Comments on: Michel Cluizel: Chocolate with a missing ingredient http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/ Dessert should be good for you Wed, 28 Dec 2011 05:34:30 +0000 hourly 1 By: Su Good Eats » Save Our Chocolate! http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-9095 Su Good Eats » Save Our Chocolate! Sun, 15 Apr 2007 05:26:15 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-9095 [...] As stated before, dark chocolate is a mixture of cocoa mass (aka chocolate liquor or paste), sugar, cocoa butter, vanilla and an emulsifier (usually soy lecithin). Cocoa butter literally makes chocolate melt in your mouth. Cheap brands substitute a portion of cocoa butter with butter, milk or vegetable fats, and they already taste really bad. Imagine if all the fat came from partially hydrogenated vegetable oil. Mmm, trans fats. [...] [...] As stated before, dark chocolate is a mixture of cocoa mass (aka chocolate liquor or paste), sugar, cocoa butter, vanilla and an emulsifier (usually soy lecithin). Cocoa butter literally makes chocolate melt in your mouth. Cheap brands substitute a portion of cocoa butter with butter, milk or vegetable fats, and they already taste really bad. Imagine if all the fat came from partially hydrogenated vegetable oil. Mmm, trans fats. [...]

]]> By: gaurav http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-1105 gaurav Sun, 03 Sep 2006 06:02:09 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-1105 its a very good site,the chocolates look super delicious,but unfortunately nevergot a chance to taste them!!! its a very good site,the chocolates look super delicious,but unfortunately nevergot a chance to taste them!!!

]]> By: carolg http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-326 carolg Thu, 09 Feb 2006 13:47:51 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-326 $55 + Tax but it is well worth it! Especially if you follow carefully along with the instuctions. & you do get a free tube of Hot Chocolate beads & some infused ganache to take home. Write it off as a biz expense in the name of research. Their head confisiere will be over from France March 20-24th I think... I have photos if yr interested.. $55 + Tax but it is well worth it! Especially if you follow carefully along with the instuctions. & you do get a free tube of Hot Chocolate beads & some infused ganache to take home. Write it off as a biz expense in the name of research. Their head confisiere will be over from France March 20-24th I think… I have photos if yr interested..

]]> By: Jessica http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-323 Jessica Wed, 08 Feb 2006 02:21:08 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-323 Hi Carol, Wow, I didn't know La Maison did tasting sessions. I love their chocolate. I did some research, and it seems it's $50/session. All in all a good value, but I cringe at throwing down that much money for food. Perhaps some day I'll try it. Hi Carol,
Wow, I didn’t know La Maison did tasting sessions. I love their chocolate. I did some research, and it seems it’s $50/session. All in all a good value, but I cringe at throwing down that much money for food. Perhaps some day I’ll try it.

]]> By: carolg http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-322 carolg Tue, 07 Feb 2006 12:14:06 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-322 Hi Jessica :) A really fun way to get to know chocolate better is to go to La Maison Du Chocolat's Parcours Initiatique sessions. I went last week to the "Tamanaco" & it was excellent. 1 1/2 hrs of info + a "flight" of pallets & ganache and then a demo on making ganache. It was done like a wine tasting BTW. Email me if you want more details..I saw yr comments over at D.L.'s Hi Jessica :) A really fun way to get to know chocolate better is to go to La Maison Du Chocolat’s Parcours Initiatique sessions. I went last week to the “Tamanaco” & it was excellent. 1 1/2 hrs of info + a “flight” of pallets & ganache and then a demo on making ganache. It was done like a wine tasting BTW.
Email me if you want more details..I saw yr comments over at D.L.’s

]]> By: Jessica http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-320 Jessica Tue, 07 Feb 2006 03:22:28 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-320 Hi Carol, thanks for your comment. Actually, <ahref ="http://www.ktca.org/newtons/11/tstesmll.html">75% of what we taste is due to our nose. That's why if you have a stuffy nose, you can't identify flavors as well. I was able to taste the difference between the different Cru de Plantation chocolates you mentioned, but perhaps it didn't seem obvious because I couldn't think of words to describe them.</ahref> Hi Carol, thanks for your comment. Actually, 75% of what we taste is due to our nose. That’s why if you have a stuffy nose, you can’t identify flavors as well.

I was able to taste the difference between the different Cru de Plantation chocolates you mentioned, but perhaps it didn’t seem obvious because I couldn’t think of words to describe them.

]]> By: carolg http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-319 carolg Tue, 07 Feb 2006 03:08:29 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-319 A late comment- You might want to try Michel Cluizel's 1premiere Crus de Plantation packet of 16 small squares from 5 different regions. It's expensive but you can taste the differences & make comparisons more easily than with full bars. I think relating chocolate to wine is a bit over-rated. The nose can differentiate at least 200 odors. The mouth just 5, possibly 6. Most chocolate tasting is done in the mouth..thanks for the informative blog :) A late comment- You might want to try Michel Cluizel’s 1premiere Crus de Plantation packet of 16 small squares from 5 different regions. It’s expensive but you can taste the differences & make comparisons more easily than with full bars. I think relating chocolate to wine is a bit over-rated. The nose can differentiate at least 200 odors. The mouth just 5, possibly 6. Most chocolate tasting is done in the mouth..thanks for the informative blog :)

]]> By: Jessica http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-316 Jessica Thu, 26 Jan 2006 04:59:35 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-316 Tania, thanks for stopping by! For the longest time, I'd just enjoy chocolate without thinking about it, but then I realized that there are many types of chocolate flavor. So I started reading about tasting chocolate. Laurent, thanks for the correction about Cluizel being from Normandy. In the U.S., Godiva is considered a high-end chocolatier, and most people don't know the difference. :-( The only Belgian chocolates I've had are Callebaut (in brownies and re-incarnated in Godiva truffles), Neuhaus and Leonida's. Callebaut and Neuhaus were too mellow for me. I liked Leonida's flavor, but it had a greasy feel. I think Belgian-style chocolate may not be for me, but I'll look out for the brands you suggested. Clare, I actually thought Michel Cluizel's chocolate DIDN'T melt evenly, probably from the lack of lecithin. I agree it's pricey, but it's good. Ivonne, thanks for the compliment! Some chocolatiers leave out vanilla as well, but I've never seen someone make chocolate without vanilla and an emulsifier. That might be super-pure chocolate. Tania, thanks for stopping by! For the longest time, I’d just enjoy chocolate without thinking about it, but then I realized that there are many types of chocolate flavor. So I started reading about tasting chocolate.

Laurent, thanks for the correction about Cluizel being from Normandy. In the U.S., Godiva is considered a high-end chocolatier, and most people don’t know the difference. :-( The only Belgian chocolates I’ve had are Callebaut (in brownies and re-incarnated in Godiva truffles), Neuhaus and Leonida’s. Callebaut and Neuhaus were too mellow for me. I liked Leonida’s flavor, but it had a greasy feel. I think Belgian-style chocolate may not be for me, but I’ll look out for the brands you suggested.

Clare, I actually thought Michel Cluizel’s chocolate DIDN’T melt evenly, probably from the lack of lecithin. I agree it’s pricey, but it’s good.

Ivonne, thanks for the compliment! Some chocolatiers leave out vanilla as well, but I’ve never seen someone make chocolate without vanilla and an emulsifier. That might be super-pure chocolate.

]]> By: Ivonne http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-309 Ivonne Tue, 24 Jan 2006 04:14:57 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-309 Thank you for the informative post. I've read in several places that we should try chocolate without lecithin to obtain the true chocolate flavour ... I will have to keep an eye out for this brand of chocolate. Great blog! Thank you for the informative post. I’ve read in several places that we should try chocolate without lecithin to obtain the true chocolate flavour … I will have to keep an eye out for this brand of chocolate.

Great blog!

]]> By: clare eats http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-307 clare eats Sun, 22 Jan 2006 23:25:31 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-307 I bought my partner a block of the green box, and I really liked it. Mine hadn't melted, perhaps that came with postage? But it was REALLY EXE $14 AUD I bought my partner a block of the green box, and I really liked it. Mine hadn’t melted, perhaps that came with postage?
But it was REALLY EXE $14 AUD

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