27 November 2023


CLUIZEL around the world: back to school in 2023

A series of “Hands On” events has been taking place since the autumn, focusing on the Manufacture’s Savoir-faire and Laboratory Products. An opportunity for our distributors and their invited customers to enjoy special moments with CLUIZEL’s ambassador Chefs.

On the program: master-class demonstrations and an exhibition to enable chefs to discover and familiarize themselves with the use of our chocolate ranges for professionals.

Join us for a pictorial retrospective of these wonderful encounters.

Stop #1: Presentation of the Manufacture at the Shangri-La The Fort in Manila.

It was in Manila, for the launch of WISK, that we were able to meet some of the Filipino Chefs and customers who work with CLUIZEL Laboratory Products. It was an opportunity for the Manufacture to forge stronger links with these chocolate professionals in a country where the pastry sector is growing.

Stop #2: In Normandy with our ALMECO distributor from the Czech Republic.

Accompanied by our Chef Rémi Carreño Paredes, Chef ambassador Jordi PUIGVERT led a "Hands On" session based on 8 recipes. For 2 days, guests were able to benefit from our experts' advice on how to make chocolate bonbons, chocolate bars and pastries using CLUIZEL laboratory products.

Stop #3: In China, the Manufacture offered a demonstration in Shanghai.

Hosted by our local ambassador, Chef Alexis Bouillet, the Manufacture organized a Master Class based on the essential Chocolat Accords d'Exception and Chocolats de Plantation.

Here's a look back at some of our finest creations: a Vanuari 63% brioche chocolate tart with Pâte à tartiner Noisettes 27% and Black Forest Roll Cake with Plantation Mangaro 71% chocolate and cocoa powder.