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Michel Cluizel Dark Chocolate “Sardines”
Discover the playful and distinctive world of Michel Cluizel chocolate with one of the manufacturer’s most iconic gifts – a box of dark chocolate “Sardines”. At first glance, it resembles a real tin of sardines, but once opened, it reveals an unexpected surprise – carefully wrapped chocolate sardines.
They are made from Vanuari dark chocolate, characterised by a rich, refined cocoa profile and expressive aromatic notes. The intense cocoa flavour is complemented by subtle natural Bourbon vanilla, adding elegance and harmony to the chocolate.
The realistic metal tin and sardine-shaped chocolates create an impressive trompe-l’œil effect – a playful optical illusion that surprises even before the first taste. More than just delicious chocolate, it is an original gift idea combining creativity, fine chocolate-making craftsmanship and unexpected presentation.
Like other Michel Cluizel creations, these chocolate sardines are made from carefully selected ingredients to preserve the pure and natural flavour of cocoa.
Ingredients: cocoa beans, sugar, cocoa butter, emulsifier (rapeseed lecithin), Bourbon vanilla pods.
Contains milk; may contain traces of nuts and gluten.
Nutritional value (per 100 g): 2377.6 kJ / 568.8 kcal, fat 40.5 g, of which saturates 24.7 g, carbohydrates 39.3 g, of which sugars 35.7 g, protein 6.33 g, salt 0.01 g.
Store in a dry place at 16–18 °C and protect from direct sunlight.
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.
