Michel Cluizel Food Service Range Catalog by Qualifirst Foods

FOOD SERVICE 2017-2018

la manufacture du goรปt

MANUFACTURE CLUIZEL

A PASSION FOR TASTE We are proud to have supported you for 20 years now with our collection of professional products and shared with you our passion for taste. True to our values, our teams create products with an authentic, true taste to offer you the best. This year the Cluizel Manufacture will introduce you to fream locations and delicious temptations. Our new El Jardín Plantation Chocolate will astonish you with its highly distinctive aroma without any added flavour. Our “Grands Accords®” Chocolates will delight you with their perfect harmony, a range completed by our new 70% Dark Yzao® couverture chocolate, with its smooth, sweet notes. In accordance with our Ingrédients Nobles® quality commitment, we focus on ensuring the different products we offer are all easy to use and a source of inspiration for your creations. Have a wonderfully creative year of great taste!

Marc CLUIZEL

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

Michel Cluizel, with his children : Marc, Sylvie and Catherine.

MANUFACTURE CLUIZEL

excellence of taste The 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 â&#x20AC;&#x153;Noble Ingredientsâ&#x20AC;? certification provides professionals with the guarantee that product recipes only include pure cocoa butter, Bourbon vanilla pod and sugar. Moreover, Cluizel chocolates are guaranteed without soy and without added flavors. In addition to cocoa beans, the Manufacture Cluizel maker also carefully selects the raw materials needed for the making of his chocolate creations and fillings.

MANUFACTURE CLUIZEL

MANUFACTURE CLUIZEL, A LIVING HERITAGE The “Entreprise du Patrimoine Vivant” (EPV-Living Heritage Company) label is a token of the Government recognition aiming at honouring French Companies with traditional Know-how and industries of excellency. The label is awarofd for 5 years to manufacturers who strive to achieve high levels of performance in their profession and products. The EPV label is a standard and a pledge for quality. It is awarofd to highly-reputed and unique firms (single enterprises) that combine tradition and innovation, knowhow and creation, work and passion, past and future, domestic and international trade. These “Living Heritage Companies” maintain their production activity in France. They are representative of the French style and the “Made in France” spirit.

MANUFACTURE CLUIZEL

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 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 8

MANUFACTURE CLUIZEL

couverture and laboratory chocolates Over the years, Manufacture Cluizel has developed a range of chocolates with recognised taste characteristics and which correspond to an unequalled quality commitment. A Cacaofévier® (processing cocoa beans into chocolate), Manufacture Cluizel perfectly masters each step of the transformation of the cocoa bean into chocolate. We have chosen a slow roasting process that is more homogeneous and goes right to the heart of the product. This allows to keep all the aromatic notes of the cocoa, while roasting at high temperatures would toast only the surface of the bean and result in creating acidic notes. The chocolate is milled to 20 microns then conched “as desired” depending on the recipe and origin. This is an essential step for obtaining a smooth chocolate with no undesirable acidic flavours. Michel Cluizel chocolates are presented as Mini Grammes®, 1/4g drops, that melt quickly and allow for more precise dosing. This facilitates tempering and the combining of mixtures. Packaging in air-tight, sealed 3 kg bags guarantees optimal preservation of the product. You can also find the temper curve of each couverture on the packaging.

Plantation Chocolates ��p 14 “Grands Accords®” Chocolates ��p 16 The Specialities Chocolates ��p 19 Laboratory Chocolate ��p 19

‘‘

Michel Cluizel chocolate is expressive and authentic [...] I can’t do without it when I’m baking.

’’

Why do you choose Michel Cluizel chocolate for your creations ? Michel Cluizel chocolate is expressive and authentic. I like the different nuances of each couverture, each with its own strong character. But what really makes them stand out is the way they are made. You can tell that they are made with a great deal of love. For me, it’s the best couverture in the world. I can’t be without it when I’m baking.

Marco D’Andrea • Hamburg • Pastry chef of the Year 2014

MANUFACTURE CLUIZEL

A plantation, A chocolatE

A REGION, A UNIQUE TASTE

SINCE 1948, THE CLUIZEL FAMILY HAVE BEEN TELLING A STORY… the story of chocolate - of exceptional chocolate. As one of the rare independent Cacaofévier® in the world, the Manufacture Cluizel strives to discover outstanding plantations for developing chocolates with exceptional aromatic profiles and origins.

PLANTATION LOS ANCONÈS

CLUIZEL EXCELLENCE: TERROIR, SHARING & AUTHENTICITY In order to reveal exceptional aromas, Manufacture Cluizel implemented an Excellence Charter that has been ensuring for many years the onlygenuine taste of the Plantation Chocolate by Cluizel.

A TASTE FOR TERROIR

Each Plantation Chocolate is made out with cocoa beans from one single plantation, to reveal unique and exceptional aromatic profiles ! Each cocoa bean has a different taste, based on four parameters: its origin, its terroir, the planter’s expertise and the roasting process. Drawing on this, the designations “single origin chocolate”, “cru chocolate” and “plantation chocolate” correspond to different products. A plantation chocolate can be compared to a fine wine from a single estate.

A TASTE FOR SHARING

A Plantation Chocolate tells first and foremost a story - the story of a meeting with a planter, a culture... It is the fruit of a close, sustainable collaboration based on sharing, communication and respect. The Manufacture Cluizel highlights the work of exceptional planters. They do not only select a plantation, but work closely with the planters to reveal the best of cocoa. This is a painstaking work, requiring to try, adapt, adjust every day, that is to say tailor our products to create long-term consistency.

A TASTE FOR AUTHENTICITY

José CABALLERO Plantation manager

The cocoa beans from each plantation are sent directly to the Manufacture Cluizel’s workshops by the planters in order to ensure perfect traceability. Many months of optimisation have enabled us to validate the perfect fermentation/roasting combination. The Manufacture Cluizel carry themselves out the roasting of the beans and their transformation into cocoa paste. This roasting is noteworthy as it is carried out at low temperatures, which allows to preserve all the aromatic notes and nutritional values of the cocoa.

PLANTATION VILA GRACINDA

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 with respect, under the protection of the palm trees, with no fertilisers or pesticides.

FELISBERTO Plantation manager

SAN-FRANCISCO DE MACORIS, SANTO-DOMINGO

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 perfect for cocoa trees that São Tomé is nicknamed the chocolate island. The Vila Gracinda Plantation, located on the coast, elevates the aromatic richness of its beans with a touch of iodine from the Atlantic spray.

SANTO AMARO, SÃO-TOMÉ

new

PLANTATION MOKAYA

Miguel TEJADA Plantation manager

The Mokaya Plantation is situated in the Chiapas region, the cradle of cocoa, which spread to the border of Guatemala. The Mokaya, indigenous fishermen, have been fans for almost 200 years of a drink made from cocoa pulp or seeds: the first chocolate in the world, called “kakawa”.

TAPACHULA, MEXICO

MANUFACTURE CLUIZEL

PLANTATION el jardín

Ruben Dario GARCIA Grower and plot owner

Located in Finca El Jardín, in the floodplains of the Ariari river, the “El Jardín” cocoa tree 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 sites of breath-taking beauty.

FUENTE DE ORO, COLOMBIA

PLANTATION mangaro

Jaomazava TINOMBO

Grower and plot owner

In Africa, to 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 in the location before the cocoa trees were planted.

AMBOHIMARINA, MADAGASCAR

MANUFACTURE CLUIZEL

plantation chocolates

DARK & MILK

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Plantation

EL JARDÍN The El Jardín Plantation Chocolate is the perfect addition to Cluizel’s range of Plantation Chocolates, which all meet the requirements of the brand’s Charter of Excellence: Terroir, Sharing & Authenticity.

organic dark mokaya plantation

organic dark los anconÈs Plantation

3 kg • ref. 20488

AROMATIC NOTES

3 kg • ref. 20496

• Tasting notes: liquorice and peppery, soft exotic fruits, dried fruit • Cocoa: 66% l Fats: 40% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

These beans result in an exceptionally perfumed chocolate, blending delicious toasted notes of honey, red berries and pepper, before a wonderfully fresh menthol finish !

• Tasting notes: liquorice root, red berries, green olive accents • Cocoa: 67% l Fats: 40% l Sugar: 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

TERROIR The El Jardín plantation is situated in Finca El Jardín (in Colombia), in the floodplains of the Ariari river - a region known for its exceptionally luxurious environment that gives the cocoa trees their richness.

Dark el jardín Plantation 3 kg • ref. 20583

milk mangaro Plantation

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

MANUFACTURE CLUIZEL

3 kg • ref. 20501

• Tasting notes: caramel, exotic fruits, gingerbread • Cocoa: 50% l Fats: 45% l Sugar: 19% • Ideal for: Bar l Ganache l Mousse l Ice cream

dark mangaro Plantation

dark vila gracinda Plantation

3 kg • ref. 20502

3 kg • ref. 20600

• Tasting notes: exotic fruits, gingerbread, tangy citrus fruits • Cocoa: 65% l Fats: 40% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: toasted, spiced notes lingering tropical fruits notes, liquorice • Cocoa: 67% l Fats: 40% l Sugar: 33% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

“grands accords®” CHOCOLATeS

DARK rful Powe ter & Bit

se Inten cy i p S &

Dark couverture

YZAO 70% ®

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IDEAL FOR COATING

g Stron atic m & Aro

Subtle, sweet and balanced ! The blending of quality cocoa beans brings out unique aromatic notes in perfect harmony. This association results in a unique dark chocolate, a subtle combination of cocoa and sweetness.

dark arcango® 85%

• Tasting notes: intense cocoa bean notes, toasted coffee accent, rosewood aromas • Cocoa: 99% l Fats: 52% l Sugar: 1% • Ideal for: Bar l Ganache l Ice cream l Cooking

• Tasting notes: woody, spiced accents, tangy fruit notes • Cocoa: 85% l Fats: 48% l Sugar: 14% • Ideal for: Bar l Ganache l Ice cream l Cooking

3 kg • ref. 20103 20 kg • ref. 20104

AROMATIC NOTES With its slight hints of bitter-sweet cocoa, this well-balanced chocolate offers mouth-watering flavours of hot chocolate and caramel enveloped in notes of toasted cocoa, biscuit and vanilla. The long, delicate, slightly tangy finish develops into a balanced late bouquet with the delicately fruity character of cocoa.

3 kg • ref. 20081 20 kg • ref. 20084

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TEXTURE

Lusciously smooth, the 70% Dark Yzao® couverture has got a fluid and easy-to-work texture. The superb aromatic richness of this couverture chocolate has many flavours, each developing little by little, paving the way for a wide range of wonderful possibilities.

noir infini® 99%

dark Yzao® 70% 20 kg • ref. 20094

• Tasting notes: hot chocolate, caramel, toasted cocoa, biscuit and vanilla • Cocoa: 70% l Fats: 39% l Sugar: 29% • Ideal for: Coating l Bar l Ganache l Mousse l Ice cream l Cake

y Fruit ed n a l c & Ba

dark kayambe 72% ®

3 kg • ref. 20067 20 kg • ref. 20064

d& Roun atey ol Choc

• Tasting notes: red berry flavours, liquorice, slightly bitter cocoa • Cocoa: 72% l Fats: 42% l Sugar: 27% • Ideal for: Cake l Mousse l Coating l Icing

dark vanuari® 63%

MANUFACTURE CLUIZEL

dark elianza® 55%

3 kg • ref. 20047 20 kg • ref. 20048

3 kg • ref. 20053 20 kg • ref. 20058

• Tasting notes: honey swetness, red berries, peppery notes • Cocoa: 63% l Fats: 38% l Sugar: 35% • Ideal for: Coating l Moulding l Icing l Ganache

• Tasting notes: toasted cocoa, liquorice, fresh star anise notes • Cocoa: 55% l Fats: 36% l Sugar: 43% • Ideal for: Coating l Moulding l Icing l Ganache MANUFACTURE CLUIZEL

t Swee y m a e r &C

• Tasting notes: salted butter, honey notes, hints of cocoa • Cocoa: 45% l Fats : 42% l Sugar : 30% • Ideal for: Ganache l Bar l Mousse

A symbol of our Noble Ingredients commitment, these specialities are all made with real, authentic ingredients, with no added flavourings. The perfect chocolates for adding a unique touch to your creations.

3 kg • ref. 20450

th & Smoo elized Caram

milk kayambe® 45%

the specialities

MILK & IVORY Milky r te & Bit

L A S I G N AT

IZ E L

milk vanuari® 39%

3 kg • ref. 20433 21 kg (7 x 3 kg) • ref. 20435

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

Milky la nil & Va

Z café

Z Karamel

3 kg • ref. 20200

3 kg • ref. 20460

Dark chocolate with roasted and ground pure Arabica coffee beans

Milk chocolate with 43% cocoa and real caramel bits

• 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

• Tasting notes: gentle caramel sweetness and crunch, fresh cream • Cocoa: 37% l Fats : 39% l Sugar : 42% • Ideal for: Bar l Moulding

laboratory chocolate Especially designed for interiors and fillings, Z 60 laboratory chocolate has a very high cocoa content and a low fat content compared to traditional dark chocolate. This makes the chocolate more consistent, making it easier to work with, in particular for making ganache.

milk elianza® 35%

3 kg • ref. 20401 21 kg (7 x 3 kg) • ref. 20404

• Tasting notes: caramel ice cream, toasted cocoa notes • Cocoa: 35% l Fats : 37% l Sugar : 40% • Ideal for: Coating l Moulding l Icing

MANUFACTURE CLUIZEL

ivory elianza®

3 kg • ref. 20614 21 kg (7 x 3 kg) • ref. 20619

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

Z 60

20 kg • ref. 20040

• Tasting notes: herbaceous notes with lingering cocoa, vanilla • Cocoa: 60% l Fats : 32,5% l Sugar : 38,5% • Ideal: Ganache l Mousse l Ice cream l Cake l Sauce

MANUFACTURE CLUIZEL

USING OUR CHOCOLATES

lab documents “The basics” guide

Biscuit, Pound Cake and Dough

Ice Cream and Sorbet

Glaçage

Enrobage

Icing

Coating

TECHNI TempeQUES DE TE M ring techniPÉRAGE ques

HE ES - T

LES

Vila Gracinda Noir 67%

U BASIQ

Los Anconès Noir 67% 10

MANU

FACTU

inda Noir

Mangaro Maralumi

Arcango ® Kayambe ® Vanuari ® Elianza ® Kayambe ®

Vanuari ® Elianza ® Elianza ®

Z ◆Café Z ◆Kara

mel

Z ◆Miel

Mokaya Noir 66%

Maralumi

RE UFACTU

Z ◆60%

45-50°C 113-12 2°F

°F

45-50°C 113-12 2°F 27°C/80

°F

Lait 50%

45-50°C 113-12 2°F

°F

45-50°C 113-12 2°F .8°F

°F

45-50°C 116-12 2°F °F

.4°F

45-50°C 113-12 2°F

°F

Lait 39%

45-50°C 113-12 2°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 27°C/80 °F 45°C-50 113-12 °C 2°F 26°C/78

.8°F

45°C-50 113-12 °C 2°F .8°F

goût

32 34,5 34,5

MAN

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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

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

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%

0,3

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

27°C/80 °F

38,5

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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

Lait 47%

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

27°C/80

Noir 63%

26°C/78

CLUIZEL

Noir 65%

Noir 64%

GRAISSES % TOTA % L FAT

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

.4°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 °F 45-50°C 113-12 2°F 28°C/82

Mangaro

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%

Noir 66%

Noir Infin ® i 99%

ÉS

Mokaya

45-50°C 113-12 2°F

67%

27°C/80

nès Noir

S BASIC

RE CLUIZ

COURBE DE TEMPERINTEMPERAG G CURV E E

Vila Grac Los Anco

SPÉCIALIT

CHOCOLATS DE PLANTATIONS

El Jardín Noir 69%

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Ganache

Glace et Sorbet

PLANTATI

Mousse

Ganache

CHOCOLA TS DE

Moulding/ Bar

Mousse

Biscuit, Quatre quart et Pâte

GRANDE S TENE URS

Moulage/ Tablette

39 38,5 38,5 32,5

MANU

FACTU

RE CLUIZ

Mangaro Noir 65% Mangaro Lait 50%

Our guide “The Basics” 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.

Noir Infini® 99%

CHOCOLATS “GRANDS ACCORDS®”

Arcango® Noir 85% Kayambe® Noir 72% Yzao® Noir 70%

recipe cards

Vanuari® Noir 63% Elianza® Noir 55% Kayambe® Lait 45% Vanuari® Lait 39% Elianza® Lait 35%

LABO SPÉCIALITÉS

Elianza® Ivoire Z u Café la manufacture du goût

la manufacture du goût

Recette élaborée par Jordi Puigvert Colomer

la manufacture du goût

Recette élaborée par Jordi Puigvert Colomer

la manufacture du goût

Z u Karamel Z u 60 (chocolat de laboratoire)

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. Conseillé/Recommended

Rezept von Konditormeister Jean-Christophe Vitte

Recette élaborée par Marco D’Andrea

MANUFACTURE CLUIZEL

Possible/Possible

MANUFACTURE CLUIZEL

FILLINGs AND MISCELLANEOUS This range of products allow you to notably enhance the flavours and textures of your creations. As a Cacaofévier®, we make our own cocoa pastes and nibs from cocoa beans. This range also includes our original Gruétine® and chocolate sticks for making viennese pastries. Our skill as a confectioner allows us to offer you pralinés, gianduja, nougat and almond paste. All of these products are made in our workshops in Damville, France. The range is completed by several carefully selected service products that meet the requirements of our Ingrédients Nobles® commitment.

100% cocoa products ��p 24 Gruétine® ��p 25 Fillings ��p 26 Old-Style Pralinés ��p 28

‘‘

The pralinés by Cluizel perfectly fit with my idea of pastry: a strong and pure taste, with total simplicity.

’’

Why did you choose Michel Cluizel pralines for your creations? I particularly appreciate their gustatory qualities, length on the palate, as well as their powerful taste. These products perfectly fit with my idea of pastry: a strong and pure taste, with total simplicity.

Jean-Christophe Vitte • Sorgues MOF in 2015 and World Champion in category frozen desserts

MANUFACTURE CLUIZEL

GRUÉTINE®

100% cocoa products cocoa pastes Thanks to their rich flavour, the plantation cocoa pastes allow new, harmonious aroma combinations to be created, and can be used in the same way as spices. Chocolatiers use cocoa pastes to increase the cocoa content and create unique couverture chocolates

Gruétine® is an original creation from Manufacture Cluizel. Long since appreciated 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 53, you can find our cylinders, stencils and sheets to help you work with the Gruétine®.

w ne

bio MOKAYA PLANTATION

bio LOS ANCONÈS plantation

1 kg • ref. 20805

1 kg • ref. 20801

EL JARDÍN PLANTATION

VILA GRACINDA PLANTATION

MANGARO PLANTATION

1 kg • ref. 20804

1 kg • ref. 20807

1 kg • ref. 20802

COCOA BUTTER, POWDER AND NIBS

Cocoa butter 4,5 kg • ref. 21000

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

MANUFACTURE CLUIZEL

cocoa nibs 3 kg • ref. 21800 Chips of roasted organic cocoa beans from Los Anconès Plantation

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

gruétine®

750 g • ref. 21009 Caramelised sugar with cocoa paste and roasted organic cocoa bean chips from Los Anconès Plantation.

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

Sticks

Z u60

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

Stronger Packaging These chocolate sticks from laboratory Z 60 have been especially developed for the preparation of chocolate croissants. These moulded baking sticks with an intense cocoa flavour are ideal for cooking. A perfect format and cocoa mix for mouth-watering pastries. •D ark chocolate with a high cocoa content: 60% • Ready-to-use format • Heat-resistant chocolate

“Intense hazelnut” gianduja

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.

Z 60 sticks

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

• Cocoa: 60% l Fats: 32,5% l Sugar: 38,5%

Soufflétine

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

Montélimar nougat for dipping

Case of 1,5 kg • ref. 21500

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.

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.

MANUFACTURE CLUIZEL

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: 38% l Sugar: 35%

MANUFACTURE CLUIZEL

old-style pralinés

De véritables pralinés à l’ancienne…

• Une cuisson dans d’authentiques chaudrons de cuivre rouge, • Un intime mélange de gros fruits secs sélectionnés et calibrés et de sucre cuit jusqu’à caramélisation, • Un broyage sur meule de granit pour un développement optimal des notes aromatiques. Manufacture Cluizel pralinés are traditionally produced in keeping with expertise passed through the generations.

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.

ompléments

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

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

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

As with all Michel Cluizel products, the production of our pralinés begins with the selection of the ingredients. We use almonds and hazelnuts from various origins in our praliné recipes. For us, the particular origins of the nuts is less important than their aromatic potential. This is why we only use calibrated, whole large nuts, in order to guarantee long, homogeneous cooking for optimal flavour development.

5 kg • ref. 21030

2,5 kg • ref. 21020 5 kg • ref. 21015

THE INGREDIENTS

pure Almond PralinÉ

et de sucre cuit jusqu’à caramélisation, al des notes aromatiques.

Saveurs PralinÉ

Our most delicate praliné thanks to gentle almond flavours.

COOKING

The nuts are cooked with sugar over a naked flame and brought to the point of caramelisation in large red copper couldrons. During the cooking time, the praliné is mixed constantly to ensure the flavours develop evenly. The cooking time is what gives more intense fruity or toasted notes to the final product. Our confectioners’ experience allow them to perfectly master each one of our recipes. Once the cooking is finished, the mixture is spread out on large metal trays. allowsPraliné it to slowly cool it down, no artificial techniques, spécifiques. to avoid de ce procédé qui confère àThis notre toutes ses with qualités gustatives having humidity laying down on the sugar. leur expérience, nos confiseurs, en jouant sur la proportion de fruits secs, le niveau

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

C’est le scrupuleux respect Grâce à leur savoir-faire et de cuisson et le degré de broyage, vous offrent le plus bel assortiment de pralinés.

CRUSHING At this stage, the caramelised sugar of the praliné is very hard, that is why we crush it in a traditional granite grinder. A second crushing stage is required for finer pralinés. In this case, they are passed through a grinder with steel cylinders in order to achieve the precise grain size and texture, required.

28 • Manufacture Cluizel

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 •

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

Varying and balancing these 3 stages means endless recipes can be developed. We developed 6 incomparable pralinés for you.

MANUFACTURE CLUIZEL

aliné toutes ses qualités gustatives spécifiques.

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 using our Kayambe® Dark 72%, Kayambe® Milk 45% and Elianza® Ivory chocolates. Our Façonnables® are ideal for creating desserts, sweet or savoury petits fours and even chocolates pralines in the desired shape. Façonnable also means ‘malleable’ in French. Allow your creativity to shine thanks to the wide variety of shapes and sizes.

Chocolate cups ��p 32 Chocolate “Mignardises” ��p 36 Chocolate “Caissettes” ��p 37

‘‘

I like the high quality of the chocolate, which I think is higher than the other cups on the market.

’’

Why did you choose Michel Cluizel chocolate cups for your creations ? First of all, I like the high quality of the chocolate, which I think is higher than the other cups on the market. The texture is also very good and I like the fact that the chocolate is not too thick and easy to use. Lastly, I like the large assortment of sizes and shapes available. I can use small ones to make canapés, and the big ones for cakes.

Louie Ye • Shanghai • Pastry chef La Fantasia

MANUFACTURE CLUIZEL

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

Chocolate cups

w ne dark Sphere ref. 23480

RONDINES

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

dark round ref. 23460

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

Add an inventive, tasty touch to your creations and let your imagination run free !

ELEGANCE & CONVENIENCE

Dark rondine

La Rondine has a beautifully round, tartlet shape, for the delight of all those with a sweet tooth. The all-chocolate cup is ready to use, which is ideal for inventing tasty, sweet and savoury desserts.

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

ref. 23470

milk sphere ref. 23484

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

INCOMPARABLE FINESSE These Façonnables® forms are distinguished by the great delicacy of their chocolate edges and a particularly low shape that can replace a tart base. Their perfect balance, exceptional design and delicious shape never outweigh the flavours of the other ingredients.

milk round ref. 23465

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

ivory rondine ref. 23474

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

ivory sphere ref. 23486

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

dark cone ref. 23115

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

dark little Sphere cup ref. 23225

dark Cylinder ref. 23133

MANUFACTURE CLUIZEL

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

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

CHOCOLATe cups

dark cube

dark Rectangle

dark drop

ivory drop

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

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

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

ref. 23130

ref. 23430

ref. 23165

ref. 23167

dark teardrop ref. 23200

milk Rectangle ref. 23432

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

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

dark crocus ref. 23120

Ø base 30/ Ø top 53 x h 29 mm ≃ 7 g/piece 40 pcs/case

dark Mini Rectangle ref. 23220

L 60 x l 20 x h 25 mm ≃ 9 g/piece 135 pcs (3x45)/case

MANUFACTURE CLUIZEL

CHOCOLATe “mignardises”

CHOCOLATe “caissettes”

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.

The “Caissettes” are perfect for creating chocolate sweets or petit fours.

dark round

milk round

ivory round

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

ref. 23020

dark round

milk round

ivory round

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

ref. 23030

ref. 23032

dark round with pleats

milk round with pleats

ivory round with pleats

Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case

ref. 23096

ref. 23025

ref. 23035

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

ref. 23045

ref. 23095

ref. 23022

ref. 23065

ref. 23097

dark square ref. 23000

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

dark tart

milk tart

dark square

dark heart

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

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

ref. 23105

MANUFACTURE CLUIZEL

ref. 23106

ref. 23010

ref. 23004

MANUFACTURE CLUIZEL

decorations Decoration is often the first element we eat on a dessert, so its taste is essential. This is why we have chosen to offer decorations and messengers made from Kayambe® Dark 72% and Elianza® Ivory chocolates. We also offer a selection of transfer sheets, sparkling powders and mixtures for sprays. In addition to the numerous quality promises offered by our Ingrédients Nobles® commitment, all our coloured decorations are exclusively made with azo free dyes. This wide, varied range allows you to find the perfect decoration to enhance and easily personalise your creations. And for Christmas, Easter or the summer, find the whole range in your special Decoration catalogue.

Airshaped ��p 40 Transfer sheets ��p 42 Personalised Transfers and Messengers ��p 44 Must-haves ��p 46

‘‘

We chose to work with Cluizel products mainly for the artisanal aspect [...] We know that the chocolate will also be of high quality.

’’

Why do you choose Michel Cluizel decorations for your creations? We are partners via the Traiteurs de France (Caterers of France) Group. We chose to work with Cluizel products mainly for the artisanal aspect. We started to use the Façonnables® and couvertures for the quality of the chocolate. Then it was fairly natural to also use the decorations. There’s a more classic part of the range that suits us well. And we know that the chocolate will also be of high quality.

André Doan • Magny-Les-Hameaux • Pastry chef Lars Traiteur

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 a multitude of ways.

SPARKLE Airshaped ref. 28170

Dark chocolate 72% of cocoa 50 x 50 mm • 1,5 g/piece 96 pcs/case

flame airshaped ref. 24316

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

feather airshaped

butterfly airshaped

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

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

ref. 24330

ref. 24335

big enamels airshaped ref. 24320

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

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

MANUFACTURE CLUIZEL

heart airshaped

Stick airshaped

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

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

ref. 24307

ref. 24305

transfer sheets

Decorate with

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STYLE

Add a touch of refinement and originality to your chocolates with our new transfer sheets. Timeless, Tropical or Gold Confetti: 3 new decorations to enhance and exalt your creations with style.

IMAGINATION These transfer sheets can be used in different ways to make your creations unique. They can be used to decorate your pralines but also your desserts, mousses and ices.

alga

aquarelle

cherry

260 x 360 mm 20 sheets/case

golden glitter

scottish

baroque

260 x 360 mm 20 sheets/case

spirals

vermicelli

260 x 360 mm 20 sheets/case

ref. 29825

ref. 29830

ref. 29852

Gold confetti ref. 29851

260 x 360 mm 20 sheets/case ref. 29883

ref. 29890

ref. 29834

READY TO USE These screen-printed transfer foils are ready for use, and are all made with acolored chocolate.

Tropical ref. 29893

260 x 360 mm 20 sheets/case

ref. 29901

ref. 29898

timeless ref. 29868

260 x 360 mm 20 sheets/case

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

Bonbon decal

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

BESPOKE CREATIONS

ADVICE & EXPERTISE

Diagonal sheet

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!

Dim : 360 x 260 mm 125 sheets/case

Curve sheet

MIRrOR sheet

Dim : 360 x 260 mm 125 sheets/case

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.

big round

Ø 30 mm • 1 g/piece 378 pieces/case

GOLDEN YELLOW

white

coffee

green

roman

Votre texte sur votre décor

MANUSCRITE TENDANCE

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

Votre texte sur votre décor

ANGLAISE

Ø 20 mm • 0,5 g/piece 702 pieces/case

black

droite

JAZZY

small round

red

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

Choose from the fonts below and tell us the text to appear on the messengers.

MANUFACTURE CLUIZEL

Dim : 360 x 260 mm 125 sheets/case

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

YOUR FONTS

Logo jumble sheet

Votre texte sur votre décor Votre texte sur votre décor

Votre texte sur votre decoré

cone

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

oval

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

Votre texte sur votre décor

MANUFACTURE CLUIZEL

must-haves To be placed on your creations to enhance them, these decorations made from dark 72% cocoa Kayambe® chocolate are in keeping with the trend for soberness and elegance. Let your creativity run wild !

silver coit

streamer

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

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

ref. 26501

ref. 26470

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 coffee spoon ref. 25099

Dark chocolate 72% cocoa L : 65 mm • 2,5 g/piece 99 pcs/case

Feather square ref. 25113

ref. 25107

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

ref. 25109

Micro-bar

ref. 26270

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

round woody enamels

Arabesque triangle

Dark chocolate 72% cocoa and ivory chocolate Ø : 35 mm • 3 g/piece 216 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. 25308

ref. 25180

chips

ref. 26205

Dark chocolate 72% cocoa 3 kg/case

MANUFACTURE CLUIZEL

ref. 25855

ref. 25952

MANUFACTURE CLUIZEL

must-haves black mini cocoa pods ref. 27385

copper mini cocoa pods ref. 27392

gold mini cocoa pods ref. 27394

silver mini cocoa pods ref. 27388

Dark chocolate 72% cocoa Pot of 750 g

black marbles

copper marbles

gold marbles

silver marbles

Puffed cereals coated with colored dark chocolate Pot of 750 g

ref. 27325

ref. 27332

ref. 27334

Chocolate Banderillas

gold Banderillas

silver Banderillas

Dark chocolate 72% cocoa

Ivory chocolate

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

ref. 26034

ref. 26040

ref. 26032

ref. 27328

stripped Banderillas ref. 26095

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

red marbles

bronze coffee beans

black coffee beans

Puffed cereals coated with colored ivory chocolate Pot of 750 g

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

ref. 27336

ref. 27360

ref. 27355

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

copper chips

gold chips ref. 27432

bronze

silver

Almond bits Pot of 150 g

ref. 27902

ref. 27915

10 g

copper

gold

green

10 g

ref. 27430

pearly pearls

gold pearls

silver pearls

Puffed rice Pot of 150 g

ref. 27346

ref. 27904

MANUFACTURE CLUIZEL

ref. 27347

ref. 27345

ref. 27906

ref. 27910

fuschia

ref. 27921

MANUFACTURE CLUIZEL

MATerial The Manufacture Cluizel have carefully selected professional equipment to process our chocolate so that your work can be precise and painstaking. Find out more about our complete range of tools and accessories for making chocolates with our chocolate sprayer and multi-coloured sprays that allow you to decorate your creations with a velvet or glossy effect, or the various stencils to make your own decoration shapes, and our cylinders to shape Gruétine®. To complete the range, we have selected for you a series of single-portion and dessert moulds that you will find indispensable for making mouth-watering desserts. You will then be able to easily shape and decorate your chocolate creations just as you like. All you still have to do is to choose the material you need!

Chocolate Spray ��p 52 Spray preparations ��p 52 Accessoires ��p 53 Moulds ��p 54

MANUFACTURE CLUIZEL

chocolate spray

accessoires

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.

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. 29253

ref. 29255

ref. 29250

chocolats pray ref. 29800

spray preparations

ref. 27925

1 kg

brown

red

1 kg

ref. 27927

Nonstick silicone mat

Ă&#x2DC; 50, 40 et 32 mm - h : 150 mm 3 cylinders/case

385 x 580 mm sold with unit

ref. 29004

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.

white

GruĂŠtine Cylinders

ref. 27935

Quick-fix ref. 27961

green

yellow

1 kg

ref. 27940

MANUFACTURE CLUIZEL

ref. 27930

ref. 29257

black

ref. 27933

Large cup

400 ml - Sold individually

ref. 29801

This assembly coolant is an edible product to be used directly as a spray. Please contact us for air or sea freight.

300 cm3 cup, to be used with our spray.

1 kg MANUFACTURE CLUIZEL

moulds individual These individual moulds, made in our Damville workshops, are perfect for making plated desserts and individual pastries.

TRAINING WORKSHOP the summits

the macaroon shells

Individual PVC moulds Ø : 58 mm - h : 80 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. 29305

the craters ref. 29307

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

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.

baking We develop and produce all our moulds in our workshops. The ideal format for making various shapes and sizes of dessert. Each mould is supplied with the corresponding inserts.

purse kit ref. 29518

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

heart

ref. 29775

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

MANUFACTURE CLUIZEL

a TASTE for making, a TASTE for sharing

A unique opportunity to live and share your passion for chocolate.

UPCOMING TRAINING Learn the latest innovative techniques, textures and recipes to fully stimulate your inspiration and creativity.

“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

FESTIV CHOCOLATES from 26th to 28th/06/2017 with Bruno Le Derf

FRESH PETITS FOURS & SNACKING from 16th to 18th/10/2017 with Jordi Puigvert Colomer

CONTEMPORARY PLATED DESSERTS from 27th to 30th/11/2017 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 the USA market 575 Route 73 North • Building D • West Berlin NJ 08091 • USA

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

S.A.S. au capital de 1.000.000 € • SIRET 603 650 094 00023 RCS Evreux Creation : MANUFACTURE CLUIZEL • Photos : MANUFACTURE CLUIZEL • Printing : Société Nouvelle France Ouest Imprim/March 2017 Ambience photos are presentation suggestions only • Photos and texts not contractually binding • Products available while stocks last

MANUFACTURE CLUIZEL : MUSÉE CHOCOLATRIUM® & MAGASIN Avenue de Conches • Damville • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 20 75 • damville@cluizel.com