EDITORIAL
Dear Clients and Partners,
For over 75 years, our Manufacture has been crafting exceptional chocolates in line with our commitment to using Noble Ingredients and our CSR engagement. Every chocolate we create carries our unique sensory and taste signature: the authentic taste of CLUIZEL.
This year, we continue our quest for excellence with two new creations that expand our range and meet your expectations in terms of flavor and innovation :
• The Grand Cru Akomnyada Dark Chocolate 66%, sourced from the fertile lands of Cameroon. Behind this exceptional chocolate, a result of our new partnership with the Committed Chocolatiers Club, lies new chocolate-working techniques. Developed by our Manufacture, these techniques bring out previously unexplored aromatic profiles. Its complete traceability ensures impeccable quality and absolute transparency.
•The Diaphane neutral and transparent glaze, an innovation designed to enhance all your creations: whether glazes, coatings, jellies, coulis, or sweet and savory sauces, this polyvalent product adapts to all professional uses.
For several months now, the price of cocoa has reached historic levels. In response to this situation, we chose to remain true to our values, our commitments, and our recipes: to offer you chocolates of impeccable quality with a true and authentic taste.
We thank you for your trust and loyalty. Together, let’s continue to push the boundaries of flavor and elevate your creations.
Marc 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.
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.
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.
ENVIRONMENTAL PERFORMANCE
OUR 2026 OBJECTIVES OUR ACHIEVEMENTS
Recyclable packaging*
Recycled waste (cocoa beans) Green energy production
LED lighting
Sorted waste
Micro-hybrid fleet
Water consumption**
Wastewater treatment (biological wastewater treatment plant since 2012)
*Meets French norms **Compared to 2023
Recyclable packaging*
Elimination of fuel oil
Green energy production
Micro-hybrid fleet
Water consumption
Paper consumption
Storage humidity treatment – new brine technology, energy-efficient
ENVIRONMENTAL AND HEALTH COMMITMENTS No soy lecithin, no GMOs, no added flavors ***2023-2024
SOCIAL DEVELOPMENT
93 points/100***
Equality Index score
CACAO
Sustainable cocoa from authorized areas
CLUIZEL works to preserve forests and ecosystems
Plantation cocoa beans purchased above market price
Renewed and sustainable partnerships with cocoa farmers
Purchases of Plantation cocoa beans from traced plots
Countries in a long-term partnership Child labor
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.
WATERTIGHT
Designed in ultra-resistant material, the bucket is 100% air and moisture-tight, guaranteeing optimal flavor protection. - Certifications -
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.
THE 10 KG BAG
100% recyclable (PE/PE - Polyethylene)
EASY TO HANDLE
Format meets industrial needs
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
MOKAYA ORGANIC PLANTATION DARK 75%
LOS ANCONÈS ORGANIC PLANTATION DARK 73%
MANGARO PLANTATION DARK 71%
RIACHUELO PLANTATION MILK 51% LA LAGUNA PLANTATION DARK 70%
RIACHUELO PLANTATION DARK 70%
VILA GRACINDA ORGANIC PLANTATION DARK 73% MANGARO PLANTATION MILK 50%
LA LAGUNA PLANTATION MILK 47%
VILA GRACINDA ORGANIC PLANTATION DARK 73%
CHOCOLATES
GRANDS CRUS CHOCOLATES
ACCORDS D’EXCEPTION CHOCOLATES p.30 to 33
UNIQUE AND EXCEPTIONAL FLAVORS
3 2X10
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%
RECOMMENDED POSSIBLE
VANUARI
KEWANE
ELIANZA
ELIANZA
KAYAMBE
VANUARI
KAYAMBE
GOURMET CHOCOLATES p.34 to 35 MADE WITH AUTHENTIC INGREDIENTS
USES
Z-KARAMEL
Chocolate Caramel with a hint of lemon
By Jordi Puigvert Colomer CLUIZEL Chef
CRAFT CHOCOLATES p.36 to
FOR ALL NEEDS
YZAO DARK 70% 20 kg . ref. 20094
DARK 55% 20 kg . ref. 20116
DARK 60%
kg . ref. 20040
MILK 38%
kg . ref. 20423
DARK 66% 20 kg . ref. 20111
WHITE 30% 20 kg . ref. 20632
DARK 70%
DARK 60%
DARK 66%
DARK 55%
MILK 38%
WHITE 30%
CAOZELO
Z-60
CAOZELO
CAOZELO
CAOZELO
CAOZELO
YZAO
CAOZELO
CAOZELO
CAOZELO
Z-60
LOS ANCONÈS ORGANIC PLANTATION
3 kg . ref. 20810
LOS ANCONÈS ORGANIC PLANTATION
MOKAYA ORGANIC PLANTATION
MANGARO PLANTATION
choux cacaoté PLANTATION COCOA PASTES p.40 to 41
MOKAYA ORGANIC PLANTATION COCOA PASTE
MOKAYA ORGANIC PLANTATION
3 kg . ref. 20813
MANGARO PLANTATION
3 kg . ref. 20812
RECOMMENDED POSSIBLE
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 six 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
TAPACHULA, MEXICO
75 % COCOA
44 % FATS
FLUIDITY:
3 kg . ref. 20489
DARK LOS ANCONÈS ORGANIC PLANTATION
73 % COCOA
43 % FATS
FLUIDITY:
3 kg . ref. 20494
DARK VILA GRACINDA 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
SAN-FRANCISCO DE MACORIS, DOMINICAN REPUBLIC SANTO AMARO, SÃO-TOMÉ
73 % COCOA
43 % FATS
FLUIDITY:
3 kg . ref. 20579
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
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.
“Taste and quality are my priorities, and this is exactly what CLUIZEL brings together in its products. I am very grateful to be able to work with such exceptional products, as they are essential to the success of my desserts.
SEBASTIAN KRAUS
Pastry chef at Geiler Pastry
Pastry Chef of the Jarhes 2019
Master pastry maker at the Chamber of Crafts in Koblenz
CLUIZEL chocolate adds a special touch to my creations. The wide variety of chocolates and their flavors offer countless possibilities for use. Just as each of my desserts carries my signature, you can recognize the CLUIZEL signature in each of its chocolates.”
PLANTATION CHOCOLATES
DARK MANGARO PLANTATION
AMBOHIMARINA, MADAGASCAR
45 % FATS
FLUIDITY:
3 kg . ref. 20530
DARK LA LAGUNA PLANTATION
LANQUÍN, GUATEMALA
42 % FATS
FLUIDITY:
3 kg . ref. 20480
DARK RIACHUELO PLANTATION
ILHEUS, BRÉSIL
42 % FATS
FLUIDITY:
3 kg . ref. 20586
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 71 % COCOA 70 % COCOA 70 % 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:
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.
« 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
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
% FATS
3 kg . ref. 20588 FLUIDITY: 7 %
MILK MANGARO PLANTATION
AMBOHIMARINA, MADAGASCAR
% FATS 3 kg . ref. 20501 FLUIDITY: 7 % MILK FAT
MILK LA LAGUNA PLANTATION
LANQUÍN, GUATEMALA
% FATS 3 kg . ref. 20518
« 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
3 kg . ref. 20552
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.
ORGANIC SAN MARTÍN MILK GRAND CRU
SAN MARTÍN, PERU
FLUIDITY: 48 % COCOA
45 % FATS
FLUIDITY: 6 % MILK FAT
3 kg . ref. 20557
« 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:
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"
GRANDS CRUS CHOCOLATES
By creating this new range in 2024, Marc Cluizel wanted to reveal the fruity aromatic profile of the cocoa beans, without the addition of fruit pulp or cocoa, and always without any flavorings, in line with our commitment to Noble Ingredients.
The Grand Cru chocolates offer a vibrant aromatic palette, revealing the fresh, fruity, and tangy notes of the cocoa beans from their ecosystem.
As part of our commitment to transparency, traceability, and recognizing the work of the farmers, each of the CLUIZEL Grand Cru chocolates is named after the region it comes from.
GRANDS CRUS CHOCOLATES
AKOMNYADA, CAMEROUN
20 kg . ref. 20551
AMBANJA, MADAGASCAR
20 kg . ref. 20549
DARK GRAND CRU AMBANJA MILK GRAND
AMBANJA, MADAGASCAR
39% COCOA FATS
6 % MILK FAT
FLUIDITY:
20 kg . ref. 20559
THE COMMITMENTS OF CHOCOLATIERS ENGAGÉS
• Short supply chain: reducing the number of intermediaries between producers and cocoa users.
• Respect for people: implementing a savings scheme for employees and granting women decision-making power within producer groups.
• Environmental protection: developing agroforestry systems, which are true multi-species gardens hosting biodiversity essential for the functioning of a healthy ecosystem.
• Cocoa: fermentation, drying, and storage techniques are documented to ensure the quality and traceability of cocoa beans.
It is in a forest in the south of Yaoundé, the capital of Cameroon, and under the shade of centuries-old trees, that the cocoa beans of Akomnyada develop. A perfect illustration of the Committed Chocolatiers’ engagement. The Akomnyada region is crossed by the Nyong River, making it very fertile.
TASTING NOTES:
Round chocolate, honey, creamy and intense hot chocolate, with slightly spicy notes.
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.
OUR COMMITMENTS
• Purchase cocoa directly from Akomnyada above market price to support the development of infrastructure that will contribute to the well-being and development of the entire locality.
• Highlight the name of the Akomnyada region in the chocolate’s branding.
• Promote the work and expertise of the center of excellence.
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
% COCOA
FLUIDITY:
3 kg . ref. 20103
50 % FATS
FLUIDITY:
Powerful and bitter
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.
Intense and spicy
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
3 kg . ref. 20081 43 % FATS
FLUIDITY: 72 % COCOA
3 kg . ref. 20067 20 kg . ref. 20064
FLUIDITY:
3 kg . ref. 20047 20 kg . ref. 20048
Strong and aromatic
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.
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.
"ACCORDS D’EXCEPTION" CHOCOLATES
ELIANZA
FLUIDITY: 55 %
Round and chocolatey
37 % FATS
3 kg . ref. 20053 20 kg . ref. 20058 COCOA
MILK KAYAMBE
% 43 % 6 % COCOA
MILK VANUARI
3 kg . ref. 20450 FLUIDITY: 39 % 40 % 6 % COCOA FATS
FLUIDITY:
3 kg . ref. 20433 20 kg . ref. 20434
ELIANZA LAIT
FLUIDITY:
3 kg . ref. 20401 20 kg . ref. 20402
This chocolate is a basic staple: it will cover all your creations with simple elegance.
TASTING NOTES:
toasted cocoa, liquorice, fresh star anise notes.
Milky and bitter
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.
Sweet and Creamy
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
. ref. 20607
KEWANE
kg . ref. 20670
WHITE ELIANZA
3 kg . ref. 20614
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
3 kg . ref. 20201
Z-KARAMEL
FLUIDITY :
3 kg . ref. 20460
Z-KARAMEL
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.
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
• 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.
CHOCOLATES
20
. ref. 20094
FLUIDITY : 60 %
20 kg . ref. 20040
Ideal coating
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.
Ideal filling
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.
Polyvalent
This chocolate reveals rich, concentrated cocoa notes.
FATS
FLUIDITY : 66 %
20 kg . ref. 20111
TASTING NOTES:
gourmet, grilled cocoa, woody, spicy, fruity, lightly acidulated, dried fruits.
Polyvalent
This chocolate featuring delicious cocoa flavours offers flexibility, excellent fluidity and is easy to use.
FATS
FLUIDITY : 55 %
20 kg . ref. 20116
TASTING NOTES:
Gourmet hot chocolate, vanilla cocoa with a spicy and grilled cocoa finish.
MILK CAOZELO
38 %
40% 6 % COCOA FATS MILK FAT
FLUIDITY:
20 kg . ref. 20423
WHITE CAOZELO
30 %
35 % 4 % COCOA FATS MILK FAT
20 kg . ref. 20632
Corps & Esprit
Polyvalent
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
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."
JORDI
Chef CLUIZEL PUIGVERT COLOMER
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.
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
SAN-FRANCISCO DE MACORIS, DOMINICAN REPUBLIC
100 %
COCOA
3 kg . ref. 20810
ORGANIC MOKAYA PLANTATION
TAPACHULA, MEXICO
100 %
COCOA
3 kg . ref. 20813
MANGARO PLANTATION
AMBOHIMARINA, MADAGASCAR
100 %
COCOA
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
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
PRALINÉ
6 kg . ref. 21072
OLD-STYLE PRALINÉ 2,5
FULL-BODIED PRALINÉ 2,5 kg . ref. 21020 6 kg . ref. 21016
PURE HAZELNUT PRALINÉ
6 kg . ref. 21052 COARSE GRAIN PRALINÉ
PURE ALMOND PRALINÉ 6 kg . ref. 21033
27% HAZELNUT SPREAD 5 kg . ref. 21080
HAZELNUTS ALMONDS % ALMONDS AND HAZELNUTS
Fruity Praliné
Old-style Praliné
Full-bodied Praliné
Coarse grain Praliné Pure almond Praliné Pure hazelnut Praliné (Almonds, hazelnuts, cocoa nibs) Nibs Praliné USES
RECOMMENDED
FILLINGS AND MISCELLANEOUS
kg . ref. 21105
NEUTRAL DIAPHANE GLAZE p.50 to 51
Praliné and Citrus Profusion
Available from September 2025
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
BUTTER
4,5 kg . ref. 21000
NIBS
3 kg . ref. 21800
POWDER
3 kg . ref. 21005
Z-60 STICKS
1,6 kg . ref. 66002
NIBS
3 kg . ref. 21810
GRUÉTINE
750 g . ref. 21009
GRANDE TENEUR STICKS
3 kg . ref. 66001
COCOA
ORGANIC COCOA
COCOA
COCOA
CRUNCHY PRODUCTS p.56 to 57
2,5 kg . ref. 21007
2,5 kg . ref. 21820
By Jordi Puigvert Colomer chef CLUIZEL
Chocolate brownie
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
PRALINÉS AND PRODUCTS MADE WITH NUTS
FRUITY PRALINÉ
ALMONDS AND HAZELNUTS
CARAMELISATION :
%
6 kg . ref. 21072
OLD-STYLE PRALINÉ
ALMONDS AND HAZELNUTS
CARAMELISATION :
%
2.5 kg . ref. 21067
6 kg . ref. 21066
FULL-BODIED PRALINÉ
50 % 50 % 60 %
ALMONDS AND HAZELNUTS
CARAMELISATION :
2.5 kg . ref. 21020
6 kg . ref. 21016
PURE ALMOND PRALINÉ
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:
TEXTURE:
6 kg . ref. 21033
Brown caramel
Soft, light grains
Nuts and light caramel
The strength of hazelnuts balanced with the delicacy of almonds makes this praliné ideal for various creations.
COOKED UNTIL:
Light caramel
GRAIN SIZE:
TEXTURE:
Grainy, 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:
Full-bodied, very brown caramel
Medium
Smooth, soft
Almond and dark caramel
Our most delicate praliné, thanks to its subtle almond flavour.
COOKED UNTIL:
GRAIN SIZE:
TEXTURE:
Brown caramel Medium Medium
Medium
Smooth, soft
PRALINÉS AND PRODUCTS MADE WITH NUTS
PURE HAZELNUT PRALINÉ
ALMONDS AND HAZELNUTS
CARAMELISATION :
6 kg . ref. 21052
COARSE GRAIN PRALINÉ
%
ALMONDS AND HAZELNUTS
CARAMELISATION :
2,5 kg . ref. 21058 6 kg . ref. 21057
NIBS PRALINÉ
6 kg . ref. 21071
ALMONDS, HAZELNUTS AND NIBS HAZELNUTS
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
GRAIN SIZE: Medium
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:
Light caramel
GRAIN SIZE:
TEXTURE:
Nuts, cocoa and dark caramel
The ideal praliné for very characteristic cocoa creations. Adds character to even the simplest custard.
COOKED UNTIL:
GRAIN SIZE:
TEXTURE:
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:
TEXTURE:
PRALINÉS AND PRODUCTS MADE WITH NUTS
HAZELNUT PURE PASTE
100 %
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.
5 kg . ref. 21210
GRAIN SIZE: Smooth
TEXTURE: Fluid
ALMOND PASTE
50 %
HAZELNUTS ALMONDS
5 kg . ref. 21205
With an intense taste, this finely ground almond paste is easy to use.
IDEAL: frangipane, almond cream or financier cakes.
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
27% HAZELNUT SPREAD
In line with the authentic recipe, our 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%
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.
NEUTRAL DIAPHANE GLAZE
Suitable for both sweet and savory, this transparent glaze allows for refined textures and coatings with impeccable hold. The compositions, regardless of their temperature, are thus enhanced without ever being weighed down, visibly elegant, and protected by an aromatic neutrality.
This transparent, flavor-neutral glaze is extremely easy to use. Ideal for both hot and cold creations, it can be used on its own or in combination with fruit purees, chocolate, praline, gianduja, and even savory preparations.
NEUTRAL DIAPHANE GLAZE
NEUTRAL DIAPHANE GLAZE
6 kg . réf. 21700
“I have been collaborating with the CLUIZEL Manufacture since 2016 in a spirit of sharing, with a focus on doing things right and always striving to improve. We are driven by the same values: a passion for the craft, knowledge transfer, and expertise. I always say that the foolproof recipe is the subtle blend of a chef’s skill and the quality of the ingredients they
STÉPHANE GLACIER
Meilleur Ouvrier de France Pâtissier Pâtisseries et Gourmandises in Bois-Colombes President of “Tradition gourmande” Founder of “Passionnément Artisan” magazine
Glazing : Spraying
Available from September 2025
Taste-neutral and transparent
This transparent, flavor-neutral glaze is extremely easy to use. Ideal for both hot and cold creations, it can be used on its own or in combination with fruit purees, chocolate, praline, gianduja, and even savory preparations
use. My favorites are the Vanuari 39% milk chocolate, pure hazelnut praliné, and the Organic Grand Crus. I find the Z60 chocolate ingenious for pastry chefs. I like to work efficiently and simply. The human and familyoriented philosophy of the Manufacture makes the collaboration enjoyable.”
BY Jordi Puigvert Colomer CLUIZEL chef
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!
PRODUCTS MADE WITH COCOA
COCOA BUTTER
100 %
COCOA
4,5 kg . ref. 21000
COCOA POWDER
100 %
COCOA
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
Z-60 STICKS
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
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
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.
GUILHERME GUISE
Executive Pastry Chef Savoy,
Helsinki, Finland
Step by Step Gruétine
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.
Bake at 170 – 175°C for 7 – 8 minutes.
Roll the Gruétine around a cylinder. Leave to cool completely. Carefully remove the cylinder.
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
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
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
CUPS
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
288 PCS / CASE
DARK ROUND WITH PLEATS
ref. 23095
Ø 25 mm x h 20 mm / ≃ 3 g / piece
288 PCS / CASE
WHITE ROUND WITH PLEATS
ref. 23097
Ø 25 mm x h 20 mm / ≃ 3 g / piece
288 PCS / CASE
ref. 23032
Ø 27 mm x h 18 mm / ≃ 3.5 g / piece
288 PCS / CASE
MILK ROUND WITH PLEATS
ref. 23096
Ø 25 mm x h 20 mm / ≃ 3 g / piece
288 PCS / CASE
DARK SQUARE MILK ROUND
ref. 23010
L 24 mm - l 24 mm x h 18 mm / ≃ 3.5 g / piece
288 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
WHITE ROUND
ref. 23025
DARK RECTANGULAR
ref. 23065
DARK HEART
ref. 23004
MILK ROUND
ref. 23022
DARK OVAL
ref. 23045
DARK SQUARE
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.
COLOURED MARBLES
Puffed cereals coated with white chocolate assortment of 3 colors ref. 27341
650 g
RED MARBLE
Puffed cereals coated with colored white chocolate ref. 27335
650 g
DARK COFFEE BEAN
Dark chocolate with pure arabicas coffee (milled grains)
ref. 27355
750 g
WOOD-LIKE DISC
72% dark chocolate and 36% white chocolate
ref. 25308
BLACK MARBLE
Puffed cereals coated with colored dark chocolate ref. 27326
Ø 35 mm / 1.8 g / piece
216 PCS / CASE
650 g
DARK MINI COCOA POD
72% dark chocolate
ref. 27385
750 g
DARK TEASPOON
72% dark chocolate
ref. 25110
L 90 mm - 3.5 g / piece 96 PCS / CASE
MICRO-BAR
72% dark chocolate ref. 26270
L 35 mm x l 20 mm / 3 g / piece 224 PCS / CASE
DECORATIONS
RED SHORTBREADS SQUARE
36% white chocolate
ref. 25132
35 x 35 mm / 3 g / piece
288 PCS / CASE
DARK CONSTELLATION SQUARE
72% dark chocolate
ref. 25109
35 x 35 mm / 3 g / piece
288 PCS / CASE
WHITE SPECKLED SQUARE
36% white chocolate
ref. 25107
35 x 35 mm / 3 g / piece
288 PCS / CASE
BIRTHDAY
36% white chocolate
ref. 25851
COLOURED STRIPED SQUARE
72% dark chocolate
ref. 25140
L 60 x l 25 mm / 3.5 g / piece
132 PCS / CASE
35 x 35 mm / 3 g / piece
288 PCS / CASE
PASTEL SQUARE
36% white chocolate
ref. 25256
35 x 35 mm / 3 g / piece
288 PCS / CASE
CHESTNUT LEAF
36% white chocolate
ref. 26010
72 x 22 mm / 3 g / piece
100 PCS / CASE
DECORATIONS
FESTIVE BOWS SQUARE
25118
4 patterns available - 35 x 35 mm / 3 g / piece
288 PCS / CASE
STREAMER SQUARE
36% white chocolate
25138 72% dark chocolate
4 patterns available - 35 x 35 mm / 3 g / piece
288 PCS / CASE
By Jordi Puigvert Colomer CLUIZEL chef
Happy Saint Martín
AMBANJA DARK 64% FLAKY BRIOCHE by Rémi Carreño Paredes
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 in the heart of the Manufacture, we run educational masterclass 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