M.Cluizel Grand Cru San Martín 48% Lait Noisettes Bio

High-percentage - 48% - milk chocolate from the San Martín area in Peru with finely chopped slow-roasted Italian hazelnuts, in organic quality. The sweet, warm tones and velvety consistency of chocolate will caress you when you taste it. The San Martín area is characterized by lush vegetation and soil rich in minerals, which gives the chocolate an irresistible constellation of flavors, especially with fruity, spicy and woody tones.

Michel Cluizel comes up with a new edition in 2021, in which he highlights the taste of his plantation chocolates by increasing the cocoa bean content to at least 70% for dark chocolates and 47% for milk chocolates. When making chocolates, he cares about every step of making chocolate.

Awards received from international competitions for its predecessor produced until 2021:

gold medal, International Chocolate Awards, 2016 European final, category "Milk chocolate bars with inclusions or pieces"

finalist, International Chocolate Awards, 2012, category "Bars - Flavored milk chocolate"

Ingredients: cocoa beans, pure cocoa butter, sugar, whole milk powder, hazelnuts (minimum 18%), real Bourbon vanilla. May contain traces of gluten and eggs.

Product of BIO agriculture, BIO certification: FR-BIO-10, CZ-BIO-003.

Exceptional quality: Michel Cluizel works closely with farmers and encourages them to maintain traditional methods of growing cocoa beans and fermenting them. It provides them with fair conditions for agriculture and life. Michel Cluizel uses long roasting at low temperatures to maintain specific flavors. To achieve the unrivaled flavors of its chocolates, Cluizel has often tested more than 20 combinations of fermentation and roasting methods. The actual roasting, grinding and mixing of cocoa beans is already taking place in Voiron, France.

Exceptional quality: Michel Cluizel works closely with farmers and encourages them to maintain traditional methods of growing cocoa beans and fermenting them. It provides them with fair conditions for agriculture and life. Michel Cluizel uses long roasting at low temperatures to maintain specific flavors. To achieve the unrivaled flavors of its chocolates, Cluizel has often tested more than 20 combinations of fermentation and roasting methods. The actual roasting, grinding and mixing of cocoa beans is already taking place in Voiron, France.