I have a soft spot for Michel Cluizel. It was this chocolatier’s 1ers Crus de Plantation (Single Plantation) line that first opened my mind to how nuanced and diverse chocolate can be, depending on such factors as the origin of the cacao, the year of harvest, and whether or not the bar uses soy lecithin and/or vanilla. Do these positive feelings mean I’ll be biased when reviewing all Michel Cluizel chocolate? I’d like to think not. After all, I love Chuao’s Spicy Maya and Chinita chocolates, yet still vehementally critiqued its crackly fizzing Firecracker chocolate of doom.
Michel Cluizel Noir au Praliné à l’Ancienne
Honestly, if there were any bias affecting my opinion of this chocolate, it’d be a negative one. You see, the first time I tried this was also the night I got food poisoning in New York (and the less said about that, the better). Yet as I’m incredibly dedicated to everyone reading this blog out there in the magical mystery world of The Interwebs, I bravely prepared myself to once more put my well-being on the line by nibbling this chocolate creation. I know, I know. The sacrifices I make for you lot…
As an Australian, I’ve grown up associating the word “praline” with the soft and mousse-like hazelnut filling found in such chocolates as Guylian Seashells. However, the praliné found in this Michel Cluizel chocolate is a far different beast. More to the point, it’s a far tastier beast.
You might remember that I once took you on a tour of the Louvre and waxed lyrical over Camille’s praliné truffles. In both Camille’s and Michel Cluizel’s case, praliné refers to a powder made of pulverised caramelised nuts. Shall I give you Babelfish’s translation of the French description of the Noir au Praliné à l’Ancienne? I think I shall.
In large cauldrons out of red copper heated with naked fire, the whole almonds and hazel nuts were cooked in heart in caramelized cane sugar. Crushed then under grinding stones out of granite, this praline-flavoured ice cream with l’ancienne Marie with relish with the black chocolate.
Giggle.
Dear me, I’ve talked rather a lot without describing the chocolate, haven’t I? This is what happens when I type a post whilst watching Masterchef (and being utterly dissatisfied with the outcome. Why oh why must Joanna keep surviving eliminations? She’s like a cockroach).
Right. The chocolate. Two words: loved it. The 60% dark chocolate surrounding the praliné is sweet and rich, with much-appreciated-by-me notes of coffee and molasses. As you can see in the photo above, the praliné is sandy in texture and colour. What you can’t see is the strong flavour hit of caramelised sugar and roasted nuts that it contributes to the bar.
I wouldn’t describe the praliné as distinctly hazelnut or almond-like in flavour; in fact, it tasted more like powdered sesame snaps and halvah. The overall taste of this bar is of sweet, dark and silky chocolate combined with buttery nuts and wisps of toffee and honey.
Definitely worth risking food poisoning for. Particularly as I know, in my heart of hearts, that it was the tofu and edamame dinner that caused the trials and tribulations that night.
Chocolate would never be so cruel.
I discussed the pronunciation of Praline with a German SP at the conference. Fun.
Plus I’m going to a chocolate museum tomorrow in Cologne. I no longer eat chocolate. In theory. Oh dear.
Beautiful! I saw blocks of these in a Collingwood cafe the other day and walked right past….
…but may now venture back there, with money in my wallet and a gleam of greed in my eyes…
And bloody Joanne – sending lovely sweet Peter home – damn her to a lifetime of peeling onions and scrubbing pots with baked-on polenta!
Ooh I had a tasting with the people from Michel Cluizel and they are very dedicated to their craft! I was impressed with the single plantation chocolate too!
Ohhh and I am a chocolate lover… these must taste great -are far far better than the Guylian Seashells??? Lucky you!!!
If it is that good, I must try it.
oh that chocolate does look great!
What is congee? I’m intrigued!…
Fiona: If you don’t eat chocolate at that museum, you ought to be ashamed of yourself
From your photos, you look to be having an amazing time. Can’t wait to hear about it when you’re back!
Kath: I do like your idea of hell for Joanne
If she’s in the final, I think I’ll throw my shoe at the TV. And eep! Do you mean you’ve seen this praline bar in Australia? Be still my beating heart!!
Lorraine: Two words: Extreme envy. Sigh. (Okay, three words.)
Eleni: This chocolate really is wonderful – I prefer it to Guylian, but if strong hazelnut flavour is your thing, then you might like the latter best!
Penny aka jeroxie: If you find this in Australia, let me know!!
Simply Life: In its simplest form, congee is rice porridge. You cook the rice until it’s broken up and add all kinds of Asian condiments, herbs, anything really! I made mine with smoked rainbow trout
Cluizel is a master. If you ever need any other flavors, let me know!
Love chocolate!That looks delicious.
Oh hannah you can get it here. The distributor is australia on a plate and they should be able to point you in the direction of a stockist
Camille: I’m still kicking myself for forgetting to go back to a particular store in Florence to get his 99% truffles before I left. Have you ever tried those? So intriguing…
Erica: Hurrah for chocolate-love! It was indeed delicious
Lorraine: How fantastic! DJs tends to stock Cluizel’s non-cru de plantation line (including the coffee and nibs ones), and I’ve very occasionally seen the Crus around, but never the praline. I’ll have to give that company a buzz
I love the pulverised caramel nuts praline – it is what I have begun to expect though that way lies disappointment
as for joanne, I want her to go because she annoys me but I think the producers are keeping her on a bit because she is such a drama queen – but I quite enjoy seeing some personalities unfold – especially enjoying Aaron’s attitude lately!
Johanna: I’m seriously considering caramelising some nuts on the stuff, popping them in my food processor for a few minutes, then going to town with a spoon/on yoghurt/on porridge…
I think you’re right about the ‘creating drama’ aspect – you can see that the producers tried to do that with Jonathan at the beginning, but clearly he must be a nice guy as they haven’t been able to *catch* him saying anything bad lately! My mum’s a big fan of Aaron – I’ve been enjoying rooting for Adam lately.
Those look delicious! I think I would love one of those with a big bowl of Chili! YUM!
Nora: I’m going to take a wild guess and say you meant this comment to be on the cornbread post?
Though if you like dipping chocolate in chili, I wouldn’t stop you 
So thanks!!
It was definitely some years before I had one of those “so THAT’s what praline is” moments…this looks wonderful, and the sesame flavour you describe really sounds rather heavenly.
HungryandFrozen: I really loved the sesame notes, and in fact this chocolate led me to rummage through my stash for the caramelised sesame chocolate by Cote d’Or that I blogged ages back. In my world, one chocolate always leads to another