march 2013 product guide fine dining pastry hospitality

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70 COUVERTURE Michel Cluizel Since 1948, chocolate expert, Michel Cluizel, has been one of the rare chocolate manufacturers to process cocoa beans. Assisted by his four children, he transforms cocoa beans into exceptional chocolates in his Normandy workshops employing 250 people. Today, more than 6000 professionals in pastry, catering and chocolate-making use Michel Cluizel chocolates all around the world. CLUIZEL’s priority is to provide high quality chocolate by choosing the best cocoa beans. Michel Cluizel endeavours to discover remarkable cocoa plantations to develop legendary chocolates, each composed of exceptional cocoa beans from a single plantation. Strong relationships established with the planters along the years reinforce his position as an expert in cocoa. Code Product Name Weight £ SINGLE PLANTATION – FRENCH Drops/Minigrammes: These 1er crus single plantation couvertures highlight the individual aromas of each plantation. No added soy lecithin. Los Ancon¯s Santo Domingo Vila Gracinda Sao Tomé F06.20600 Vila Gracinda Dark Pastils (67%) 3kg F06.20488 Mokoya Organic Dark Pastils (66%) 3kg F06.20502 Mangaro Dark Pastils (65%) 3kg F06.20515 Maralumi Dark Pastils (64%) 3kg F06.20524 Maralumi Milk Pastils (47%) 3kg F06.20501 Mangaro Milk Pastils (50%) 3kg F06.20496 Los Ancones Dark Pastils (67%) 3kg michel cluizel blend - french These blended couverture pastils are made without the addition of soy lecithin or any other emulsifier. F06.20067 Minigrammes Noir (72%) Kayambe 3kg F06.20103 Minigrammes Noir Infini (99%) 3kg F06.20047 Minigrammes Vanuari Noir (63%) 3kg F06.20433 Minigrammes Vanuari Lait (39%) 3kg michel cluizel ELIANZA - french These couvertures are designed more specifically for coating chocolate bonbons, moulding & pastry making, being fluid & easy to use (regardless of temperature & humidity). They create an exceptional shine. F06.20053 Minigrammes Elianza Noir (55%) 3kg F06.20401 Minigrammes Elianza Lait (35%) 3kg Mangaro Madagascar Maralumi Papua New Guinea F06.20614 Minigrammes Elianza Ivoire (33.5%) 3kg No VAT applicable TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
71 - FRENCH “We took 7 years to seek out renowned plantations in the most reputed cocoa producing countries. This specific approach enabled us to find the world’s best beans, and then to build direct and lasting relationships with the planters, ensuring the best possible traceability of the cocoa.” Michel Cluizel % min. Cocoa % Sugar % Fat Manual Working Temperature Product Information Tasting Notes 67% 32% 40% 45ºC to 27ºC to 31/32ºC Vila Gracinda: Sao Tomé, off Gabon Africa. 66% 34% 40% 50ºC to 28ºC to 31/32ºC Chiapas, Mexico. 66% 33% 40% 45ºC to 27ºC to 31/32ºC Mangaro, Madagascar. 64% 35% 39% 45ºC to 27ºC to 31/32ºC Maralumi: Papua New Guinea, Asia. 47% 20% 45% 45ºC to 27ºC to 31/32ºC Maralumi: Papua New Guinea, Asia. 50% 20% 45% 40ºC to 26ºC to 30/31ºC Mangaro: Madagascar, Africa. 67% 32% 40% 45ºC to 27ºC to 31/32ºC Los Ancones: Caribbean. Initial Taste: Liquorice, Chinese tea Core Notes: Flower Honey, cinnamon, rapadou (return of liquorice), green olive Aftertaste: Black olive, slightly acidulated, overripe apricot, candied plump Initial Taste: Exotic fruit, litchi, honey Core Notes: Nuts (almond & hazelnut) Aftertaste: Grilled fine cocoa, hot pepper, vanilla Initial Taste: Wooded/spicy, incence, cinnamon, pepper Core Notes: Gingerbread Aftertaste: Passion fruit, zest of citrus fruit Initial Taste: Slightly bitter herbaceous notes, lapsang souchong Core Notes: Tobacco, smoke, prunes, milky note Aftertaste: Soft fruit (redcurrant), pepper, strawberry, crystallized bananas Initial Taste: Caramel, herbaceous notes Core Notes: Brown honey, fruity notes (banana, red berries & blueberry), hint of pepper Aftertaste: Roasted coffee, liquorice, tobacco Initial Taste: Salted butter toffee Core Notes: Black honey, cappuccino, rye bread Aftertaste: Hint of currants, butter coffee cream, cr¯me brûlée Initial Taste: Coffee, liquorice, maté Core Notes: Soft fruit, leather, old wine Aftertaste: Currants, acidulated apricots 72% 28% 42% 45ºC to 27.5ºC to 32/33ºC 99% 1% 52% 45ºC to 27ºC to 31/32ºC 63% 35.5% 37.5% 50ºC to 28ºC 39% 36% 39% 45ºC to 26.5ºC to 29/31ºC 55% 45% 36% 50ºC to 28ºC to 31ºC 35% 42.5% 36.5% 45ºC to 27ºC to 30ºC 33.5% 47% 38% 40ºC to 27ºC to 29ºC Michel Cluizel also produce fıne quality chocolate cups (see pages 59 & 60) TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
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By Appointment to Her Majesty The Q
Page 3 and 4:
Contents Finished 5-44 Biscuits (sw
Page 5 and 6:
Biscuits & Cakes Sweet, Wrapped & S
Page 7 and 8:
7 BISCUITS, SWEET U67.22 Viennese B
Page 9 and 10:
9 BISCUITS, WRAPPED U17.100 Lyell
Page 11 and 12:
11 PUDDINGS U15.16 Steamed Pudding
Page 13 and 14:
13 PREMIUM GRANOLAS U109.05 Lizi’
Page 15 and 16:
15 MASTER CHOCOLATIERS The chocolat
Page 17 and 18:
17 CHOCOLATES, TRUFFLES, PETITS FOU
Page 19 and 20: 19 CHOCOLATES, TRUFFLES, PETITS FOU
Page 27 and 28: 27 INDIVIDUAL CHOCOLATE BARS, WRAPP
Page 29 and 30: 29 BURTS HAND FRIED CHIPS RT101001.
Page 31 and 32: 31 BAR NIBBLES H08.06 Tempura Seawe
Page 33 and 34: 33 frozen finished desserts - sweet
Page 35 and 36: 35 FINISHED BOXED CHOCOLATES E01.04
Page 37 and 38: 37 TWO CHOCOLATE BOXES Two Choc Box
Page 39 and 40: Speciality Tea Loose Tea & Speciali
Page 41 and 42: 41 SPECIALITY TEA BAGS - HOSPITALIT
Page 43 and 44: 43 TWININGS TEA ENVELOPES - INDIVID
Page 45 and 46: Semi-Prepared Sweet & Savoury Tarte
Page 47 and 48: 47 SEMI- PREPARED, SAVOURY, CANAPÉ
Page 49 and 50: 49 SEMI- PREPARED, SAVOURY, TARTELE
Page 51 and 52: 51 SEMI- PREPARED, SAVOURY, TARTELE
Page 53 and 54: 53 SEMI- PREPARED, SWEET, DESSERT B
Page 55 and 56: 55 SEMI- PREPARED, SWEET, DESSERT H
Page 57 and 58: 57 SEMI- PREPARED, SWEET, CHOCOLATE
Page 59 and 60: 59 SEMI- PREPARED, SWEET, CHOCOLATE
Page 61 and 62: 61 DECORATION ITEMS - SAVOURY B27.2
Page 63 and 64: 63 DECORATION ITEMS - SWEET Tornado
Page 65 and 66: 65 DECORATION ITEMS - SWEET DO97051
Page 67 and 68: 67 DECORATION ITEMS Elegance Milk -
Page 69: Ingredients Couverture, Convenience
Page 73 and 74: 73 - SWISS % min. Cocoa % Sugar % F
Page 75 and 76: 75 - SWISS % min. Cocoa content % S
Page 77 and 78: 77 CHOCOLATE PASTRY GLAZES/COATINGS
Page 79 and 80: 79 FRUIT GLAZING GELS This essentia
Page 81 and 82: 81 FROZEN PURÉES & COULIS Ponthier
Page 83 and 84: 83 ALASKA EXPRESS CREAM STABILIZER
Page 85 and 86: 85 CHEF’S SPECIALITIES U94.01 23
Page 87 and 88: 87 ACCESSORIES & UTENSILS Card gate
Page 89 and 90: 89 LA ROSE NOIRE ACCESSORIES - LARG
Page 91 and 92: 91 in cm 13.2 Any statement or repr
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