march 2013 product guide fine dining pastry hospitality

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