2024-2025 Michel Cluizel Foodservice Catalog

DESIGN WITH PRECISION, CREATE WITH GENEROSITY

EDITORIAL

"Design with precision, Create with generosity" is our promise to you.

At the Manufacture CLUIZEL, we create exceptional chocolates for you, in line with our unique Noble Ingredients quality commitment, as well as our CSR commitment.

These creations bear our own signature taste and sensory imprint: the CLUIZEL taste.

This year, we wanted to highlight the fabulous terroir of the Ambanja region of Madagascar with 2 totally new taste creations.

Thanks to our relationship with the cocoa planters and over 75 years of know-how, we have created chocolates that reveal the fresh, fruity nature of these cocoa beans, still without any added flavour:

- Our new dark chocolate Grand Cru Ambanja 64% of cocoa asserts notes of licorice and warm chocolate sweetness, evolving towards fruity, tangy nuances at the heart, then concluding with herbaceous, peppery accents.

- Our new milk chocolate Grand Cru Ambanja 40% of cocoa has a fresh, acidic attack, then reveals notes of yellow fruit and finishes with delicate nuances of chocolate, toast and vanilla.

We dedicate this edition to you, the discerning gourmet, with ever more precise and versatile couverture chocolates.

For several months now, the price of cocoa has been soaring to historic levels. Faced with this major situation, the Cluizel family has decided to remain true to its values and promises, and we won't compromise on the quality that is the raison d'être of our company.

Practical tips and recipe ideas are the tools we develop for you. Don't hesitate to ask us. All my teams and I look forward to accompanying you on this exciting adventure of taste and promise.

Marc Cluizel

MANUFACTURE CLUIZEL A LIVING HERITAGE

Granted in 2012, the EPV (Entreprise du Patrimoine Vivant, Living Heritage Company) label is a sign of recognition from the French government, set up to recognise French companies with artisanal expertise and excellence. The label unites those manufacturers who strive for the highest performance of their profession and their products.

The label EPV is a benchmark and a guarantee of quality. It is awarded to highly-reputable, unique firms (individual companies) that combine tradition and innovation, knowhow and creation, effort and passion, heritage and future, local and international trade. These «Living Heritage Companies» maintain their production in France and represent the «Made in France» spirit.

A FAMILY BUSINESS FOR 4 GENERATIONS

For four generations, the Cluizel family has evolved amidst fragrances of chocolate. With the help of skilled Cacaofèvier ® , confectioners, the family carries on with their tradition, where everything started: in 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: CLUIZEL’s chocolates.

From left to right: François Cluizel and Marc Cluizel

EXCELLENCE OF TASTE

The Manufacture CLUIZEL created a unique quality commitment, the only one of its kind in the whole world, which certifies the fine selection of raw materials and appears on every single product.

This "Noble Ingredients" commitment provides professionals with the guarantee that only pure cocoa butter, Bourbon vanilla pod and sugar are used in the recipes.

Moreover, CLUIZEL chocolates are guaranteed containing neither soy nor added flavours.

Not only does the Manufacture CLUIZEL carefully select the cocoa beans but also all the raw materials used for the making of its chocolate creations and fillings.

CACAOFÈVIER ®

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

CONFECTIONER

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

CSR COMMITMENTS

Sustainability has been one of the strategic priorities of the Manufacture CLUIZEL for many years now. Today, the company has 3 CSR objectives:

1 IMPROVING ITS ENVIRONMENTAL PERFORMANCE

2. DESIGNING ENVIRONMENT-FRIENDLY PRODUCTS

3. CONTRIBUTING TO THE SOCIAL DEVELOPMENT (OF ITS EMPLOYEES, AND PLANTERS)

OUR FOCUS IS PEOPLE

The Manufacture CLUIZEL understands the importance of location: its Damville premises in Normandy, built in 1972, provide employment for 180 people, many of them local inhabitants. As an active member of the local business community, the company advocates for gender equality in the workplace. Without needing to apply a quota system, the human resources boast exemplary parity.

AN ETHICAL ECONOMY

On a regional level, it is the name of a family business run on a human scale for 4 generations, proud of its origins and loyal to its birthplace. Today, the Manufacture CLUIZEL is the largest company in its rural community, which it respects and helps to prosper.

The Manufacture CLUIZEL is engaged in the local economy in terms of employment as well as fiscal responsibility: since its creation, it has always been committed to transparency and paying all of its taxes in France.

This people-first ethic also governs relations with its partners, in Normandy and around the world: since 1999, cocoa bean planters who supply the company have also been its partners, which implies the respect of several commitments.

FOR THE ENVIRONMENT

CLUIZEL built its own organic waste water management facility in 2012 (reed bed filtration): a first in French food industry. Its water flows into a pond created by the company and home to fish and amphibians.

Constantly looking for new ways to reduce its environmental footprint, the Manufacture CLUIZEL recycles and reuses its waste. The totality of its cocoa bean hulls, the only agricultural waste produced, are recycled: 80% in the form of natural agricultural fertilizer, 10% as herb teas and 10% as additives for animal feed.

PACKAGING DESIGNED FOR PROFESSIONAL, EVERYDAY USE

THE 3 KG BAG

100% recyclable (PE/PE - Polyethylene)

WATERPROOF

Made from ultra-resistant material, the bag is 100% air and moisture-tight, guaranteeing optimum flavor protection.

EASY TO STORE

The flat bottom ensures that the bag stays securely in place.

THE BUCKET

100% recyclable (PP - Polypropylene)

TRANSPORTABLE

The handle allows it to be carried in complete safety.

RESEALABLE

The lid allows easy opening and closing for practical everyday use.

RECLOSABLE

Velcro closure allows easy opening and closing.

EASY OPENING

Tear notches facilitate a clean, straight opening on the packaging, without the need for a pair of scissors.

WATERTIGHT

Designed in ultra-resistant material, the bucket is 100% air and moisture-tight, guaranteeing optimal flavor protection.

THE 10 KG BAG

100% recyclable (PE/PE - Polyethylene)

EASY TO HANDLE

Format meets industrial needs

CLUIZEL's commitment to the planet

Recycling has become a global issue. Without proper collection and recycling, plastics affect our environment and have a lasting impact on ecosystems.

CLUIZEL is committed to offering recyclable packaging that respects the environment. In this way, the Manufacture contributes to the successful implementation of a circular plastics economy.

- OUR 2026 OBJECTIVES - - OUR

Recyclable packaging*

Recycled waste (cocoa beans)

LED lighting

100% 50% -50% -30% 90% 100% 100% 100%

Wastewater treatment (biological wastewater treatment plant since 2012)

*Meets

COCOA

100%

Sustainable cocoa beans from authorized areas

CLUIZEL works to preserve forests and ecosystems

100%

Renewed, long-term partnerships with cocoa farmers

100%

Plantation cocoa beans purchased above market price

Recyclable packaging*

Elimination of fuel oil (energy that releases the most CO₂)

of the energy mix from renewable energies

Water consumption

Paper consumption

ENVIRONMENTAL AND HEALTH COMMITMENTS

100%

Natural origin colors

100% 100%

No soy lecithin, no GMOs, no added flavor

Pure cocoa butter

SOCIAL DEVELOPMENT

Purchases of Plantation cocoa beans from traced plots

Countries in a long-term partnership

100% 10 0

Child labor

Certifications

92 points/100

Equality Index score

CLUIZEL CHEF JORDI PUIGVERT COLOMER

After working in the most prestigious restaurants and pastry shops, Jordi Puigvert Colomer 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.”

CHOCOLATES

Since 1948, the Cluizel family has been sharing their story, a tale of chocolate and the exceptional selections they create. As one of the rare independent Cacaofèvier® in the world, the Manufacture CLUIZEL perfectly masters each step of the transformation of the cocoa beans into chocolate.

PLANTATION CHOCOLATES p.22 to 25

INCOMPARABLE FLAVORS AND AROMATIC PROFILES

ORGANIC GRANDS CRUS CHOCOLATES p.26 to 27

USES

ORGANIC GRAND CRU SAN MARTÍN DARK 70%

ORGANIC GRAND CRU SAN MARTÍN MILK 48 %

GRANDS CRUS CHOCOLATES p.28 to 29

TYPICAL OF LEADING COCOA-GROWING TERRITORIES

RECOMMENDED

NOUVEAU NEW

USES

GRAND CRU

RECOMMENDED POSSIBLE

ACCORDS D’EXCEPTION CHOCOLATES p.30 to 33

NOIR INFINI 99 %

3 kg . ref. 20103 ARCANGO

kg . ref. 20081

3 kg . ref. 20450

VANUARI MILK 39 %

kg . ref. 20433

kg . ref. 20434

USES

NOIR INFINI 99%

ARCANGO DARK 85%

KAYAMBE DARK 72%

VANUARI DARK 63%

ELIANZA DARK 55%

KAYAMBE MILK 45%

VANUARI MILK 39%

ELIANZA MILK 35%

KEWANE 34%

KAYAMBE WHITE 36%

ELIANZA WHITE 33%

UNIQUE

AND EXCEPTIONAL FLAVORS

kg . ref. 20064

kg . ref. 20401

kg . ref. 20402

. ref. 20670

PACK.(KG/BAG)

MOULDING BAR MOUSSE GANACHE BISCUIT, PASTE FOUR QUARTER ICE SORBET GLAZING COATING VEGAN ORGANIC LECITHIN FREE GLUTEN FREE

3 2X10

RECOMMENDED POSSIBLE

KAYAMBE

GOURMET CHOCOLATES p.34 to 35 MADE WITH AUTHENTIC INGREDIENTS

USES

Z-KARAMEL MILK 43 %

By Jordi Puigvert Colomer, CLUIZEL Chef

FOR ALL NEEDS

YZAO DARK 70%

20 kg . ref. 20094

CAOZELO DARK 55%

20 kg . ref. 20115

Z-60 DARK 60%

20 kg . ref. 20040

CAOZELO MILK 38%

20 kg . ref. 20428

CAOZELO DARK 66%

20 kg . ref. 20110

CAOZELO WHITE 30%

20 kg . ref. 20630

PACK.(KG/BAG)

2X10

Z-60 DARK 60%

CAOZELO DARK 66% YZAO DARK 70%

CAOZELO DARK 55%

CAOZELO MILK 38%

CAOZELO WHITE 30%

POSSIBLE

RECOMMENDED

PLANTATION COCOA PASTES p.40 to 41

LOS ANCONÈS ORGANIC PLANTATION

3 kg . ref. 20810

LOS ANCONÈS ORGANIC PLANTATION

USES

MOKAYA ORGANIC PLANTATION

MANGARO PLANTATION

Mon choux choux cacaoté

MOKAYA ORGANIC PLANTATION

3 kg . ref. 20813

MANGARO PLANTATION

3 kg . ref. 20812

POSSIBLE

RECOMMENDED

MOKAYA ORGANIC PLANTATION

COCOA PASTE

By Jordi Puigvert Colomer, CLUIZEL Chef

PLANTATION CHOCOLATES

UNIQUE TERROIRS

Chocolate earns the “Plantation chocolates” qualification only if it is made entirely from cocoa beans from one and the same plantation. It’s higher quality than a “single-origin chocolate”, whose beans come from only one country, and even superior to a “grand cru”, whose beans come from a single region.

For over 20 years, each of our Plantation chocolates has told a story, featuring the encounter of the Manufacture and the planters’ families with whom it works. The ties that unite them are made up of dialogue, respect and constant exchange. As a tribute to these families who make the CLUIZEL adventure possible around the world, these chocolates are named after the plantation their beans come from, showcasing the value of these partnerships.

Sharing a passion for exceptional products, the CLUIZEL workshops and plantation owners work together to develop premium chocolates as well as to raise and maintain the living conditions of their families while respecting their country’s cultural standards and customs. Today, the Manufacture maintains a direct, trusted relationship with each of these industry players through seven exclusive partnerships.

PLANTATION CHOCOLATES

AN EXCEPTIONAL FLAVOUR PROFILE

Working with a Plantation chocolate requires dedication and determination. Three factors guarantee the quality and unique character of the chocolate: terroir, fermentation and roasting the beans. Working closely with planters, the Manufacture uses a mix of age-old agricultural methods, ancestral fermentation processes and new roasting techniques. Over twenty trials were carried out to determine the ideal “fermentation-roasting” combinations. This hard work paid off: the chocolates thus created can be qualified as perfect.

FERMENTATION

Permanent and transparent exchange between the Manufacture and its partner planters have enabled them to leverage ancestral savoir-faire. Together, they have developed exclusive fermentation processes, one for each cocoa bean. Always carried out at the plantation itself, fermentation is a key stage on the road to excellence. It is the stage that reveals the natural taste profile of the cocoa beans and the aromatic range of their terroir.

UNIQUE AND ARTISANAL ROASTING

Here, again, the Manufacture raises the bar. To avoid altering the cocoa’s multiple aromatic notes or losing any nutritional value, different roasting processes have been developed for each terroir, slow, more homogenous and using low temperatures.

A UNIQUE, EMINENTLY QUALITATIVE APPROACH

To facilitate traceability, the cocoa beans are sent from the plantations to the Manufacture’s Normandy workshops as soon as they have been dried. Each of the stages in Plantation chocolate making are controlled without fail.

PLANTATION CHOCOLATES

The Plantation chocolates are the reflection of our Cacaofèvier® 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. With a minimum of 70% cocoa content, they unleash their full power with less added sugar, allowing you to develop recipes with more pronounced flavours.

PLANTATION CHOCOLATES

DARK MOKAYA ORGANIC PLANTATION

% COCOA

FLUIDITY:

DARK LOS ANCONÈS ORGANIC PLANTATION

The Mokaya Plantation is situated in the Chiapas region, the cradle of cocoa, which extends to the border of Guatemala.

TASTING NOTES:

Biscuit, soft exotic fruits, gingerbread, hot cocoa, notes of citrus and pepper

% COCOA

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 pesticide.

TASTING NOTES:

Liquorice stick and raw cocoa, tart notes, points of green olive, aftermelt of raisins and dried apricots

DARK VILA GRACINDA ORGANIC PLANTATION

SANTO

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.

TASTING NOTES:

Notes of roasted cocoa, spiced and woody, grassy notes, aftermelt of tropical and candied fruits.

TAPACHULA, MEXICO

SAN-FRANCISCO DE MACORIS, DOMINICAN REPUBLIC

AMARO, SÃO-TOMÉ

PLANTATION CHOCOLATES

DARK MANGARO PLANTATION

AMBOHIMARINA, MADAGASCAR

71 % COCOA

45 % FATS

FLUIDITY:

3 kg . ref. 20530

DARK LA LAGUNA PLANTATION

LANQUÍN, GUATEMALA

70 % COCOA

42 % FATS

FLUIDITY:

3 kg . ref. 20480

DARK RIACHUELO PLANTATION

ILHEUS, BRÉSIL

70 % COCOA

42 % FATS

FLUIDITY:

3 kg . ref. 20586

« From a company standpoint, I appreciate the family values and savoir-faire of the Manufacture CLUIZEL, the continual search for quality growers, working on a human-scale and the highly respectful relations with pastry making professionals. These are the reasons we have been working together closely for over 4 years. From a product standpoint, I respect their dedication to making high quality chocolate: a discernible “Cluizel signature” sets their products

CEDRIC PERRET

Pastry Chef at Les maisons du Clair de la Plume (1star restaurant in the Michelin Guide) Winner of the Promotion Passion Dessert 2021 award in the Guide Michelin

In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River.

TASTING NOTES:

Biscuit, tart exotic fruits, gingerbread, hot cocoa, notes of citrus and pepper.

Plantation La Laguna is nestled in the mountainous forest of Alta Verapaz, central Guatemala.

TASTING NOTES:

Plum, roasted cocoa, hot buttered apple, liquorice, tart notes, tropical pepper, refreshing minty notes.

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.

TASTING NOTES:

Roasted cocoa beans, dried fruits and nuts, red currant, aftermelt of fruity sweet pepper and raw cocoa.

apart. This same demanding quality can be found in their range of pralinés, made the oldfashioned way for truly exceptional results. Finally, from a user’s point of view, I can create my desserts with total confidence in the quality of the products, no need to dress them up. And this holds true for the Clair de la Plume fine dining restaurant, the bistro and the boutique »

PLANTATION CHOCOLATES

MILK RIACHUELO PLANTATION

ILHEUS, BRÉSIL

MILK MANGARO PLANTATION

AMBOHIMARINA, MADAGASCAR

MILK LA LAGUNA PLANTATION

LANQUÍN, GUATEMALA

« Coming from Normandy myself, I naturally agreed to join the Manufacture CLUIZEL as their Asia Pacific ambassador Chef 5 years ago. In addition to this role, we share the same passion and the same taste for high-quality artisan chocolate. In fact, making chocolate with unique flavour takes more than just technical prowess, it also demands passion and creativity. The alchemy of these criteria is what makes the Manufacture and me a perfect match. For me,

ALEXIS BOUILLET

World Champion Pastry Maker 2011

World-skills competition

CLUIZEL Asia Pacific ambassador & co-founder of « Twins’ Creative Lab » Taipei - Taiwan

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.

TASTING NOTES:

Dairy, creamy, buttery caramel, roasted cocoa, fleeting notes of berry, spicy cocoa.

In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River.

TASTING NOTES:

Dark caramel, exotic fruits, raisins, light honey and points of gingerbread

Plantation La Laguna is nestled in the mountainous forest of Alta Verapaz, central Guatemala.

TASTING NOTES:

Cappuccino, hot cocoa, hazelnut, toast, buttery caramel, notes of intense cocoa.

CLUIZEL is always true to its objectives: to use the best quality cocoa beans from the Plantation, make products infused with passion and share this culture of excellence with professional users. I would like to thank CLUIZEL for giving me the opportunity to represent its savoir-faire the best way I know how, through my creativity and desserts.»

ORGANIC GRANDS CRUS CHOCOLATES

Midway between Plantation chocolate and “Accords d’Exception”, the “Organic Grands Crus” are lecithin-free and their strong character makes them ideal for coating and for all your chocolate creations.

The San Martín “Organic Grands Crus” originate from Peru. This unique terrain defines the typical characteristics and strength of their aromatic notes.

ORGANIC GRANDS CRUS CHOCOLATES

ORGANIC SAN MARTÍN DARK GRAND CRU

SAN MARTÍN, PERU

70 %

42 % COCOA FATS

FLUIDITY:

3 kg . ref. 20552

ORGANIC SAN MARTÍN MILK GRAND CRU

SAN MARTÍN, PERU

48 % COCOA

45 % FATS

FLUIDITY:

3 kg . ref. 20557

6 % MILK FAT

« I discovered CLUIZEL chocolates as an apprentice, and today, 11 years later, they are still an integral part of my creations. What I especially like are the Plantation Chocolates’ subtle (fruit, vanilla, etc.) and/or potent (spicy, etc.) notes which inspire me to create pairings I might not have come up with on my own. Hats off to their pralinés as well. Their range is wide and varied,

CLÉMENT MARTIN

At the edge of the Peruvian Amazonian jungle, the organic Grand Cru San Martín cocoa terroir is found amidst lush surroundings, enjoying a hot, humid climate.

TASTING NOTES:

Norman orchard fruits, apple, pear, herbaceous notes, spiced, roasted cocoa, creamy notes.

At the edge of the Peruvian Amazonian jungle, the organic Grand Cru San Martín cocoa terroir is found amidst lush surroundings, enjoying a hot, humid climate.

TASTING NOTES:

Spiced hot chocolate, vanilla caramel, blackcurrant.

the reflection of a real commitment to quality that is head and shoulders above the rest.»

Ice Cream Chef at « Glaces Ravi » (Lourmarin) Winner of the 8th edition of the "Coupe de France des Jeunes Chocolatiers Confiseurs"

SANS

SANS

GRANDS CRUS

CHOCOLATES

The Sambirano valley located in the north-west of Madagascar is home to some of the world's best-known cocoa beans.

The Sambirano River flows through the Ambanja region. It's a beautiful, fertile valley with dense vegetation where traveler's trees (Ravenala) stand alongside the rest of the primary forest. The mineral richness of the soil contributes to the exceptional quality of the beans and the unique aromatic complexity of the cocoa, characterized by tangy notes and a beautiful roundness on the palate.

GRANDS CRUS CHOCOLATES

AMBANJA DARK GRAND CRU

AMBANJA, MADAGASCAR

64 % 40% COCOA FATS

FLUIDITY:

20 kg . ref. 20549

AMBANJA

MILK GRAND CRU

AMBANJA, MADAGASCAR

40 % 39% COCOA FATS

FLUIDITY:

20 kg . ref. 20559

Simple mais... tellement bon !

The Sambirano valley in north-west Madagascar is home to some of the world's best-known cocoa beans. The Ambanja region, through which the Sambirano River flows, offers an idyllic setting for cocoa cultivation.

TASTING NOTES:

Licorice, sweetness of hot chocolate, fruity, tangy, herbaceous, peppery hot chocolate.

The Sambirano valley in north-west Madagascar is home to some of the world's best-known cocoa beans. The Ambanja region, through which the Sambirano River flows, offers an idyllic setting for cocoa cultivation.

TASTING NOTES:

Freshness and tangy notes, Yellow fruit and tarte tatin (including caramel), chocolate, roasted cocoa and vanilla.

" Grand Cru Ambanja Noir 64% is a perfect match for exotic, tart fruit or fresh aromatic herbs. Its fluid texture will guarantee an even coating for chocolate bonbons."

JORDI Chef CLUIZEL PUIGVERT COLOMER

By Jordi Puigvert Colomer chef CLUIZEL

ACCORDS D’EXCEPTION CHOCOLATES

Our “Accords d’Exception” chocolates are obtained from the association of quality cocoa beans which rings with unique aromatic notes in perfect harmony.

These exclusive creations emanate from our confectioner’s know-how perpetuated for four generations, and are ideal for professionals in search of a quality chocolate with intense aromatic notes for character creations.

"ACCORDS D’EXCEPTION" CHOCOLATES

3 kg . ref. 20103

3 kg . ref. 20081

The exceptional, intense flavour of this chocolate requires delicate handling. Used like a spice, it enhances dishes to unveil new flavours.

TASTING NOTES:

Intense cocoa bean notes, toasted coffee accent, rosewood aromas.

Pure, robust and authentic, with a lavish, aromatic bouquet, this chocolate offers flavour and inspiration.

TASTING NOTES:

Woody, spiced accents, acidulated fruit notes.

DARK KAYAMBE

kg . ref. 20067

ref. 20064

This chocolate is the preserve of leading chefs. Intense, with subtle aromas, it brings elegance and sophistication to all your creations.

TASTING NOTES:

red berry flavours, liquorice, slightly bitter cocoa.

Strong and aromatic Fruity and balanced

In a gently aromatic atmosphere, this chocolate strikes the balance between flavour, intensity and indulgence.

TASTING NOTES:

Honey sweetness, red berries, peppery notes.

%

3 kg . ref. 20053

20 kg . ref. 20058

%

3 kg . ref. 20450

Round and chocolatey

This chocolate is a basic staple: it will cover all your creations with simple elegance.

TASTING NOTES:

toasted cocoa, liquorice, fresh star anise notes.

MILK KAYAMBE MILK

%

Milky and bitter

% 6 % COCOA

% 6 %

3 kg . ref. 20433 20 kg . ref. 20434 FLUIDITY: 35 %

FLUIDITY: DARK ELIANZA 37 % FATS

% 5 % COCOA FATS MILK FAT

3 kg . ref. 20401 20 kg . ref. 20402

This chocolate reveals an aromatic cocoa bouquet and a unique and generous creamy flavour. This is the milk chocolate of choice for leading chefs.

TASTING NOTES:

Salted butter, honey notes, hints of cocoa.

Smooth and caramelized

The balance of this chocolate makes it stand out: cocoa, sugar and creamy velvety smoothness combine to create a refined sweetness.

TASTING NOTES:

intense whole milk flavour, subtle caramelised notes.

This elegant chocolate has a pleasingly indulgent cocoa flavour. It can be used in many different ways.

TASTING NOTES:

Caramel ice cream, toasted cocoa notes.

"ACCORDS D’EXCEPTION" CHOCOLATES

WHITE KAYAMBE

FLUIDITY:

3 kg . ref. 20607

KEWANE

34 % COCOA

%

FLUIDITY:

3 kg . ref. 20670

6 %

WHITE ELIANZA

33 %

%

FLUIDITY:

3 kg . ref. 20614

20 kg . ref. 20615

«Throughout my entire professional career, the Manufacture CLUIZEL has always been synonymous with quality. First Michel and now Marc have kept faith with this charter of noble products with unique and characteristic flavour. Since striking out on my own in 2012, the Manufacture CLUIZEL is not simply a supplier; it is an indispensable partner to me in my work as a chocolate confectioner. It is crucial to me that the Manufacture CLUIZEL has remained a family business with an emphasis on the quality, rather than the volume of the product.

Smooth and creamy

This exceptional white chocolate marries creaminess and fresh chocolaty notes, creating a sweetness suitable for berries and indulgent creations.

TASTING NOTES:

Butter cake, vanilla custard cream, slight notes of caramel and notes of freshness.

Biscuit notes and creamy

With its light golden hue, this chocolate expands the usual spectrum of chocolate choices. Upon tasting, it reveals a creamy texture of butter-cake notes, with a delightful soft vanilla caramel finish. It will undoubtedly enhance your most inventive creations.

TASTING NOTES:

Butter cake, vanilla cream, toasted biscuit, hints of lemon drops, soft, creamy vanilla caramel.

Milky and vanilla

This chocolate strikes the balance between sweet indulgence and milky creaminess.

TASTING NOTES:

Crème brulée, butter biscuits, accents of honey.

As with its Plantation Chocolates, each product must have the required aromatic profile, which can take several years to achieve. The range of Plantation Chocolates (dark, milk-wherever the aromatic notes enable it-and cocoa paste) adds genuine value for us as professionals, allowing us to customise our recipes to delight our customers’ taste buds. Marc Cluizel and the whole team at the Manufacture are always attentive to customers, expanding their range in response to the evolution of our profession.

GOURMET CHOCOLATES

Our Gourmet chocolates are the symbol of our quality commitment "Noble Ingredients"

Caramel bits 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!

GOURMET CHOCOLATES

Z-CAFÉ 40 %

FLUIDITY : 70 %

FATS COCOA

3 kg . ref. 20201

Z-KARAMEL

43 % 37 % 9 % COCOA

Dark chocolate with roasted and ground pure Arabica coffee beans.

TASTING NOTES:

Powerful, full-bodied coffee, intense cocoa, roasted notes, fruity.

Milk chocolate with 43% cocoa and real caramel bits.

FLUIDITY :

3 kg . ref. 20460

Z-KARAMEL

AN UNMISTAKABLE FLAVOUR

TASTING NOTES:

Gentle caramel sweetness and crunch, fresh cream.

• The selection of beans to harness their flavour as a perfect match for the milk and caramel: cocoa notes which do not overwhelm the milk or caramel

• The blending skill needed to combine the 2 textures: the chocolate and the caramel bits

• Just a hint of sweetness

A UNIQUE CHOCOLATE

• With real caramel bits

• Made with over 40 % cocoa

• With intense creamy notes

• No added flavours

• Just the taste of ingredients conforming to our ‘Noble Ingredients’ commitment

“CRAFT” CHOCOLATES

Our “Craft” chocolates have been designed to meet the needs of professionals, including confectioners, chocolate manufacturers, caterers and restaurant owners.

Low-sugar, their good chocolate taste is perfectly suited to all your creations. Easy to use, they are particularly suitable for professionals handling large volumes.

20 kg . ref. 20094

20 kg . ref. 20040

20 kg . ref. 20110

20 kg . ref. 20115

A sophisticated marriage of intense and aromatic cocoa notes, this chocolate is easy to work with, making it ideal for coating and perfect for your chocolate creations.

TASTING NOTES:

Hot chocolate, caramel, toasted cocoa, biscuit and vanilla.

With aromas of cocoa and low in fat, this is an ideal chocolate to use in all your fillings.

TASTING NOTES:

Herbaceous notes with lingering cocoa, vanilla.

This chocolate reveals rich, concentrated cocoa notes.

TASTING NOTES:

gourmet, grilled cocoa, woody, spicy, fruity, lightly acidulated, dried fruits.

Ideal coating Ideal filling Polyvalent Polyvalent

This chocolate featuring delicious cocoa flavours offers flexibility, excellent fluidity and is easy to use.

TASTING NOTES:

Gourmet hot chocolate, vanilla cocoa with a spicy and grilled cocoa finish.

MILK CAOZELO

38 %

40% 6 % COCOA

FATS

FLUIDITY:

20 kg . ref. 20428

WHITE CAOZELO

30 %

35 % 4 % COCOA

FATS

FLUIDITY:

20 kg . ref. 20630

Corps & Esprit

This chocolate gently unveils a delicate cocoa with delightful hints of creamy caramel and biscuit.

TASTING NOTES:

Milky biscuits, creamy caramel, honey, cocoa, dried fruits.

Polyvalent Polyvalent

This well-rounded chocolate provides wellbalanced indulgent vanilla; the nuanced dulce de leche finish enhances its sweet roundness.

TASTING NOTES:

Freshness of cocoa butter, vanilla cream, gourmet milk jam.

" 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."

Da Jordi Puigvert Colomer chef CLUIZEL

JORDI

Chef CLUIZEL PUIGVERT COLOMER

AND INSTAGRAM ACCOUNT

FOR PROFESSIONALS

NEW : INSTAGRAM CLUIZEL

The Manufacture is pleased to announce the opening of its Instagram account: @cluizelpro

The aim of this Instagram account is to become a source of information and inspiration for all chefs. New products, chefs' tips and events will be featured on our account, so you can keep up to date with all the latest CLUIZEL news.

CLUIZEL-PRO.COM

FIND ALL OUR RECIPE SHEETS WRITTEN BY CLUIZEL’S PARTNER CHEFS

AND OUR GUIDES TO HELP YOU IN YOUR CREATION PROCESS

To take the use of Chocolates one step further, the Manufacture developed the Basics Guide, a recipe manual covering all the key techniques to master the classics.

The Manufacture is also offering additional support with the Praliné Guide. Developed with the help of Chef Jordi Puigvert Colomer, this manual will show you how to get the most out of CLUIZEL pralinés.

As for the Les Façonnables Guide, it proposes a number of recipes for chocolate bonbons, snacks, petit fours and plated desserts.

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.

PLANTATION COCOA PASTES

ORGANIC LOS ANCONÈS PLANTATION

DE MACORIS, DOMINICAN REPUBLIC

100 %

3 kg . ref. 20810

ORGANIC MOKAYA PLANTATION

TAPACHULA, MEXICO

100 %

3 kg . ref. 20813

MANGARO PLANTATION

MADAGASCAR

100 %

3 kg . ref. 20812

TASTING NOTES:

Fresh cocoa, green olive and floral notes

TASTING NOTES:

Powerful roasted cocoa with spicy and tangy notes

TASTING NOTES:

Fruity cocoa with spicy and citrus notes

AMBOHIMARINA,

SAN-FRANCISCO

FILLINGS AND MISCELLANEOUS

Our outstanding expertise in confectionery enables us to offer a vast choice of fillings and complements. We produce pralines, chocolate spreads, gianduja, nougat and marzipan, which we prepare in our ateliers in Normandy, using traditional techniques, accredited with the EPV label.

PRALINÉS AND PRODUCTS MADE WITH DRIED FRUITS p.46 to 49

FRUITY PRALINÉ

6 kg . ref. 21072

OLD-STYLE PRALINÉ

2,5 kg . ref. 21067

6 kg . ref. 21066

PURE HAZELNUT PRALINÉ

6 kg . ref. 21052

Praliné

Praliné

Praliné

FULL-BODIED PRALINÉ

2,5 kg . ref. 21020

6 kg . ref. 21016

COARSE GRAIN PRALINÉ

2,5 kg . ref. 21058

6 kg . ref. 21057

PURE ALMOND PRALINÉ

6 kg . ref. 21033

NIBS PRALINÉ

6 kg . ref. 21071

Nibs Praliné USES

“HAZELNUT HEART”

GIANDUJA

5 kg . ref. 21105

SPREAD p.50 to 51

PURE HAZELNUT PASTE

5 kg . ref. 21210

27%  HAZELNUT SPREAD

5 kg . ref. 21080

ALMOND PASTE

5 kg . ref. 21205

MONTÉLIMAR NOUGAT FOR DIPPING

1,5 kg . ref. 21500

Praliné and Citrus Profusion

By Jordi Puigvert Colomer, chef CLUIZEL

FILLINGS AND MISCELLANEOUS

Our outstanding expertise in confectionery enables us to offer a vast choice of fillings and complements. We produce pralinés, chocolate spreads, gianduja, nougat and marzipan, which we prepare in our ateliers in Normandy, using traditional techniques, accredited with the EPV label.

PRODUCTS MADE WITH COCOA p.52 to 55

COCOA BUTTER

4,5 kg . ref. 21000

ORGANIC COCOA NIBS

3 kg . ref. 21800

COCOA POWDER

3 kg . ref. 21005

Z-60 STICKS

1,6 kg . ref. 66002

COCOA NIBS

3 kg . ref. 21810

GRUÉTINE

750 g . ref. 21009

GRANDE TENEUR STICKS

3 kg . ref. 66001

CROUSTILLINE

2,5 kg . ref. 21007

SOUFFLÉTINE

2,5 kg . ref. 21820

Chocolate brownie

By Jordi Puigvert Colomer, chef CLUIZEL

PRALINÉS AND PRODUCTS MADE WITH NUTS

Our pralinés and fillings are made in our Normandy workshops. Our know-how and rigorous selection of nuts allows us to create tasty fillings with intense nuts notes.

OLD-STYLE PRALINÉ

• Rigorous selection of ingredients

• Use of large calibrated whole nuts to obtain an homogeneous cooking

• Cooked in large copper cauldrons

• Traditionally ground with granite millstone

ALMONDS AND HAZELNUTS

CARAMELISATION

Nuts and dark caramel

With an explosion of caramelised dried fruit notes, this traditional recipe for old-fashioned praliné is ideal for any purpose.

COOKED UNTIL:

GRAIN SIZE:

6 kg . ref. 21072

ALMONDS AND HAZELNUTS

CARAMELISATION

2.5 kg . ref. 21067

6 kg . ref. 21066

50 % 50 % 60 %

TEXTURE:

FULL-BODIED PRALINÉ

ALMONDS AND HAZELNUTS

2.5 kg . ref. 21020

6 kg . ref. 21016

% 50 % 50 % 40 %

ALMONDS

Nuts and light caramel

The strength of hazelnuts balanced with the delicacy of almonds makes this praliné ideal for various creations.

COOKED UNTIL:

GRAIN SIZE:

TEXTURE:

soft

Nuts and extra dark caramel

Enjoy the full-bodied flavour of toasted nuts with their rich aroma. Popularly used for making ice cream.

COOKED UNTIL:

GRAIN SIZE:

TEXTURE:

Our most delicate praliné, thanks to its subtle almond flavour. FRUITY PRALINÉ OLD-STYLE PRALINÉ

%

6 kg . ref. 21033

very brown caramel

Almond and dark caramel

COOKED UNTIL:

GRAIN SIZE:

TEXTURE:

WITH NUTS

PURE HAZELNUT PRALINÉ

CARAMELISATION :

Hazelnuts and dark caramel

The power of hazelnut enhanced by caramelised sugar to intensify the flavour of Paris Brest, dacquoise and other meringuebased cakes.

COOKED UNTIL: Light caramel

50 % 50 %

GRAIN SIZE: Medium

6 kg . ref. 21052

COARSE GRAIN PRALINÉ

CARAMELISATION :

TEXTURE: Lisse, fondante

Nuts and light caramel

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

COOKED UNTIL:

GRAIN SIZE:

2,5 kg . ref. 21058

6 kg . ref. 21057

NIBS PRALINÉ

55 %

50 % 45 %

TEXTURE:

coarse

Nuts, cocoa and dark caramel

ALMONDS, HAZELNUTS AND NIBS

CARAMELISATION :

6 kg . ref. 21071

% 50 %

HAZELNUTS SUGAR

The ideal praliné for very characteristic cocoa creations. Adds character to even the simplest custard.

COOKED UNTIL:

GRAIN SIZE:

TEXTURE:

“HAZELNUT HEART”

50 %

5 kg . ref. 21105

Hazelnut and cream

This Gianduja has a particularly smooth and creamy texture, revealing delicate notes of hazelnuts and vanilla cream with a hint of cocoa.

IDEAL: chocolate fillings, flavouring ice cream, or using as a spread.

GRAIN SIZE:

PRALINÉS AND PRODUCTS MADE WITH NUTS

HAZELNUT PURE PASTE

100 %

HAZELNUTS

5 kg . ref. 21210

The large hazelnuts, which are calibrated and fully roasted, bring their aromatic intensity to this smooth, soft paste. This paste is perfect for enhancing the flavour of your creations, without the need for added sugar.

IDEAL: perfect for fillings, or flavouring ice creams/mousses.

ALMOND PASTE

50 %

ALMONDS

5 kg . ref. 21205

GRAIN SIZE: Smooth

TEXTURE: Fluid Fruity almond

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

IDEAL: frangipane, almond cream or financier cakes.

MONTÉLIMAR NOUGAT FOR DIPPING

≃ 5.5 g / piece - L 35 x l 14.5 x h 14.5 mm

Case of 1,5 kg

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: Cut into pieces, they are perfect for creating chocolate treats

27% HAZELNUT SPREAD

For over 70 years, the Manufacture CLUIZEL has used its Confectionery know-how to create flavourful and authentic fillings of exceptional quality. Today, its signature pralinés, which reveal the full richness of its expertise, are references for professionals worldwide.

The 27% Hazelnut Spread is a showcase for CLUIZEL flavour and expertise: cocoa notes blend seamlessly with intense nuts notes, the result of roasting and grinding on a traditional granite stone, used to preserve the natural taste and intensity of the hazelnuts.

And, of course, we guarantee that our 27% Hazelnut Spread contains no palm oil, no colourings, no preservatives nor added flavours.

27% HAZELNUT SPREAD

27% HAZELNUT SPREAD

27%

HAZELNUTS

5 kg . ref. 21080

Hazelnuts, chocolate and vanilla

A delicious spread made with time-honoured techniques in the CLUIZEL workshops.

TASTING NOTES:

Roasted hazelnuts, milk chocolate and hazelnuts roasted with cocoa, vanillaflavoured hazelnut chocolate cream.

« I've been working with Manufacture CLUIZEL since 2016, in a spirit of sharing and with a desire to do things well and to constantly improve. We are driven by the same values: passion for the craft, transmission and know-how. I always say that the infallible recipe is the subtle blend of a chef's know-how and the quality of the ingredients he uses. My favorites are the Vanuari

STÉPHANE GLACIER

Meilleur Ouvrier de France Pâtissier 2000 Pastries and confectionery in Bois-Colombes (France)

President of "Tradition gourmande"

Founder of the magazine "Passionnément Artisan"

27% HAZELNUT SPREAD

39% milk chocolate, the pure hazelnut praline and the organic Grands Crus. I find the Z60 couverture ingenious for pastry chefs. I like to work efficiently and simply. The human and family philosophy of the Manufacture makes working together a pleasure. »

l Whole slow-roasted and stone-ground hazelnuts

l Intense hazelnut flavour

l Bourbon vanilla pod

l No palm oil

l No colourings

l No added flavours

l No GMOs

DISTINCTIVE FLAVOUR USE

l Easy to use

l Freezes well

l Stable when heated

l 5 kg format for professional use

PRODUCTS MADE WITH COCOA

Our cocoa-based products can be used for all your recipes. They are easy to include and essential for your creations.

To vary textures, enhance flavours or embellish your dishes, it’s up to you to let your creativity run wild!

COCOA BUTTER

100 %

4,5 kg . ref. 21000

COCOA POWDER

100 %

3 kg . ref. 21005

ORGANIC COCOA NIBS

100 %

COCOA

3 kg . ref. 21800

COCOA NIBS

100 %

COCOA

3 kg . ref. 21810

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

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

IDEAL: cake, decoration,sauce

Fruity and graded cocoa

Flakes of cocoa beans bio roasted in our workshops.

IDEAL : a more intense cocoa flavour and a little crunch

Fruity and graded cocoa

Flakes of cocoa beans bio roasted in our workshops.

IDEAL : A more intense cocoa flavour and a little crunch

PRODUCTS MADE WITH COCOA

60 %

COCOA

1.6 kg (approx.500 sticks)

3.2 g/stick - L : 80 mm

Minimum of 5 cases per order.

1.6 kg - ref. 66002

GRANDE TENEUR STICKS

63 %

COCOA

FATS 40 %

3 kg (300 Pcs environ)

10 g/piece

L 80 x l 25 x h 5 mm

3 kg - ref. 66001

GRUÉ TINE

750 g - ref. 21009

Guilherme Guise's journey with sweets began at the age of 9, when his father opened an ice cream shop in their hometown in Brazil, granting him his first taste of culinary responsibility as a "sous chef." Fond memories of crafting fresh ice cream ignited a lifelong passion for pastry craftsmanship within him. Throughout his career, he has remained dedicated to refining his skills, continually seeking excellence in his craft. With experience leading pastry kitchens in Helsinki's top establishments and assisting

GUILHERME GUISE

Executive Pastry Chef Savoy, Helsinki, Finland

A perfect format and cocoa dosage to create delicious pastries.

Dark chocolate sticks with a high cocoa content.

Roasted and caramelised cocoa

Caramelised sugar with cocoa paste and roasted cocoa bean.

chefs both locally and internationally, Guilherme humbly acknowledges the influence of brands like CLUIZEL, renowned for their commitment to family traditions, artisanal methods, and bold flavors. His firsthand visit to the CLUIZEL manufacture reinforced his appreciation for the brand's dedication to quality. Inspired by their excellence in flavors, Guilherme harnesses their chocolates to create exceptional combinations in his own confections, always striving to elevate his creations with the same level of passion and care.

Step by Step Gruétine

Bake at 170 – 175°C for 7 – 8 minutes.

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

Spread a thin layer of Gruétine in a circle on a silicone mat.

Make circles with a pastry cutter.

Form tuiles with the help of a tube.

Or bend the Gruétine to shape.

CRUNCHY PRODUCTS

Our crunchy products can be used in your everyday recipes. Easy to incorporate, they are ideal for adding an extra crunch and crispy texture to your creations.

To vary textures, enhance flavours or embellish your dishes, it’s up to you to let your creativity run wild!

CRUNCHY PRODUCTS

CROUSTILLINE

2.5 kg - ref. 21007

SOUFFLÉTINE

2.5 kg - ref. 21820

SOUFFLÉTINE

Shards of real crispy wafer with no vegetable fats.

IDEAL: For adding a delicate crunch to praliné or making a crunchy ganache.

Puffed cereal grains to be incorporated into your creations to add a more pronounced crunch.

• Can be frozen (coat with cocoa butter or chocolate beforehand)

• Preparation of original, very crunchy desserts USE

Tip: in case of freezing and use of ganache, precoat with cocoa butter or chocolate.

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 Dark Kayambe 72%, Milk Kayambe 45% and White Kayambe 36%.

Packed in tailor-made honey-combed trays, they are carefully protected to minimise the risk of damage during transport.

SLIM

These Façonnables are ideal for the creation of small flat appetizers, snacking style, or to ally with other dessert elements on a plate, in accordance with latest trend recipes.

LITTLE DARK RONDINE

ref. 23098

C ontents : 15 ml

Ø 40 x h 15 mm / ≃ 4.5 g / piece

1 44 PCS / CASE

ref. 23470

C ontents : 30 ml

Ø 60 x h 15 mm / ≃ 11 g / piece 72 PCS / CASE

ref. 23502

C ontents : 15 ml

L 60 x l 20 x h 15 mm / ≃ 5.5 g / piece 135 PCS / CASE

ref. 23230

C ontents : 30 ml

L 120 x l 25 x h 15 mm / ≃ 11.5 g / piece

8 4 PCS / CASE

ref. 23100

C ontents : 15 ml

Ø 40 x h 15 mm / ≃ 4.5 g / piece

1 44 PCS / CASE

ref. 23474

C ontents : 30 ml

Ø 60 x h 15 mm / ≃ 11 g / piece

72 PCS / CASE

WHITE INGOT

ref. 23233

C ontents : 30 ml

L 120 x l 25 x h 15 mm / ≃ 11.5 g / piece

8 4 PCS / CASE

CUPS

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

DARK SPHERE

ref. 23480

C ontents : 50 ml

Ø 70 / ≃ 12.5 g / piece

30 PCS / CASE ( 15 S pheres )

WHITE SPHERE

ref. 23486

C ontents : 50 ml

Ø 70 / ≃ 12.5 g / piece

30 PCS / CASE ( 15 S pheres )

DARK ROUND

ref. 23460

C ontents : 80 ml

Ø 60 x 35 mm / ≃ 18 g / piece

48 PCS / CASE

DARK DROP

ref. 23165

C ontents : 55 ml

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

32 PCS / CASE

MILK SPHERE

ref. 23484

C ontents : 50 ml

Ø 70 / ≃ 12.5 g / piece

30 PCS / CASE ( 15 S pheres )

DARK LITTLE SPHERE CUP

ref. 23225

C ontents : 20 ml

Ø 50 / ≃ 5.5 g / piece

48 PCS / CASE ( 24 S pheres )

MILK ROUND

ref. 23465

C ontents : 80 ml

Ø 60 x 35 mm / ≃ 18 g / piece

48 PCS / CASE

WHITE DROP

ref. 23167

C ontents : 55 ml L 75 x l 45 mm x h 35 mm / ≃ 18 g / piece

32 PCS / CASE

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

DARK RECTANGLE

ref. 23430

C ontents : 60 ml

L 120 x l 25 x h 30 mm

≃ 20 g / piece - 42 PCS / CASE

DARK MINI RECTANGLE

ref. 23220

C ontents : 20 ml

L 60 x l 20 x h 25 mm

≃ 9 g / piece - 135 PCS / CASE

DARK CUBE

ref. 23130

C ontents : 55 ml

L 41 x I 41 x h 41 mm

≃ 15 g / piece - 40 PCS / CASE

MILK RECTANGLE

ref. 23432

C ontents : 60 ml

L 120 x l 25 x h 30 mm

≃ 20 g / piece - 42 PCS / CASE

DARK CONE

ref. 23115

C ontents : 40 ml

Ø top 45 - Ø base 17 x h 65 mm

≃14 g / piece - 24 PCS / CASE

DARK TEARDROP

ref. 23200

C ontents : 75 ml

L 100 x I 50 x h 35 mm

≃ 21 g / piece - 32 PCS / CASE

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

ref. 23030

Ø 27 mm x h 18 mm / ≃ 3.5 g / piece

PCS / CASE

DARK ROUND WITH PLEATS

ref. 23095

Ø 25 mm x h 20 mm / ≃ 3 g / piece

PCS / CASE

WHITE ROUND WITH PLEATS

ref. 23097

Ø 25 mm x h 20 mm / ≃ 3 g / piece

PCS / CASE

ref. 23032

Ø 27 mm x h 18 mm / ≃ 3.5 g / piece

PCS / CASE

MILK ROUND WITH PLEATS

ref. 23096

DARK SQUARE MILK ROUND

Ø 25 mm x h 20 mm / ≃ 3 g / piece

PCS / CASE

ref. 23010

24 mm - l 24 mm x h 18 mm /

3.5 g / piece

PCS / CASE

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

ref. 23020

Ø 27 mm x h 11 mm / ≃ 1.8 g / piece

3 8 4 PCS / CASE

WHITE ROUND

ref. 23025

Ø 27 mm x h 11 mm / ≃ 1.8 g / piece 384 PCS / CASE

DARK RECTANGULAR

ref. 23065

L 30 mm - l 16 mm x h 13 mm / 1.9 g / piece

3 8 4 PCS / CASE

DARK HEART

ref. 23004

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

3 8 4 PCS / CASE

MILK ROUND

ref. 23022

Ø 27 mm x h 11 mm / ≃ 1.8 g / piece

3 8 4 PCS / CASE

DARK OVAL

ref. 23045

32 mm - l 19 mm x h 13 mm / 1.9 g / piece 384 PCS / CASE

DARK SQUARE

ref. 23000

L 24 mm - l 24 mm x h 11 mm / 1.8 g / piece

3 8 4 PCS / CASE

DECORATIONS AND MATERIAL

CLUIZEL decorations, to be applied as a final touch to dress up and sublimate your creations, are part of a trend towards sobriety and elegance. The Manufacture has also selected professional equipment for precise, meticulous chocolate processing.

DECORATIONS

GREEN PEARL

Puffed rice ref. 27337

SUN PEARL

Puffed rice ref. 27344

MAGENTA PEARL COLOURED MARBLES

Puffed cereals coated with white chocolate assortment of 3 colors ref. 27340

RED MARBLE

Puffed cereals coated with colored white chocolate ref. 27336

DARK COFFEE BEAN

Puffed rice ref. 27348

BLACK MARBLE

Puffed cereals coated with colored dark chocolate ref. 27325 ref. 27355 ref. 27385

DARK MINI COCOA POD

DECORATIONS

WHITE SPECKLED SQUARE

DARK CONSTELLATION SQUARE

35 x 35 mm / 3 g / piece

PCS / CASE

PASTEL SQUARE

35 x 35 mm / 3 g / piece

PCS / CASE

COLOURED STRIPED SQUARE

25109

35 x 35 mm / 3 g / piece

PCS / CASE

RED SHORTBREADS SQUARE

35 x 35 mm / 3 g / piece

PCS / CASE

DARK TEASPOON

dark chocolate

35 x 35 mm / 3 g / piece

PCS / CASE

BIRTHDAY

25851

ref. 25107 ref. 25256 ref. 25140 ref. 25132

L 60 x l 25 mm / 3.5 g / piece

PCS / CASE

WOOD-LIKE DISC

dark chocolate and 36% white chocolate

ref. 25110 ref. 25308

L 90 mm - 3.5 g / piece

96 PCS / CASE

Ø 35 mm / 1.8 g / piece

216 PCS / CASE

DECORATIONS

CHESTNUT LEAF

36% white chocolate

ref. 26010

72 x 22 mm / 3 g / piece

100 PCS / CASE

THE DAISIES

36% white chocolate

ref. 27008

Ø 15 mm / 0.27 g / piece (set of 3 assorted pieces)

176 PCS / CASE

FESTIVE BOWS SQUARE

72% dark chocolate

ref. 25118

4 patterns available - 35 x 35 mm / 3 g / piece

288 PCS / CASE

STREAMER SQUARE

36% white chocolate

ref. 25138

THE FLORALIES

36% white chocolate

ref. 27005

4 patterns available - 35 x 35 mm / 3 g / piece

288 PCS / CASE

Ø 32 mm / 3 g / piece (set of 2 assorted pieces)

80 PCS / CASE

MICRO-BAR

72% dark chocolate

ref. 26270

L 35 mm x l 20 mm / 3 g / piece

224 PCS / CASE

CHOCOLATE SPRAY

ref. 29800 - While stocks last

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 ml), 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.

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.

1 Kg - ref. 27927

BROWN RED

1 Kg - ref. 27935

1 Kg - ref. 27940

GREEN YELLOW

1 Kg - ref. 27930

EDUCATIONAL WORKSHOP

A TASTE FOR CRAFTSMANSHIP, A TASTE FOR SHARING

CLUIZEL Laboratory Products are the products of choice for increasing numbers of demanding professionals throughout the world.

We are committed to producing ranges that are easy to use and inspire your creations.

Rémi Carreño Paredes, Chocolate Chef at CLUIZEL’s Workshop, will be delighted to give you tailored guidance in the use of our products.

Furthermore, in our fully equipped training workshop at the heart of the Manufacture, we run educational courses for professionals on chocolate and cocoa.

Here, CLUIZEL chefs convey the latest techniques and share unique recipes to enhance and inspire your creativity. An opportunity for each participant to broaden their knowledge with privileged access to a renowned pastry chef, who’ll be sharing their experience and passion for the profession.

Rémi CARREÑO PAREDES - Chef CLUIZEL