Read our FAQ to find the answers to your questions...

History of chocolate

  • When was discovered the chocolate ?

Chocolate was discovered about 2000 years ago. The precolombians conveyed a myth from generation to generation which tells how the cacao tree appeared on earth. The Aztecs used the bean as money. It is in 1530 that the Spanish transformed the bean in chocolate.

Source : Chocolatrium, initiation au chocolat par Michel Cluizel Edition


  • In which environment does a cocoa tree shoot ?

A cocoa tree shoots in the shade of other trees called “cocoa mothers”. In general, a cocoa tree needs humidity, heat and shade to grow.

  • What is the height of a cocoa tree ?

A cocoa tree measures between 5 and 9 meters.

  • What is the weight of a pod ?

A pod generally weighs between 400 and 500 g and contains about 30 to 40 beans of 10 g each.

Secrets of making

  • How many tones of chocolate are produces every year by the Chocolaterie Michel Cluizel ?

Every year 1400 tons of chocolate are manufacture by the Chocolaterie.

  • Does Michel Cluizel manufacture pure cocoa butter chocolate ?

Yes, Michel Cluizel guarantees its chocolates pure cocoa butter

  • What is a “1er Crus de Plantation®” ?

A “1er Crus de Plantation®” is realized from beans not only coming from a country or an area but coming from a unique plantation.

  • How many steps are there to obtain a chocolate bonbon ?

It depends on the bonbon and its composition. Up to 23 operators can interfere during the confection of a chocolate bonbon.

  • At what rate is renewed the chocolate collection and what is the source of inspiration for its creation ?

Every year there are new chocolates that are created, this way a new catalogue is edited every year. The sources of inspiration for the creation of the chocolates are diverse but the search and development service inspire itself mostly from the market, its evolutions and trends.

  • Where do the almonds and hazelnuts contained in the praline Michel Cluizel come from ?

The almonds come from California and Spain while the hazelnuts mostly come from Italy.

  • What do we do with shells ?

After having separated the beans from their shells, these are putt in bags and then redistributed to farmers who use it to prevent the development of weeds.


  • How do we make cocoa butter ?

Several successive steps are needed to manufacture cocoa butter. The drying, sorting and grading of the beans are the first steps. The beans then have to be grilled and transform themselves in yellowish dough. The heating and the beating are the latest transformation steps which will allow the separation of the cocoa butter with the dry part of the dough.

Engagement Qualité

  • What is a noble ingredient?

A noble ingredient is an ingredient that is rigorously selected and answering to all the quality criteria. Since 1999, Michel Cluizel guarantees its chocolate of the quality-engagement “noble ingredients”, engagement which unequaled in the world. It means that all the chocolates are realized with:

- No vegetable fat (except for cocoa butter)

- No added artificial or natural flavors

- True bourbon vanilla bean

- Cane sugar instead of beetroot sugar

- No soya


  • What does the new regulation on cocoa products and chocolate says ?

In 2000, a directive from the European Union set new rules on the composition of the cocoa and chocolate products. This directive “determines especially the minimal percentage of cocoa butter and also the possibility to use a quantity of vegetable fat, other than cocoa butter, not exceeding 5% of the end product.

  • Is white chocolate really chocolate ?

No, the white chocolate is not really chocolate. In fact, white chocolate is principally composed of cocoa butter, dairy products and does not contain cocoa. On the contrary, milk and dark chocolates are mostly composed of cocoa.

  • Is chocolate an allergen product ?

The regulation community is in charge of the establishment of the list of the ingredients said “allergen”. The chocolate is not a part of this list. However, certain products entering in the composition of certain bonbons, such as the milk, can be allergen. This is why you will find the complete list of the allergen ingredients in the composition of each of our products.

  • What does “à titre de trace” means in the products composition ?

“A titre de trace” is a synonym of “peut contenir”. This mention that we find in the products composition inform the consumer of the eventuality of finding traces of other products which are not use to manufacture the product. In fact, some machines are used to manufacture several products and this is the reason why it is possible to find traces of products different from the ones which have been used to compose a product.

  • What does “DLUO” means ?

DLUO means optimal utilization limit date. It corresponds to the date until which it is advised to eat your chocolates.


  • What can we see at the Chocolatrium ?

The visit of the Chocolatrium museum allows familiarizing with the professions of cocoafévier and chocolate maker through the discovery of the chocolate history. The visit is composed of four parts that you can observe here.

  • Is it possible to visit the chocolaterie ?

No it is not possible to visit the Chocolaterie for security reasons. However it is possible to discover elements of the Chocolaterie during the visit of the museum.

  • Do we visualize every steps of the chocolate manufacture during the museum visit ?

The museum visit allows discovering the chocolate and the cocoa professions’ universes. You can observe all the steps of the transformation and the production of the cocoa in chocolate thanks to the numerous texts, images and videos.

Training Workshop

  • Do I need to bring my own equipment?

All you need to bring for Cluizel Training sessions are your professional outfit and safety shoes. All the other items, such as hat and apron, are provided by the Chocolaterie.

  • Do I need to attend the whole session?  

Training session is made of three parts: The Chocolaterie visit, the training itself and the presentation of diplomas. The only mandatory part is to attend the training, in order to validate your session.

  • How can training session costs be born?  

You shall ask your professional fund centre or else your certified accountant, to know about the conditions of funding.

  • How many trainees can attend a training session?

The workshop is equipped with 12 autonomous work stations, so 12 trainees can attend.

  • Is it possible to keep what we make after the training session is over?

Yes indeed, you will be given all the recipes that you will make.

  • How many recipes are taught during the training session?

It depends on the training you choose. Some have more recipes than others, because they are easier recipes. On average, a training session includes fifteen recipes, but some can include up to thirty, as is the case with the Chocolate Candy session.

  • Is it possible to attend trainings if I am a beginner?

Cluizel Workshop trainings are exclusively designed for experienced professionals since all the available sessions require a number of technical skills.

  • How should I proceed to register?

In order to register, please get in touch with our Customer Training Manager (+ Alternatively, you can also send your request via our Contact (form).

  • Where can I find the Cluizel Workshop catalogue?

The Cluizel Workshop catalogue is available upon request, by phone (+ or can be downloaded on the Website.

  • What is the difference between the Cluizel Workshop and the Regional Trainings?

The Cluizel Workshop is a workshop that provides 21 h training sessions, over 3 days. During these three days, trainees learn a variety of recipes and are provided with many technical tips. The training session is designed for the trainer and the 12 trainees to truly share experience and skills. On the other hand, regional trainings are 1-day trainings that fully focus on techniques applying to the use of Cluizel products.

  • Can I attend several training sessions?

Yes indeed, you can attend as many Cluizel Workshop sessions as you wish. There is no maximum limit of attendance.

  • How many trainers are in charge of giving the training session?

Training is given by Philippe Parc, MOF (Meilleur Ouvrier de France), a pastry chef and World Champion in pastry making, chocolate making and ice-cream making. He is assisted by Jean-Philippe Pouget, a pastry chef.