Famous for being one of the first bean-to-bar chocolatiers, the Manufacture CLUIZEL manages every step of its chocolate production, from selecting to roasting the beans to conching the chocolate and moulding the bars. Making a Plantation Chocolate demands dedication and determination. Three factors ensure the quality and unique character of the chocolate: terroir, fermentation and roasting. Since 1999, working closely with its planters, the Manufacture CLUIZEL uses a mix of age-old agricultural methods, ancestral fermentation processes specific to each plantation, and new roasting techniques. Over twenty trials were carried out to determine the ideal “fermentation-roasting” combinations for producing chocolates of
peerless quality.
To the press compartment of Cluizel
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