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Michel Cluizel Dark Chocolate “Mangaro Plantation” (71% Cocoa)
Embark on a flavour journey to the exotic Mangaro Plantation in Madagascar with this exceptional 71% cocoa dark chocolate from Michel Cluizel. One square is enough to feel the spirit of the tropics – this bar is crafted for those seeking a refined, distinctive and expressive taste experience.
The chocolate reveals a vibrant and rather unusual aromatic profile. On the palate, notes of exotic and citrus fruits unfold, delicately intertwined with a light gingerbread spice nuance. This unique character is shaped by the exceptional terroir of the Mangaro Plantation – soil that has been nourished for centuries by the mango groves that once flourished there. It is this natural heritage that gives the chocolate its remarkable freshness, elegance and lively character.
The Michel Cluizel Manufacture is renowned for its traditional and meticulous production process. Slow and precise roasting of the cocoa beans allows all natural aromatic notes to be revealed, without any artificial additives or flavourings. The result is an authentic, pure and harmonious chocolate that expresses the true essence of Madagascar cocoa.
An excellent choice for gourmets who appreciate subtle yet expressive dark chocolate and wish to experience an outstanding origin chocolate.
Ingredients: cocoa, cocoa butter, sugar.
May contain traces of milk and milk products, eggs, nuts and gluten.
Nutritional values (per 100 g): 2393.21 kJ / 572.3 kcal; fat 42.64 g, of which saturates 26.34 g; carbohydrates 33.41 g, of which sugars 29.32 g; protein 7.5 g; salt 0.02 g.
Store in a dry place at 16–18 °C.
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.
