Crafted chocolates caozelo®: dark 66% - milk 38% - IVOry 30% la manufacture du goût
CRAFTED chocolatEs
Our Crafted Chocolates have been conceived in the aim of meeting the requirements of chocolate professionals: confectioners, chocolate manufacturers, caterers, restaurant owners... Their great low sugar chocolate flavour, are perfectly suitable to all creations. Easy to use, they are particularly adapted for the professionals who deal with large volumes.
A new packaging
Easier to handle, more solid
These chocolates are available in a new packaging, 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 case before storage and use.
INITIAL TASTE
TASTING NOTES
CORE NOTES
Easy
CHARACTERISTICS
TECHNICAL INFORMATIONS
TEMPERING
AFTERTASTE
SUGGESTIONS
DARK CAOZELO® 66% Gourmet (hot chocolate cake) Grilled cocoa, woody and spicy Fruity, lightly acidulated and dried fruits Smooth and meltingly soft texture Chocolate and woody flavour Polyvalent DARK caozelo® 66% 20 kg • ref. 20110
• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY •
CURVE
OF USE Bar l Ganache l Mousse l Ice cream Texture: crunchy, meltingly soft and smooth Sugar: +++++ Aromatic intensity: +++++ INGREDIENTS Cocoa, sugar, cocoa butter, emulsifier (rapeseed lecithin)
Cocoa: 66% l Fats: 41% l Sugar: 33% Fluidity: +++++ Humidity <1% manuel : 31-32° C manual: 88-90° F 27° C 80° F mécanique : 30-31° C mecanic: 86-88° F 45-50° C 113-122° F manual: 86-87.8° F 82.4° F mécanique : 29,5-30,5° mecanic: 85.1-86.9°
to use
TASTING NOTES
TASTE CORE NOTES AFTERTASTE
TECHNICAL INFORMATIONS
TEMPERING
INGREDIENTS
CHARACTERISTICS
SUGGESTIONS
Milky and creamy flavour Polyvalent manuel : 31-32° C manual: 88-90° F 27° C 80° F mécanique : 30-31° C mecanic: 86-88° F 45-50° C 113-122° F 78.8° F mécanique : 29° mecanic: 84° MILK CAOZELO® 38% Milky biscuits Creamy caramel and honey Cocoa and dried fruits milk caozelo® 38% 20 kg • ref. 20428 Smooth and meltingly soft texture
CURVE
OF USE Bar l Ganache l Mousse l Ice cream • PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY • Texture: meltingly soft, smooth Sugar: +++++ Aromatic intensity: +++++
Sugar, cocoa butter, whole milk powder, cocoa, emulsifier (rapeseed lecithin).
Cocoa: 38% l Fats: 40% l Sugar: 38% Fluidity: +++++ Humidity <1% Easy to use
INITIAL
TASTING NOTES
INITIAL TASTE CORE NOTES
AFTERTASTE
INGREDIENTS
CHARACTERISTIC
TECHNICAL INFORMATIONS
TEMPERING
SUGGESTIONS
ivory CAOZELO® 30% Freshness of cocoa butter Vanilla cream Gourmet milk jam Meltingly soft texture Easy to use Creamy vanilla flavour Polyvalent ivory caozelo® 30% 20 kg • ref. 20630
• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •
CURVE
OF USE Bar l Ganache l Mousse l Ice cream l Coating Texture: crunchy, meltingly soft Sugar: +++++ Aromatic intensity: +++++
Sugar, cocoa butter, whole milk powder, skimmed milk powder, emulsifier (rapeseed lecithin), Bourbon vanilla pod.
Cocoa: 30% l Fats: 35% l Sugar: 43% Fluidity: +++++ Humidity <1% manuel : 31-32° C manual: 88-90° F 27° C 80° F mécanique : 30-31° C mecanic: 86-88° F 45-50° C 113-122° F mecanic: 82.4-84°
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094 Take a look at our complete range of Crafted Chocolates MANUFACTURE CLUIZELApril 2018 dark caozelo® 66% 20 kg • ref. 20110 dark Yzao® 70% 20 kg • ref. 20094 Z 60 20 kg • ref. 20040 milk caozelo® 38% 20 kg • ref. 20428 ivory caozelo® 30% 20 kg • ref. 20630 new new new Polyvalent Polyvalent Polyvalent Ideal for Coating Ideal for Fillings Discover all of our recipes in the guide “Les Basiques”