Michel Cluizel Chocolates – Premier Cru… | 🦆The Bow Tie Duck Manila
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Michel Cluizel Chocolates – Premier Cru Collection

Single-Origin Exclusives

Each dark choco­late bar from this award-win­ning col­lec­tion by Michel Cluizel comes from cacao beans of spe­cif­ic plan­ta­tions around the world. Com­bined with the company’s sig­na­ture Bour­bon vanil­la pods and a play­ful com­bi­na­tion of under­ly­ing tast­ing notes, each bar is as unique as the soil the cocoa plants sprung from.

TAST­ING NOTES FROM THE CURATOR

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

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

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.