Michel Cluizel - Basic French Brasserie Recipes by Qualifirst Foods

Basic French

BRASSERIE RECIPES

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RECIPES SUMMARY TIMING

LEVEL

CHOCOLATE BROWNIE (V1)

FOOD COST

CHOCOLATE LAVA CAKE (V2)

8-9 l l

l l l

LIGHT CHOCOLATE MOUSSE (V1)

20-21

Chocolate brownie Chocolate flexi ganache Chocolate and caramel sauce

l l

CHOCOLATE LAVA CAKE

l l

32-33 l

White chocolate Crème Brulée

PRALINÉ CRÈME BRULÉE

CHOCOLATE TART (V1)

24-25

Biscuit base Kewane® chocolate cheese cake Lemon cream Kewane® chocolate and citrus chantilly (siphon gun using)

Chocolate Lava Cake

Mascarpone cream Chocolate sponge

WHITE CHOCOLATE CRÈME BRULÉE

Biscuit base Z-Karamel chocolate foam Chocolate crumble

14-15

16-17 l

22-23

Biscuit base Kewane® chocolate cheese cake Fruit coulis

KEWANE® CHOCOLATE CHEESE CAKE (V2)

30-31

Chocolate Mousse

LIGHT CHOCOLATE MOUSSE (V2)

Chocolate Mascarpone cream

CHOCOLATE TIRAMISU (V2)

12-13 l

Chocolate Gluten Free Lava Cake mixture

10-11

KEWANE® CHOCOLATE CHEESE CAKE (V1)

28-29

18-19

Chocolate brownie Chocolate and caramel sauce

CHOCOLATE BROWNIE (V2)

CHOCOLATE TIRAMISU (V1)

CHOCOLATE TART (V2)

Shortbread pastry dough Chocolate ganache

26-27 l l

34-35

Light milk chocolate mousse White whipped Chocolate ganache

CAFÉ GOURMAND

Praliné Crème Brulée

36 > 38 l

l l

l l l

Blond chocolate Crème Brulée Filled Petit Choux White chocolate whipped ganache Double chocolate mousse Z-Karamel chocolate foam Chocolate crumble

Excellence

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

MANUFACTURE CLUIZEL

•5

CRAFTS

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

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

Cacaofèvier

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

MANUFACTURE CLUIZEL

•7

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.

Manufacture Cluizel ©

«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.»

NATURE by Jordi Puigvert Colomer

MANUFACTURE CLUIZEL

•9

CHOCOLATE BROWNIE (v1) Recipe for 12 units

60 min

Chocolate brownie

Lvl

Chocolate and caramel sauce 110 g 240 g 135 g 40 g 40 g 1 g

260 g Butter 120 g Zu60 Craft Chocolate 100 g Flour 300 g Sugar 200 g Whole eggs 120 g Cream cheese 5 g Vanilla extract 2 g Salt 60 g Cocoa Powder 150 g Crushed walnuts Method Melt the chocolate and the butter. Roast the walnuts. Add the sugar, eggs and vanilla extract to the chocolate and butter mixture. Put into the Robot with the paddle and mix at medium/high speed until reaching a fluffy texture. Then add the cream cheese and mix again until the mixture gets creamy. At this point add the flour and cocoa powder previously sifted. Mix to combine. Add the walnuts and mix carefully to combine. Pour the mixture in a 2,5 thick frame and bake at 170 ºC for about 20 minutes or until you insert a knife into the dough and it comes out clean. Cool down.

Other ingredients 12 scoops of vanilla ice cream

Vanuari® Milk 39 % « Grands Accords® » Chocolate Cream 35 % m.g. Sugar Glucose syrup Butter Salt

Finishing and plating Cut the Brownie in 6x6 cm squares. Place it into the desired dish. Place the vanilla ice cream scoop on top and finish with the caramel and chocolate sauce. Chef tricks: Some extra crushed walnuts or pecans could be sprinkled on top to give a nice crunchiness. For extra creaminess and smoothness, the chocolate and caramel sauce can be blended once completely cold.

Method Caramelize the sugar in a sauce pan at 180ºC while stirring constantly with a spatula. Beside, start heating the cream, the glucose syrup and salt and bring to a boil. Then remove from the heat. Once the sugar reaches 180 ºC, remove from the heat and add the butter. Stir to combine. Then add the cream (still very hot) little by little and stir again with a whisk. Then add the mixture little by little in two time on the chocolate. Then mix using the hand blender. Let to cool down in the fridge before using.

Zu60 Craft Chocolate Cocoa Powder Vanuari® Milk 39 % « Grands Accords® » Chocolate

ref. 20040 ref. 21005 ref. 20443

Vanilla ice cream l

Roasted walnuts l

Chocolate and caramel sauce

Chocolate brownie

* The recipe timing takes the cooking time into account.

MANUFACTURE CLUIZEL

• 11

CHOCOLATE BROWNIE (v2) Recipe for 12 units

90 min*

Chocolate brownie

Lvl

Chocolate flexi ganache 450 g Cream 35 % m.g. 75 g Glucose syrup 1,6 g (1u) Gelatin sheets (Gold 200ºBloom) 2 g Agar agar 195 g Vanuari® Dark 63 % « Grands Accords® » Chocolate Method Heat the cream with the glucose and the agar agar until boiling point. Remove from the heat, add the gelatin sheets previously soaked in cold water for 10 minutes and then pour onto the melted chocolate. Mix well and pour an approximately 0,5 cm thick layer on top of the brownie (still in the frame). Let to set in the fridge.

Zu60 Craft Chocolate Cocoa powder Vanuari® Dark 63 % « Grands Accords® » Chocolate Vanuari® Milk 39 % « Grands Accords® » Chocolate Gruétine®

ref. 20040 ref. 21005 ref. 20047 ref. 20443 ref. 21009

Gruétine® tuiles Chocolate Flexi ganache

Vanilla ice cream

Chocolate and caramel sauce 110 g Vanuari® Milk 39 % « Grands Accords® » Chocolate 240 g Cream 35 % m.g. 135 g Sugar 40 g Glucose syrup 40 g Butter 1 g Salt Method Caramelize the sugar in a sauce pan at 180 ºC while stirring constantly with a spatula. Beside, start heating the cream, the glucose syrup and salt and bring to a boil. Then remove from the heat. Once the sugar reaches 180 ºC, remove from the heat and add the butter. Stir to combine. Then add the cream (still very hot) little by little and stir again with a whisk. Then add the mixture little by little in two time on the chocolate. Then mix using the hand blender. Let to cool down in the fridge before using. Other ingredients 12 scoops of vanilla ice cream 12 units Gruétine® Tuile Finishing and plating Cut the Brownie in 6x6 cm squares. Place it into the desired dish. Place the vanilla ice cream scoop on top and finish with the caramel and chocolate sauce. Then finish with a Gruetine® tuile. Chef tricks: You can replace 1/3 of the cream from the chocolate flexi ganache recipe, with any fruit juice or purée in order to personalize the ganache adding any flavor you desire, like for example raspberry purée or passion fruit juice. * Not suitable for citrus. For extra creaminess and smoothness, the chocolate and caramel sauce can be blended once completely cold to get.

Caramel and chocolate sauce Chocolate brownie

* The recipe timing takes the cooking time into account.

MANUFACTURE CLUIZEL

• 13

KEWANE CHOCOLATE CHEESECAKE (v1) ®

Recipe for 12 units

50 min

Lvl

Kewane® chocolate cheesecake

Biscuit base 100 g Speculoos biscuits 35 g Melted butter Method Blend the biscuits and mix it very well with the cold melted butter. Place a layer in the bottom of the molds by making pressure to compact. The layer have to be 0,5 cm thick.

Fruit coulis

100 g 40 g 30 g 10 g 5 g 250 g 200 g

Milk Egg yolk Sugar Corn starch Gelatin sheets (Gold 200 ºBloom) Cream Cheese Kewane® 34 % « Grands Accords® » Chocolate 300 g Cream 35 % Method Heat the milk. Beside mix the yolk, corn starch and sugar with a whisk. Pour the milk onto the egg yolk mixture and stir with a whisk. Bring to the heat and cook at medium heat stirring constantly until boiling point. Remove from the heat and add the gelatin previously soacked in a bath of very cold water for 10 minutes. Stir to combine. Add the already melted chocolate and then the slightly warm cream cheese. Mix very well with a whisk. Then add the semi whipped cream (soft picks) using a rubber spatula. Fill a piping bag and pipe the chocolate cheese cake mousse onto the biscuit base. The layer of mousse needs to be around 3 cm thick. Let to set in the fridge for 4 hours before serving.

200 g 40 g 20 g 0,5 g

Raspberry frozen purée Simple syrup (50 % sugar 50 % water) Lemon juice Xanthan gum

ethod M Mix all the ingredients using a stick blender until reaching a smooth texture. Other ingredients 12 scoops of Ice cream or sorbet as desired Finishing and plating Display the cheese cake in the center of the dish. Place the sorbet or ice cream scoop on top or on on the side as desired and finish by adding some raspberry coulis. Chef tricks: When you make the simple syrup, you can make 1 liter and, once cold, keep it in the fridge for any further use. Depending on the cream cheese used, the final texture could be harder or softer. My recommendation is to reduce the quantity of gelatine if needed. Kewane® 34 % « Grands Accords® » Chocolate

ref. 20670

Pecan nut ice cream Kewane® chocolate cheese cake

Biscuit base

Fruit coulis

MANUFACTURE CLUIZEL

• 15

KEWANE CHOCOLATE CHEESE CAKE (v2) ®

Recipe for 12 units

90 min

Lvl

Biscuit base 100 g Speculoos biscuits 35 g Melted butter Method Blend the biscuits and mix it very well with the cold melted butter. Place a layer in the bottom of the molds making pressure to compact. The layer have to be 0,5 cm thick.

Kewane® chocolate cheese cake 100 g 40 g 30 g 10 g 3 g 250 g 200 g 300 g

Milk Egg yolk Sugar Corn starch Gelatin sheets (Gold 200ºBloom) Cream Cheese Kewane® 34 % « Grands Accords® » Chocolate Cream 35 %

Method Heat the milk. Beside mix the yolk, corn starch and sugar with a whisk. Pour the milk onto the egg yolk mixture and stir with a whisk. Bring to the heat and cook at medium heat stirring constantly until boiling point. Remove from the heat and add the gelatin previously soacked in a bath of very cold water for 10 minutes. Stir to combine. Add the already melted chocolate and then the slightly warm cream cheese. Mix very well with a whisk. Then add the semi whipped cream (soft picks) using a rubber spatula. Fill a piping bag and pipe the chocolate cheese cake mousse onto the biscuit base. The layer of mousse needs to be around 3 cm thick. Let to set in the fridge for 4 hours before serving.

Kewane® chocolate and citrus chantilly (siphon gun using)

Lemon cream

160 g 240 g 240 g 300 g 1 u

Lemon juice Whole eggs Sugar Butter Lemon zest

300 g 80 g 60 g 40 g 4 g

ethod M Combine the eggs, lemon juice, lemon zest and sugar. Mix well and cook in a “bain-marie” up to 85 °C while stirring constantly with a whisk. Remove from the heat and let to cool down at 45 ºC. Add the butter and blend well using a hand mixer until reaching a smooth and shiny texture. Let to set in the fridge overnight covered with a plastic wrap.

Kewane 34 % « Grands Accords® » Chocolate

Cream 35 % m.g. Kewane® 34 % « Grands Accords® » Chocolate Lemon juice Orange juice Vanilla extract

ethod M Heat 150 g of the cream and then pour onto the chocolate. Mix well to get the chocolate melted. Add the remaining 150 g of cream and then add the lemon and orange juice. Fill a ½ liter siphon gun (canister) and charge with 1 gas cartridge. Shake and keep in the fridge for 2 hours before using it. Other ingredients 1 unit. Fresh lime 200 g Fresh orange segments 100 g Lemon marmalade

ref. 20670

Finishing and plating Place the cheese cake in the middle of the dish. Then pipe some lemon cream on top and add some orange segments. Grate some fresh lime zest using a microplane zester. Place the citrus chantilly on the side. Chef tricks: You could also use the fruit coulis from the Cheese cake (1) recipe to get extra fruitiness and freshness. Depending on the cream cheese used, the final texture could be harder or softer. My recommendation is to reduce the quantity of gelatine if needed.

Orange segments Lemon cream l

Lemon marmalade

l l l l

Kewane chocolate cheese cake ®

Biscuit base

Kewane® chantilly MANUFACTURE CLUIZEL

• 17

CHOCOLATE LAVA CAKE (v1) Recipe for 12 units

15 min

Lvl

Chocolate Lava Cake 180 g Butter 330 g Vanuari® Dark 63 % « Grands Accords® » Chocolate 495 g Whole egg 150 g Brown sugar 135 g All purpose flour 2 g Salt Method Melt the chocolate and the butter into the microwave or bain marie. Combine the eggs and sugar in a bowl and mix well together using a whisk. Add the chocolate and butter onto the eggs and sugar. Mix to combine. Add the flour (previously sifted) and the salt. Mix well. Using a brush, coat well the sides and bottom of the mold with a thin layer of softened butter and then with a thin layer of flour to avoid the mixture to stick to the sides and the bottom. Pour the mixture into the molds at 3/4 of the capacity and let to rest in the fridge for 3 hours or until the mixture gets firm.

Ramequin

Finishing and plating Bake at 180-200 ºC in a convection oven for 8 to 10 minutes. Serve warm with some icing sugar sprinkled on top. Chef tricks: It is important to make a test first as every oven can be different on the way it bakes and also depending on the amount of mixture that the mould contains. Vanuari® Dark 63 % « Grands Accords® » Chocolate

Lava cake mixture

ref. 20047

MANUFACTURE CLUIZEL

• 19

GLUTEN FREE CHOCOLATE LAVA CAKE (v2) Recipe for 12 units

30 min

Chocolate Gluten Free Lava Cake mixture 510 g Butter 510 g San Martín « Organic Grands Crus » 48 % Milk Chocolate 360 g Egg yolks 270 g Egg whites 210 g Sugar 120 g Rice flour Method Melt chocolate and butter together. Combine the egg yolks and whites and cook in a “bain marie” up to 70 °C while stirring constantly with a whisk. Add the Eggs mixture to the chocolate and mix well using a blender. Add the sugar and mix again. Add the rice flour and mix again until reaching a very smooth texture. Line the inside of the rings with parchment paper. The parchment paper has to be slightly higher than the ring mold. Fill the molds up to the top of the ring (taking in consideration the parchment paper will still be slightly higher).

Lvl

Cocoa sauce

100 g 100 g 160 g 60 g

Gruetine® tuile

Water Cream 35 % Sugar Cocoa Powder

ethod M Mix all the ingredients and cook while stirring constantly until boiling point. Bring to 103ºC. Cool down and keep in the fridge.

San Martín « Organic Grands Crus » 48 % Milk Chocolate ref. 20557 Cocoa powder ref. 21005 Gruetine® ref. 21009

Gruétine tuile® l

Method Sprinkle some Gruétine® in a 4 cm ring placed on a silpad (silicon mat). You have to fill the ring to make a disk by slightly covering the bottom. Remove the ring to let a disk of Gruetine® appear. Repeat the operation in 12 times. Bake the 12 disks for 7 minutes at 170 ºC. Remove from the oven and let it cool down. Remove the tuiles carefully and keep them in an airtight container. Other ingredients 12 scoops of vanilla ice cream 30 g Icing sugar to sprinkle Finishing and plating Bake the Lava Cake at 180 ºC for about 7 to 9 minutes in a convection oven. Pass a knife in between the parchment paper and the ring touching the bottom in order to perfectly separate the paper from the ring and from the bottom. Remove the ring carefully first and then the parchment paper. Sprinkle with icing sugar. Place the lava Cake in the middle of the dish. Decorate with the cocoa sauce and finish with a scoop of vanilla ice cream.

Gluten free Lava Cake mixture

60 g Gruétine®

Chef tricks: Use a squizee bottle to dress the cocoa sauce to make the decoration neeter. Place some crushed biscuits under the ice cream scoop in order to help fixing it in the dish and slow down the melting. If you desire a very fine and cristaline tuile, you can blend the Gruétine until getting a fine powder. The baking method will be the same, but you will need to reduce the cooking time into the oven. The baking time at any case, will depend of the oven. We recommend making a test first. The Chocolate Lava cake mixture could also be done in a Thermomix to get a very nice and smooth texture.

Vanilla ice cream

Cocoa sauce

MANUFACTURE CLUIZEL

• 21

LIGHT CHOCOLATE MOUSSE (v1) Recipe for 12 units

15 min

Lvl

Chocolate Mousse 330 g Caozelo® Dark 66 % Craft Chocolate 250 g Milk 500 g Semi-whipped cream Method Melt the chocolate. Heat the milk until reaching boiling point and then pour the milk little by little onto the chocolate already melted and create a good emulsion. Cool down at 40 °C/45 °C. Whip the cream until getting soft picks and then add it into the previous preparation folding delicately using a rubber spatula.

Chocolate flakes

Other ingredients 100 g Grated chocolate for service Finishing and plating Once the chocolate mousse done, pour into the desired pots and keep in the fridge. Just before serving, toss some grated chocolate (see the process on chocolate Tiramisu recipe) on top to increase the indulgence!

Cocoa sauce

Chef tricks: If you would like to give extra flavor to the chocolate mousse like for example some spices, orange zest, etc, you could infuse them into the milk and then strain before using it. Caozelo® Dark 66 % Craft Chocolate

ref. 20110

MANUFACTURE CLUIZEL

• 23

LIGHT CHOCOLATE MOUSSE (v2) Recipe for 12 units

40 min

Chocolate Mousse

Lvl

ZuKaramel chocolate foam

285 g Kayambe® Dark 72 % « Grands Accords® » Chocolate 250 g Milk 500 g Semi-whipped cream Method Melt the chocolate. Heat the milk until reaching boiling point and pour the milk little by little onto the chocolate already melted and create a good emulsion. Cool down at 40 °/45 °C. Whip the cream until getting soft picks and then add it into the previous preparation folding delicately using a rubber spatula.

125 g Whole milk 125 g Cream 35 % m.g. 10 g Sugar 20 g Pasteurized egg yolk 100 g ZuKaramel Milk 43 % « Gourmet » Chocolate 75 g Pasteurized egg whites Method Heat the milk and cream until reaching boiling point. Beside, mix the sugar and egg yolk. Pour the milk and cream onto the egg yolk mixture and stir. Add the ZuKaramel 43 % chocolate and mix again until reaching a homogeneous texture. Once almost cold, add the egg whites and mix again with a stick blender. Fill a ½ liter siphon gun and charge it with 1 gas cartridge. Let 3 hours in the fridge before using

Chocolate mousse

100 g Brown sugar 80 g Butter 30 g Elianza® « Grands Accords® » Dark 55 % couverture chocolate 100 g Almond powder 80 g Cake flour 30 g Cocoa powder Method Melt the chocolate and butter. Add the almond powder and sugar. Then mix the flour and cocoa powder. Let to rest 24 hours in the fridge and then bake the crumble at 160 ºC for 10 minutes. Finishing and plating Once the mousse done, fill the pots or ramequins at 1/2 capacity. Then add the ZuKaramel foam on top of it with the siphon gun. Sprinkle some chocolate crumble on top and serve immediately. Chef tricks: To have an extra caramel taste, you could use a Toffee sauce and put some in between the mousse and the foam. This dessert could also be plated in a dish. You just need to set the chocolate mousse in the desired individual molds. In this case, the chocolate mousse will be displayed in the middle of the dish, some toffee sauce around, the ZuKaramel foam on the side of the mousse and then some crumble sprinkled on top.

ZuKaramel chocolate foam

Chocolate crumble

Kayambe® Dark 72 % « Grands Accords® » Chocolate ZuKaramel Milk 43 % « Gourmet » Chocolate Elianza® Dark 55 % « Grands Accords® » Chocolate Cocoa powder

ref. 20067 ref. 20460 ref. 20053 ref. 21005

MANUFACTURE CLUIZEL

• 25

CHOCOLATE TART (v1) Recipe for 12 units

45 min

Lvl

Shortbread pastry dough 340 g All puropose flour 150 g Icing sugar 40 g Almond powder 210 g Butter 70 g Whole eggs 3 g Salt Method Combine the butter and all the dry ingredients including the salt until the mixture turns to a crumble texture, then add the eggs and mix at slow speed until getting a homogeneous mixture. Refrigerate for 2 hours covered with a plastic wrap. Roll the dough out to a thickness of 3 mm. Cut them in circles using a 8 cm diameter round cutter. Place the dough into round tart/tartlet molds and shape it. Then punch the bottom using a fork. Let for 1 hour in the fridge. Bake in a convection oven at 165 °C. Until golden brown.

Chocolate ganache 250 g Vanuari® Dark 63 % « Grands Accords® » Chocolate 400 g Milk 200 g Cream 35 % 70 g Sugar 12 g Pectin X-58 Method Combine the sugar and pectin. Beside, combine the cream and milk and heat. At 40 ºC add little by little the mixture of sugar and pectine while stirring constantly. Bring to a boil. Remove from the heat and pour onto the chocolate. Mix well and display into the desired molds. Let to set in the fridge. If this recipe is meant to be used as a pipable cream, you must blend it after setting. Other ingredients 200 g Cocoa sauce 200 g Chantilly “whipped cream with sugar”

Finishing and plating Cut a portion of tart or take an individual one and set it in the middle of the dish. Decorate with some cocoa sauce (See on recipe “lava cake 2” ) Chef tricks: For the process of filling the tart with the ganache, it is very important that the tarts are very cold and the chocolate ganache liquid but not too hot. In order to get the ganache set faster and prevent the tarts from getting humid, place them into the fridge right after they are filled. Once the ganache is set remove from the fridge, put them in an airtight container and put back in the fridge. Before filling the tarts with the ganache, it is a good idea to melt some dark chocolate and coat the inner part using your fingers in order to make a very thin layer. That helps protecting the tarts getting soft to early. The tart could be served with some “Chantilly” on the side or on top as preferred.

Vanuari® Dark 63 % « Grands Accords® » Chocolate

ref. 20047

Vanilla Chantilly

Chocolate ganache

Shortbread tartlet

Cocoa sauce

* The timing does not take into account the cooling time for the tart base. Only the recipe making and the tart lining was taken into account.

MANUFACTURE CLUIZEL

• 27

CHOCOLATE TART (v2) Recipe for 12 units

40 min

Lvl

White whipped Chocolate ganache

Light milk chocolate mousse 185 g Milk 60 g Sugar 60 g Egg yolks 5,3 g (2,7 u) Gelatin sheets (Gold 200B) “already soaked” 150 g Caozelo® Milk 38 % Craft Chocolate 340 g Cream 35 % m.g, (whipped soft picks) Method Heat the milk until reaching boiling point. Beside, mix the sugar and egg yolks in a bowl. On the other hand, soak the gelatin sheets in a very cold bath of water for 10 minutes and then strain. Pour the boiled milk onto the egg yolk mixture, bring to a heat again and cook at low heat until reaching 85 ºC while stirring constantly. Remove from the heat, add the gelatin sheets already soaked and stir again. Pour onto the chocolate and mix to combine. Let it cool down at 30 ºC and then add the whipped cream at soft picks. This process will be done using a flexible rubber spatula. Fill the bottom of the chocolate shells until the edge. Let to set in the fridge for 3 hours.

500 g Cream 35 % 40 g Glucose syrup 115 g Elianza® White 33 % « Grands Accords® » Chocolate 2 g (1u.) Gelatin sheets soaked (Gold 200 ºBloom) Method Mix 200 g of cream and glucose and bring to a boil. Remove from the heat and add the gelatin sheets already soaked in cold water for 10 minutes. Pour onto the chocolate and mix using a hand mixer. Add the 300 g of cold cream remaining and mix again. Let into the fridge for 24 hours and then whip and use.

Finishing and plating Fill the Delta chocolate shell with some Light Milk chocolate mousse up to the top. Then pipe some White chocolate whipped ganache on top. Sprinkle some Cocoa Powder on top of the whipped ganache. In a plate, make a line of cocoa sauce and then place the Delta chocolate shell already garnished beside it. Optional : a scoop of chocolate ice cream could be served with it. Chef tricks: Some chocolate brownie diced in small cubes could be added on top of the white chocolate whipped ganache for more chocolate taste and giving an extra texture. See the “Chocolate Brownie” recipe Elianza® White 33 % « Grands Accords® » Chocolate Caozelo® Milk 38 % Craft Chocolate Dark Delta Chocolate Shell Cocoa Powder

Other ingredients 200 g Cocoa sauce 200 g Cocoa Powder to sprinkle 12 u Dark Delta Chocolate Shell

ref. 20614 ref. 20428 ref. 23495 ref. 21005

Chocolate Brownie V1

White chocolate whipped ganache

Light milk chocolate mousse

l l

Delta chocolate shell

Cocoa sauce

* The timing does not take into account the cooling time for the tart base. Only the recipe making and the tart lining was taken into account.

MANUFACTURE CLUIZEL

• 29

CHOCOLATE TIRAMISU (v1) Recipe for 12 units

20 min

Chocolate Mascarpone cream 120 g Egg yolks 90 g Sugar 450 g Mascarpone cheese 450 g Cream 180 g Caozelo® Dark 66 % Craft Chocolate Method Mix the egg yolks and sugar. Heat the cream and then pour onto the previous mixture. Bring to a heat and cook at 83/85 ºC while stirring constantly with a spatula. Remove from the heat, add the melted chocolate and then the Mascarpone cheese. Mix with a whisk until it gets smooth and homogeneous. Let the mix rest in the fridge for 12 hours. Before using, whip the mixture with the whipping machine for about 10 minutes at medium-high speed or until reaching the double of the initial volume (it has to be aerated and fluffy).

Lvl

Other ingredients 300 g Lady finger biscuits 500 g Expresso coffee 50 g Cocoa powder 200 g Extra Caozelo Dark 66 % Finishing and plating Soak the lady fingers biscuits into the coffee until they get soft. Cover the bottom of the pot with a layer of soaked biscuits. Then cover with a 1,5 cm thick layer of chocolate Mascarpone cream. Cover with more soaked biscuits and then another layer of chocolate Mascarpone cream. Put the pots into the fridge for about 6 hours. Using a grater, grate some chocolate flakes on top and finish by slightly sprinkling with cocoa powder.

Chef tricks: To be able to grate the chocolate, take some chocolate, melt it in the microwave and then let it cool down at 33 ºC. Stir a little with a spatula and then pour in a plastic container doing a 3 cm thick layer. Let to set until it gets rock solid. Caozelo® Dark 66 % Craft Chocolate Cocoa Powder

ref. 20110 ref. 21005

Chocolate flakes

Chocolate & Mascarpone Cream

Lady fingers biscuits soaked with coffee

* The timing does not take into account the cream resting time before whipping.

MANUFACTURE CLUIZEL

• 31

CHOCOLATE TIRAMISU (v2) Recipe for 12 units

60 min

Mascarpone cream

Chocolate sponge

120 g Egg yolks 90 g Sugar 450 g Mascarpone cheese 450 g Cream 6 g Gelatin sheets (Gold 200 ºBloom) Method Mix the egg yolks and sugar. Heat the cream and then pour onto the previous mixture. Bring to a heat and cook at 83 ºC while stirring constantly with a spatula. Remove from the heat, add the bloomed gelatin sheets and then mix with the Mascarpone cheese until reaching a smooth and homogeneous texture. Let the mix rest in the fridge for 12 hours and then whip the mixture with the whipping machine.

65 g 75 g 75 g 50 g 140 g 65 g 75 g

Icing sugar Butter Caozelo® Dark 66 % Craft Chocolate Egg yolks Egg whites Sugar Flour

Method Put the icing sugar and butter in the kitchen aid or kenwood bowl and mix with the paddle until emulsified. Add the melted chocolate (not too hot). Then add the egg yolks and keep mixing at medium-high speed until reaching a smooth texture. Whip the egg whites with the sugar until getting nice soft picks meringue. Add the meringue on the previous mixture carefully and then the flour with the spatula carefully. Pipe the mix (0,7cm thick) on a baking tray with parchment paper and bake at 180 ºC for 12 minutes approximately. Cool down the sponge and then cut circles to be fixed into the chocolate Rondine shell using a round cutter.

Mascarpone mousse sprinkled with cocoa powder Rondine chocolate shell

Lvl

Coffee Ice Cream

l l

l l l

Chocolate sponge soaked with coffee

Other ingredients 12 u Dark Rondine Chocolate Shell 200 g Expresso coffee 30 g Cocoa powder for sprinkle 100 g Cocoa sauce (see Chocolate sauce from recipe «Gluten free chocolate lava cake») 12 scoops Coffee ice cream Finishing and plating After 12 hours in the fridge, take the Mascarpone cream and whip in the whipping machine for about 7 minutes.Beside, take the circles of chocolate sponge and soak them into the expresso coffee. Pour the Mascarpone cream in a piping bag. Put a little at the bottom of the chocolate shell and then place the soaked chocolate sponge on top. Make a little pressure in order to get the sponge perfectly fixed. Pipe some more Mascarpone cream on top of the sponge and make it flat using a spatula. Place it in the fridge in an airtight container. On the other hand, fill the semisphere silicon molds (the diameter has to be the same size or slightly smaller than the diameter of the chocolate round shell). Once filled, flatten with a spatula and freeze. Once completely frozen, unmold the Mascarpone cream and place it on top of the tartlet done on previous step. Keep the “mise en place” in the fridge ready for service. For plating, make a nice design with the cocoa sauce in the dish. Then take the Mascarpone cream and chocolate sponge tartlet, sprinkle the top with some cocoa powder and place it in the middle of the dish Finish with a scoop of coffee ice cream. Chef tricks: Place some broken biscuit and then the ice cream scoop on top so it won’t move during the transportation and the ice cream it won’t melt too fast. Keep some Mascarpone cream and place some in the dish before placing the Mascarpone tartlet on top. Therefore, the tartlet will be fixed and won’t move during the transportation.

Cocoa sauce

* The timing does not take into account the cream resting time before whipping.

Caozelo® Dark 66 % Craft Chocolate Dark Rondine Chocolate Shell

ref. 20110 ref. 23470

MANUFACTURE CLUIZEL

• 33

WHITE CHOCOLATE CRÈME BRULÉE Recipe for 12 units

60 min

Lvl

White chocolate crème brulée 150 g Elianza® White 33 % « Grands Accords® » Chocolate 150 g Egg yolks 580 g Milk 180 g Cream 35 % m.g. 40 g Sugar Method Combine the milk and cream and bring to a boil. Beside, mix the yolks and sugar with a whisk (just mix it, no need to whip). Then pour the milk and cream little by little onto the egg yolks mixture and stir to combine. Add the white chocolate previously melted and stir again to combine. Pour in the desired ramequins and bake.

Blow torched sugar crust

Other ingredients 50 g Brown sugar to caramelize Finishing and plating Preheat the oven at 90-95 ºC. Bake the cream brulée for 45 minutes at 90-95 ºC. Remove from the oven and let to cool down. Once lightly warm, place in the fridge for minimum 4 hours before serving. For serving, sprinkle the top of the crème brulée with some brown sugar and caramelize it using a blow torch.

White chocolate Crème Brulée

Chef tricks: It is a good option to sprinkle some pistachios or other nuts into the pots before baking. The baking time could be slightly more or less than the indicated time depending on the size of the pots. You better make a trial batch beforehand to find the perfect timing. Elianza® White 33 % « Grands Accords® » Chocolate

ref. 20614

* The timing takes into account the baking time.

MANUFACTURE CLUIZEL

• 35

PRALINÉ CRÈME BRULÉE Recipe for 12 units

60 min

Lvl

Praliné crème brulée 450 g Cream 35 % m.g. 450 g Whole milk 2 u Vanilla pods 200 g Egg yolks 200 g Sugar 200 g Old-style Praliné 50 % Method Combine the milk, cream and vanilla pods cut in two and grated and bring to a boil. Let to infuse for 10 minutes and strain. Beside, mix the yolks and sugar with a whisk (just mix no need to whip). Then pour the milk and cream little by little onto the egg yolks mixture and stir to combine. Add the praliné and stir again to combine. Pour in the desired ramequins and bake.

Roasted hazelnut chunks Blow torched sugar crust l l

Other ingredients 50 g Brown sugar to caramelize Finishing and plating Preheat the oven at 150 ºC. Place the ramequins in a bain marie and bake the crème brulée for about 30 minutes. Remove from the oven and let to cool down. Once slightly warm, place in the fridge for minimum 4 hours before serving. For serving, sprinkle the top of the crème brulée with some brown sugar and caramelize it using a blow torch.

Praliné Crème Brulée

Chef tricks: It is a good option to sprinkle some roasted hazelnuts or other nuts into the pots before baking. The water from the bain marie where we are going to place the ramequins, have to be very hot before putting them in the oven for baking. Old-style Praliné 50 %

ref. 21065

* The timing takes into account the baking time.

MANUFACTURE CLUIZEL

• 37

CAFÉ GOURMAND Recipe for 12 units

60 min Lvl

90 min Lvl

Blond chocolate crème brulée

Filled Petit Choux

140 g Kewane® 34 % « Grands Accords® » Chocolate 80 g Egg yolks 150 g Whole milk 370 g Cream 35 % m.g. 30 g Sugar Method Combine the milk and cream and bring to a boil. Beside, mix the egg yolks and sugar with a whisk (just mix it, no need to whip). Then pour the milk and cream little by little onto the egg yolks mixture and stir to combine. Add the white chocolate previously melted and stir again to combine. Pour in the desired ramequins and bake. Other ingredients 25 g Brown sugar to caramelize Finishing and plating Preheat the oven at 90-95 ºC. Bake the cream brulée for 45 minutes at 90-95 ºC. Remove from the oven and let to cool down. Once slightly warm, place in the fridge for minimum 4 hours before serving. For serving, sprinkle the top of the crème brulée with some brown sugar and caramelize it using a blow torch.

Blow torched sugar crust

100 g 100 g 4 g 8 g 90 g 125 g 200 g

White chocolate Whipped ganache

300 g Cream 35 % m.g.

Whole Milk Egg yolks Salt Sugar Butter All purpose flour Whole Eggs

25 g 70 g 2g (1 u)

Glucose syrup Elianza® White 33 % « Grands Accords® » Chocolate Gelatin sheets (Gold 200 ºBloom)

Method Mix 150 g of the cream and the glucose and bring to a boil. Then add the gelatin sheets previously soaked in cold water for 10 minutes. Stir and pour onto the melted chocolate. Emulsify. Add the remaining 150 g of cold cream and mix to combine. Let into the fridge for 24 hours before using. Whip and use.

Method Heat the milk, water, sugar, salt and butter until boiling point. Pour the flour at once into the pan and stir until getting a homogeneous mixture. Cook for one minute at low heat while stirring constantly in order to dehydrate a little the dough. Remove from the casserole and put into the Kitchen Aid bowl. At 40 ºC add the whole eggs little by little and mix using the paddle until getting a very shinny and smooth dough. Pipe on a silicon mat using a round nozzle (Nº 8). The choux have to be piped with a 3 cm diameter approximately.

Other ingredients 20 g Icing sugar for sprinkle 60 g Old-style Praliné 50 % Finishing and plating Bake the choux with the craquelin on top at 170 ºC until they are golden brown. Let them cool down on a rack tray. Cut the choux in two letting the top part thiner and the bottom part shallower. Put a little praliné on the bottom. Then whip the white chocolate ganache and pipe on top of the praliné using a star nozzle. Cover with the top part of the choux. Sprinkle with some icing sugar before serving.

Craquelin 75 g Butter 90 g Brown sugar 90 g Cake flour Method Mix all the ingredients together until getting a paste. Then roll the mixture between 2 parchment paper sheets to reach a 2 mm thickness. Freeze and cut in circles using a round 4 cm diameter cutter. Place the circles on top of the choux and bake them.

Chef tricks: The choux can be done one day before and kept in an airtight container in the fridge ready for the service. Fill and finish the choux daily in order to get a better texture.

Kewane® Crème Brulée White chocolate whipped ganache

Craquelin

l l

Choux paste Praliné Tradition MANUFACTURE CLUIZEL

• 39

COUVERTURE CHOCOLATES & COCOA PASTES

CAFÉ GOURMAND Recipe for 12 units

Since 1948, the Cluizel family narrates a story, that of chocolate, its « Chocolats d’Exception ». Rare selector of cocoa beans, a Cacaofèvier®, independent in the world, the Manufacture CLUIZEL perfectly masters each step of the transformation of the cocoa beans into chocolate.

PLANTATION CHOCOLATES

40 min Lvl

Chocolates with incomparable flavours and aromas.

Double chocolate mousse

ZuKaramel chocolate foam

380 g Kayambe® Dark 72 % « Grands Accords® » Chocolate 250 g Milk 5 g (2,5 u) Gelatin sheets (Gold 200 ºBloom) 500 g Semi-whipped cream Method Melt the chocolate. Heat the milk until boiling point. Add the gelatin sheets already soaked in very cold water for 10 minutes, then pour the milk little by little onto the chocolate already melted and create a good emulsion. Whip the cream until getting soft picks and then add into the previous preparation folding delicately using a rubber spatula.

125 g 125 g 10 g 20 g 100 g 75 g

Whole Milk Cream 35 % m.g. Sugar Pasteurized egg yolk ZuKaramel Milk 43 % « Gourmet » Chocolate Pasteurized egg whites

Method Heat the milk and cream until boiling point. Beside mix the sugar and egg yolk. Pour the milk and cream onto the egg yolks mixture and stir. Add the ZuKaramel chocolate and mix again until getting it melted and homogeneous. Once almost cold, add the egg whites and mix again with a stick blender. Fill a ½ liter siphon gun and charge with 1 gas cartridge. Let for 3 hours in the fridge before using.

ZuKaramel chocolate foam Chocolate crumble

Chocolate mousse

• MANUFACTURE CLUIZEL

Chocolate crumble

100 g 80 g 30 g 100 g 80 g 30 g

Brown sugar Butter Elianza® Dark 55 % « Grands Accords® » Chocolate Almond powder Cake flour Cocoa powder

Method Melt the chocolate and butter. Add the almond powder and sugar. Then mix the flour and cocoa powder. Let to rest for 24 hours in the fridge and then bake at 160 ºC for 10 minutes.

PLANTATION CHOCOLATE DARK LA LAGUNA 70 % 3 kg/zipped bag • ref. 20583

PLANTATION CHOCOLATE DARK RIACHUELO 70 % 3 kg/zipped bag • ref. 20586

PLANTATION CHOCOLATE DARK EL JARDÍN 69 % 3 kg/zipped bag • ref. 20583

PLANTATION CHOCOLATE DARK VILA GRACINDA 67 % 3 kg/zipped bag • ref. 20600

COCOA PASTE 1 kg • ref. 20809

COCOA PASTE 1 kg • ref. 20808

COCOA PASTE 1 kg • ref. 20804

COCOA PASTE 1 kg • ref. 20807

PLANTATION CHOCOLATE MILK RIACHUELO 51 % 3 kg/zipped bag • ref. 20588

Finishing and plating Once the mousse done, fill the pots or ramequins until 1/2 capacity. Then display the ZuKaramel foam on top with the siphon gun. Sprinkle some chocolate crumble on top and serve immediately. Chef tricks: To have an extra caramel taste, you could use a Toffee sauce and place some in between the mousse and the foam. This dessert could be platted also in a dish. You just need to set the chocolate mousse in the desired individual molds. In this case, the chocolate mousse will be displayed in the middle of the dish, some toffee sauce around, the ZuKaramel foam on the side of the mousse and then some crumble sprinkled on top.

Kewane® 34 % « Grands Accords® » Chocolate Elianza® White 33 % « Grands Accords® » Chocolate Old-style Praliné 50 % Kayambe® Dark 72 % « Grands Accords® » Chocolate ZuKaramel Milk 43 % « Gourmet » Chocolate Elianza® Dark 55 % « Grands Accords® » Chocolate Cocoa powder

GLUTEN FREE

PLANTATION CHOCOLATE DARK ORGANIC LOS ANCONÈS 67 % 3 kg/zipped bag • ref. 20496

PLANTATION CHOCOLATE DARK ORGANIC MOKAYA 66 % 3 kg/zipped bag • ref. 20488

PLANTATION CHOCOLATE DARK MANGARO 65 % 3 kg/zipped bag • ref. 20502

COCOA PASTE 1 kg • ref. 20801

COCOA PASTE 1 kg • ref. 20805

COCOA PASTE 1 kg • ref. 20802

PLANTATION CHOCOLATE MILK MANGARO 50 % 3 kg/zipped bag • ref. 20501

PLANTATION CHOCOLATE MILK LA LAGUNA 47 % 3 kg/zipped bag • ref. 20508

ref. 20670 ref. 20614 ref. 21065 ref. 20067 ref. 20460 ref. 20053 ref. 21005

MANUFACTURE CLUIZEL

• 41

COUVERTURE CHOCOLATES & COCOA PASTES

« ORGANIC GRANDS CRUS » CHOCOLATES

« GRANDS ACCORDS® » CHOCOLATES

chocolate varieties, typical of leading cocoa-growing territories.

Chocolates with exceptional and unique flavours.

NEW

NEW NEW

GLUTEN FREE

« ORGANIC GRAND CRU » DARK SAN MARTÍN 70 % 3 kg/zipped bag • ref. 20552

GLUTEN FREE

« ORGANIC GRAND CRU » MILK SAN MARTÍN 48 % 3 kg/zipped bag • ref. 20557

GLUTEN FREE

« ORGANIC GRAND CRU » DARK GUAYAS 70 % 3 kg/zipped bag • ref. 20562

« GRANDS ACCORDS® » CHOCOLATES

« GRANDS ACCORDS® » DARK ARCANGO® 85 % 3 kg/zipped bag • ref. 20081 20 kg • ref. 20084

« GRANDS ACCORDS® » DARK KAYAMBE® 72 % 3 kg/zipped bag • ref. 20067 20 kg • ref. 20064

« GRANDS ACCORDS® » WHITE ELIANZA® 33 % 3 kg/zipped bag • ref. 20614 20 kg• ref. 20615

GOURMET CHOCOLATES

Chocolates with exceptional and unique flavours.

« GRANDS ACCORDS® » NOIR INFINI® 99 % 3 kg/zipped bag • ref. 20103 20 kg • ref. 20104

« GRANDS ACCORDS® » KEWANE® 34 % 3 kg/zipped bag • ref. 20562

« GRANDS ACCORDS® » WHITE KAYAMBE® 36 % 3 kg/zipped bag • ref. 20607

Chocolates with natural ingredients to bring a little variation to your recipes.

« GRANDS ACCORDS® » DARK VANUARI® 63 % 3 kg/zipped bag • ref. 20047 20 kg • ref. 20048

GOURMET CHOCOLATE ZuCAFÉ 3 kg/zipped bag • ref. 20200

GOURMET CHOCOLATE ZuKARAMEL 3 kg/zipped bag • ref. 20460

CRAFTED CHOCOLATES Crafted Chocolates for all of your professional needs.

« GRANDS ACCORDS® » DARK ELIANZA® 55 % 3 kg/zipped bag • ref. 20053 20 kg • ref. 20058

• MANUFACTURE CLUIZEL

« GRANDS ACCORDS® » MILK KAYAMBE® 45 % 3 kg/zipped bag • ref. 20450

« GRANDS ACCORDS® » MILK VANUARI® 39 % 3 kg/zipped bag • ref. 20433 20 kg • ref. 20434

« GRANDS ACCORDS® » MILK ELIANZA® 45 % 3 kg/zipped bag • ref. 20401 20 kg • ref. 20402

YZAO® DARK 70 % CRAFT CHOCOLATE 20 kg ref. 20094

CAOZELO® DARK 66 % CRAFT CHOCOLATE 20 kg ref. 20110

Zu60 DARK 60 % CRAFT CHOCOLATE 20 kg ref. 20040

CAOZELO® MILK 38 % CRAFT CHOCOLATE 20 kg ref. 20428

CAOZELO® WHITE 30 % CRAFT CHOCOLATE 20 kg ref. 20630

MANUFACTURE CLUIZEL

• 43

TEMPERING TECHNIQUES

% COCOA % TOTAL FAT

28° C/82.4°F

Dark Riachuelo 70 %

45-50° C 113-122°F 28° C/82.4°F

Dark El Jardín 69 %

45-50° C 113-122°F 28° C/82.4°F

PLANTATION CHOCOLATES

Dark Vila Gracinda 67 %

Dark organic Los Anconès 67 %

Dark organic Mokaya 66 %

45-50° C 113-122°F 27° C/80°F

45-50° C 113-122°F 28° C/82.4°F

Dark Mangaro 65 %

Milk Riachuelo 51 %

45-50° C 113-122°F 27° C/80°F

45-50° C 113-122°F 27° C/80.6°F

Milk Mangaro 50 %

45-50° C 113-122°F 27° C/80.6°F

Milk La Laguna 47 %

45-50° C 113-122°F

«ORGANIC GRANDS CRUS» CHOCOLATES

27° C/80.6°F

Dark San Martín 70 %

45-50° C 113-122°F 28° C/82.4°F

Dark Guayas 70 %

45-50° C 113-122°F 28° C/82.4°F

Milk San Martín 48 %

45-50° C 113-122°F

GOURMET CHOCOLATES

27° C/80.6°F

ZCafé ZKaramel

45-50° C 113-122°F 27° C/80°F 45-50° C 113-122°F 26° C/78.8°F

Manuel : 30-31° C Manual : 86-87,8°F Mécanique : 29,5-30,5° C Mecanic : 85.1-86.9°F Manuel : 30-31° C Manual : 86-87,8°F Mécanique : 29,5-30,5° C Mecanic : 85.1-86.9°F

Manuel : 30-31° C Manual : 86-87,8°F Mécanique : 29,5-30,5° C Mecanic : 85.1-86.9°F

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

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

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

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

Manuel : 29-30,5° C Manual : 85.1-86.9°F

• MANUFACTURE CLUIZEL

Dark Arcango® 85 %

Dark Kayambe 72 %

Dark Vanuari® 63 %

Mécanique : 29-30° C Mecanic : 84-86°F

Manuel : 29-30,5° C Manual : 85.1-86.9°F Mécanique : 29-30° C Mecanic : 84-86°F

Manuel : 30-31° C Manual : 86-87.8°F Mécanique : 29,5-30,5° C Mecanic : 85.1-86.9°F

Manuel : 29-30,5° C Manual : 85.1-86.9°F Mécanique : 29-30° C Mecanic : 85.1-86°F

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

Manuel : 29-30,5° C Manual : 85.1-86.9°F Mécanique : 29° C Mecanic : 84°F

43,5

Dark Elianza 55 % ®

Milk Kayambe® 45 %

Milk Vanuari 39 %

Milk Elianza® 35 %

Mécanique : 29-30° C Mecanic : 84-86°F

Manuel : 30-31° C Manual : 86-88°F

45-50° C 113-122°F

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

27° C/80°F

White Kayambe 36 %

Kewane® 34 %

45-50° C 113-122°F

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

27° C/80°F

45-50° C 113-122°F

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

27° C/80°F

45-50° C 113-122°F

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

28° C/82.4°F

45-50° C 113-122°F 27° C/80°F

45-50° C 113-122°F 27° C/80.6°F

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

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

45-50° C 113-122°F

Manuel : 29-30° C Manual : 84-86°F Mécanique : 28-29° C Mecanic : 82.4-84.2°F

26° C/78.8°F

45-50° C 113-122°F

Manuel : 29-30° C Manual : 84-86°F Mécanique: 28-29° C Mecanic : 82.4-84°F

26° C/78.8°F

40-45° C 106-113°F 25° C/77°F

Manuel : 29-30° C Manual : 84-86°F Mécanique : 28-29° C Mecanic : 82.4-84°F

45-50° C 106-113°F

Manuel : 29-30° C Manual : 84-86°F Mécanique: 28-29° C Mecanic : 82.4-84°F

26° C/78.8°F

White Elianza® 33 %

Dark Yzao® 70 %

Dark Caozelo® 66 %

Michel CLUIZEL Minigrammes® come in 0,25 g chocolate drops for an easier, quicker and more precise use.

Noir Infini® 99 %

«GRANDS ACCORDS®» CHOCOLATES

45-50° C 113-122°F

% COCOA

CRAFT CHOCOLATES

Dark La Laguna 70 %

% SUGAR

40-45° C 104-113°F 26° C/77°F

45-50° C 113-122°F 28° C/82.4°F 45-50° C 113-122°F 28° C/82.4°F

45-50° C 113-122°F 26° C/78.8°F

White Caozelo® 30 %

Mécanique : 28-29° C Mecanic : 82.4-84°F

Manuel : 30-31° C Manual : 86-88°F Mécanique : 29,5-30,5° C Mecanic : 85-86.9°F Manuel : 30-31° C Manual : 86-87.8°F Mécanique : 29,5-30,5° C Mecanic : 85.1-86.9°F

Z60

Milk Caozelo® 38 %

Manuel : 29-30° C Manual : 84-86°F

40-45° C 104-113°F 25° C/77°F

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

Manuel : 29-30° C Manual : 84-86°F Mécanique : 28-29° C Mecanic : 82.4-84°F

% TOTAL FAT % SUGAR

MANUFACTURE CLUIZEL

• 45

Using our chocolates MOULDING BAR

MOUSSE

GANACHE

BISCUIT, PASTE FOUR QUARTER

ICE SORBET

COND.

GLAZING

COATING

(KG/SACK)

3 2x10

LECITHINORGA- GLUTENVEGAN FREE FREE NIC

Dark La Laguna 70 % Dark Riachuelo 70 % Dark El Jardín 69 %

PLANTATION CHOCOLATES

Dark Vila Gracinda 67 % Dark organic Los Anconès 67 %

Dark organic Mokaya 66 %

Dark Mangaro 65 % Milk Riachuelo 51 % Milk Mangaro 50 %

«ORGANIC GRANDS CRUS» CHOCOLATES

Milk La Laguna 47 % Dark San Martín 70 % Dark Guayas 70 % Milk San Martín 48 % Noir Infini® 99 % Dark Arcango® 85 %

«GRANDS ACCORDS®» CHOCOLATES

Dark Kayambe® 72 % Dark Vanuari® 63 % Dark Elianza® 55 % Milk Kayambe® 45 % Milk Vanuari® 39 % Milk Elianza® 35 % Kewane 34 % White Kayambe® 36 % White Elianza® 33 %

CRAFT CHOCOLATES

Dark Yzao® 70 % Dark Caozelo® 66 % Z60 Milk Caozelo® 38 %

GOURMET CHOCOLATES

White Caozelo® 30 % ZCafé ZKaramel recommended 46

• MANUFACTURE CLUIZEL

possible

MANUFACTURE CLUIZEL Avenue de Conches • Damville • CS 50026 • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • pros.cluizel.com • clients@cluizel.com