Tablette Plantation Mangaro bar 50% milk chocolate

Tablette Plantation Mangaro bar 50% milk chocolate | CLUIZEL
  • Tablette Plantation Mangaro bar 50% milk chocolate | CLUIZEL
  • Tablette Plantation Mangaro bar 50% milk chocolate | CLUIZEL
€8.10
115.71€ L/kg
70 g

For all chocolate lovers, our Plantation Mangaro chocolate bar comes in a 50% cocoa version. The Plantation where it was born is located in Ambohimarina, on the island of Madagascar. It gives our bar unique and incomparable fruity notes. Once covered with mango trees, the soil on which today's cocoa plantation is located imparts exotic fruit flavours to our beans. On the palate, you'll discover notes of caramel, gingerbread, grapes and honey, combined with the sweetness of milk. Thanks to...

For all chocolate lovers, our Plantation Mangaro chocolate bar comes in a 50% cocoa version. The Plantation where it was born is located in Ambohimarina, on the island of Madagascar. It gives our bar unique and incomparable fruity notes. Once covered with mango trees, the soil on which today's cocoa plantation is located imparts exotic fruit flavours to our beans. On the palate, you'll discover notes of caramel, gingerbread, grapes and honey, combined with the sweetness of milk. Thanks to our traditional know-how, we can sublimate all these natural flavours and offer you a unique milk chocolate bar. To experience all the notes of this chocolate, visit lessensduchocolat.com and let us guide you through a unique and innovative tasting experience.

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Whole milk powder, cocoa, cocoa butter, sugar, Bourbon vanilla pod.

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Best stored between 16 and 18°C in a cool, dry place.

Products made at the Manufacture may contain traces of: nuts, gluten.

Energy value per 100 g: 2523.77 kj / 603.77 kcal - Fat: 46.39 g of which saturated fatty acids 28.74 g - Carbohydrates: 33.44 g of which sugars 31.65 g - Protein: 10.32 g - Salt: 0.28 g

16 x 8 cm

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LES SENS DU CHOCOLAT

NOTES DE DÉGUSTATION

Les notes d’attaque du chocolat de Plantation Mangaro Lait 50% sont rondes, onctueuses au creux du palais : un caramel gourmand introduit les fragrances plus acidulées des fruits exotiques. Les notes, toujours chocolatées, se succèdent harmonieusement. L’allonge, très douce, a des accents de pain d’épice.

NOTES D’ATTAQUE

Caramel Brun

NOTES DE CŒUR

Fruits Exotiques

Raisins de Corinthe

NOTES D’ALLONGE

Miel Blond

Accents de Pain d’Épices

Dégustez votre chocolat avec notre expérience immersive

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  • Bio

DÉCOUVREZ TOUS LES SECRETS DE LA PLANTATION MANGARO

AVEC L’EXPÉRIENCE DE DÉGUSTATION IMMERSIVE IMAGINÉE PAR CLUIZEL

Embarquez pour un voyage initiatique à travers le monde du chocolat et découvrez la complexité de ses notes grâce à notre expérience de dégustation immersive. Visitez les plantations et plongez dans l’histoire fabuleuse du chocolat. Une aventure complète des sens, aux quatre coins du monde.

jouer l’expérience

THE POWER OF THE SKY, THE POWER OF THE GROUND

MANGARO PLANTATION

Plantation Mangaro was born on the ancient territory of a mango jungle. The secret of the distinctive taste of Plantation Mangaro dark and milk chocolate lies between the roots of the cocoa trees, in the soil that the mangoes have nourished for centuries, imbuing it with their sweet, exotic flavour.

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The Sambirano river valley: born in a jungle of mango trees

The Plantation Mangaro takes its name from the memory of this jungle, which was called Mangamaro: ‘where there are many mangoes’. In Madagascar, the earth remembers and restores.



The plains on which the Plantation stretches are particularly fertile; vanilla, ylang-ylang and lychee plants still grow there today, offering some of their flavour to the Plantation's beans through root exchanges. Not forgetting, of course, the heritage of mangoes. This chocolate is as multiple and generous as a cornucopia. But that's not the only special thing about Plantation.

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PORTRAITS

OUR PLANTEURS, OUR PARTENAIRES

For 20 years, each of Our chocolates from Plantation has highlighted its own story and the story of how the Manufacture came to meet the families of the planters with whom it works. The ties that bind them are based on dialogue, respect and constant exchange.

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The beans are fermented using traditional methods at the Mangaro Plantation.

Three black wooden vats are lined up in a staircase, sharing the time needed for fermentation. They spend two days in the highest vat, then two more in the middle vat. Finally, they tumble one last time into the last, lowest vat. This slow cascading movement stirs and oxygenates them. Once fermented, the beans dry for almost the same length of time on a huge, sunny slab.

The Manufacture CLUIZEL perfectly restores the natural fragrances of this chocolate thanks to a rigorous mastery of the roasting process.

This primordial stage, carried out by the Manufacture in its Normandy workshops, releases each and every one of the aromas of these very special beans. To ensure that the beans are evenly roasted, the CLUIZEL workshops increase the time and average temperature of roasting. The process is slow, precise and enriched by meticulous craftsmanship. Masterfully executed, it reveals the splendor of the aromatic fermentary note.

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Tablette Plantation Mangaro bar 50% milk chocolate

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Plantation Los Anconès bar 73% dark chocolate

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The Los Anconès cocoa plantation is located on the small island of Hispaniola in the Dominican Republic. These are cultivated in a sustainable and natural way to produce only organic beans. The entire plantation is certified organic. By fermenting for six days on a deck of brown wooden crates and roasting slowly, we extract the very best from the cocoa beans. A natural aroma that gives our creation a strong, assertive character. To experience all the notes of this chocolate, visit lessensduchocolat.com and let us guide you through a unique and innovative tasting experience.
Add
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  • Bio

Plantation El Jardín bar 75% dark chocolate

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Located between the plains of the Rio Ariari river and the La Macarena nature reserve in Colombia, the El Jard plantation produces exceptional cocoa. The roots of the cocoa trees mingle with those of the surrounding vegetation, which fill the beans with woody and fruity flavours. The CLUIZEL factory ferments the beans on site for six days in old wooden tubs, then roasts them in its own workshops in Normandy to produce a chocolate with powerful aromatic notes. In this bar, you'll discover aromas of honey and caramel, with a hint of acidity that will delight your taste buds. To experience all the notes of this chocolate, visit lessensduchocolat.com and let us guide you through a unique and innovative tasting experience.
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DISCOVER SIMILAR COCOA NOTES WITH

LA LAGUNA PLANTATION

Fragrance and flavour are the direct legacy of a luxuriant land and a generous past.
The Plantation's trees, which come from the first Mayan farms, have inherited an original species.

DISCOVER

Plantation la Laguna bar 70% dark chocolate

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DISCOVER THE HISTORY OF THE COLLECTION

PLANTATIONS

The essence of chocolate through this collection, at the source of singular and ancestral notes.

DISCOVER THE COLLECTION

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