Michel Cluizel - Food Service Collection - 2019 - 2020

FOOD SERVICE 2019-2020

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Recipe in cover: MIROR

by Jordi Puigvert Colomer

The Manufacture CLUIZEL has been devoted to its customers for more than 70 years, crafting gourmet and authentic products.

Our “Noble Ingredients” quality commitment means we select only raw ingredients that respect both People and Nature. We are convinced that the quality of our products begins with the quality of our raw ingredients.

We are proud of our partnerships with cocoa bean planters, and once again this year, we are delighted to promote a Chocolate Plantation with a bean crop in the Alta Verapaz region, central Guatemala: La Laguna. This new chocolate brings a new palette of aromatic notes to perfectly complement the Plantation Chocolates range.

Thanks to our expertise as Cacaoféviers® and Chocolate Makers, we created a new, less sweet version of ivory chocolate but with just as much delicious flavour: Kayambe® 36% Ivory chocolate, which is also included in the Façonnables® Ivory range. I know that this new chocolate will be perfect for customers looking for a delicious yet lighter experience.

Finally, given our mastery of Confectionery and constant search for more intense taste, we’d also like to present a pure hazelnut paste with a wonderfully pronounced flavour. Its intense and fruity aromas are sure to enhance your culinary creations.

Similarly, two new recipes for praliné and Gianduja with no added flavours enhance a signature range using know-how that is unique to the Manufacture CLUIZEL. I sincerely hope you enjoy discovering our new offerings, and find them a joy to work with.

Marc CLUIZEL

New products available from 01/04/2019

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MANUFACTURE CLUIZEL

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.

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MANUFACTURE CLUIZEL

MANUFACTURE CLUIZEL, A LIVING HERITAGE Obtained since 2012, the label “Living Heritage Company” (EPV in French) is a mark of recognition accorded by the gouvernment, set up to distinguish French companies possessing artisanal “knowhow” and constituting industries of excellence. The label unites those manufacturers attached to the highest performance of their profession and their products.

The label EPV is a reference and a guarantee of quality. It is awarded to highly-reputed and unique firms (single companies) that combine tradition and innovation, know-how and creation, effort and passion, heritage and future, local and international trade. These “Living Heritage Company” maintain their production activity in France. They are representative of the “Made in France” spirit.

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MANUFACTURE CLUIZEL

(1) Professionals specialized in processing cocoa beans into chocolate

3 CRAFTS

Cacaofèvier®

CONFECTIONER

Chocolate maker

The Manufacture CLUIZEL is one of the few Cacaofèvier®(1) in the world to master the processing of cocoa bean 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...

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

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Manufacture Cluizel ©

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MANUFACTURE CLUIZEL

CHOCOLINÉ

by Jordi Puigvert Colomer

CHEF CLUIZEL Jordi Puigvert Colomer

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

MANUFACTURE CLUIZEL

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COUVERTURE CHOCOLATES Since 1948, the CLUIZEL family narrates a story, that of chocolate, its “Chocolats d’Exception”. Rare selector of cocoa beans, a Cacaofévier®, independent in the world, the Manufacture CLUIZEL perfectly masters each step of the transformation of the cocoa beans into chocolate.

We recommend to you our wide range of chocolates with recognized taste characteristics responding to an unequalled quality commitment : • Plantation Chocolates with incomparable flavours and aromas • “ Grands Accords®” Chocolates with exceptional and unique flavours • Gourmet Chocolates with natural ingredients to bring a little variation to your recipes •C rafted Chocolates to meet all your professional chocolate needs MICHEL CLUIZEL chocolate is produced in the form of Mini Grammes®, which are 1/4 gram pellets, for easy, fast and accurate use.

• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

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Unique terroirs Each of our Plantation Chocolates is produced from cocoa beans originating from a single Plantation.

This makes each chocolate unique and exceptional.

This terroir, specific to each cocoa bean, gives them incomparable aromatic profile, determined by three parameters: the origin, the know-how of the planter, and the skill in the torrefaction, which we do perform here in the Manufacture.

We differentiate in the sense of the designation “chocolat d’origine” and “chocolat de cru”. A Plantation Chocolate is higher-end and can be compared to a vinyard estate wine.

Carlos del Cid, plantation manager

LA LAGUNA PLANTATION Plantation La Laguna is nestled in the mountainous forest of Alta Verapaz, central Guatemala. The Rio Cahabón waterway crosses the 4,800 ha plantation on its way to La Laguna lake. Water, the source of life, irrigates this natural and protected land, where cocoa trees are grown on the mountainsides at between 475 and 600 metres above sea level.

Lanquín, GUATEMALA

plantation chocolates

Samuel de Jesus, plantation manager

riachuelo PLANTATION 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. The cocoa trees are cultivated with respect for the surrounding fauna and flora, composed of numerous exotic trees such as the Massaranduba or the Pau d’Arco.

Ilhéus, BRAZIL

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MANUFACTURE CLUIZEL

Miguel Tejada, plantation manager

José Caballero, plantation manager

LOS ANCONÈS PLANTATION

mokaya PLANTATION

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 pesticides.

The Mokaya Plantation is situated in the Chiapas region, the cradle of cocoa, which extends to the border of Guatemala. Almost 2000 years before this era, the Mokayas, an indigenous fishermen people, were fond of a drink made from cocoa pulp or seeds: the first “chocolate” in the world, called “kakawa”.

San-Francisco de Macoris, SANTO-DOMINGO

Tapachula, MEXICO

Privileged Relation Each Plantation Chocolate tells the story of our meeting with a Planter. Our chocolates are thus the fruit of a close and sustainable collaboration, founded on communication and respect.

We thus highlight the work of seven exceptional Planters, with a remarkable know-how with whom we work “hand in hand”, in order to bring out the best of cocoa. We perform a precise and detailed work: it is necessary to each day try, adapt, adjust, in order to keep on producing the same quality.

Authentic tastes The cocoa beans are sent directly by the producers to the workshops of the Manufacture which guarantees a perfect traceability. It takes several months to achieve an outstanding combination fermentation-roasting.

The roasting of the beans and the transformation into cocoa paste, and then into dark and milk chocolate are made by The Manufacture CLUIZEL in Damville. This allows to keep all the aromatic notes of cocoa.

aN ENCOUNTER, a chocolate

Fernandes Afonso Felisberto, plantation manager

Jaomazava Tinombo, grower and plantation manager

Ruben Dario Garcia, grower and plantation manager

vila gracinda PLANTATION

mangaro PLANTATION

el jardín PLANTATION

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.

In Africa, in the north-west of the island of Madagascar, the Mangaro Plantation lies in the rich valley of the Sambirano River. Some of the particular aromas of this cocoa come from the tropical climate tempered by the influence of the Indian Ocean. The name of the Mangaro Plantation refers to the vast mango forest that stood there before the cocoa trees were planted.

Located in the Finca El Jardín, in the floodplains of the Ariari river, the El Jardín Plantation extends over 20 hectares. It is protected by an exceptionally luxurious environment that gives the cocoa trees their richness. The name of the El Jardín Plantation evokes the Meta region, which overflows with natural “jardin” of breath-taking beauty.

Santo Amaro, SÃO-TOMÉ

Ambohimarina, MADAGASCAR

Fuente de Oro, COLOMBIA

MANUFACTURE CLUIZEL

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plantation la laguna chocolate

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MANUFACTURE CLUIZEL

At the core of Guatemala The birthplace of one of America’s oldest civilizations, Guatemala has preserved the traditions of its Mayan ancestors. On the homeland of cocoa, the planters continue to grow it following their ancient principles: by hand and as close as possible to the cocoa trees. The cocoa selected by MICHEL CLUIZEL is characterised by beans that are highly aromatic, even before fermentation. As such, the Chocolate from the La Laguna Plantation is the rightful descendent of a tradition of fine, with typicity cocoa.

The Chocolate from the La Laguna Plantation is made of cocoa grown up high on the first soils of cocoa cultivation in Guatemala. Grown following natural methods which respect the terroir, it gives the La Laguna chocolate delicious notes of plum, roasted cocoa and yellow fruit. A rare and unique tasting discovery!

The terroir of the La Laguna plantation enjoys optimal exposure: on a mountainside, the plantation is naturally irrigated by the waterfalls of Semuc Champey which flow into the La Laguna lake. The coffee trees, eucalyptus and pine crops feed this ecosystem which is extremely favourable to the cultivation of cocoa.

plantation chocolates

The Plantation Chocolates are the reflection of our Cacaofévier® 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.

Plantation

LA LAGUNA

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With a beautiful richness of aroma, the cocoa beans from the La Laguna Plantation have allowed us to create two couverture chocolates: The 70% dark couverture chocolate offers highly distinctive yellow fruit notes throughout the tasting process. To begin, this chocolate reveals delicious notes of plum and roasted cocoa, alongside generous notes of apple cooked in butter and liquorice. It finishes with a long series of tangy, spicy and minty notes.

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The 47% milk couverture chocolate, with its smooth, creamy texture, delivers a harmonious balance between delicate cappuccino and hot chocolate notes and notes of hazelnuts and toasted bread. The finish produces notes of butterscotch and powerful cocoa and roasted coffee aromas.

DARK la laguna Plantation 70%

MILK la laguna Plantation 47%

3 kg • ref. 20480

3 kg • ref. 20518

• Tasting notes: plum, roasted cocoa, apple cooked in butter, liquorice, tangy notes, tropical pepper, minty notes • Cocoa: 70% l Fats: 40,5% l Sugar: 30% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: cappuccino, hot chocolate, hazelnut, toasted bread, butterscotch, intense cocoa notes • Cocoa: 47% l Fats: 43,5% l Sugar: 22% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

DARK & MILK

Dark RIACHUELO Plantation 70%

MILK RIACHUELO Plantation 51%

3 kg • ref. 20586

3 kg • ref. 20588

• Tasting notes: toasted cocoa, dried fruits, acidulated, red berries, spiced notes, sweet fruity pepper, chocolate flavoured caramel • Cocoa: 70% l Fats: 42% l Sugar: 30% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: milky, creamy, butter caramel, toasted cocoa, spiced cocoa with fresh notes, red berries, liquorice • Cocoa: 51% l Fats: 48% l Sugar: 18% • Ideal for: Bar l Ganache l Mousse l Ice cream

organic dark mokaya plantation 66%

organic dark los anconÈs Plantation 67%

3 kg • ref. 20488

3 kg • ref. 20496

• Tasting notes: toasted cocoa, soft exotic fruits, dried fruit • Cocoa: 66% l Fats: 42% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: liquorice root, red berries, green olive accents • Cocoa: 67% l Fats: 42% l Sugar: 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

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DARK & MILK

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Dark el jardín Plantation 69%

dark vila gracinda Plantation 67%

3 kg • ref. 20583

3 kg • ref. 20600

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

• Tasting notes: toasted, spiced notes lingering tropical fruits notes, liquorice • Cocoa: 67% l Fats: 42% l Sugar: 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

dark mangaro Plantation 65%

milk mangaro Plantation 50%

3 kg • ref. 20502

3 kg • ref. 20501

• Tasting notes: exotic fruits, gingerbread, acidulated citrus fruits • Cocoa: 65% l Fats: 41% l Sugar: 34% • Ideal for: Bar l Ganache l Mousse l Ice cream

• Tasting notes: caramel, exotic fruits, gingerbread • Cocoa: 50% l Fats: 46% l Sugar: 20% • Ideal for: Bar l Ganache l Mousse l Ice cream

MANUFACTURE CLUIZEL

“grands accords ” ®

chocolates

Our “Grands Accords®” Chocolates are obtained from the association of quality cocoa beans which makes resonate unique aromatic notes in perfect harmony. These exclusive creations emanate from our confectioner’s know-how perpetuated for three generations, and are ideal for professionals who look for a quality chocolate with intense aromatic notes for character creations.

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KAYAMBE

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IVOIRE 36% Discover the new Kayambe® 36% Ivory chocolate, the ivory chocolate with the lowest sugar content from the Manufacture CLUIZEL. Its soft, creamy texture envelops the palate with sweet and subtle aromas. Slightly sweet, it delicately reveals aromas of butter cake, vanilla-flavoured milk and vanilla custard, and finishes with fine notes of caramel and freshness.

This chocolate will allow you to make delicious tasting but light creations. For example, combined with red berries or tropical fruits, you can make fresh, delicate and low-sugar desserts to the greater delight of your customers.

ivory kayambe® 36% 3 kg • ref. 20607

• Tasting notes: butter cake, vanilla custard cream, slight notes of caramel and notes of freshness • Cocoa: 36% l Fats: 44% l Sugar: 37% • Ideal for: Bar l Ganache l Mousse l Ice cream l Coating

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DARK, MILK & IVORY

rful Powe ter & Bit

noir infini® 99%

dark arcango® 85%

• Tasting notes: intense cocoa bean notes, toasted coffee accent, rosewood aromas • Cocoa: 99% l Fats: 55% l Sugar < 1% • Ideal for: Bar l Ganache l Ice cream l Cooking

• Tasting notes: woody, spiced accents, acidulated fruit notes • Cocoa: 85% l Fats: 50% l Sugar: 14% • Ideal for: Bar l Ganache l Ice cream l Cooking

3 kg • ref. 20103 20 kg • ref. 20104

g Stron atic m o & Ar

dark kayambe® 72% 3 kg • ref. 20067 20 kg • ref. 20064

• Tasting notes: red berry flavours, liquorice, slightly bitter cocoa • Cocoa: 72% l Fats: 43% l Sugar: 27% • Ideal for: Cake l Mousse l Coating l Icing

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MANUFACTURE CLUIZEL

3 kg • ref. 20081 20 kg • ref. 20084

y Fruit ed c n a l a &B

dark vanuari® 63% 3 kg • ref. 20047 20 kg • ref. 20048

• Tasting notes: honey swetness, red berries, peppery notes • Cocoa: 63% l Fats: 40% l Sugar: 35% • Ideal for: Coating l Moulding l Icing l Ganache

d& Roun atey ol Choc

Milky r te & Bit

milk kayambe® 45%

dark elianza® 55%

3 kg • ref. 20450

3 kg • ref. 20053 20 kg • ref. 20058

• Tasting notes: toasted cocoa, liquorice, fresh star anise notes • Cocoa: 55% l Fats: 37% l Sugar: 43% • Ideal for: Coating l Moulding l Icing l Ganache

t Swee y m a e & Cr

• Tasting notes: salted butter, honey notes, hints of cocoa • Cocoa: 45% l Fats : 43% l Sugar : 31% • Ideal for: Ganache l Bar l Mousse

th & Smoo elized Caram

milk vanuari® 39%

Milky la nil & Va

3 kg • ref. 20433 20 kg • ref. 20434

• Tasting notes: intense whole milk flavour, subtle caramelised notes • Cocoa: 39% l Fats: 41% l Sugar: 36% • Ideal for: Coating l Moulding l Icing

milk elianza® 35%

ivory elianza® 33%

• Tasting notes: caramel ice cream, toasted cocoa notes • Cocoa: 35% l Fats: 39% l Sugar: 41% • Ideal for: Coating l Moulding l Icing

• Tasting notes: crème brulée, butter biscuits, accents of miel • Cocoa: 33% l Fats: 38% l Sugar: 47% • Ideal for: Coating l Moulding l Ganache

3 kg • ref. 20401 20 kg • ref. 20402

3 kg • ref. 20614 20 kg • ref. 20615

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gourmET chocolates

Our Gourmet couverture chocolates are the symbol of our quality commitment “Noble Ingredients”. Flakes of caramel fabricated in our workshops 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!

• REAL PURE ARABICA COFFEE BEANS PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY •

Z café

3 kg • ref. 20200

Dark chocolate with roasted and ground pure Arabica coffee beans • Tasting notes: intense fruity coffee, toasted notes • Cocoa: 60% l Fats : 39% l Sugar : 32% • Ideal for: Bar l Ganache l Mousse l Ice cream

• REAL CARAMELS BITS PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

Z Karamel

3 kg • ref. 20460

Milk chocolate with 43% cocoa and real caramel bits • Tasting notes: gentle caramel sweetness and crunch, fresh cream • Cocoa: 37% l Fats : 39% l Sugar : 31% • Ideal for: Bar l Moulding 22

MANUFACTURE CLUIZEL

CRAFTED chocolates

Our Crafted Chocolates have been conceived in order to respond to the requirements of chocolate professionals: confectioners, chocolate manufacturers, caterers, restaurant owners... Their great chocolate, low sugar, tasty, adapts perfectly to all creations. Easy to use, they are particularly adapted for professionals dealing with large volumes.

alent Polyv

alent Polyv

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a Polyv DARK caozelo® 66%

milk caozelo® 38%

• Tasting notes: gourmet, grilled cocoa, woody, spicy, fruity, lightly acidulated, dried fruits • Cocoa: 66% l Fats: 41% l Sugar: 33% • Ideal: Bar l Ganache l Mousse l Ice cream

• Tasting notes: milky biscuits, creamy caramel, honey, cocoa, dried fruits • Cocoa: 38% l Fats: 40% l Sugar: 38% • Ideal: Bar l Ganache l Mousse l Ice cream

20 kg • ref. 20110

20 kg • ref. 20428

ivory caozelo® 30%

Ideal g in Coat

20 kg • ref. 20630

Ideal g Fillin

• Tasting notes: freshness of cocoa butter, vanilla cream, gourmet milk jam.

• Cocoa: 30% l Fats: 35% l Sugar: 43% • Ideal: Bar l Ganache l Mousse l Ice cream l Coating

dark Yzao® 70%

Z 60

• T asting notes: hot chocolate, caramel, toasted cocoa, biscuit and vanilla • Cocoa: 70% l Fats: 44% l Sugar: 28% • Ideal for: Coating l Bar l Ganache l Mousse l Ice cream l Cake

• Tasting notes: herbaceous notes with lingering cocoa, vanilla • Cocoa: 60% l Fats: 34% l Sugar: 39% • Ideal: Filling l Ganache l Mousse l Ice cream l Cake l Sauce

20 kg • ref. 20094

20 kg • ref. 20040

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USING OUR CHOCOLATES

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GANACHE

BISCUIT, PASTE

FOUR-QUARTERED

ICE SORBET

GLAÇAGE

COATING

(KG/SACK)

La Laguna Noir 70%

3

Riachuelo Noir 70%

3

El Jardín Noir 69%

3

Vila Gracinda Noir 67%

3

Los Anconès Noir 67%

3

Mokaya Noir 66%

3

Mangaro Noir 65%

3

Riachuelo Lait 51%

3

Mangaro Lait 50%

3

La Laguna Lait 47%

3

Noir Infini® 99%

3 or 20

Arcango® Noir 85%

3 or 20

Kayambe® Noir 72%

3 or 20

Vanuari® Noir 63%

3 or 20

Elianza® Noir 55%

3 or 20

Kayambe® Lait 45%

3

Vanuari® Lait 39%

3 or 20

Elianza® Lait 35%

3 or 20

Kayambe® Ivoire 36%

3

Elianza® Ivoire 33%

3 or 20

Yzao® Noir 70%

20

Z60

20

Caozelo® Noir 66%

20

Caozelo® Lait 38%

20

Caozelo® Ivoire 30%

20

ZCafé

3

ZKaramel

3

MANUFACTURE CLUIZEL

possible

MOUSSE

recommanded

GOURMET CHOCOLATES

CRAFTED CHOCOLATES

“GRANDS ACCORDS®” CHOCOLATES

PLANTATION CHOCOLATES

MOULDING BAR

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

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

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

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45-50°C 113-122 °F 27°C/80

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

27°C/80 45-50°C 113-122 °F 27°C/80

Noir 65%

Noir 72%

Lait 39%

45-50°C 113-122 °F

67%

67%

28°C/82

Noir Infin ® i 99%

SPÉCIALIT ÉS

- THE

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10

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39 38,5 38,5

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Our guide “Les Basiques” can help you go further in using our couvertures and laboratory chocolates. This very detailed guide will help you easily master basic recipes with all our chocolates and make them your own.

Ganaches, cakes, pastries, creams, mousses, crunches, icing, ice creams and sorbets… A must-have document in your kitchen. Our guide “Les Façonnables®” will enable you to discover numerous ideas for recipes, chocolate bonbons, snacks, “petits fours” and other dessert dishes.

recipe cards

Recette élaborée par Bruno Le Derf Recette élaborée par Jordi Puigvert Colomer

la manufacture du goût

Recette élaborée par Jordi Puigvert Colomer

Recette élaborée par Philippe Conticini

la manufacture du goût

la manufacture du goût la manufacture du goût

Do you want something new, or more creative ideas?

Don’t hesitate to request the cards of the recipes created by the Cluizel partner chefs.

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25

Patrick Rougereau ©

CHOCOLATE CAKE

by Philippe Conticini

CHEF CLUIZEL Philippe Conticini

Considered as one of the best pastry chefs in the world, and after holding positions in prestigious starred establishments, from New York to Japan, this major figure of contemporary French and International gastronomy, Philippe Conticini is today Head pastry chef in his own boutique “Gâteaux d’émotions”.

“For three generations, the Cluizel family has been immersed in the sweet full bodied fragrance of chocolate.

I love this authentic and family legacy which for myself represents love, respect, quality of the product and of the material, passed down from generation to generation.

This represents therefore 70 years of chocolate passion in the Cluizel family and also the will to share these true values through exceptional products.

The Manufacture CLUIZEL collaborates in direct and durable association with the cocoa planters thus establishing with them a history of privileged relations guaranteeing the best traceability possible and a very precise method from the fermentation process up to the drying of the cocoa beans. It is also this strong commitment which has convinced me, now for many years, to work with the Manufacture CLUIZEL to elaborate my pâtisseries, confectionery, chocolate bonbons. The quality in the choice of the ingredients, their fair commitment, is a guarantee of quality for me, in the realisation of my pâtisseries. It is this mastery of product which seduce me. I’m impressed by their strong philosophy in the quest for taste and authentic sensations. It is founded on a simple adage, “in order to make quality products you need quality ingredients”. All of this conforms to my own philosophy, which has brought us close with Marc Cluizel and has promoted a sincere relationship, full of generosity, confidence, sharing, natural, just like their chocolate.

For all of these values, which I hold close to my heart, and which I find bountiful in the Manufacture CLUIZEL, to work with their chocolate is a pleasure which has allowed me to build and create sensations and emotions.”

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fillings & MISCELLANEOUS The perfect mastery of our three crafts enables us to offer you a wide choice of fillings and miscellaneous. In our role of “Cacaofévier®” (cocoa bean selector), we manufacture ourselves the cocoa pastes and the cocoa nibs from quality beans. Further, our profession of Confectioner enables us to propose to you pralinés, gianduja, nougats, and almond paste, which we produce in our Damville workshops in Normandy, respectful of the traditions of the craft know-how recognised by our Label EPV. They are completed by the service products which we select for you, always respectful of our “Noble Ingredients” commitment.

The extent of this range of products will enable you to introduce a multitude of tastes and textures to your creations!

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PRODUCTS MADE WITH DRIED FRUITS Our dried fruit fillings are made in our Damville workshops. Our know-how and careful fruit selection allows us to create tasty fillings with intense dried fruit notes.

FRUITY Praliné

The Manufacture CLUIZEL pralinés are crafted according to tradition and respect our inimitable know-how.

The Fruity Praliné brings a nostalgic experience, combining ancestral know-how with an explosion of flavours in the mouth.

ORIGIN OF PRALINÉ The rigorous selection of calibrated hazelnuts and almonds and a baking process in large copper pans create a perfectly balanced praliné with notes of roasted dried fruits and a warm caramel finish.

Its smooth, soft texture can be used for a variety of purposes, from the most traditional recipes to the most original.

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OLD-STYLE PRALINÉS Rigorous selection of ingredients

Use of large-calibre,

whole dried fruits

fruitY Praliné 5 kg • ref. 21070

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

• Almonds and hazelnuts: 50% l Sugar: 50% • Cooked until: brown caramel • Grain size: medium • Texture: soft, light grains 30

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Cooked in large

copper cooking cauldron Traditional grinding in a granite millstone

NEW NAME

old-style Praliné

2,5 kg • ref. 21067 5 kg • ref. 21065

The strength of hazelnut balanced with the gentleness of almond makes this praliné ideal for various creations.

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

pure Almond PralinÉ 5 kg • ref. 21030

Our most delicate praliné thanks to gentle almond flavours.

Almonds: 50% l Sugar: 50% • Cooked until: brown caramel • Grain size: medium • Texture: smooth, soft •

Coarse grain pralinÉ 2,5 kg • ref. 21058 5 kg • ref. 21055

This praliné, with toasted notes puts the emphasis on the crunchiness of the nuts.

This old-style praliné gives your creations a unique taste and texture.

Almonds and hazelnuts: 50% l Sugar: 50% • Cooked until: light caramel • Grain size: large • Texture: crunchy, coarse •

NEW NAME

full-bodied Praliné 2,5 kg • ref. 21020 5 kg • ref. 21015

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

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

pure Hazelnut PralinÉ 5 kg • ref. 21050

The power of hazelnut enhanced by caramelised sugar to bring interest to Paris Brest, dacquoise and other meringue-based cakes.

• Hazelnuts: 50% l Sugar: 50% • Cooked until: caramel • Grain size: medium • Texture: smooth, soft

Nib pralinÉ

5 kg • ref. 21069 The ideal praliné for very characteristic cocoa creations. It gives character to even the simplest crème patissière.

• Almonds, hazelnuts and cocoa nibs: 55% l Sugar: 45% • Cooked until: light caramel • Grain size: medium • Texture: grainy, coarse

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“Hazelnut heart” Gianduja

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The Manufacture CLUIZEL has redesigned its Gianduja, giving it a smoother, creamier texture, as well as more intense dried fruit flavours.

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AN EXCEPTIONAL GIANDUJA

A texture that is easy to work with, soft notes of creamy hazelnuts and cocoa, which lead to a long-lasting finish with roasted hazelnuts. Our Gianduja “Hazelnut heart” is perfect for all your creations and soon you’ll be wondering how you did without it!

“hazelnut heart” Gianduja 5 kg • ref. 21105

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

• Ideal for: perfect for chocolate fillings, flavouring ice cream or using directly as a spread.

• Grain size: fine • Texture: smooth, soft

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PURE

Hazelnut paste The Manufacture CLUIZEL has selected its best hazelnuts to bring you this pure hazelnut spread.

pure HAZELNUT paste

THE INTENSITY OF HAZELNUTS

• Ideal: perfect for fillings, or flavouring ice creams/mousses • Grain size: smooth • Texture: fluid

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.

5 kg • ref. 21210

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Almond paste 50% 5 kg • ref. 21205

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

• Ideal for: frangipane, almond cream or financier cakes.

Montélimar nougat for dipping Case of 1,5 kg • ref. 21500 5,5 g/piece - L 35 x l 14,5 x h 14,5 mm

In line with the authentic recipe, our Montélimar nougat is rich in almonds and pistachios, enhanced by a strong honey taste.

• Ideal for: cut into pieces, they are perfect for creating chocolate treats.

crunchy products

Croustilline® 2,5 kg • ref. 21007

Shards of real crispy wafer with no vegetable fats.

• Ideal for: adding a delicate crunch to praliné or making a crunchy ganache.

Soufflétine

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

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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!

gruétine®

750 g • ref. 21009 Caramelised sugar with cocoa paste and roasted cocoa bean.

RECOMMENDATIONS FOR USE Preheat your oven to 170°C. Place a stencil or pastry cutter on a baking mat and then place a thin layer of Gruetine®.

Remove your template and bake in the oven for around 7 minutes. The Gruetine® should have the appearance of baked caramel.

Remove from the oven and leave to cool until the Gruetine® can be lifted away easily. Shape your Gruetine® while it is still warm.

If you prefer your Gruetine® to have a finer texture, place it in a food mixer first until it becomes a fine powder, and creates a more delicate crunch.

cocoa nibs bio 3 kg • ref. 21800 Flakes of beans bio roasted in our workshops

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

Cocoa butter 4,5 kg • ref. 21000

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

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Cocoa powder (100% pur cocoa)

3 kg • ref. 21005 A cocoa powder with an intense taste.

Rich in cocoa butter, it won’t dry out your mixtures.

• Cocoa: 100% l Fats: 21% • Ideal for: Cake l Decoration l Sauce

Z 60 sticks

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

A perfect format and dosage to create delicious pastries

• Cocoa: 60% l Fats: 34% l Sugar: 39%

Grande Teneur Stick

3 kg (approx.300 sticks) • ref. 66001 10 g/piece - L 80 x l 25 x h 5 mm Dark chocolate sticks with a high cocoa content

• Cocoa: 63% l Fats: 40% l Sugar: 35%

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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

LA LAGUNA As the result of our recent partnership with La Laguna Plantation, our new cocoa paste expresses pronounced aromatic notes which will add backbone to your recipes. Flavours of plum and roasted cocoa yield to notes of apples cooked in butter and liquorice, finishing up with tangy, spicy and minty notes.

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LA LAGUNA PLANTATION 1 kg â&#x20AC;˘ ref. 20809

â&#x20AC;˘ Tasting notes: plum, roasted cocoa, apple cooked in butter, liquorice, tangy, peppery, and minty notes

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RIACHUELO Plantation

el jardín Plantation

1 kg • ref. 20808

1 kg • ref. 20804

• Tasting notes: toasted cocoa, dried fruits, acidulated, red berries, spiced notes, sweet fruity pepper, chocolate flavoured caramel

• Tasting notes: honey, red berries, blond tobacco, caramel, dried tomatoes, liquorice and peppery, grilled, woody, slightly mentholated

organic los anconÈs Plantation

organic mokaya plantation

1 kg • ref. 20801

1 kg • ref. 20805

• Tasting notes: liquorice root, red berries, green olive accents

• Tasting notes: toasted cocoa, soft exotic fruits, dried fruit

vila gracinda Plantation

mangaro Plantation

1 kg • ref. 20807

1 kg • ref. 20802

• Tasting notes: toasted, spiced notes lingering tropical fruits notes, liquorice

• Tasting notes: exotic fruits, gingerbread, acidulated citrus fruits

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Manufacture Cluizel ©

BLACKCURRANT CHOCOLATE BAR

by Bruno Le Derf

CHEF CLUIZEL Bruno Le Derf

Bruno Le Derf began his pâtisserie apprenticeship at the age of 15 years before joining the “Compagnons du devoir” (French craftsmens’guild which trains apprentices) on the french roads during 7 years. After time spent in Brussels, where he perfected his knowledge of chocolate, he took off to Japan. He spent 15 years in his adopted country and became notably Technical Director of the “Cordon Bleu” school. He has been acclaimed Best Chocolate Confectioner of France in 2007. Returned to France in 2012, he set up in Brittany and opened 4 chocolate confectionery shops and a Patisserie-Tea room. The Manufacture CLUIZEL is proud to sponsor the “Concours l’Elite” of which Bruno is founder.

“During my entire professional career, the Manufacture CLUIZEL has always been synonymous of quality. First Michel and now Marc, have kept faith with this charter of noble products with their unique and genuine taste.

Today, set up on my own account since 6 years, the Manufacture CLUIZEL is not just a simple supplier, it is an indispensable partner in my profession of chocolate confectioner.

The most important thing for me is that the Manufacture CLUIZEL has remained a family business, and where the priority is the quality of the product, not the volume. As it is the case for their Plantation Chocolates, each product must have the required aromatic profile, which can take several years to achieve. The variety of the Plantation Chocolates (dark, milk-whenever the aromatic notes enable it-and cocoa paste) is a true added value for us professionals. We can thus customize our recipes to the delight of our customers.

All the Manufacture team members, as well as Marc Cluizel, are always attentive to their clients in order to expand their ranges at the same pace as the evolution of our profession.”

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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 Kayambe® Dark 72%, Kayambe® Milk 45% and Kayambe® Ivory 36%.

New in 2019: our Ivory Façonnables® are made from Kayambe® 36% Ivory chocolate for a premium and gourmet range that is low on sugar.

Conditioned in purpose-built compartmentalized trays they are carefully protected to minimise the risk of damage during transport.

• PURE COCOA BUTTER NO ADDED FLAVORS WITHOUT SOY BOURBON VANILLA POD •

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slim These Façonnables® are ideal for the creation of small flat appetizers, snacking style, or again to ally with other dessert elements on a plate, in accordance with latest trend recipes. With these smaller portions, your customers will not leave a single crumb! You can equally create tarts without pastry, without gluten therefore. Let your imagination speak: our Façonnables® “Slim” will introduce an original and gourmet touch to your creations!

LITTLE DARK delta

LITTLE IVORY delta

L 55 x l 30 x h 15 mm / ≃ 4 g/piece 144 pcs/case

L 55 x l 30 x h 15 mm / ≃ 4 g/piece 144 pcs/case

ref. 23108

DARK delta

IVORY delta

L 110 x l 60 x h 15 mm / ≃ 14 g/piece 80 pcs/case

L 110 x l 60 x h 15 mm / ≃ 14 g/piece 80 pcs/case

ref. 23495

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ref. 23110

MANUFACTURE CLUIZEL

ref. 23498

LITTLE DARK RONDINE

LITTLE IVORY RONDINE

Ø 40 x h 15 mm / ≃ 4,5 g/piece 144 pcs/case

Ø 40 x h 15 mm / ≃ 4,5 g/piece 144 pcs/case

ref. 23098

ref. 23100

Dark rondine

ivory rondine

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

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

ref. 23470

ref. 23474

LITTLE DARK INGOT

LITTLE IVORY INGOT

L 60 x l 20 x h 15 mm / ≃ 5,5 g/piece 135 pcs/case

L 60 x l 20 x h 15 mm / ≃ 5,5 g/piece 135 pcs/case

ref. 23502

ref. 23504

DARK INGOT

IVORY INGOT

L 120 x l 25 x h 15 mm / ≃ 11,5 g/piece 84 pcs/case

L 120 x l 25 x h 15 mm / ≃ 11,5 g/piece 84 pcs/case

ref. 23230

ref. 23233

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

dark Sphere

milk sphere

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

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

ref. 23480

ivory sphere

ref. 23225

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

dark round

milk round

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

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

ref. 23460

ref. 23465

dark drop

ivory drop

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

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

ref. 23165

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dark little Sphere cup

ref. 23486

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

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ref. 23484

ref. 23167

dark Rectangle

milk Rectangle

ref. 23430

ref. 23432

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

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

dark Mini Rectangle ref. 23220

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

dark cone ref. 23115

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

dark cube ref. 23130

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

dark teardrop

dark Cylinder

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

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

ref. 23200

ref. 23133

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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

milk round

ivory round

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

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

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

dark round with pleats

milk round with pleats

ivory round with pleats

Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case

Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case

Ø 25/h 20 mm ≃ 3 g/piece 288 pcs/case

ref. 23030

ref. 23095

ref. 23032

ref. 23096

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ref. 23097

dark tart

dark square

Ø base 30 / Ø top 43/h 15 mm ≃ 3 g/piece 100 pcs/case

L 24 x l 24 x h 18 mm ≃ 3,5 g/piece 288 pcs/case

ref. 23105

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ref. 23035

ref. 23010

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

milk round

ivory round

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

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

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

ref. 23020

ref. 23022

ref. 23025

dark oval

dark rectangular

L 32 x l 19 x h 13 mm ≃ 1,9 g/piece 384 pcs/case

L 30 x l 16 x h 13 mm ≃ 1,9 g/piece 384 pcs/case

dark square

dark heart

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

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

ref. 23045

ref. 23000

ref. 23065

ref. 23004

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decorations Decoration is often the first element that a gourmet will taste on a pâtisserie. Its taste is therefore essential.

Fine, regular, made in Kayambe® Chocolate Dark 72% or Elianza® Ivory 33%, our decoration harmonise perfectly to the flavours of your recipes and will introduce a touch of originality.

To reinforce our “Noble Ingredients” quality approach, the Manufacture CLUIZEL is continually striving to eliminate artificial colours from all its products, such as E171 and E172, and to replace them with 100% natural colours.

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must-haves To be added as that final touch to set off your creations, these decoration, created in 72% Dark Kayambe® chocolate, and in 33% Ivory Elianza® chocolate, introduce a sober and elegant trend. In addition, in the continuity of our quality commitment “Noble Ingredients” we have undertaken an important process to remove from our products all artificial food colourings, such as E171 and E172, and to replace them by 100% natural origin colours. Let loose your creativity!

dark teaspoon ref. 25110

Dark chocolate 72% cocoa L : 90 mm • 3,5 g/piece 96 pcs/case

Mini-bar ref. 26275

Dark chocolate 72% cocoa L 45 x l 28 mm • 5 g/piece 216 pcs/case

dark streamer ref. 26470

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

Micro-bar ref. 26270

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

ivory streamer ref. 26472

Ivory chocolate l: 3 mm • 0,5 g/piece 552 pcs/case

round woody enamels

chips

ref. 25308

ref. 26205

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

Dark chocolate 72% cocoa 3 kg/case

Chocolate Banderilla ref. 26034

Dark chocolate 72% cocoa L 240 x l 5 mm • 5,6 g/piece 126 pcs/case 50

MANUFACTURE CLUIZEL

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

dark pearl

green pearl

Puffed rice, coated with dark chocolate Pot of 150 g

Puffed rice Pot of 150 g

milk pearl

SUN pearl

Puffed rice, coated with milk chocolate Pot of 150 g

Puffed rice Pot of 150 g

ref. 27338

ref. 27342

MAGENTA pearl ref. 27348

Puffed rice Pot of 150 g

ref. 27337

ref. 27344

mini-marbles ref. 27340

Puffed cereals coated with ivory chocolate assortment of 3 colors Pot of 750 g

red marble ref. 27336

Puffed cereals coated with colored ivory chocolate Pot of 750 g

black marble ref. 27325

Puffed cereals coated with colored dark chocolate Pot of 750 g

black coffee bean

black mini cocoa pod

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

Dark chocolate 72% cocoa Pot of 750 g

ref. 27355

ref. 27385

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must-haves

Feather square

White Speckled square

Brown Speckled square

Dark chocolate 72% cocoa 35 x 35 mm • 3 g/piece 288 pcs/case

Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

Dark chocolate 72% cocoa 35 x 35 mm • 3 g/piece 288 pcs/case

Red Aquarelle square

Red shortbreads square

Coloured striped square

Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

72% Dark chocolat 35 x 35 mm • 3 g/piece 288 pcs/case

gold marble*

copper marble*

silver marble*

Puffed cereals coated with colored dark chocolate Pot of 750 g

Puffed cereals coated with colored dark chocolate Pot of 750 g

Puffed cereals coated with colored dark chocolate Pot of 750 g

gold mini cocoa pod*

copper mini cocoa pod*

gold chips*

Dark chocolate 72% cocoa Pot of 750 g

Dark chocolate 72% cocoa Pot of 750 g

Almond bits Pot of 150 g

Arabesque triangle

silver coit*

birthday balloons

Dark chocolate 72% cocoa L 40 x l 35 mm • 1,8 g/piece 360 pcs/case

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

Dark chocolate 72% of cocoa L 60 x l 25 mm • 3,5 g/piece 132 pcs/case

ref. 25113

ref. 25256

ref. 27334

ref. 27394

ref. 25180

ref. 25107

ref. 25132

ref. 27332

ref. 27392

ref. 26501

*Available while stocks last 52

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ref. 25109

ref. 25140

ref. 27328

ref. 27432

ref. 25855

gold Banderilla* ref. 26040

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

stripped Banderillas ref. 26095

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

blood orange Banderillas ref. 26045

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

speckled Banderillas ref. 26037

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

small blood orange sphere

small apple sphere

small IVORy sphere

Ivory chocolate Ø 25 mm • 3 g/piece 42 pcs/Case

Ivory chocolate Ø 25 mm • 3 g/piece 42 pcs/Case

Ivory chocolate Ø 25 mm • 3 g/piece 42 pcs/Case

ref. 26159

ref. 26139

ref. 26109

*Available while stocks last MANUFACTURE CLUIZEL

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THE Floralies ref. 27005

Ivory chocolate Ø 32 mm • 3 g/piece 80 pcs/case (set of 2 assorted pieces)

Chestnut leaf

THE DAISIES

ref. 26010

ref. 27008

Ivory chocolate 75 x 22 mm • 3 g/piece 100 pcs/case

Ivory chocolate Ø 15 mm • 0,27 g/piece 176 pcs/case (set of 3 assorted pieces)

ne w • E171 AND E172 FREE •

NŒUDS FESTIFS square ref. 25118

4 motifs available - Dark chocolate 72% of cocoa 35 x 35 mm • 3 g/piece 288 pcs/case

ne w • E171 AND E172 FREE •

streamer square ref. 25138

4 motifs available - Ivory chocolate 35 x 35 mm • 3 g/piece 288 pcs/case

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airshaped Decorations you could have made yourself ! These sophisticated decorations made from dark 72% Kayambe® chocolate are in keeping with the trend for soberness and elegance. These unique creations by the Manufacture CLUIZEL are diverse and can be interpreted in many ways.

feather airshaped

flame airshaped

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

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

ref. 24335

ref. 24316

Stick airshaped ref. 24305

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

big enamels airshaped

butterfly airshaped

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

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

ref. 24320

ref. 24330

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

SPARKLE Airshaped

heart airshaped

Dark chocolate 72% of cocoa 50 x 50 mm • 1,5 g/piece 96 pcs/case (assortment of 3 forms)

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

ref. 28170

ref. 24307

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spray preparations These edible liquid mixtures can be used with our professional spray to achieve a velvet or high-shine effect.

The mixtures are sifted and tempered before being packaged, so they are ready for use. See our sprayer on page 62.

white

ref. 27925

brown

red

1 kg

1 kg

yellow

black

ref. 27935 -

ref. 27927 -

1 kg

green

ref. 27940 -

ref. 27930 -

1 kg

1 kg

ref. 27933

1 kg

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

bronze*

silver*

10 g

10 g

ref. 27904

ref. 27902

copper*

gold*

fuschia*

10 g

10 g

10 g

ref. 27906

ref. 27910

*Available while stocks last 56

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ref. 27915

transfer sheets These transfer sheets can be used in different ways to give to your creations a unique dimension. They can decorate your bonbons, but also your pastry confections, mousses and ice-creams.

aquarelle

cherry

Leaf

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

Tropical

Hexagon

Seventies

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

ref. 29830

ref. 29852

ref. 29893

ref. 29861

ref. 29874

ref. 29891

golden glitter

Gold confetti

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

timeless

baroque

260 x 360 mm 20 sheets/case

260 x 360 mm 20 sheets/case

ref. 29883

ref. 29868

ref. 29851

ref. 29834

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Personalised Transfers and Messengers The Manufacture CLUIZEL can help you personalise your decorations to add a wonderful final flourish to your creations ! Asserting your style and revealing your personality is child’s play ! Let your imagination and creativity run wild with magical, UNIQUE creations !

1 2

SIMPLICITY & SPEED The Manufacture CLUIZEL developed an interactive tool that allows you to place an order with just a few clicks.

You’ll then receive your personalised decorations in 15 working days! You simply have to choose:

• Your messenger or transfer type • The type of chocolate (72% Dark Kayambe® and Ivory Elianza®) • The message / image • The font and writing colour

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

3 4

ADVICE & EXPERTISE The Manufacture CLUIZEL evaluates each creation with care in order to guarantee an optimal aesthetic result, an authentic expertise and a perfect finish. Each creation is directly printed on the chocolate or on the sheet.

nov elt y

201 YOUR COLOURS

9

The colours we use are guaranteed 100% of natural origin (E171 & E172 free) so that you can produce healthy and natural products.

YELLOW

red

cocoa

green

red

orange

YOUR FONTS Choose from the fonts below and tell us the text to appear on the messengers. droite roman JAZZY ANGLAISE MANUSCRITE TENDANCE 58

MANUFACTURE CLUIZEL

• 100% NATURAL ORIGIN COLOUR E171 AND E172 FREE •

Bonbon decal

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

Diagonal sheet Dim : 360 x 260 mm 125 sheets/case

big round

Ø 30 mm • 1 g/piece 378 pieces/case

Logo jumble sheet Dim : 360 x 260 mm 125 sheets/case

Curve sheet

MIRrOR sheet

Dim : 360 x 260 mm 125 sheets/case

small round

Ø 20 mm • 0,5 g/piece 702 pieces/case

Dim : 360 x 260 mm 125 sheets/case

big square

30 x 30 mm • 2 g/piece 378 pieces/case

small square

20 x 20 mm • 1 g/piece 648 pieces/carse

rectangle

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

cone

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

oval

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

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material The Manufacture CLUIZEL has carefully selected a professional material for a precise and detailed chocolate work.

The chocolate sprayer and its accessories will enable you to decorate your creations. The stencils will enable you to create your own chocolate bars and our cylinders to shape the GruĂŠtineÂŽ Discover also our individual moulds, for pastry dishes and tablets, indispensable for the creation of savoury desserts.

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61

chocolate spray Designed for professionals, this spray allows you to decorate your creations for a velvet or high-shine effect. The case contains the spray gun and its holder, two medium cups (125 cm3), a cleaning kit, a universal key and 4 CCS clips, as well as instructions for use and an operating manual. The product is guaranteed for 1 year. See our spray preparations on page 56.

Large cup ref. 29801

300 cm3 cup, to be used with our spray.

chocolats pray

ref. 29800

accessories

Stencil Rectangle 135

Stencil Triangle

Stencil Rectangle 120

135 x 75 mm 2 pcs/case

205 x h 70 mm 2 pcs/case

120 x 90 mm 2 pcs/case

ref. 29253

ref. 29255

ref. 29250

Quick-fix ref. 27961

400 ml - Sold individually

GruĂŠtine Cylinders ref. 29004

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

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MANUFACTURE CLUIZEL

This assembly coolant is an edible product to be used directly as a spray.

Please contact us for air or sea freight.

moulds* All of our moulds are designed and made in our Damville workshop. The diversity of our moulds will enable you to create dessert dishes, individual pâtisseries, pâtisserie dishes, or even more gourmet bars!

individual

the summits

the craters

the macaroon shells

Individual PVC moulds Ø : 58 mm - h : 80 mm 6 moulds / plate 4 plates / case

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

Individual PVC moulds Ø : 63 mm - h : 18 mm 6 moulds / plate 4 plates / case

ref. 29315

ref. 29307

ref. 29305

baking

heart

purse kit

20 pcs/case Can also be used for individual dessert 10 Moulds pour 2 pers. Ø 120 - h 35 mm 10 Moulds pour 1 pers. Ø 90 - h 25 mm

Plastic moulds for 6 to 8 person desserts L 185 x l 90 x h 145 mm Supplied with 1 base for dessert mould 3 pcs (handle, zip, purse)/kit - 10 kits/case

ref. 29775

ref. 29518

for bars mould graphic bar ref. 29797

3 Bars of 155 x 75 x 7,5 mm 5 mouds/case

*Sold exclusively with our covering chocolates.

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TRAINING WORKSHOP

a TASTE for making, a TASTE for sharing The Manufacture CLUIZEL provides Training Workshops for professionals in the Chocolate Factory. A wonderful chance to develop your know-how with well-known chefs who will share their experience, expertise and enthusiasm with you.

Sessions 2019 Learn the latest innovative techniques, textures and recipes to fully stimulate your inspiration and creativity.

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

24-25-26 JUNE 2019

CHOCOLAT BONBONS/CHOCOLATE SPECIALITIES with Bruno Le Derf

18-19-20 & 25-26-27 NOVEMBER 2019

PLATED DESSERTS with Jordi Puigvert Colomer

The 3-day course is held in the Manufacture Cluizel. You will have the privilege of having an exclusive guided tour of the Manufacture.

For US market 575 Route 73 North • Building D • West Berlin NJ 08091 • USA tél. 001 856 719 0800 • customerservice@noble-ingredients.com • www.cluizel.us

S.A.S. au capital de 1.000.000 € • SIRET 603 650 094 00023 RCS Evreux Creation : MANUFACTURE CLUIZEL • Photos : MANUFACTURE CLUIZEL, Patrick Rougereau©, placedescliches©, Pau Moya/Giroimatges© • Printing : Lescure Graphic/March 2019.

Ambience photos are presentation suggestions only • Photos and texts not contractually binding • Products available while stocks last

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils-sur-Iton • France tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 www.cluizel.com