The actual product may vary from the images shown on the website.
PRE-ORDER – SHIPPING PLANNED FROM NOVEMBER 15
This set is a true journey around the world curated by renowned French chocolatier Michel Cluizel. His La Laguna Lait 47 from Guatemala’s Lanquín Valley offers subtle notes of cappuccino, hot chocolate, hazelnut and buttery caramel. Mangaro Noir 71 transports you to Madagascar’s Mangaro plantations, where exotic and citrus fruit aromas mingle with gingerbread spices.
Grown in Brazil, Riachuelo charms with red-fruit tones, intense cocoa and a hint of licorice. An exceptional experience also comes from Vila Gracinda on the island of São Tomé, whose chocolate is enriched with mineral nuances and wild-herb aromas. From a Colombian plantation, El Jardin delights with intense caramel and honey notes.
The Mexican plantation Mokaya Noir BIO showcases Michel Cluizel’s craft with its exotic and dried-fruit character. Each bar in this set offers a unique flavour journey to distant corners of the world.
Set includes:
Michel Cluizel La Laguna Lait 47% – 70 g
Michel Cluizel Mangaro Noir 71% – 70 g
Michel Cluizel Riachuelo 51% – 70 g
Michel Cluizel Vila Gracinda 73% – 70 g
Michel Cluizel El Jardin 75% – 70 g
Michel Cluizel Mokaya Noir BIO 75% – 70 g
Chocolate presented in a gift bag.
M. Cluizel is one of the most respected chocolate makers in the world. Only the highest quality chocolate — no compromises! At the family-owned French Cluizel chocolate factory, now run by the third generation of chocolatiers, the entire production process takes place under one roof — from processing cocoa beans to creating cocoa mass, chocolate bars, and pralines.
The main mission of the Cluizel chocolate masters is to preserve as much of the cocoa’s natural flavor and nutritional qualities as possible. To achieve this, the beans are carefully prepared right on the plantation: immediately after harvesting, they undergo an initial fermentation, and later travel to the Cluizel manufactory, where they are slowly roasted to achieve the perfect texture. The roasting stage is crucial, as it reveals the true, natural character of the cocoa bean.
