Christmas chocolate buche



Every year, the Chocolate boutique Michel Cluizel shows good taste and originality by offering a new log. This season, the Marvellous is bedecked with the finest tastes to treat the small and the big ones. Dressed in a smart brown shoelace, exquisite creation imagined by Catherine Cluizel is reminding us of the bygone girdles. Chic and glamour, the Marvellous is meant to be sensual but also tasty. Under her mischievous air, it will not miss to surprise the finest tastes. This delightful novelty declines in two versions fond of good food which will find their place on the tables of the most refined holidays. 

Did you know it? 

At the end of the XVIIIth century, after French Revolution and Dread, the Unbelievable and the Marvellous are men and women who take the contrepied of ambient asperity. Sporting extravagant costumes in shimmering colours, they show an eccentricity of equal only their exuberance. 

Overpowering with the pretty brown shoelace, the Marvellous gets dressed of a very feminine pink. An amazing heart of strawberries of wood joins a foam in chocolate "Mangaro" from Madagascar. The freshnessof the red fruit sublimates the potency of cacao in a audacious and balanced manner, clearing aromas of breads of spices and of exotic fruits. The crispy foundation in chocolate skillfully worked comes to improve the lightness of the foam for a divine marriage between mellow and irresistible. 

Marvellous chocolate

Decorated of a brown cordon, Marvellous sugared chocolate will charm the big amateurs of cacao. Sound spellbinding air texture joins a foam with chocolate (63 % of cacao) and with praline hazelnut revealing subtle roasted notes and the softness of the honey. Loving and delicate, the foam gives contrast agreeably with the crispy of the foundation to hazelnut which brings recipe of the relief in this succulent. 

Delights for the end of the year:

Original gift idea, the caskets of coating with sugar from the boutique Chocolate Michel Cluizel will sublimate the meals of holidays. Tasty six varieties of bonbons of chocolate are available, introduced in caskets of 150 g or 280 g. The most fond of good food will not be disappointed: Catherine Cluizel also offers an assortment to be chosen by 3 boxes of 150 g. Brightness of broad beans of cacao, grains of coffee Arabica of Brazil roasted or caramelized almonds is coated with a fine coat of plain chocolate. The amateurs will appreciate just as much the caramelized almonds covered with milk chocolate, the grilled almonds coated with powder of cacao or the broad beans "Los Anconès" in the middle of chocolate cream filling of existent plain chocolate of the famous planting "Los Anconès" of Santo Domingo.