, Apple and Pear 80 pcs/case (20 of each) h Pear: 39 mm, Ø Apple: 29 mm, L Lime: 43 mm, L Banana: 57 mm 6 g/pcs

Transfer Sheets

To decorate your chocolates, desserts and artistic items. To be used with tempered white, black or milk chocolate.

260 x 360 mm - 20 sheets/case

1 • Strawberry

2 • Cherry

Ivory Chocolate -

29864

29852

Tool/Plastic with a thin layer of white chocolate

Manufacture Cluizel • 37

décors Chocolate decors are ready to use and easy to work. Varied and creative, they enable many types of finishings.

Heart enamels

triangle

Ø 30 mm - Assortment of 2 pcs 280 pcs/case

Act

ual

size

40 x 35 mm 360 pcs/case

Actual size

1

2

1 • Heart

38 • Manufacture Cluizel

25160 - 2 • Arabesque n 25180 - 3 • Striated

3

25197

Enamels square

Actual size

35 x 35 mm 288 pcs/case

4

5

6

7

8

9

4 • Feather n 25113 - 5 • Red Aquarelle 25256 - 6 • Red Sanded 25132 - 7 • Colour Striated n 25140 8 • Brown Speckled n 25109 - 9 • White Speckled 25107

Ivory Chocolate - n Dark Chocolate 72%

Manufacture Cluizel • 39

décors Transfer Sheets

To be used with tempered white, black or milk chocolate.

260 x 360 mm - 20 sheets/case

1

2

3

4

5

6

7

8

9

10

11

12

1 • Aquarelle 3 • Vermicelli 5 • Forest Flower 7 • Baroque 9 • Scottish 11 • Golden glitter

Tool/Plastic with a thin layer of white chocolate

40 • Manufacture Cluizel

29830 - 2 • Spirals 29898 - 4 • Pop

29901 29882

29858 - 6 • Speckled 29834 - 8 • Alga

29872

29825

29890 - 10 • Arabesque

29831

29883 - 12 • Silver glitter

29879

Mosaics, Transfer sheets & Woody Enamels Square & Round Mosaics 15 x 15, Ø ≃ 15 mm, Weight: 0,5 g Dark chocolate 72% 384 pcs/case

1

2 1 • Square Retro n 26872 - 2 • Round Retro n 26927

woody enamels 1 • Ø : 35 mm - 216 pcs/case 2 • L 40 x l 25 mm - 168 pcs/case

1

2 1 • Round

n Dark Chocolate -

25308 - 2 • Petal

25304

Dark and Ivory Chocolate

Manufacture Cluizel • 41

décors

42 • Manufacture Cluizel

Messengers messengers

Dark chocolate 72 % cocoa or ivory Rectangle, oval, square or round - Thickness: 2 mm - 3 to 4 colours printing

Messenger “Happy Birthday”

Actual size

Messengers “Joyeux Anniversaire”

1

2

3

60 x 33 mm 108 pcs/case

60 x 25 mm 132 pcs/case

60 x 25 mm 132 pcs/case

1 • Birthday Confetti n 25858 - 2 • Birthday Balloons n 25855 - 3 • Happy Birthday Balloon n 25952

Personalized Messengers

Ø ≃ 30 mm 378 pcs/case 1 • Large Round

2

3

Ø ≃ 20 mm 702 pcs/case - 2 • Small Round

30 x 30 mm 378 pcs/case

Ivory Chocolate -

1

Dark and Ivory Chocolate

For any personalized solution, please contact our commercial representative.

- 3 • Large Square

Ø Ø

n Dark Chocolate -

spheres

≃ 35 mm - 28 pcs/case ≃ 25 mm - 42 pcs/case

1 • Apple (35 mm) 26137 - (25 mm) 26139

2 • Ivory (35 mm) 26107 - (25 mm) 26109

3 • Blood Orange (35 mm) 26157 - (25 mm) 26159

Manufacture Cluizel • 43

décors Chocolate Spoon

1 Teaspoon, dark chocolat 72% cocoa Weight: 3 g - L: 90 mm - 96 pcs/case 1 Coffee spoon. Dark chocolate 72% cocoa Weight: 3 g - L: 65 mm - 99 pcs/case

Actual size

1

2

1 • 72% dark Teaspoon n 25110 - 2 • 72% dark Coffee spoon n 25099

n Dark Chocolate -

44 • Manufacture Cluizel

Ivory Chocolate

Banderillas banderillas

One side decorated - 1 to 2 colors - Ivory Chocolate Weight: 5,6 g - L x h : 240 x 5 mm - 126 pcs/case 33 % of the actual length

1

2

3

4

5

6

2 • Chocolate n 26034 - 3 • Gold 26040 - 4 • Silver 26032 5 • Blood Orange 26045 (3 models assorted) - 6 • Stripped 26095 (3 models assorted)

Manufacture Cluizel • 45

décors Actual size

Actual size

Actual size

1

2

3

75 x 22 mm

Dark chocolate 72 %

Dark chocolate 72 %

3 g/pc - 100 pcs/case

20 x 35 mm - 224 pcs/case

28 x 45 mm - 216 pcs/case

1 • Chestnut Leaf

46 • Manufacture Cluizel

26010 - 2 • Micro bar n 26270 - 3 • Mini bar n 26275

“Les Floralies” & Streamer

Actual size

4

5

6

Dark chocolate 72 %

Ø : 32 mm, 80 pcs/case

Dark chocolate 72 %

3 Kg case

2,5 g/pcs

l : 3 mm - 552 pcs/case

4 • Chips n 26205 - 5 • Les Floralies

27005 (2 assorted flowers) - 6 • Streamer n 26470

Ivory Chocolate - n Dark Chocolate

Manufacture Cluizel • 47

décors Mini-marbles

Ø 6,5 mm - Pot of 750 g

Mini-marbles

27340 (3 colors)

bracelet

h ≃ 35 mm - 120 pcs/case 6 rollers/case

Blood Orange

26430

coit W

≃ 40 mm - 416 pcs/case

Silver n 26501

48 • Manufacture Cluizel

Volutes semi flat decorations

One side decorated Assortment of 4 pcs - 96 pcs/case h 28 x l 20 mm, ≃ 2,5 g/pcs

Actual size

Bear cubs

28130

ribbons

W 20 mm - 156 pcs/case W 10 mm - 330 pcs/case

1

2

3

4

1 • Blood Orange (20 mm) 3 • Red (20 mm)

26582 - 2 • Blood Orange (10 mm) 26645 - 4 • Red (10 mm) 26647

26584

Ivory Chocolate - n Dark Chocolate

Manufacture Cluizel • 49

décors Mini cOCOA PODS

coffee beans

Dark chocolate 72 %

Dark chocolate with pure arabicas coffee Pot of 750 g

Pot of 750 g

1

2

5

3

4

6

1 • Black n 27385 - 2 • Copper n 27392 - 3 • Gold* n 27394 - 4 • Silver* n 27388 - 5 • Black n 27355 - 6 • Bronze n 27360

50 • Manufacture Cluizel

Miniatures marbles Dark chocolate 72 % or ivory Pot of 750 g

7

8

9

10

11

chips

vegetable pearls

Almond bits - 1 pot of 150 g/case

Puffed rice - 1 pot of 150 g/case

12

13

14

7 • Black n 27325 - 8 • Copper n 27332 - 9 • Silver* n 27328 - 10 • Gold* n 27334 - 11 • Red 12 • Copper 27430 - 13 • Gold 27432 - 14 • Vegetable pearls 27337

27336

Ivory Chocolate - n Dark Chocolate - *Shipment to the US not possible

Manufacture Cluizel • 51

décors Chocolate Spray preparations (1 Kg pot) These liquid food preparations can be sprayed to obtain a velvety effect, in particular to mask the dull appearance of products when they are taken from the freezer or refrigerator. Mixtures for chocolate spray preparation are sifted before being packaged.

1

2

3

4

5

6

1 • Black n 27933 - 2 • White n 27925 - 3 • Yellow n 27930 - 4 • Brown n 27927 - 5 • Red n 27935 - 6 • Green n 27940

52 • Manufacture Cluizel

Colors 1

Slowly heat up, in a microwave oven, stirring from time to time in a bain-marie or in a steam oven 2

Check the temperature (82° F, 28° C for mouldings) 3

Fill the spray gun tank

4

Spray at 82° F, in clean moulds, at room temperature

5

Spray the melted blend on frozen desserts (-0.4° F, -18° C)

n Tool/Plastic

Manufacture Cluizel • 53

décors 6

Chocolate Spray

To decorate your artistic chocolate creations and desserts with a velvety look - 1 year warranty. This product complies with the 98/37/CE, 94/9/CE directive - For professional use only.

n 29800 3

ATION

IC MODIF

1 C

G

4 2 8

5

B

Large Jar (300 cm3)

F C

sold separately n 29801

A

7

DE • S UI

SE G

A. A metallic support B. A spray gun C. 2 jars (125 cm3) D. Universal key with a cleaning kit E. 4-CSS-clips F. A package insert and directions in several languages G. Storage suitcase

1. Adjustment of round/flat stream for continuous use 2. Adjustment of the flow 3. Quick jar opening and shutting 4. Quick jar tying to the gun 5. Air flow 6. Anti-overflowing protection 7. Air connecting 8. Tube

ITH TH

The suitcase includes:

PLIED

W

UP

EU

E

D

Assets: • Adjustment of the gun according to viscosity and desired flow.

• Adjustment of round/ flat stream for continuous use.

• Locker for jar drainage.

• Quick taking down of the jar thanks to the locking system.

• Shiny nickelled gun, easy to clean.

• Easy to use thanks to the metallic support.

Aerosol bottles

These food products in aerosols are meant for direct spraying. The “Vite fixe” is a cold spray used to accelerate the cooling of hot chocolate or sugar when sticking two pieces together.

For air or sea shipment, please contact us.

Sold by the unit

1 • Colourless varnish n 27977

2 • Vite-Fixe n 27961

(Surface protection) - 400 ml

(Universal cooling spray) - 400 ml Contains du Propane-Butane

54 • Manufacture Cluizel

Powders Metallic powders for Decorations

These food powders can be used as such for sprinkling or spraying after mixing with cocoa butter. They can also be applied with an aerograph a brush after mixing with alcohol.

1

2

3

4

5

6

*Shipment to the US not possible

1 Pot of 10 g/case

1 • Silver* n 27902 - 2 • Bronze* n 27904 - 3 • Gold* n 27910 4 • Fuschia* n 27915 - 5 • Copper* n 27906 - 6 • Green* n 27921

Exemple of metallic powder use 2

1

With a paintbrush, apply powder on relief sheet, remove excess powder

Once coated, set the bonbon on the relief sheet

3 4

Apply a relief sheet on top

Once crystallised completed, remove the relief sheet

Manufacture Cluizel • 55

façonnables This collection is composed of “hollow bodies” of chocolate, which can be easily filled and shaped. They stand out by their original, elegant shape, the very great delicacy of the chocolate edges and the exceptional quality of the chocolate (Dark 72% cocoa, Milk 45% cocoa).

1 • Green

24125 - 2 • Pink

56 • Manufacture Cluizel

24105 - 3 • Beige

Macaroon Shells

easy to use and creative

Hollowed shell to decorate your desserts or to garnish with praliné ganache or other soft fillings.

u

1 swollen side/1 hollowed side Weight: 2,5 g - Ø: 35 mm

items available all trough the year

200 Macaroon shells/case

1

2

3

4

5

6

24080 - 4 • Yellow

24085 - 5 • Dark n 24095 - 6 • Fushia n 24075

Macaroon Shells and Pod

“pod cup” assorted n 23800 L 64 x l 33 x h 16 mm 5 g (1 pod 10 g = 2 “cups”) 90 pcs/case 3 assorted colours

n Dark Chocolate -

Ivory Chocolate - *Not suitable for shipment to the US

Manufacture Cluizel • 57

58 â&#x20AC;˘ Manufacture Cluizel

Chocolate Cups For individual desserts.

Dark chocolate 72 %, milk 45 % or ivory

1 • Sphere n 23480 23486 Ø 70 mm - 25 g 15 pcs/case or 30 half spheres

n Dark Chocolate -

Ivory Chocolate

Manufacture Cluizel • 59

60 â&#x20AC;˘Manufacture Cluizel

Chocolate Cups

n Dark Chocolate

2 • Rectangulaire n 23430 n 23432

3 • Mini rectangulaire n 23220

L 120 x l 25 x h 30 mm - 20 g 42 pcs/case

L 60 x l 20 x h 25 mm - 9 g 135 pcs (3 trays with 45 pcs)/case

56 % of the actual length

33 % of the actual length

n Milk Chocolate

Ivory Chocolate

Manufacture Cluizel • 61

62 â&#x20AC;˘ Manufacture Cluizel

Chocolate Cups packaging studied

4 • Round n 23460 n 23465 Ø 60 x h 35 mm - 18 g 48 pcs/case

“In our institution, we love working with Michel Cluizel chocolate. When I ordered the Façonnables®, ready to be filled chocolate shells, for the first time, I was immediately hooked! They were very thin and so bright! Hard to do better. We use them, mostly, for our banquets and receptions of all kinds. Thanks to the diversity of their sizes and shapes, we can use them for our petit fours, but also to put a little magic in our desserts. So convinced of their quality, we also included them in our gourmet menus. We are very happy to work these Chocolate shells and cannot imagine having to use others’’.

Marco D’Andrea 2-star restaurant Pastry Chefs Süllberg in Hamburg & the confectionery sector of the gastronomic complex Karlheinz Hauser Deutschland

n Dark Chocolate

n Milk Chocolate

façonnables 5 • Trigone n 23500 n 23505 L 68 x h 40 mm - 15 g 40 pcs/case

6 • Cone n 23115 Ø top 45/Ø base 17 x h 65 mm - 14 g 24 pcs/case

7 • Drop n 23165 n 23166

23167

L 75 x l 45 x h 35 mm - 18 g 32 pcs/case

64 • Manufacture Cluizel

8 • Cube n 23130 L 41 x l 41 x h 41 mm - 15 g 40 pcs/case

Chocolate Cup

9 • Crocus n 23120 Ø base 30/Ø top 53 x h 29 mm - 7 g 40 pcs/case

10 • Teardrop n 23200 n 23210 L 100 x l 50 x h 35 mm - 21 g 32 pcs/case

n Dark Chocolate

n Milk Chocolate

Ivory Chocolate

Manufacture Cluizel • 65

façonnables For your “Petits-fours”.

2 • Tart n 23105 n 23106 Ø base 30/Ø top 43 x h 15 mm - 3 g 100 pcs/case

1 • Square n 23010

3 • Round n 23030 n 23032 23035

L 24 x l 24 x h 18 mm - 3,5 g 288 pcs/case

Ø 27 x h 18 mm - 3,5 g 288 pcs/case

66 • Manufacture Cluizel

Chocolate “Mignardises”

4 • Round with pleats n 23095 n 23096 23097 Ø 25 x h 20 mm - 3 g 288 pcs/case

5 • Triangle n 23080 L 32 x h 20 mm - 3,8 g 288 pcs/case

n Dark Chocolate

n Milk Chocolate

Ivory Chocolate

Manufacture Cluizel • 67

faรงonnables

68 โ ขManufacture Cluizel

Chocolate “Caissettes” For your chocolate Bonbons and Petits-fours.

384 pcs/case

n 23004

2 • Round n 23020 n 23022 23025

L 27 x l 27 x h 13 mm - 2 g

Ø 27 x h 11 mm - 1,8 g

3 • Triangular n 23070

4 • Rectangular n 23065

L 32 x h 12 mm - 1,9 g

L 30 x l 16 x h 13 mm - 1,9 g

5 • Square n 23000

6 • Oval n 23045

L 24 x l 24 x h 11 mm - 1,8 g

L 32 x l 19 x h 13 mm - 1,9 g

n Dark Chocolate

n Milk Chocolate

Ivory Chocolate

1 • Heart

GIRY TRAITEUR, founded in 1968, member of the Association of the French Caterers since 1996, certified with the Qualitraiteur label, chose through Patrick Nasse, their chef for over 12 years, to cooperate with the Manufacture Cluizel. This choice was confirmed through a visit to the Manufacture and various internships in their workshop. “We are working with the Manufacture Cluizel among other reasons for the delicacy and finesse of their chocolates, the variety and high quality of their couverture, the quality of the pralinés range and the originality of their Façonnables®. The use of the mignardise shells allowed us to renew our whole cocktail and plate dessert range. Another reason is the trust installed during all these years of partnership with the French Caterers”.

Patrick Nasse Pastry Chef - Giry Traiteur France

1 â&#x20AC;˘ Purse Kit n 29518 Plastic moulds for desserts for 6 to 8 persons L 185 x l 90 x h 145 mm Supplied with 1 base for dessert mould 3 pcs (handle, zip, purse)/kit - 10 kits/case

70 â&#x20AC;˘ Manufacture Cluizel

matériel Plastic moulds for desserts Kits

All our plastic moulds are manufactured at Manufacture Cluizel. All our moulds are sold with their corresponding inserts.

Sets consisting of 10 rigid plastic moulds: 4 moulds for 4 persons + 4 inserts 4 moulds for 6 persons + 4 inserts 2 moulds for 8 persons + 2 inserts

Supplied with 1 base for dessert mould Mould 4 pers.

Mould 6 pers.

Mould 8 pers.

Ø 125 - h 65 mm Insert Ø 95 - h 50 mm Ø 145 - h 70 mm Insert Ø 105 - h 55 mm Ø 160 - h 75 mm Insert Ø 120 - h 60 mm

Ø 200 - h 40 mm Ø 220 - h 40 mm Ø 250 - h 40 mm

10 mould 2 pers. Ø 120 - h 35 mm 10 mould 1 pers. Ø 90 - h 25 mm

5 • Flower n 29778 - 10 pcs/case

4 • Leaf n 29777 - 10 pcs/case Mould 4 pers.

Mould 6 pers.

Mould 8 pers.

3 • Heart n 29775 - 20 pcs/case Can also be used for individual dessert n Tool/Plastic

2 • Dome n 29780 - 10 pcs/case with 10 bases

Insert L 150 - h 25 mm Insert L 205 - h 25 mm Insert L 230 - h 30 mm

Mould 4 pers.

Mould 6 pers.

Mould 8 pers.

Ø 160 - h 40 mm Insert Ø 115 - h 25 mm Ø 180 - h 40 mm Insert Ø 130 - h 25 mm Ø 205 - h 40 mm Insert Ø 145 - h 25 mm Manufacture Cluizel • 71

Plastic moulds

3.5 oz Chocolate bar Mould

Rigid and washable PVC moulds, with “Noble Ingredients” raised pattern.

3 bars 160 x 75 x 7,5 mm 5 moulds/box (3 different chocolate bar surfaces for each moulds)

You will find informative instructions in each box, for you to increase cocoa content of our Plantation Chocolates and create your own, unique chocolate bars.

Bar moulds n 29796

Noble Ingredients n 25770

Ø ≃ 40 mm 288 pcs/case

72 • Manufacture Cluizel

n Dark Chocolate - n Tool/Plastic

Messenger “Noble Ingrédients”

â&#x20AC;&#x153;Our Food Service Products are selected and used by an increasing number of demanding professionals all around the world. The Cluizel workshop, perfectly fitted out within the Manufacture Cluizel premises, is 100% dedicated to experienced cooking professionals who are willing to skill up in pastry, chocolate and confectionery makingâ&#x20AC;?.

Marc Cluizel

For further information: +33 (0)2 32 67 17 98 or by mail: atelierdeformation@cluizel.com

www.cluizel.com

MANUFACTURE CLUIZEL Route de Conches • 27240 Damville • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63

www.cluizel.com

MANUFACTURE CLUIZEL USA Noble Ingredients, Ltd • 575 Route 73 N Building D • West Berlin, New Jersey 08091 tel. +1 (856) 719 0800 • fax +1 (856) 719 0801

www.cluizel.us manufacture cluizel - FOOD SERVICE

SAS Chocolaterie MICHEL CLUIZEL • 27240 DAMVILLE • FRANCE • S.A.S. au capital de 1.000.000 € • SIRET 603 650 094 00023 RCS Evreux Creation: MANUFACTURE CLUIZEL • Photos: MANUFACTURE CLUIZEL • Printing: France Ouest Imprim/March 2013 Ambience photos are presentation suggestions only • Photos and texts not contractually binding • Products available while stocks last

FOOD SERVICE 2014-2015

la manufacture du goût