With its Plantation Chocolate bars, Manufacture CLUIZEL finds singular and extremely pure ancestral notes at source. It works on the essence of chocolate.

Tablette Plantation El Jardín noir 75% CLUIZEL

El Jardín

Tablette Plantation Riachuelo noir 70% CLUIZEL


Tablette Plantation Vila Gracinda noir 73% CLUIZEL

Vila Gracinda

Tablette Plantation Los Anconès Noir 73% CLUIZEL

Los Anconès

Tablette Plantation Mokaya noir 75% CLUIZEL


Tablette Plantation Mangaro noir 71% CLUIZEL


Tablette Plantation la Laguna noir 70% CLUIZEL

La Laguna

Chocolats de Plantation CLUIZEL

The comparison with wine-making is the best way to understand the uniqueness of a Plantation Chocolate. This appellation refers to a chocolate made from cocoa beans all from one and the same plantation.

Manufacture CLUIZEL invented this term in 2000. The result is a unique and characteristic taste. This is the ultimate approach in the quest for the original notes of cocoa beans.

Plantation Chocolate is therefore superior to a “chocolate of origin”, whose cocoa beans come from a single country, but also to a “raw chocolate”, whose beans come from a single region. It is akin to a domain wine: a unique terroir that shapes incomparable aromatic profiles, of unrivalled finesse and richness; all the features of a specific soil are revealed in these complex yet subtle profiles.

A Sensory Experience

We have designed a unique tasting experience that is both multisensory and digital.


Embark on an initiatory journey through the world of chocolate and discover the complexity of its notes thanks to our immersive tasting experience. Visit the plantations and immerse yourself in the fabulous history of chocolate. complete, globe-trotting adventure of the senses.


Discover the experience
Expérience Les Sens du Chocolat Plantation CLUIZEL

Our planters, our partners

Chocolats de Plantation CLUIZEL

For 20 years, each of our Plantation chocolates has highlighted its history and that of the meeting of the Manufacture with its partner planter families. The ties between them consist of constant dialogue, respect and communication.

Chocolats de Plantation CLUIZEL
Chocolats de Plantation CLUIZEL

Chocolate defined by its complexity

Making a Plantation chocolate requires dedication and tenacity; three factors guarantee its quality and typicality: terroir, fermentation and roasting.


Chocolats de Plantation CLUIZEL

The Manufacture puts a strong emphasis on the transparency of its communication with planters. It draws on their know-how to perfect exclusive fermentation processes specific to each cocoa. This step is fundamental and is done within the Plantation itself. It reveals the natural complexity of the flavour cocoa beans and the richness of their terroir.

Chocolats de Plantation CLUIZEL

“For 20 years, each of our Plantation chocolates has highlighted its history and that of the meeting of the Manufacture with its partner planter families. “

A unique roasting process performed at the Manufacture

Torréfaction Chocolats de Plantation CLUIZEL

So as not to alter the multiple aromatic notes of cocoa and to retain all its nutritional value, the Manufacture has distinguished itself by developing different roasting processes specific to each terroir. Slow, more even, at low temperature, these processes have been developed so that each bean can yield all its multiple notes. In the same way, the Manufacture adheres to its commitment to Noble Ingredients, which guarantees that only pure cocoa butter, Bourbon vanilla pods and sugar are included in the recipe.

For exemplary traceability, cocoa beans are sent from the plantations to the Manufacture’s workshops in Normandy directly after drying. Each of the stages involved in the making of a Plantation Chocolate is thereby perfectly mastered.

70 years of work and discoveries

Manufacture CLUIZEL today offers 7 Plantation Chocolates made from beans from around the world; seven dark chocolates and three milk chocolates.

Fèves Chocolats de Plantation CLUIZEL
Fèves Chocolats de Plantation CLUIZEL

The range of notes of these ten bars offers an impressive diversity. Fruit, spices, tobacco, liquorice… sweet, smooth or smoky, powerfully spicy: the possibilities are endless. Such wealth has several explanations. The processes of fermentation and roasting naturally contribute to bringing out these unusual aromatic profiles, however the terroir, in the broad sense, is responsible for their plurality. Vila Gracinda and Mokaya Plantation Chocolates, for example, elegantly yield the influences of the volcanic lands from which they came.

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