NEWS & EVENTS

Holiday Chocolate review from NYC Style Little Cannoli


70 and above chocolate review


cluizel from the chocolate cult

Plantation The Laguna
Plantation The Laguna


Located in the heart of Guatemala, the new Plantation La Laguna, a partner of Manufacture CLUIZEL, nestles in the mountainous forest of Alta Verapaz.?The Rio Cahabón River crosses the 4,800 ha plantation to reach La Laguna Lake.?Water, a real source of life, irrigates these natural and preserved lands, where cocoa trees are cultivated on the mountainside, between 475 and 600 meters above sea level.

Cradle of one of the oldest civilizations in America, Guatemala has preserved the traditions of its ancestors Maya.?On these lands of origin of cocoa, planters continue to cultivate it according to ancient principles: by hand and as close as possible to cocoa trees.?The cocoa selected by MICHEL CLUIZEL is characterized by very fragrant beans, even before fermentation.?Plantation chocolate La Laguna is thus the worthy descendant of a tradition of fine and typical cocoas.
The cocoa beans of the La Laguna Plantation are rich in aromas and have allowed us to create two chocolates: Black 70% cocoa, with rare notes of yellow fruits, apple cooked in butter mixed with notes of liquorice, Grilled cocoa ending in an extension of tart and minty notes, then Milk 47% cocoa with hints of cappuccino, hot chocolate, hazelnut, toast and butterscotch ending on intense cocoa notes.

Award winning chocolate
For the second time we participate to the Great Taste contest for which we apply with 3 of our plantation tabs,whom 2 were rewarded (see the article below),?also our Lollipops “Gribouilles de Choc” and our ganache beans Ingot, both with a brand new look.?Thanks to their originality and their unique taste they have been awarded by a star!

Our 'Ganache beans Ingot': “A rather pleasing balance of sweet and bitter and thoroughly enjoyable.”
Our lollipops 'Gribouilles de Choc': “This looks and sounds like a fun product and we all need a bit of fun in life!”

Our Plantation Chocolates in the spotlight!

Award Winning Chocolate BarsAs every year we compete to the International Chocolate Awards contest, in the European and Bio European categories, and for the second time to the Great Taste contest. For 2018 we took the decision to apply with our new plantation 51% Riachuelo, our Bio plantation 66% Mokaya and the plantation 67% El Jardin.

We are proud to announce that all of them?received awards in both contests! Get them here.



Thank you for making Chocolate Lover Tour & Tasting a huge success!

chocolatrium 'chocolate lover' tour menu

'From Real People' Blog

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ChocoVoice review by The Nibble
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ChocoVoice review by Mommy Blog

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ChocoVoice review by Broadway World Food & Wine

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ChocoVoice? Featured in Forbes

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Cluizel featured in Sites of South Jersey!

Cluizel featured in July issue of Sites of South Jersey

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Voted BEST 2017 Experience for Chocolate Lovers!
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Yoga, Chocolate, & Wine at our Brooklyn NY Store...


Here's what Visit Sj is saying about Chocolat Michel Cluizel!

Visit SJ visits Chocolat Michel Cluizel


Andrea Millstein’s FSM 215 Elementary Nutrition class

Culinary Corner Chocolatrium Field Trip

Students from Andrea Millstein’s FSM 215 Elementary Nutrition class visited the Michel Cluizel Chocolatrium in West Berlin, New Jersey (www.cluziel.us). What a great field trip! After a student presentation on the benefits of chocolate, their interest was piqued to explore this topic further. We traveled on a privately guided tour to experience the world of chocolate. Learning how chocolate evolved through centuries, how it is processed and the health benefits (YES!) was very informative. During the tour, we enjoyed hot chocolate, eclair pastries filled with chocolate, a French macaron flavored with Earl Gray tea and a flaky pastry with mango. The French chocolate delights we enjoyed went from basic morsels to ganache-filled chocolates and even a chocolate mushroom filled with soft caramel and crumbly almond nougatine. Jacques Dahan, the president, and our guide said, “the more chocolate you eat, the smarter you get," and just a small piece of fine chocolate satisfies your palate to be enjoyed for a long time. We encourage others to treat yourself to the tours offered by this gem in our community!

Submitted by Andrea Millstein
Andrea (left) and her FSM 215 students


Our Latest Chocolate Creation!
icluizel 8.1 Traditional



La Galette des Rois
A French Tradition! The King’s Cake

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FISHING FOR COMPLIMENTS

SARDINES ARE SO CHIC RIGHT NOW THAT PEOPLE ARE WEARING THEM

By No?l Duan

It’s a well-known fact that sardines are good for your health. What’s less well-known is that they’re good for your style.?

Last autumn I visited the legendary Printemps department store in Paris, and was cajoled into buying two sets of Velcro-adhesive patches in the shape of silver-and-blue sardines. “Very stylish,” the gamine sales associate told me. “You can wear them on your felt hats.” I didn’t—and don’t—own any felt hats, but at that very moment, I realized the French were ahead of trends again: sardines are chic. You shouldn’t just be eating, you should be wearing them.

Soon afterward at a Parisian chocolate shop by the Seine, I bought several tins of sardine-shaped chocolates from Michel Cluizel. These will make hilarious gag gifts, I thought, though I never found out because I ate them all before I got home.?read more...

Cluizel Chocolate Novelties

chocolate sardines


Philly FYI


Our Custom Pope Frances Chocolate Bar as Seen on Channel 6 News!

Cluizel Custom Chocolate




Time to Eat Chocolate Cluizel Review
Chocolat Michel Cluizel Mint Bar“Tastes like Christmas.” Those were my boyfriend’s words when we were trying this bar? I actually was reminded of a mint mojito minus the rum and lime. I originally bought the bar because I hadn’t tried Michel Cluizel before, and I had never seen a chocolate bar with a humongous mint leaf on the back. My first bite was of the dark chocolate on its own. It tasted very smooth and velvety with bits of possibly mint infused sugar. This bar also thankfully was not acidic in flavor at all. When it came to the part where the mint leaf lay, the sugar gave nice crunchy texture and the mint flavor was very much apparent but did not overpower the dark chocolate flavor itself. We clearly liked this bar because we almost ate the whole thing while “sampling” it ;D read more

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Cluizel Chocolate Novelties

The Nibble review of Chococlat Michel Cluizel


ny style & a little-cannoli Chocolat Michel Cluizel review

Michel Cluizel Madison Avenue New York City

WRITTEN BY ROSEMARY NARDONE

I had the chance to visit one of my favorite chocolate shops when in the city in December, Michel Cluizel. They just recently moved from 5th Avenue to Madison Ave and East 35th Street. I really like the new area, near the Morgan Library, Empire State Building and Macys! They are not only a chocolate shop, but a cafe as well, which makes everyone just so darn happy! Michel Cluizel has been making chocolate since 1948, and it is quite the most amazing! Let's take a peek into the new cafe: read more...



Lolak Lifestyle




wanderlust in the city




What NJ Monthly says about Chocolat Michel Cluizel


Published on Nov 25, 2015 Chef David from the Kimberly Hotel of New York prepares chocolate bars out of soufflétine, Mangaro milk 50% Chocolate (both Michel Cluizel products) and toasted pecans:


Michel Cluizel chocolates venture into WilliamsburgFrench Morning interview with Jacques Dahan of Chocolat Michel Cluizel

" It took a while to open but we are happy with the result ." President of Manufacture Cluizel ?(formerly Michel Cluizel) in the United States, Jacques Dahan is very proud of the new shop of the French family chocolate factory in Williamsburg.

First shop outside Manhattan, and second in New York after Madison Avenue, the new space opened on Bedford Avenue, near the junction with Grand Street. " It happened quite by chance, during a prospecting visit in the area. I saw this vibrant, young street. It's a neighborhood that goes up. I said to myself: let's not be left behind, explains the boss, who has been working in chocolate for thirty years.

For this new boutique, the brand created in 1948 in Danville (Normandy) chose to do differently by betting on the taste of New Yorkers for the experiments. It includes a restaurant area decorated with photos of Paris and with thirty seats. Jacques Dahan wants to use it to develop events for the " French and all those who love the Parisian atmosphere ".

At the bottom of the shop, a small room with a long metal table will be used to organize tasting workshops or pastries for individuals and businesses. " The idea develops Jacques Dahan, is to see how to interest a young clientele while keeping our French brand identity.?It is important for Manufacture Cluizel to wonder how to rejuvenate our image. Our usual clientele is 40-60 years old. She is very well off. Williamsburg is very young and trendy .

The chocolate factory intends to be more than a chocolate factory. In addition to the chocolate products that make the brand famous in France, the shop offers macaroons and other pastries. Soon, " sandwiches, crepes, salads Nice and Parisian " will be on sale. " Pure chocolate is not a 100% American concept, especially in the high end.Otherwise, it is necessary to go down in the low end by proposing candies or pretzels coated with chocolate as we are sometimes asked ".

Even if " a big part " of the Manufacture Cluizel activity passes by resellers, the shops serve to create a " showcase ". " We are not going to open dozens, warns Jacques Dahan. We must already digest the two we have. " In addition to its outlets on Madison Avenue and Williamsburg, the company also operates a "Chocolatrium" in West Berlin, New Jersey.


Better Than Anything I've Ever Tasted! 98 points.?

I'm grateful to chocolats-de-luxe.de for leading me to this bar, which popped out at me from the "new arrivals" (Neuheiten) section. ?Of the several new bars I ordered, this one stands out distinctly from the crowd. ?It won the 2013 Academy of Chocolate Silver award for best
dark chocolate bean-to-bar. ?This is well-deserved, and I am going even further in my own review (which, of course, was done in isolation and not in comparison with the other top chocolate contenders) and give it my highest category rating: Better Than Anything I've Ever Tasted.

What makes this bar so special? ?First, only the tiniest fragment is enough to completely fill your mouth with an explosion of flavour. ?It has an unusual flavour profile and doesn't easily fit into a pre-made box, i.e. I couldn't say "it tastes like lime, papaya, leather and wet tobacco - trinitario" or "it tastes like vanilla, marshmallow and cocoa - forastero". ?In fact, it was so difficult for me to isolate the flavours that I gave a piece to my husband, who found it dominated by black currant, with clay and malt in the very long end of mouth. ?When I gave my mother (a chocolate neophyte) a piece and asked her what she tasted, she replied "what flavor is not in there!"
Much like a mood ring, this chocolate changes colour for each different person and indeed each individual tasting. ?This is a chocolate that keeps you guessing, and that is a rare and precious thing.

In the nose (first smell before tasting) I detected salted liquorice (salmiak) and a very slight mocha, followed by a creamy blackberry vanilla base and ending in an extremely long and satisfying malty, fresh buttered bread end of mouth with absolutely no bitterness. ?Wonderful.

Explore Your Inner Willy Wonka...

Cluizel box of chocolates

Take your party on a private guided tour of this beautiful chocolate museum. The classic tour includes an educational experience on the history and production of this sought-after treat. The last part of the tour features an assortment of chocolate to taste, including a decadent, homemade ganache. Tours are by appointment only and require a minimum of 15 guests per party. The tour lasts for about 1 to 2 hours with a lunch option available.



Cluizel Chocolate Trip Advisor Review

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Read hear what the New York Times 'wirecutter'
has to say about Chocolat Michel Cluizel...



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