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2010 4月16日 晚
上海 环球金融中心 柏悦酒店 93楼

 

- Buffet Guide -

To guide you through this Michel Cluizel chocolates tasting experience, we have described each recipe displayed on the 3 main buffets:

为了使您更好的品尝柯氏巧克力，我们将每道餐点的展示分3个部分来做描述：

First Step: Chocoholic Journey

Michel Cluizel has been searching the world for plantations with rare, aromatic cocoa beans. He has selected 5 plantations, has built direct and durable relations to ensure the best possible traceability of cocoa and has created 7 exceptional chocolates. Follow Michel Cluizel in his plantation journey and discover aromatic potential of each location.

柯氏巧克力寻找世界上出产罕见且芳香可可豆的种植园。从中精选了5家种植园，与其建立了直接且持久的合作关系以确保最优质的可可豆得以延续，此外还独创了7种特殊的巧克力。跟随柯氏的种植园之旅，发掘每个地域不同的香味。

CONCEPCION 66%
Cherry Port Wine Jam, Vanilla Crème Brûlée, and Cherry Concepcion 66% Dark Chocolate Ganache on sugar dough, topped with Gruétine Biscuit

LOS ANCONES 67%
Los Ancones 67% Dark Chocolate Mousse and Los Ancones Dark Chocolate Crème Brûlée, with Hazelnuts Crunchy Praliné on Caramel Biscuit.

MANGARO 65%
Rum Banana Jam in Light Coconut Mousse, on Mangaro 65% Dark Chocolate Cream and Salty Caramel Peanuts Biscuit.

MARALUMI 64%
Caramelized Macadamia nuts in Mascarpone and Maple Syrup Mousse and Maralumi 64% Dark Chocolate Crème Brûlée on Coconut Cookie, Caramel Glazing.

VILA GRACINDA 67%
Vila Gracinda 67% Dark Chocolate Custard with Caramelized Hazelnuts on Earl Grey Tea Vila Gracinda 67% Dark Chocolate Chantilly

MANGARO 50%
Lemon Crunchy Praliné with Mangaro 50% Milk Chocolate mousse and Lemon Cream on Lemon Dacquoise

MARALUMI 47%
Tonka Bean and Maralumi 47% Milk Chocolate Cream on Hazelnut Almond Dacquoise and Crunchy Praliné

Some of these recipes will be passed around in Michel Cluizel ‘Mignardises’, one bite size chocolate shells made of Dark Chocolate 72%.
一些餐点将会被放入由柯氏72%黑巧克力制成的一口大小的巧克力壳中来做展示。

Second Step: Addictive Indulgence

Michel Cluizel has composed High Cocoa Content range of couvertures from a blend of cocoas from 9 different producing countries. The culinary quality of these couvertures, their taste of traditional land products and their cocoa content are definitely pushing up chocolate lovers’ addiction.

柯氏融合9个不同国家出产的可可豆制成高可可含量系列的调温巧克力。这些调温巧克力的品质、传统的口味以及可可的含量都备受巧克力爱好者的推崇。

TAHAA
Strawberry Exotic Jelly, Light Tahiti Vanilla Mousse and Elianza Ivory Chocolate Mousse, Fresh Mangos with Yuzu

PASSIONNEMENT
Milk 45% Chocolate Mousse, Lemon grass Panna Cotta and Passion Fruit sauce

RASPBERRY FUSION
Raspberry Jelly with Raspberry Chocolate Mousse and Fresh Red Berries with its Raspberry Juice

Y85
Dark 85% Chocolate Cream, Pear Marmalade, Cinnamon Crumble and Pear Sauce

SHORT CAKE
Fresh Strawberries, Milk Sponge Cake
and Elianza Ivory Chocolate
VALENCIANA
Orange Milk Rice with Dark 72% Chocolate Mousse, Orange Chibouste Cream and Saffron Orange Compote

COUP DE SOLEIL
Lemon Almond Dacquoise with Elianza Ivory Lime Chocolate Mousse and Fresh Pineapple

CASSE NOISETTE
Crispy Hazelnuts Praline in Hazelnut Mousse and Milk 37% Chocolate Mousse

TIRAMISU
Coffee Sponge Cake with Dark 60% Coffee Chocolate and Tiramisu Cream

FORET NOIRE
Rice Flour Sponge Cake, Kirsch Cherries and Gruétine

Some of these recipes will be passed around in Michel Cluizel ‘Mignardises’, one bite size chocolate shells made of Dark Chocolate 72%.
一些餐点将会被放入由柯氏72%黑巧克力制成的一口大小的巧克力壳中来做展示。

Third Step: Candy Shop

This last buffet displays mainly Michel Cluizel latest creation, new Elianza Range of couvertures and shows you how this new range can be integrated in your daily production of casual recipes. The retail range of products will also be presented through the exquisite assortment of chocolate bars – High Cocoa Content and Single Plantations – and the Single Plantations Assorted Squares that you will delightfully sample.

最后一道餐点主要是展示柯氏巧克力的新产品，Elianza调温巧克力系列，并向您展示这系列的新产品如何运用并制成餐点。零售系列的产品也将会通过各式精美的巧克力小块得以展示，包括高可可含量系列，5大庄园系列及5大庄园什锦系列巧克力。

8 Chocolate Pralines Range

NOISETTE
Hazelnut and Milk 45% Chocolate Ganache, coated with Los Ancones 67% Dark Chocolate

FRAISE CANNELLE
Cinnamon Strawberry and Elianza Ivory Chocolate Ganache coated with Elianza Ivory Chocolate

EARL GREY
Earl Grey Tea Vila Gracinda 67% Dark Chocolate Ganache coated with Elianza 35% Milk Chocolate

YUZU CHA
Matcha Yuzu Elianza Ivory Chocolate Ganache coated with Elianza Ivory Chocolate
COCO FRAISE
Coconut Strawberry Elianza Ivory Chocolate Ganache coated with Concepcion 66% Dark Chocolate

PISTACHE
Pistachio Praliné and Pistachio Cinnamon Elianza Ivory Ganache, coated with Elianza 55% Dark Chocolate

CARAMEL
Soufflétine Praliné and Caramel Los Ancones 67% Dark Chocolate Ganache, coated with Elianza Dark 55% Chocolate

YUZU PRALINE
Crunchy Praliné and Yuzu Mangaro 50% Milk Chocolate Ganache, coated with Elianza 35% Milk Chocolate

8 Casual Recipes

CHOCO MARSH LOLLIPOP
Fresh Strawberry coated with Coconut Marshmallow and dipped into Elianza 55% Chocolate with Freeze Dried Strawberries

NAMA CHOCO
Dark 60% Coffee Chocolate coated with Cocoa Powder

RASPBERRY PALET
Raspberry Pate de Fruit coated with Elianza 55% Dark Chocolate

MILK ROCHER
Caramelized Almond Sticks and Soufflétine coated with Elianza 35% Milk Chocolate

MAC CHOCO
Caramelized Macadamia Nuts coated with a salty Elianza 35% Milk Chocolate

YUZU RASPBERRY CASHEW
Caramelized Cashew Nuts with Semi Dried Raspberries, Freeze Dried Strawberries, Salty Caramel Pieces, Chopped Pistachios and Candied Yuzu, coated with Elianza Ivory Chocolate

SALTY VANILLA CREAM MACARON
Dark 85% Chocolate Macaron Biscuit with Guérande Salt Vanilla Cream

PINE HONEY FINANCIER
Elianza 55% Dark Chocolate Financier with Pine Honey Elianza 55% Dark Chocolate Ganache

CHESTNUT POUND CAKE
Layers of crunchy praline and chestnut pound cake, coated with Elianza 35% Milk Chocolate and Soufflétine

All recipes have been crafted by Executive Pastry Chef, Stéphane Vieux, Asia Pacific Consultant for Michel Cluizel Company. If you have any question, please feel free to contact him at stephanevieux@yahoo.co.jp or iKER Chocolatierl company.

- 鸣谢 -
所有餐点都由柯氏亚太地区的糕点主厨Stéphane Vieux精心制作，如果您有任何问题都可以联系他stephanevieux@yahoo.co.jp