Michel Cluizel Chocolates – Premier Cru Collection

TASTING NOTES FROM THE CURATOR

Each plantation Michel Cluizel sources his cacao from brings a unique fruity undertone to his chocolate bars.

In Stock:

• Hailing from São Tomé, Plantation Vila Gracinda 67% bar offers roasted, herb-and-spice notes with lingering tastes of licorice and tropical fruit.

Out of Stock:

• Straight out of Madagascar, Plantation Mangaro Noir 65% bars combine the scents of gingerbread spices and exotic fruits.
• Mexico-sourced Plantation Mokaya Noir 66% bars combine powerful cocoa notes with fresh and dried fruit finishes. This also notably an award-winning bar that bagged Gold in the European 2018 Organic Category and Silver in the 2018 Overall European Category at The International Chocolate Awards
• From the Dominican Republic, Plantation Los Anconès Noir 67% bars contain notes of licorice wood, red berries, and green olives, finishing with dried currants and apricot.
• Plantation La Laguna Noir 70% bars are sourced from the mountainous Alta Verapaz forest in Guatemala and combine notes of plum, roasted cocoa, buttery apple, licorice, tropical pepper, and mint.
• From Brazil, Plantation Riachuelo Noir 70% bars harmonize grilled cocoa, dried fruit, and berries with bitter-sweet notes, ending in a delicately spiced caramel finish.

PREPARATION OR PAIRINGS

Whether you take your dark chocolate as a finish for a savory meal—an added depth to any spiced dish—or as an indulgent dessert, Michel Cluizel’s Premier Cru Selection will not disappoint you. Try any of the Noir 70% bars with a strong blue cheese to enhance their more delicate undertones. Aged semi-hard cheeses bring out the nuttier notes in all dark chocolate, while soft cow, sheep, or goat milk cheeses work as creamy vessels for all sorts of hidden chocolate flavors. A glass of nutty-sweet Chianti or port-style red wines such as Malbec, Zinfandel, and Petit Sirah will only enhance your experience.

THREE GENERATIONS OF CHOCOLATE EXCELLENCE

The Cluizel family’s affair with chocolate began in Normandy in 1947, when pastry chefs Marc and Marcelle Cluizel decided to venture into this line of confection. Their son Michel took their interest a step further and, in 1987, opened the now-famous La Fontaine du Chocolat on the Rue Saint Honoré in Paris. He insisted on only the best quality sugar cane and Bourbon vanilla pods in his products, and eventually began partnering with cacao plantations around the world. The rest, as they say, is history.

Storage Instructions

Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!