2018 - Michel Cluizel Food Service by Qualifirst Foods

FOOD SERVICE 2018-2019

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Recipe in cover: CHOCO ADDICT by Jordi Puigvert Colomer

70 years of Chocolate Know-How 2018 is an exceptional year for the Manufacture CLUIZEL, as we are celebrating our 70 years of know-how in the world of Chocolate. In 1948, my grandparents, Marc and Marcelle, launched their enterprise in the manufacture of chocolate, followed a short time after, by my father Michel Cluizel. It is now more than 30 years, since myself and my sisters joined this wonderful family adventure. Throughout all these years, we have always been conscious of the need to evolve and maintain a balance between the demands of artisanal tradition and innovations. We are rightly proud of our values and we defend them even more so today, with authentic products of real tastes, by our “Noble Ingredients®” pledge. In order to bring to perfection this commitment, we have undertaken an important step to remove from our products all artificial food colourants, such as E171 and E172, and to replace them with colourants which are 100% natural. Continuing the theme of our mastery of taste, we can propose to you this year a new Riachuelo Plantation Chocolate possessing an incomparable aromatic profile. We will also be offering you a new range “Crafted Chocolates” composed of chocolates responding to all the requirements of chocolate professionals. Finally discover the new Façonnables®, “Slim”, to create trendy gourmet morsels! In recognition of this know-how, we have the honour to report that this year we can count among our partner Chefs, Philippe Conticini, considered by his pairs as one of the major figures of contemporary gastronomy. I wish you an excellent festive and creative year!

Marc CLUIZEL

New products available from 03/04/2018

Discover our special anniversary page

MANUFACTURE CLUIZEL

excellence of taste The Manufacture CLUIZEL is at the origin of a quality commitment unique in the world: the commitment â&#x20AC;&#x153;Noble Ingredientsâ&#x20AC;?. Which ensures the selection of raw material and guarantees to the trade professionals that only pure cocoa butter, Bourbon vanilla in pods, and sugar are used in the composition of the recipe. The chocolates are guaranteed to be without soya or added aroma in the process of fabrication. Similarly to the cocoa beans, the Manufacture CLUIZEL equally selects with great care the raw materials essential for the production of its creations and its fillings. Further, the Manufacture CLUIZEL has undertaken an important step in the removal of the colourings E171 and E172 from its products, in order to guarantee to its customers a product even more pure and natural.

MANUFACTURE CLUIZEL

A FAMILY COMPANY FOR 3 GENERATIONS

(1) Professionals specialized in processing cocoa beans into chocolate

For three generations, the Cluizel family has evolved amidst fragrances of chocolate. With the help of skilled Cacaofèviers®(1), 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. To 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.

MANUFACTURE CLUIZEL

MANUFACTURE CLUIZEL, A LIVING HERITAGE Obtained in 2012 and renewed in 2017, the label “Living Heritage Company” (EPV in French) is a mark of recognition accorded by the gouvernment, set up to distinguish French companies possessing artisanal “know-how” and constituting industries of excellence. The label unites those manufacturers attached to the highest performance of their profession and their products. The label EPV is a reference and a guarantee of quality. It is awarded to highly-reputed and unique firms (single companies) that combine tradition and innovation, know-how and creation, effort and passion, heritage and future, local and international trade. These “Living Heritage Company” maintain their production activity in France. They are representative of the “Made in France” spirit.

MANUFACTURE CLUIZEL

3 CRAFTS

Cacaofèvier®

CONFECTIONER

Chocolate maker

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 CLUIZEL designs its own filling recipes : praliné, almond paste, caramel, nougatine, liqueur, gianduja...

The Manufacture CLUIZEL processes chocolates before coating them with a thin layer of chocolate and decorating them.

la manufacture du goût MANUFACTURE CLUIZEL

Patrick Rougereau Â©

CHOCOLATE COOKIES by Philippe Conticini

CHEF CLUIZEL Considered as one of the best pastry chefs in the world, and after holding positions in prestigious starred establishments, from New York to Japan, this major figure of contemporary French and International gastronomy, Philippe Conticini is today Head pastry chef in his own boutique “Gâteaux d’émotions”.

“For three generations, the Cluizel family has been immersed in the sweet full bodied fragrance of chocolate. I love this authentic and family legacy which for myself represents love, respect, quality of the product and of the material, passed down from generation to generation. This represents therefore 70 years of chocolate passion in the Cluizel family and also the will to share these true values through exceptional products. The Manufacture CLUIZEL collaborates in direct and durable association with the cocoa planters thus establishing with them a history of privileged relations guaranteeing the best traceability possible and a very precise method from the fermentation process up to the drying of the cocoa beans. It is also this strong commitment which has convinced me, now for many years, to work with the Manufacture CLUIZEL to elaborate my pâtisseries, confectionery, chocolate bonbons. The quality in the choice of the ingredients, their fair commitment, is a guarantee of quality for me, in the realisation of my pâtisseries. It is this mastery of product which seduce me. I’m impressed by their strong philosophy in the quest for taste and authentic sensations. It is founded on a simple adage, “in order to make quality products you need quality ingredients”. All of this conforms to my own philosophy, which has brought us close with Marc Cluizel and has promoted a sincere relationship, full of generosity, confidence, sharing, natural, just like their chocolate. For all of these values, which I hold close to my heart, and which I find bountiful in the Manufacture CLUIZEL, to work with their chocolate is a pleasure which has allowed me to build and create sensations and emotions.”

MANUFACTURE CLUIZEL

COUVERTURE CHOCOLATES Since 1948, the Cluizel family narrates a story, that of chocolate, its “Chocolats d’Exception”. Rare selector of cocoa beans, a Cacaofévier®, independent in the world, the Manufacture CLUIZEL perfectly masters each step of the transformation of the cocoa beans into chocolate. We recommend to you our wide range of chocolates with recognized taste characteristics responding to an unequalled quality commitment. MICHEL CLUIZEL chocolates are presented as Mini Grammes®, bieng lozenges of 1/4 gramme, which melt quickly thus allowing a precise dosage. This facilitates tempering and the combining of mixtures. You will find all the technical information on the packaging.

• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

MANUFACTURE CLUIZEL

Unique terroirs Each of our Plantation Chocolates is produced from cocoa beans originating from a single Plantation. This makes each chocolate unique and exceptional. This terroir, specific to each cocoa bean, gives them incomparable aromatic profile, determined by three parameters: the origin, the know-how of the planter, and the skill in the torrefaction, which we do perform here in the Manufacture. We differentiate in the sense of the designation “chocolat d’origine” and “chocolat de cru”. A Plantation chocolate is higher-end and can be compared to a vinyard estate wine.

plantation chocolates Privileged Relation Each Plantation Chocolate tells the story of our meeting with a Planter. Our chocolates are thus the fruit of a close and sustainable collaboration, founded on communication and respect. We thus highlight the work of six exceptional Planters, with a remarkable knowhow with whom we work “hand in hand”, in order to bring out the best of cocoa. We perform a precise and detailed work: It is necessary to each day try, adapt, adjust in order to keep on producing the same quality.

Authentic tastes The cocoa beans are sent directly by the producers to the workshops of the Manufacture which guarantees a perfect traceability. It takes several months to achieve an outstanding combination fermentation-roasting. The roasting of the beans and the transformation into cocoa paste, and then into dark and milk chocolate are made by The Manufacture in Damville. This allows to keep all the aromatic notes of cocoa.

MANUFACTURE CLUIZEL

Samuel de Jesus, plantation manager

riachuelo PLANTATION Situated in the Bahia region in Brazil, the Riachuelo Plantation benefits from a lush environment, in the heart of the Atlantic Forest close to the ocean. The cocoa trees are cultivated with respect for the surrounding fauna and flora, composed of numerous exotic trees such as the Massaranduba or the Pau d’Arco.

Ilhéus, BRAZIL

Miguel Tejada, plantation manager

José Caballero, plantation manager

LOS ANCONÈS PLANTATION

mokaya PLANTATION

In the heart of the Caribbean, to the west of San Francisco de Macoris, the Los Anconès Plantation, situated at the centre of the island at a slight altitude, benefits from the abundant warm rains brought by the trade winds. Since 1903, the Rizek family has cultivated cocoa beans, under the protection of the palm trees, using no pesticides.

The Mokaya Plantation is situated in the Chiapas region, the cradle of cocoa, which extends to the border of Guatemala. Almost 2000 years before this era, the Mokayas, an indigenous fishermen people, were fond of a drink made from cocoa pulp or seeds: the first “chocolate” in the world, called “kakawa”.

San-Francisco de Macoris, SANTO-DOMINGO

Tapachula, MEXICO

a meeting, a chocolate

Fernandes Afonso Felisberto, plantation manager

Jaomazava Tinombo, grower and plot owner

Ruben Dario Garcia, grower and plot owner

vila gracinda PLANTATION

mangaro PLANTATION

el jardín PLANTATION

Located in the Gulf of Guinea in Africa, São Tomé is a small island on the equator. Its volcanic soil and equatorial climate are so much suitable for cocoa trees that São Tomé is nicknamed the “chocolate island”. The nearby Atlantic Ocean sprays on the beans from the Vila Gracinda Plantation a hint of iodine.

In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River. Some of the particular aromas of this cocoa come from the tropical climate tempered by the influence of the Indian Ocean. The name of the Mangaro Plantation refers to the vast mango forest that stood there before the cocoa trees were planted.

Located in the Finca El Jardín, in the floodplains of the Ariari river, the El Jardín Plantation extends over 20 hectares. It is protected by an exceptionally luxurious environment that gives the cocoa trees their richness. The name of the El Jardín Plantation evokes the Meta region, which overflows with natural “jardin” of breath-taking beauty.

Santo Amaro, SÃO-TOMÉ

Ambohimarina, MADAGASCAR

Fuente de Oro, COLOMBIA

MANUFACTURE CLUIZEL

plantation riachuelo chocolate

MANUFACTURE CLUIZEL

Between ocean and forest… The Riachuelo Plantation Chocolates marvellously complete the range of Plantation Chocolates of the Manufacture CLUIZEL, in keeping with the brand’s quality commitment. These chocolates, as well as the declination in cocoa paste (see page 28), will convey a strong personality to all your creations.

… for an inimitable taste Its beans have allowed us to elaborate, in close relation with the planter, a dark chocolate of 70% cocoa, exceptionally perfumed, with harmonious flavour of grilled cocoa, of dried fruits and red fruits, which blend with acidulated notes, in a lingering delicately spiced and chocolates flavored caramel. We have also perfected a milk chocolate with 51% cocoa, with a soft velvety texture, with sweet dairy notes, creamy and buttered caramel, mixed with notes of red fruits and grilled cocoa, terminating with a superb aftertaste fresh and spicy.

Located in the Bahia region of Brazil, the Riachuelo Plantation benefits from a lush environment in the heart of the Atlantic Forest, not far from the ocean. The cocoa trees are grown with respect for the surrounding flora and fauna.

plantation chocolates

The Plantation Chocolates are the reflection of our Cacaofévier® know-how. Each chocolate presents an exceptional aromatic profile, resulting from our durable collaboration founded on exchange and sharing with the planter. All the chocolates of this range will convey a strong personality to your creations, for unique achievements at your own image.

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Dark RIACHUELO Plantation 70%

MILK RIACHUELO Plantation 51%

3 kg • ref. 20586

3 kg • ref. 20588

• Tasting notes: toasted cocoa, dried fruits, acidulated, red berries, spiced notes, sweet fruity pepper, chocolate flavoured caramel • Cocoa: 70% l Fats: 42% l Sugar: 30% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: milky, creamy, butter caramel, toasted cocoa, spiced cocoa with fresh notes, red berries, liquorice • Cocoa: 51% l Fats: 48% l Sugar: 18% • Ideal for: Bar l Ganache l Mousse l Ice cream

organic dark mokaya plantation 66%

organic dark los anconÈs Plantation 67%

3 kg • ref. 20488

3 kg • ref. 20496

• Tasting notes: toasted cocoa, soft exotic fruits, dried fruit • Cocoa: 66% l Fats: 42% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: liquorice root, red berries, green olive accents • Cocoa: 67% l Fats: 42% l Sugar: 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

Dark el jardín Plantation 69%

dark vila gracinda Plantation 67%

3 kg • ref. 20583

3 kg • ref. 20600

• Tasting notes: honey, red berries, blond tobacco, caramel, dried tomatoes, liquorice and peppery, grilled, woody, slightly mentholated • Cocoa: 69% l Fats: 42% l Sugar: 30% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: toasted, spiced notes lingering tropical fruits notes, liquorice • Cocoa: 67% l Fats: 42% l Sugar: 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

dark mangaro Plantation 65%

milk mangaro Plantation 50%

3 kg • ref. 20502

3 kg • ref. 20501

• Tasting notes: exotic fruits, gingerbread, acidulated citrus fruits • Cocoa: 65% l Fats: 41% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: caramel, exotic fruits, gingerbread • Cocoa: 50% l Fats: 46% l Sugar: 20% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

“grands accords ” ®

chocolates

Our Chocolates “Grands Accords®” are obtained from the association of quality cocoa beans which makes resonate unique aromatic notes in perfect harmony. These exclusive creations emanate from our confectioner’s know-how perpetuated for three generations, and are ideal for professionals who look for a quality chocolate with intense aromatic notes for character creations.

rful Powe ter & Bit

se Inten cy i p &S

noir infini® 99%

dark arcango® 85%

• Tasting notes: intense cocoa bean notes, toasted coffee accent, rosewood aromas • Cocoa: 99% l Fats: 55% l Sugar: 1% • Ideal for: Bar l Ganache l Ice cream l Cooking

• Tasting notes: woody, spiced accents, acidulated fruit notes • Cocoa: 85% l Fats: 50% l Sugar: 15% • Ideal for: Bar l Ganache l Ice cream l Cooking

3 kg • ref. 20103 20 kg* • ref. 20104

3 kg • ref. 20081 20 kg* • ref. 20084

y Fruit ed n a l c & Ba

g Stron atic m & Aro

dark kayambe® 72%

dark vanuari® 63%

3 kg • ref. 20067 20 kg* • ref. 20064

3 kg • ref. 20047 20 kg* • ref. 20048

• Tasting notes: red berry flavours, liquorice, slightly bitter cocoa • Cocoa: 72% l Fats: 43% l Sugar: 27% • Ideal for: Cake l Mousse l Coating l Icing

• Tasting notes: honey swetness, red berries, peppery notes • Cocoa: 63% l Fats: 40% l Sugar: 35% • Ideal for: Coating l Moulding l Icing l Ganache

* a new packaging available from September/October 2018, p 22 18

MANUFACTURE CLUIZEL

d& Roun atey ol Choc

Milky r te & Bit

milk kayambe® 45%

dark elianza® 55%

3 kg • ref. 20450

3 kg • ref. 20053 20 kg* • ref. 20058

• Tasting notes: toasted cocoa, liquorice, fresh star anise notes • Cocoa: 55% l Fats: 37% l Sugar: 43% • Ideal for: Coating l Moulding l Icing l Ganache

• Tasting notes: salted butter, honey notes, hints of cocoa • Cocoa: 45% l Fats : 43% l Sugar : 31% • Ideal for: Ganache l Bar l Mousse

th & Smoo elized Caram

mod

ific atio n

New

packa New ging of 20 refere nces kg

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milk vanuari® 39%

Milky la nil & Va

3 kg • ref. 20433 21 kg • ref. 20435 (available until 30/09/18) 20 kg • ref. 20434 (available from 01/10/18)

• Tasting notes: intense whole milk flavour, subtle caramelised notes • Cocoa: 39% l Fats: 41% l Sugar: 36% • Ideal for: Coating l Moulding l Icing

milk elianza® 35%

ivory elianza® 33%

• Tasting notes: caramel ice cream, toasted cocoa notes • Cocoa: 35% l Fats: 39% l Sugar: 41% • Ideal for: Coating l Moulding l Icing

• Tasting notes: crème brulée, butter biscuits, accents of miel • Cocoa: 33% l Fats: 38% l Sugar: 46% • Ideal for: Coating l Moulding l Ganache

3 kg • ref. 20401 21 kg • ref. 20404 (available until 30/09/18) 20 kg • ref. 20402 (available from 01/10/18)

3 kg • ref. 20614 21 kg • ref. 20619 (available until 30/09/18) 20 kg • ref. 20615 (available from 01/10/18)

*a new packaging available from September/October 2018, p 22 MANUFACTURE CLUIZEL

gourmET chocolates

Our Gourmet Covers are the symbol of our quality commitment “Noble Ingredients”. Flakes of caramel fabricated in our workshops and authentic ground coffee beans are mixed directly into our preparations. These added ingredients infuse naturally their aromatic richness. No added aromas, thus giving a genuine taste. Perfect chocolates to realise unique and gourmet creations!

• REAL PURE ARABICA COFFEE BEANS PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY •

Z café

3 kg • ref. 20200

Dark chocolate with roasted and ground pure Arabica coffee beans • Tasting notes: intense fruity coffee, toasted notes • Cocoa: 60% l Fats : 39% l Sugar : 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

• REAL CARAMELS BITS PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

Z Karamel

3 kg • ref. 20460

Milk chocolate with 43% cocoa and real caramel bits • Tasting notes: gentle caramel sweetness and crunch, fresh cream • Cocoa: 37% l Fats : 39% l Sugar : 42% • Ideal for: Bar l Moulding 20

MANUFACTURE CLUIZEL

CRAFTED chocolates

Our Crafted Chocolates have been concieved in order to respond to the requirements of chocolate professionals: confectioners, chocolate manufacturers, caterers, restaurant owners... Their great chocolate, low sugar, tasty, adapts perfectly to all creations. Easy to use, they are particularly adapted for professionals dealing with large volumes.

alent Polyv

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a Polyv DARK caozelo® 66%

milk caozelo® 38%

• Tasting notes: gourmet, grilled cocoa, woody, spicy, fruity, lightly acidulated, dried fruits • Cocoa: 66% l Fats: 41% l Sugar: 33% • Ideal: Bar l Ganache l Mousse l Ice cream

• Tasting notes: milky biscuits, creamy caramel, honey, cocoa, dried fruits • Cocoa: 38% l Fats: 40% l Sugar: 38% • Ideal: Bar l Ganache l Mousse l Ice cream

20 kg • ref. 20110

20 kg • ref. 20428

ivory caozelo® 30%

Ideal g in Coat

20 kg • ref. 20630

Ideal g Fillin

• Tasting notes: freshness of cocoa butter, vanilla cream, gourmet milk jam. • Cocoa: 30% l Fats: 35% l Sugar: 43% • Ideal: Bar l Ganache l Mousse l Ice cream l Coating

Z 60

dark Yzao® 70% 20 kg* • ref. 20094

20 kg* • ref. 20040

• Tasting notes: hot chocolate, caramel, toasted cocoa, biscuit and vanilla • Cocoa: 70% l Fats: 42% l Sugar: 29% • Ideal for: Coating l Bar l Ganache l Mousse l Ice cream l Cake

• Tasting notes: herbaceous notes with lingering cocoa, vanilla Cocoa: 60% l Fats: 34% l Sugar: 39% • Ideal: Filling • l Ganache l Mousse l Ice cream l Cake l Sauce

*a new packaging available from September/October 2018, p 22 MANUFACTURE CLUIZEL

a new packaging

The

20 kg pack A NEW PACKAGING

Easier to handled, more solid We have changed the packaging of some of our chocolate products, in order to facilitate their handling and to give you a more solid container. This new packaging is composed of two flat bags of 10 kg each, thus presenting numerous advantages: • The bags are hermetically sealed thus guaranteeing excellent preservation conditions. • The bags are easier to handle, thus limiting the risk of industrial injury. • The boxes can be palettised in staggered rows. • The box conforms to the most demanding conditions of hygiene, offering the possibility to remove the bags from the outer protection before stockage and use.

MANUFACTURE CLUIZEL

new

USING OUR CHOCOLATES

GOURMET CHOCOLATES

CRAFTED CHOCOLATES

“GRANDS ACCORDS®” CHOCOLATES

PLANTATION CHOCOLATES

MOULDING BAR

MOUSSE

GANACHE

BISCUIT, PASTE

FOUR-QUARTERED

ICE SORBET

GLAÇAGE

COATING

(KG/SACK)

Riachuelo Noir 70%

El Jardín Noir 69%

Vila Gracinda Noir 67%

Los Anconès Noir 67%

Mokaya Noir 66%

Mangaro Noir 65%

Riachuelo Lait 51%

Mangaro Lait 50%

Noir Infini® 99%

3 or 20

Arcango® Noir 85%

3 or 20

Kayambe® Noir 72%

3 or 20

Vanuari® Noir 63%

3 or 20

Elianza® Noir 55%

3 or 20

Kayambe® Lait 45%

Vanuari® Lait 39%

3 or 20

Elianza® Lait 35%

3 or 20

Elianza® Ivoire 33%

3 or 20

Yzao® Noir 70%

Z60

Caozelo® Noir 66%

Caozelo® Lait 38%

Caozelo® Ivoire 30%

ZCafé

ZKaramel

recommanded

possible MANUFACTURE CLUIZEL

Manufacture Cluizel Â©

LOLLIPOPS CARAMEL VANILLA AND CHOCOLATE by Bruno Le Derf

CHEF CLUIZEL Bruno Le Derf began his pâtisserie apprenticeship at the age of 15 years before joining the “Compagnons du devoir” (French craftsmens’guild which trains apprentices) on the french roads during 7 years. After time spent in Brussels, where he perfected his knowledge of chocolate, he took off to Japan. He spent 15 years in his adopted country and became notably Technical Director of the “Cordon Bleu” school. He has been acclaimed Best Chocolate Confectioner of France in 2007. Returned to France in 2012, he set up in Brittany and opened 4 chocolate confectionery shops and a Patisserie-Tea room. The Manufacture CLUIZEL is proud to sponsor the “Concours l’Elite” of which Bruno is founder.

“During my entire professional career, the Manufacture CLUIZEL has always been synonymous of quality. First Michel and now Marc, have kept faith with this charter of noble products with their unique and genuine taste. Today, set up on my own account since 6 years, the Manufacture CLUIZEL is not just a simple supplier, it is an indispensable partner in my profession of chocolate confectioner. The most important thing for me is that the Manufacture CLUIZEL has remained a family business, and where the priority is the quality of the product, not the volume. As it is the case for their Plantation Chocolates, each product must have the required aromatic profile, which can take several years to achieve. The variety of the Plantation Chocolates (dark, milk-whenever the aromatic notes enable it-and cocoa paste) is a true added value for us professionals. We can thus customize our recipes to the delight of our customers. All the Manufacture team members, as well as Marc Cluizel, are always attentive to their clients in order to expand their ranges at the same pace as the evolution of our profession.”

MANUFACTURE CLUIZEL

fillings & MISCELLANEOUS The perfect mastery of our three crafts enables us to offer you a wide choice of fillings and miscellaneous. In our role of “Cacaofévier®”, (cocoa bean selector) we manufacture ourselves the cocoa pastes and the cocoa nibs from quality beans. Further, our profession of Confectioner enables us to propose to you, pralines, gianduja, nougats, and almond paste, which we produce in our Damville workshops in Normandy, respectful of the traditions of the craft know-how recognised by our Label EPV. They are completed by the service products which we select for you, always respectful of our “Noble Ingredients” commitment. The extent of this range of products will enable you to introduce a multitude of tastes and textures to your creations!

MANUFACTURE CLUIZEL

PLANTATION COCOA PASTES As a result of their aromatic richness, the Plantation Cocoa Pastes enable to increase the percentage of cocoa and in this way create new and harmonised gustatory alliances. Used as an ingredient, the aromatic force of our cocoa paste will give a character and a real personality to your recipes.

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MANUFACTURE CLUIZEL

RIACHUELO Plantation

EL JARDÍN PLANTATION

1 kg • ref. 20808

1 kg • ref. 20804

bio LOS ANCONÈS plantation

bio MOKAYA PLANTATION

1 kg • ref. 20801

1 kg • ref. 20805

VILA GRACINDA PLANTATION

MANGARO PLANTATION

1 kg • ref. 20807

1 kg • ref. 20802

gruétine

Gruétine® is an original creation from the Manufacture CLUIZEL. Appreciated for a long time by professionals, it adds crispness and unique tasting notes to your recipes. Sprinkled as decoration for your dessert or formed into the shape of your choice, it is suitable for a wide range of creative uses. On page 61, you can find our cylinders, stencils and sheets to help you work with the Gruétine®.

gruétine®

750 g • ref. 21009 Caramelised sugar with cocoa paste and roasted cocoa bean.

COCOA BUTTER, cocoa POWDER cocoaNIBS

Cocoa butter 4,5 kg • ref. 21000

• Ideal for: making chocolate smoother or allowing interiors to harden without modifying the flavours or adding sugar

cocoa nibs bio 3 kg • ref. 21800 Flakes of beans bio roasted in our workshops

• Ideal for: a more intense cocoa flavour and a little crunch

Cocoa powder (100% pur cocoa)

3 kg • ref. 21005 A cocoa powder with an intense taste. Rich in cocoa butter, it won’t dry out your mixtures.

• Cocoa: 100% l Fats: 21% • Ideal for: Cake l Decoration l Sauce

MANUFACTURE CLUIZEL

fillings Our fillings will enable you to introduce a multitude of tastes and textures to your creations.

“Intense hazelnut” gianduja

Almond paste 50%

We select the best hazelnuts to ensure an intense flavour. In compliance with our Pure Ingredient commitment, the unique taste of this gianduja only comes from the combination of chocolate and the powerful taste of the hazelnuts.

With an intense taste, this finely ground almond paste is easy to use.

5 kg • ref. 21100

5 kg • ref. 21205

• Ideal for: frangipane, almond cream or financier cakes.

• Ideal for: chocolate fillings, flavouring ice creams or using directly as a spread.

Croustilline®

2,5 kg • ref. 21007

Shards of real crispy wafer with no vegetable fats.

• Ideal for: adding a delicate crunch to praliné or making a crunchy ganache.

Soufflétine

2,5 kg • ref. 21820 Puffed cereal grains to be incorporated into your creations to add a more pronounced crunch.

MANUFACTURE CLUIZEL

Montélimar nougat for dipping Case of 1,5 kg • ref. 21500 5,5 g/piece - L 35 x l 14,5 x h 14,5 mm

In line with the authentic recipe, our Montélimar nougat is rich in almonds and pistachios, enhanced by a strong honey taste.

• Ideal for: cut into pieces, they are perfect for creating chocolate treats.

Z 60 sticks

2,5 kg (approx.780 sticks) • ref. 66000 3,2 g/stick - L: 80 mm Minimum of 4 cartons per order

A perfect format and dosage to create delicious pastries

• Cocoa: 60% l Fats: 34% l Sugar: 39%

Grande Teneur Stick

3 kg (approx.300 sticks) • ref. 66001 10 g/piece - L 80 x l 25 x h 5 mm Dark chocolate sticks with a high cocoa content

• Cocoa: 63% l Fats: 40% l Sugar: 35%

MANUFACTURE CLUIZEL

old-style pralinés Almond and Hazelnut PralinÉ 2,5 kg • ref. 21067 5 kg • ref. 21065

The strength of hazelnut balanced with the gentleness of almond makes this praliné ideal for various creations.

Almonds and hazelnuts: 50% l Sugar: 50% • Cooked until: light caramel • Grain size: medium • Texture: soft •

pure Almond PralinÉ 5 kg • ref. 21030

Our most delicate praliné thanks to gentle almond flavours.

Almonds: 50% l Sugar: 50% • Cooked until: brown caramel • Grain size: fine • Texture: soft •

Coarse grain pralinÉ 2,5 kg • ref. 21058 5 kg • ref. 21055

This praliné, with toasted notes puts the emphasis on the crunchiness of the nuts. This old-style praliné gives your creations a unique taste and texture.

Almonds and hazelnuts: 50% l Sugar: 50% • Cooked until: light caramel • Grain size: large • Texture: coarse •

MANUFACTURE CLUIZEL

Saveurs PralinÉ 2,5 kg • ref. 21020 5 kg • ref. 21015

A full-bodied flavour of toasted nuts that reveal all their aroma. Used particularly in ice cream.

• Almonds and hazelnuts: 60% l Sugar: 40% • Cooked until: full-bodied • Grain size: medium • Texture: soft

pure Hazelnut PralinÉ

5 kg • ref. 21050

The power of hazelnut enhanced by caramelised sugar to bring interest to Paris Brest, dacquoise and other meringue-based cakes.

• Hazelnuts: 50% l Sugar: 50% • Cooked until: light caramel • Grain size: fine • Texture: soft

Nib pralinÉ

5 kg • ref. 21069 The ideal praliné for very characteristic cocoa creations. It gives character to even the simplest crème patissière.

• Almonds, hazelnuts and cocoa nibs: 55% l Sugar: 45% • Cooked until: brown caramel • Grain size: fine • Texture: coarse

AN INIMITABLE KNOW-HOW The Manufacture CLUIZEL pralinĂŠs are traditionally produced in keeping with expertise passed through the generations. From the rigorous selection of ingredients up to our crafted processes of fabrication, each stage guarantees you authentic and incomparable pralinĂŠs.

Rigorous selection of ingredients

2 Use of large-calibre,

whole dried fruits

Cooked in large

copper cooking cauldrons

Traditional grinding in a granite millstone

MANUFACTURE CLUIZEL

façonnables

Created in 2003, this range of products is one of Cluizel’s innovations. The main feature of these hollow chocolate shells is the incomparable thinness of the edges and the high quality of the chocolate. Finesse of shape, strength of chocolate: this is the balance we aim to offer with each of our Façonnables®. This is why they are produced in a traditional way with our Kayambe® Dark 72%, Kayambe® Milk 45% and Elianza® Ivory 33%. Further, they are conditioned in purpose-built compartmentalized trays, which ensure an optimal protection, in order to limit to a maximum the risk of breakages during transport. Our Façonnables® are ideal for creating desserts, sweet or savoury petits fours and even chocolates pralinés in the desired shape. Allow your creativity to shine thanks to the wide variety of shapes and sizes.

• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

MANUFACTURE CLUIZEL

Manufacture Cluizel Â©

MANUFACTURE CLUIZEL

GUINESS RECORD by Jordi Puigvert Colomer

CHEF CLUIZEL Jordi Puigvert Colomer, after working in the most prestigious restaurants and pastry shops, Jordi was finalist of “The Best Restaurant Dessert” championship in 2007. He then taught pastry-confectionary and plated desserts in the Hotel School of Girona for several years in parallel with his consulting activity. He created his own company “Sweet´n Go” more than ten years ago with the aim of sharing his avant-guard pastry and chocolate technics through trainings and consulting activities to high end pastry shops, hotels, restaurants, chocolate makers and caterers all around the world.

“The word which most perfectly describes the Manufacture CLUIZEL is “quality”. It uses noble ingredients and creates products which combine perfectly with my profile of pastry chef. It is why I have been collaborating with the Manufacture CLUIZEL now since several years. It gives me the possibility to fully express myself professionally. I am free to represent the brand with creations which are a reflection of myself and my way of working. The family structure enables to be in direct relation with all the company departments, thus making me feel completely integrated to the Manufacture CLUIZEL team and implicated in the creation of products. Finally, I like to work with the Manufacture CLUIZEL products because they “speak for themselves” in so much for their taste as for their quality. It is ideal when I give training sessions or make demonstrations, the seduction operates immediately.”

MANUFACTURE CLUIZEL

slim

“SLIM”

Façonnables

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The Manufacture CLUIZEL launch their range of Façonnables® “Slim” composed of six forms of shallow height. These Façonnables® are distinguished by the great finesse of their chocolate edges and a particularly low profile of 15 mm, in style of “pastry tart foundation”.

FOR DELICATE CREATIONS

These Façonnables® are ideal for the creation of little flat profile bites, snack style, or again to ally with other dessert elements on a plate, in accordance with latest trend recipes. With these smaller portions, your customers will not leave a single crumb! You can equally create tarts without pastry, without gluten therefore. Let your imagination speak: our Façonnables® “Slim” will introduce an original and gourmet touch to your creations!

LITTLE DARK delta

LITTLE IVORY delta

L 55 x l 30 x h 15 mm / ≃ 4 g/piece 144 pcs/case

ref. 23108

DARK delta

IVORY delta

L 110 x l 60 x h 15 mm / ≃ 14 g/piece 80 pcs/case

ref. 23495

ref. 23110

MANUFACTURE CLUIZEL

ref. 23498

LITTLE DARK RONDINE

LITTLE IVORY RONDINE

Ø 40 x h 15 mm / ≃ 4,5 g/piece 144 pcs/case

ref. 23098

ref. 23100

Dark rondine

ivory rondine

Ø 60 x h 15 mm / ≃ 11 g/piece 72 pcs/case

ref. 23470

ref. 23474

LITTLE DARK INGOT

LITTLE IVORY INGOT

L 60 x l 20 x h 15 mm / ≃ 5,5 g/piece 135 pcs/case

ref. 23502

ref. 23504

DARK INGOT

IVORY INGOT

L 120 x l 25 x h 15 mm / ≃ 11,5 g/piece 84 pcs/case

ref. 23230

ref. 23233

MANUFACTURE CLUIZEL

cups The Façonnables® are perfect for creating plated desserts and individual pastries.

dark Sphere

milk sphere

Ø 70 mm / ≃ 12,5 g/piece 30 pcs/case (15 spheres)

ref. 23480

ivory sphere

ref. 23225

Ø 50 mm / ≃ 5,5 g/piece 48 pcs/case (24 spheres)

dark round

milk round

Ø 60 x h 35 mm / ≃ 18 g/piece 48 pcs/case

ref. 23460

ref. 23465

dark drop

ivory drop

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

ref. 23165

MANUFACTURE CLUIZEL

dark little Sphere cup

ref. 23486

Ø 70 mm / ≃ 12,5 g/piece 30 pcs/case (15 spheres)

ref. 23484

ref. 23167

dark Rectangle

milk Rectangle

ref. 23430

ref. 23432

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

dark Mini Rectangle ref. 23220

L 60 x l 20 x h 25 mm ≃ 9 g/piece 135 pcs/case

dark cone ref. 23115

Ø top 45/ Ø base 17 x h 65 mm ≃14 g/piece 24 pcs/case

dark cube ref. 23130

L 41 x l 41 x h 41 mm ≃ 15 g/piece 40 pcs/case

dark teardrop

dark Cylinder

L 100 x l 50 x h 35 mm ≃ 21 g/piece 32 pcs/case

h 100 mm - Ø 30 mm / ≃ 23 g/piece 54 pcs/case

ref. 23200

ref. 23133

MANUFACTURE CLUIZEL

mignardises Our miniatures are the perfect size for your sweet or savoury petit fours, or an assortment of chocolates for coffee. You can also create delicious treats with original shapes with ease.

dark round

milk round

ivory round

Ø 27/h 18 mm ≃ 3,5 g/piece 288 pcs/case

dark round with pleats

milk round with pleats

ivory round with pleats

Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case

ref. 23030

ref. 23095

ref. 23032

ref. 23096

MANUFACTURE CLUIZEL

ref. 23097

dark tart

dark square

Ø base 30 / Ø top 43/h 15 mm ≃ 3 g/piece 100 pcs/case

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

ref. 23105

ref. 23035

ref. 23010

caissettes The “Caissettes” are perfect for creating sweet or savoury petit fours. Several forms are proposed in order to allow your creativity to express itself.

dark round

milk round

ivory round

Ø 27/h 11 mm ≃ 1,8 g/piece 384 pcs/case

ref. 23020

ref. 23022

ref. 23025

dark oval

dark rectangular

L 32 x l 19 x h 13 mm ≃ 1,9 g/piece 384 pcs/case

L 30 x l 16 x h 13 mm ≃ 1,9 g/piece 384 pcs/case

dark square

dark heart

L 24 x l 24 x h 11 mm ≃ 1,8 g/piece 384 pcs/case

L 27 x l 27 x h 13 mm ≃ 2 g/piece 384 pcs/case

ref. 23045

ref. 23000

ref. 23065

ref. 23004

MANUFACTURE CLUIZEL

decorations Decoration is often the first element that a gourmet will taste on a pâtisserie. Its taste is therefore essential. Fine, regular, declinations in Kayambe® Chocolate Dark 72% or Elianza® Ivory 33%, our decoration harmonise perfectly to the flavours of your recipes and will introduce a touch of originality. Further many pledges of quality “Noble Ingredients”, all of our coloured decoration are uniquely fabricated with azo free colourants. To enhance this commitment the Manufacture CLUIZEL has undertaken an important work in the removal of artificial colourants in its products, such as E171 and E172, and has replaced them with colourants 100% natural.

MANUFACTURE CLUIZEL

must-haves

Multicolour

PEARLS The Manufacture CLUIZEL is extending its range of puffed rice beads, to put some colour into your creations!

green pearl ref. 27337

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

Puffed rice Pot of 150 g

COLOURED AND CRISP

Whether in chocolate or coloured, they introduce that final touch to your creations, bringing that sought after crispness.

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• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

dark pearl

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ref. 27338

Puffed rice, coated with dark chocolate Pot of 150 g

ref. 27344

Puffed rice Pot of 150 g

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• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

MAGENTA pearl

Puffed rice, coated with milk chocolate Pot of 150 g

Puffed rice Pot of 150 g

ref. 27342

ref. 27346

Puffed rice Pot of 150 g

MANUFACTURE CLUIZEL

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milk pearl

pearly pearl

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

SUN pearl

ref. 27348

silver pearl ref. 27345

Puffed rice Pot of 150 g

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

copper mini cocoa pods

black mini cocoa pods

Dark chocolate 72% cocoa Pot of 750 g

ref. 27392

gold mini cocoa pods ref. 27394

Dark chocolate 72% cocoa Pot of 750 g

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

ref. 27432

Almond bits Pot of 150 g

bronze coffee beans

Dark chocolate with pure arabicas coffee (milled grains) Pot of 750 g

ref. 27355

gold marble

Puffed cereals coated with colored dark chocolate Pot of 750 g

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

gold chips

black coffee beans

copper marble ref. 27332

ref. 27385

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

ref. 27334

ref. 27360

black marble ref. 27325

Puffed cereals coated with colored dark chocolate Pot of 750 g

red marble

silver marble

Puffed cereals coated with colored ivory chocolate Pot of 750 g

Puffed cereals coated with colored dark chocolate Pot of 750 g

ref. 27336

ref. 27328

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

mini-marbles

ref. 27340

Puffed cereals coated with ivory chocolate assortment of 3 colors Pot of 750 g

MANUFACTURE CLUIZEL

must-haves To be added as that final touch to set off your creations, these decoration, created in Kayambe® Dark chocolate 72% cocoa, and in Elianza® Ivory 33% chocolate, introduce a sober and elegant trend. Let loose your creativity!

dark teaspoon ref. 25110

Dark chocolate 72% cocoa L : 90 mm • 3,5 g/piece 96 pcs/case

Mini-bar ref. 26275

Dark chocolate 72% cocoa L 45 x l 28 mm • 5 g/piece 216 pcs/case

dark streamer ref. 26470

Dark chocolate 72% cocoa l: 3 mm • 0,5 g/piece 552 pcs/case

Micro-bar ref. 26270

ivory streamer ref. 26472

Ivory chocolate l: 3 mm • 0,5 g/piece 552 pcs/case

chips

round woody enamels

Dark chocolate 72% cocoa 3 kg/case

Dark chocolate 72% cocoa and ivory chocolate Ø : 35 mm • 3 g/piece 216 pcs/case

ref. 26205

MANUFACTURE CLUIZEL

Dark chocolate 72% cocoa L 35 x l 20 mm • 3 g/piece 224 pcs/case

ref. 25308

Feather square

White Speckled square

Brown Speckled square

Dark chocolate 72% cocoa 35 x 35 mm • 3 g/piece 288 pcs/case

Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

Dark chocolate 72% cocoa 35 x 35 mm • 3 g/piece 288 pcs/case

Red Aquarelle square

Red shortbreads square

Coloured striped square

Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

72% Dark chocolat 35 x 35 mm • 3 g/piece 288 pcs/case

ref. 25113

ref. 25256

ref. 25109

ref. 25107

ref. 25132

ref. 25140

silver coit

Arabesque triangle

Dark chocolate 72% cocoa l 40 mm • 2,3 g/piece 416 pcs/case

Dark chocolate 72% cocoa L 40 x l 35 mm • 1,8 g/piece 360 pcs/case

birthday balloons

Happy Birthday Balloon

Dark chocolate 72% of cocoa L 60 x l 25 mm • 3,5 g/piece 132 pcs/case

ref. 26501

ref. 25855

ref. 25180

ref. 25952

MANUFACTURE CLUIZEL

must-haves

The

DAISIES The Manufacture CLUIZEL has expanded its range of vegetal decors. The Marguerites, fine and delicate, and available in three colours, will introduce a touch of gaiety to your creations.

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They are perfect for your Spring creations.

THE DAISIES ref. 27008

Ivory chocolate Ø 32 mm • 3 g/piece 117 pcs/case (set of 3 assorted pieces)

Chestnut leaf

THE Floralies

Ivory chocolate 75 x 22 mm • 3 g/piece 100 pcs/case

Ivory chocolate Ø 32 mm • 3 g/piece 80 pcs/case (set of 2 assorted pieces)

ref. 26010

small blood orange sphere

small apple sphere

small IVORy sphere

Ivory chocolate Ø 25 mm • 4 g/piece 42 pcs/Case

ref. 26159

ref. 27005

MANUFACTURE CLUIZEL

ref. 26139

ref. 26109

Chocolate Banderilla ref. 26034

Dark chocolate 72% cocoa L 240 x l 5 mm • 5,6 g/piece 126 pcs/case

gold Banderilla ref. 26040

Ivory chocolate L 240 x l 5 mm • 5,6 g/piece 126 pcs/case

stripped Banderillas ref. 26095

Ivory chocolate L 240 x l 5 mm • 5,6 g/piece 126 pcs/case

blood orange Banderillas ref. 26045

Ivory chocolate L 240 x l 5 mm • 5,6 g/piece 126 pcs/case

assorted pastel Banderillas ref. 26041

Ivory chocolate L 240 x l 5 mm • 5,6 g/piece 126 pcs/case

speckled Banderillas ref. 26037

Ivory chocolate L 240 x l 5 mm • 5,6 g/piece 126 pcs/case MANUFACTURE CLUIZEL

airshaped Decorations you could have made yourself ! These sophisticated decorations made from dark 72% Kayambe® chocolate are in keeping with the trend for soberness and elegance. These unique creations by the Manufacture CLUIZEL are diverse and can be interpreted in many ways.

feather airshaped

flame airshaped

Dark chocolate 72% of cocoa 70 x 22 mm • 1,3 g/piece 156 pcs/case

Dark chocolate 72% of cocoa 70 x 16 mm •1,7 g/piece 156 pcs/case

ref. 24335

ref. 24316

Stick airshaped ref. 24305

Dark chocolate 72% of cocoa 100 x 18 mm • 2 g/piece 120 pcs/case

big enamels airshaped

butterfly airshaped

Dark chocolate 72% of cocoa 50 x 50 mm • 2,9 g/piece 80 pcs/case

Dark chocolate 72% of cocoa 60 x 60 mm • 2,5 g/piece 80 pcs/case

ref. 24320

ref. 24330

small enamels airshaped ref. 24312 Dark chocolate 72% of cocoa 35 x 35 mm • 1,3 g/piece 192 pcs/case

SPARKLE Airshaped

heart airshaped

Dark chocolate 72% of cocoa 50 x 50 mm • 1,5 g/piece 96 pcs/case (assortment of 3 forms)

Dark chocolate 72% of cocoa Ø : 35 mm • 1 g/piece 192 pcs/case

ref. 28170

MANUFACTURE CLUIZEL

ref. 24307

spray preparations These edible liquid mixtures can be used with our professional spray to achieve a velvet or high-shine effect. The mixtures are sifted and tempered before being packaged, so they are ready for use. See our sprayer on page 60.

white

ref. 27925

brown

red

1 kg

yellow

black

ref. 27935

ref. 27927

1 kg

green

ref. 27940

ref. 27930

1 kg

ref. 27933

1 kg

metallic powders Our edible powders can be sprinkled, brushed (after mixing with alcohol) or sprayed onto your creations.

bronze

silver

fuschia

10 g

copper

gold

green

10 g

ref. 27904

ref. 27906

ref. 27902

ref. 27910

ref. 27915

ref. 27921

MANUFACTURE CLUIZEL

transfer sheets

Decorate with

STYLE

Introduce to your chocolates a touch of refinement and originality with our new transfer sheets. With leaf pattern, hexagon or seventies, these three new decoration will bring to perfection and dress your creations with style. IMAGINATION These transfer sheets can be used in different ways to give to your creations a unique dimension. They can decorate your bonbons, but also your pastry confections, mousses and ice-creams. READY TO USE These printed transfer sheets are ready for use, and are all produced in coloured chocolate.

Leaf

ref. 29861

260 x 360 mm 20 sheets/case

Seventies

ref. 29891

260 x 360 mm 20 sheets/case

Hexagon ref. 29874

260 x 360 mm 20 sheets/case

MANUFACTURE CLUIZEL

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aquarelle

cherry

260 x 360 mm 20 sheets/case

vermicelli

Tropical

260 x 360 mm 20 sheets/case

golden glitter

Gold confetti

260 x 360 mm 20 sheets/case

timeless

baroque

260 x 360 mm 20 sheets/case

ref. 29830

ref. 29898

ref. 29883

ref. 29868

ref. 29852

ref. 29893

ref. 29851

ref. 29834

MANUFACTURE CLUIZEL

Personalised Transfers and Messengers The Manufacture CLUIZEL can help you personalise your decorations to add a wonderful final flourish to your creations ! Asserting your style and revealing your personality is child’s play ! Let your imagination and creativity run wild with magical, UNIQUE creations !

SIMPLICITY & SPEED The Manufacture Cluizel developed an interactive tool that allows you to place an order with just a few clicks. You’ll then receive your personalised decorations in 15 working days! You simply have to choose:

• Your messenger or transfer type • The type of chocolate (72% Dark Kayambe® and Ivory Elianza®) • The message / image • The font and writing colour

2 3 4

BESPOKE CREATIONS Got a specific project in mind ? The Manufacture Cluizel is happy to help you develop 100% bespoke creations.

ADVICE & EXPERTISE The Manufacture Cluizel evaluates each creation with care in order to guarantee an optimal aesthetic result, an authentic expertise and a perfect finish. Each creation is unique!

YOUR COLOURS As with all our decorations, only azo-free dyes are used to make our transfers. We offer 6 colours, to be preferably associated with dark or white chocolate.

GOLDEN YELLOW

white

coffee

green

red

black

YOUR FONTS Choose from the fonts below and tell us the text to appear on the messengers. droite roman JAZZY ANGLAISE MANUSCRITE TENDANCE 56

MANUFACTURE CLUIZEL

Bonbon decal

Perfectly adapted for personalising each one of your Chocolate Bonbon Dim : 40 x 40 mm 2970 pieces/case

Diagonal sheet Dim : 360 x 260 mm 125 sheets/case

big round

Ø 30 mm • 1 g/piece 378 pieces/case

Logo jumble sheet Dim : 360 x 260 mm 125 sheets/case

Curve sheet

MIRrOR sheet

Dim : 360 x 260 mm 125 sheets/case

small round

Ø 20 mm • 0,5 g/piece 702 pieces/case

Dim : 360 x 260 mm 125 sheets/case

big square

30 x 30 mm • 2 g/piece 378 pieces/case

small square

20 x 20 mm • 1 g/piece 648 pieces/carse

rectangle

60 x 15 mm • 2 g/piece 408 pieces/case

cone

60 x 25 mm • 1,5 g/piece 360 pieces/case

oval

39 x 23 mm • 1,5 g/piece 343 pieces/case

MANUFACTURE CLUIZEL

material The Manufacture CLUIZEL has carefully selected a professional material for a precise and detailed chocolate work. The chocolate sprayer and its accessories will enable you to decorate your creations. The stencils will enable you to create your own chocolate bars and our cylinders to shape the GruĂŠtineÂŽ Discover also our individual moulds, for pastry dishes and tablets, indispensable for the creation of savoury desserts.

MANUFACTURE CLUIZEL

chocolate spray Designed for professionals, this spray allows you to decorate your creations for a velvet or high-shine effect. The case contains the spray gun and its holder, two medium cups (125 cm3), a cleaning kit, a universal key and 4 CCS clips, as well as instructions for use and an operating manual. The product is guaranteed for 1 year.

chocolats pray ref. 29800

Large cup ref. 29801

300 cm3 cup, to be used with our spray.

MANUFACTURE CLUIZEL

accessories These accessories are perfectly adapted for the creation of thin tiles in Gruétine®

Stencil Rectangle 135

Stencil Triangle

Stencil Rectangle 120

135 x 75 mm 2 pcs/case

205 x h 70 mm 2 pcs/case

120 x 90 mm 2 pcs/case

ref. 29255

ref. 29253

ref. 29250

Gruétine Cylinders

Nonstick silicone mat

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

385 x 580 mm Sold with unit

ref. 29004

ref. 29257

Quick-fix ref. 27961

400 ml - Sold individually This assembly coolant is an edible product to be used directly as a spray. Please contact us for air or sea freight. MANUFACTURE CLUIZEL

moulds* All of our moulds are designed and made in our Damville workshop. The diversity of our moulds will enable you to create dessert dishes, individual pâtisseries, pâtisserie dishes, or even more gourmet bars!

individual

the summits

the craters

the macaroon shells

Individual PVC moulds Ø : 58 mm - h : 80 mm 6 moulds / plate 4 plates / case

Individual PVC moulds Ø : 65 mm - h : 50 mm 6 moulds / plate 4 plates / case

Individual PVC moulds Ø : 63 mm - h : 18 mm 6 moulds / plate 4 plates / case

ref. 29315

ref. 29307

ref. 29305

baking

heart

purse kit

20 pcs/case Can also be used for individual dessert 10 Moulds pour 2 pers. Ø 120 - h 35 mm 10 Moulds pour 1 pers. Ø 90 - h 25 mm

Plastic moulds for 6 to 8 person desserts 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

ref. 29775

ref. 29518

for bars mould graphic bar ref. 29797

3 Bars of 155 x 75 x 7,5 mm 5 mouds/case

*Sold exclusively with our covering chocolates. 62

MANUFACTURE CLUIZEL

lab documents OUR guideS TECHNI TempeQUES DE TE M ring techniPÉRAGE ques

En tant que profe afin de comprendrssionnels, de de répon nombreuse e les s ques la fabric dre aux ques matières que tions les ation de nous utilis tions se pose Qu’est plus impo nt à nous ons. Nous ce que chocolat… rtantes, Quelles le temp avant de allons tente As a profe sont r se lance ssional, différentes les différ érage, Comment we are r dans many courbes entes techn using. Le but questions iques de réussir un bon important We are de temp du come tempérage érature tempérage dans le tempérage to What is to understan going to try de est de chocolat. and answ us to unde a d, befor pré-cristal tempérage par ? Quelles sont ? Le choc rstand different tempering olat fondu type de les liser le ? How e making choc er questions what requiert chocolat beurre to make curves techniques of that seem olate… un proce ne peut repre de caca of a good tempering que nous o conte ? ndre ssus de The purp tempering for temp nu cristallisat sa forme d’orig ose of each choc? What are the ering ? What Pour réussutilisons. butter temp ion qui are different olate in the dépend ine sans aide. les crista ir un bon chocolate ering chocolate ? Temperatuthe A melted du type Cela tempérage . re is to pre-c de choc étroitemenux de beurr , il est It requ chocolate cann e olat rystallize ires néce ot regai processus t lié à la tempde cacao à chocolate a process the coco n its origin l’intérieur ssaire de bien érature de crista of a al stabl du stabiliser du choc To make we are using crystallization llisation. e form olat mais chocolat, ce . a good which without cocoa qui is relat tempering aussi à help. butter ed la durée est Il exist to , insid it of the the type e 2 tech du chocolate e the choc is necessary of niques olate, whic to stabi of cryst principale lize the allization. but also on 1. Le the time h depends s : le tabla tabla on the crystals of we spen ge et l’ens 45°C-50° ge : ce procé d to make temperatu emencem qui est C pour ce qui dé consiste the proce re There ent. des choc are 2 à faire est ss du fondu main seeding. choc fondr olats lait sur techniqu et blanc olat noir et à e le chocolat Le choc un marbre es of 40°C-45° . Il faut et le faire tempering à olat noir lait et 1. The refroidir ensuite verse C pour ce doit être : The blanc tabli en le trava tabling r le choc augmenten à 26°C-27° ramené 45°C-50° ng : This proce and the C. A ces à 27°C-28° illant à la spatuolat réchauffan t. L’étape ss chocolate C for dark C et les temp le. suiva chocolateconsists in melti chocolats blanc à t le chocolat nte consiste ératures, start cooli , and pour les beta 29°C-30° noir à à this melte and 40°C-45° ng the choc en fonct crista 31°C-32° stabiliser ces C. Les chocolate ng it down olate at C d choc ion de , with C et les cristaux ux olate on for milk and cacao la quali température and white , it is necessary the use en (voir le white choc té a marb of tableau du chocolat de tempérage olats lait Cluizel). increasing to 26°C-27° to cool it downa triangle spatu le table et et du des temp peuvent to érature pourcentag varier by rehea and the nextC. At this temp to 27°C-28° la. For dark e pour chaq de beurr C and and up ting the choc step consists erature, the e de for ue varié 2. L’ens in stabi Beta cryst milk té Mich on the to 29°C-30° olate up to eme el 31°C-32° lizing those als are C for quality ajouter ncement : milk tempering of the cryst des ce procé chocolate and white C for dark choc als consiste Mini Gram temperatu temperatu choc and mes ® de dé est très olate re detai res may vary, the % of olate. Depe l’équivale à faire fondr chocolat simple. ls for each nding e cocoa please Il cons déjà butter, non temp nt du 1/3 du le chocolat refer to iste à Michel à 45°C cristallisés. those poids de the Cluizel 28°C pour érés. Une fois 2. The chocolate board with the chocolat , la 2 e étape La 1 e étape seeding les Mini le choc à fondu . adjoi il conv : olat noir some Gram en Mini ndre ient de Mini GramThis process réchauffer et à 26°C mes ® parfaiteme Grammes ® noir et step is is pour les 28°C melting mes® of choc very easy alors prêt -29°C pour le chocolat chocolats nt fondus, and cons 1/3 of chocolate olate à à 30°C les choc à l’emp the lait at 45°C already cryst ists in addin loi. not temp weight of olats lait -31°C pour et blanc, and the the allized. g le choc et blanc for dark ered. Once the chocolate The first olat . Le choc melted second one NB : Cette olat est 30°C-31° and 26°C for chocolate is with Mini- is addin g perfe milk and qu’avec préparation Gram chocolate C for dark est des quan white, ctly melted and mes® . The choc chocolate heat up tités assezassez longue and olate is the choc at 28°C importante et le temp ready to 28°C-29°C for olate to s de choc érage n’est use. milk and olat (10 corre NB : This white kg minim ct good only preparation um). Conditio if you use is quite long minim ns de Températu and the high quan um). re : 20-2 travail en temp tities of 4°C - Hygr laborato chocolate ering process ire ométrie is (10kg : 65-75% minim TempératuConditions um). de stoc re : 17-1 kage 8°C - Hygr ométrie TemperatuThe proc : 50-60% re : 20-2 essing room 4°C - Hygr ometry : 65-75% emperatur The stor age e : 17-1 8°C - Hygrroom ometry : 50-60%

inda Noir

MANU

FACTU

ON PLANTATI CHOCOLA TS DE GRANDE S TENE URS

Elianza ® Elianza ®

SPÉCIALIT

Elianza ® Kayambe ®

Vanuari ®

Z ◆Café

ÉS

RE CLUIZ

Arcango ® Kayambe ®

°F

45-50°C 113-12 2°F

°F

45-50°C 113-12 2°F

mel

Z ◆60%

.8°F

°F

45-50°C 116-12 2°F °F

°F

.4°F

45-50°C 113-12 2°F

°F

.8°F

45-50°C 113-12 2°F 26°C/78

.8°F

40-45°C 104-11 3°F 25°C/77

°F

45°C-50 113-12 °C 2°F

°F

45°C-50 113-12 °C 2°F 26°C/78

.8°F

45°C-50 113-12 °C 2°F .8°F

UFACTU

goût

32 34,5 34,5

MAN

e du ctur nufa

la ma

60 37 37

Manuel Manual : 29-30°C : 84-86°F Mécaniq Mecanic ue : 29°C : 84°F Manuel Manual : 29-30°C : 84-86°F Mécaniq Mecanic ue : 29°C : 84°F

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29-30°C : 84-86°F

Manuel Manual : 29-30°C : 84-86°F Mécaniq Mecanic ue: 28-29°C : 82.4-84 °F Manuel Manual : 29-30°C : 84-86°F Mécaniq Mecanic ue : 28-29°C : 82.4-84 .2°F

Manuel Manual : 29-30°C : 84-86°F Mécaniq Mecanic ue : 28-29°C : 82.4-84 .2°F

26°C/78

Lait 35%

Ivoire

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29-30°C : 84-86°F

27°C/80

38,5

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29,5-30 : 85-86.9 ,5°C °F

27°C/80 45-50°C 113-12 2°F

45-50°C 113-12 2°F

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29,5-30 : 85-86.9 ,5°C °F

28°C/82

Noir 55%

Lait 45%

Lait 39%

0,3

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30-31°C : 86-87.8 °F

27°C/80

Manuel Manual : 31-32°C : 88-89°F Mécaniq Mecanic ue : 30-31°C : 86-87.8 °F

27°C/80 45-50°C 113-12 2°F

45-50°C 113-12 2°F

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30-31°C : 86-88°F

27°C/80

Noir 85%

Noir 72%

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29-30°C : 84-86°F

26°C/78 45-50°C 113-12 2°F

Manuel Manual : 30-31°C : 86-88°F Mécaniq Mecanic ue : 29-30°C : 84-86°F

27°C/80

Noir 63%

26°C/78

27°C/80

Lait 50%

40 40

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30-31°C : 86-87.8 °F

GRAISSES % TOTA % L FAT

32 32

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30-31°C : 86-87.8 °F

°F

45-50°C 113-12 2°F

Lait 47%

27°C/80

Z ◆Kara

Z ◆Miel

IZEL RE CLU

45-50°C 113-12 2°F

Noir 64%

Noir Infin ® i 99%

Vanuari ®

.4°F

Noir 65%

Manuel Manual : 31-32°C : 87.8-89 .6°F Mécaniq Mecanic ue : 30°C : 86°F

27°C/80

Maralumi

°F

45-50°C 113-12 2°F

SUCRE % % SUGA R

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30-31°C : 86-87.8 °F

27°C/80

Noir 66%

CACAO % % COCO A

Manuel Manual : 31-32°C : 88-90°F Mécaniq Mecanic ue : 30°C : 86°F

°F

45-50°C 113-12 2°F

67%

28°C/82

Mangaro

SICS E BA

Mokaya

45-50°C 113-12 2°F

67%

27°C/80

nès Noir

- TH UES ASIQ ES B

COURBE DE TEMPERINTEMPERAG G CURV E E

Vila Grac Los Anco

39 38,5 38,5 32,5

MANU

FACTU

RE CLUIZ

Our guide “Les Basiques” can help you go further in using our couvertures and laboratory chocolates. This very detailed guide will help you easily master basic recipes with all our chocolates and make them your own. Ganaches, cakes, pastries, creams, mousses, crunches, icing, ice creams and sorbets… A must-have document in your kitchen. Our guide “Les Façonnables®” will enable you to discover numerous ideas for recipes, chocolate bonbons, snacks, petits fours and other dessert dishes.

recipe cards

Recette élaborée par Bruno Le Derf

Recette élaborée par Jean-Christophe Vitte

Recette élaborée par Jordi Puigvert Colomer

la manufacture du goût

Recette élaborée par Jordi Puigvert Colomer

la manufacture du goût

Do you want something new, or more creative ideas? Don’t hesitate to request the cards of the recipes created by the Cluizel partner chefs.

MANUFACTURE CLUIZEL

TRAINING WORKSHOP

a TASTE for making, a TASTE for sharing The Manufacture CLUIZEL provides Training Workshops for professionals in the Chocolate Factory. A wonderful chance to develop your know-how with well-known chefs who will share their experience, expertise and enthusiasm with you.

Sessions 2018 Learn the latest innovative techniques, textures and recipes to fully stimulate your inspiration and creativity. A unique opportunity to live and share your passion for chocolate.

18-19-20 JUNE 2018

CHOCOLAT BONBONS/CHOCOLATE SPECIALITIES with Bruno Le Derf

19-20-21 NOVEMBER 2018

CONTEMPORARY PLATED DESSERTS with Jordi Puigvert Colomer

26-27-28 NOVEMBER 2018

CONTEMPORARY PLATED DESSERTS with Jordi Puigvert Colomer

The 3-day course is held in the Manufacture Cluizel. You will have the privilege of having an exclusive guided tour of the Manufacture.

For US market 575 Route 73 North • Building D • West Berlin NJ 08091 • USA tél. 001 856 719 0800 • customerservice@noble-ingredients.com • www.cluizel.us

S.A.S. au capital de 1.000.000 € • SIRET 603 650 094 00023 RCS Evreux Creation : MANUFACTURE CLUIZEL • Photos : MANUFACTURE CLUIZEL, Patrick Rougereau©, placedescliches©, Pau Moya/Giroimatges© • Printing : Société Nouvelle France Ouest Imprim/March 2018. Ambience photos are presentation suggestions only • Photos and texts not contractually binding • Products available while stocks last

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 www.cluizel.com